Beyond The Kale Soup
Recipe Type: soup, lunch
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
a vegetarian soup to warm you on a cold fall day
  • Drizzle of olive oil
  • 1-2 mince garlic cloves
  • ½ diced yellow onion
  • 4 cups of kale (or other dark green), de-stemmed and torn into pieces
  • 1 can of organic white beans, drained
  • 1 can of organic diced tomatoes
  • Salt and pepper to taste
  • 4 cups of organic veggie broth
  1. Start with a drizzle of olive oil in a large pot.
  2. Add in one or two minced garlic cloves.
  3. Toss in half a diced onion.
  4. Heat til fragrant.
  5. De-stem and coarse tear about four cups of kale and wilt them partially.
  6. Drain a can of white beans and add them.
  7. Also stir in a can of diced tomatoes, juice and all.
  8. Salt and pepper the veggies to your liking.
  9. Then pour in four cup of vegetable broth.
  10. Stir and simmer on low for thirty minutes to and hour.
Recipe by Honest Cooking at