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.

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