When the weather is cold like this, there is nothing better than a nice bowl of soup. Even better when the soup tastes great and is good for you! This is a wonderful soup to start the New Year off with – it’s rich and satisfying, but super-healthy to help make up for all of the over-indulging from the holidays. Also it packs well for lunches!

The hardest part of this soup is finding the parmesan rind! But it truly makes this a great dish.



White Bean and Kale Soup


  • 1 pound dried white beans (such as cannellini, Great Northern, or navy), rinsed and picked over
  • 1 large sweet onion, chopped
  • 2 celery stalks, chopped
  • handful of baby carrots chopped (or one large carrot)
  • 5 garlic cloves, minced
  • 6 cups vegetable stock
  • One can rotel tomatoes
  • One 2 x1 x ¼-inch Parmesan rind, cut into bite-sized pieces
  • 3 fresh thyme sprigs
  • 1 pound kale (I bought a bag that was pre-chopped, if not remove thick stems and chop)
  • 1 tablespoon soy sauce


Cook beans using your preferred method.

Put a little olive oil in a large heavy pot over medium-high heat. When it’s hot, add the onion, celery, carrot, and garlic, and season with salt and pepper.

Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes.

Add the drained beans along with the stock, tomatoes, Parmesan rind, and thyme. Stir, cover, and bring to a boil. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.

Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes.

Remove the thyme stems and Parmesan rind (if desired).

Serve hot, garnished with grated Parmesan cheese if desired.

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