Kale and White Bean Soup

October 19, 2015
Kale and White Bean Soup

Hot and filling easy weeknight meal.

kale and bean soup

Serve this soup along side grilled cheese and tomato sandwiches for a nice cozy dinner.


  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 1 Tbsp. olive oil
  • 4 cups gluten free chicken broth
  • 4 cups kale, chopped
  • 1 can (15oz.) cannellini beans, rinsed and drained
  • 1 14 ½ oz. can diced tomatoes
  • 1 tsp. Italian seasoning
  • Parmesan cheese for serving


  • 12 gluten free bread slices
  • butter for spreading
  • 12 slices of cheese
  • 12 slices of tomatoes


  • In a large saucepan, add the oil. Heat to medium high heat.  Toss in the carrot, celery and onion. Cook for 3 minutes, stirring occasionally. Add the chicken broth, kale, beans, tomatoes and seasoning. Bring to a boil. Cover and reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally. Sprinkle each serving with parmesan cheese.
  •  In a large skillet, assemble the cheese and tomato sandwiches, buttering the outside of the bread. Cook until golden brown on both sides.
  • Serve with the soup.

Leave a Comment