Kale and White Bean Soup

Prep Time: 1.5 hours Servings: 4 servings Difficulty: very easy


  • 1 cup Dried white kidney beans
  • 2 Onions, chopped
  • 6 Garlic cloves, peeled
  • 1 Bunch of watercress, chopped
  • 1 cup Fresh parsley, chopped
  • 6 cup Kale, finely chopped or collard greens
  • 11⁄2 tsp Salt
  • 1⁄2 tsp Pepper
  • 1 tbsp Extra-virgin olive oil


  1. Soak beans in 4 cups (1L) of cold water overnight. Drain.
  2. In a large pot bring 8 cups water, beans, onions and garlic to boil. Reduce heat and simmer until beans are tender, about 1 hour. With slotted spoon, remove 1 cup of the beans and set aside.
  3. To pot add watercress and parsley and simmer for five minutes.
  4. In blender or using immersion blender, puree soup until smooth, adding enough water to make 7 cups.
  5. Return to pot and add kale, reserved beans, salt and pepper. Bring to boil. Reduce heat, cover and simmer until greens are tender, about 20 minutes.
  6. Ladle soup into bowls and drizzle with olive oil.


If short on time, purchase 2 (19 oz.) cans of white kidney beans and rinse well to replace dried beans soaked over night. Reduce cooking time to 10 minutes.

Nutritional information per serving: Protein 16g Total fat 5g Carbohydrates 45g Calories 270 Sodium 939mg Cholesterol 0mg


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