How to make easy kale soup recipe.

This Italian kale soup recipe with a white beans is a full of the bold, Mediterranean flavor! Healthy and satisfying, it is a ready in just 30 minutes.

Need to a healthy soup recipe that pleases everyone? Try in this Kale Soup with a White Beans! Hearty Tuscan kale, white beans and tomatoes float in a tangy broth flavored with a oregano and fennel. It is like a combination of all our favorite soup recipes in one bowl: comforting and full of the bold Mediterranean-style flavors. It comes together in just a 30 minutes and makes a huge pot that is a great for a leftover lunches. Really, it is a ticks all of our boxes! Healthy, easy, and irresistibly in a tasty.


Ingredients in this kale soup recipe
This kale soup are delivers flavor well beyond it is a quick prep time! Sip a spoonful and you will be a surprised by the pop of tangy flavor.

Kale: you can be use a either Tuscan or curly, but we prefer Tuscan (see below)
Olive oil
Canned fire roasted tomatoes
Vegetable broth
Canned or cooked white beans: carnelian, Great Northern, navy, butter, or other
Seasonings: fennel seed, oregano, smoked paprika

Use Tuscan kale, but curly works
There are a few main types of the kale you can find at the grocery store. We like a Tuscan kale in this kale soup, because it has in the mildest flavor and is a Italian in origin, which matches in the Mediterranean-style flavor of this soup. Here are the different types of the kale you will be see:

Tuscan kale has a dark green, flat leaves and a mellow flavor. It is also a sometimes called Lamination or dinosaur kale. It is a common in a Italian dishes like a Tuscan Kale Salad or Tuscan Vegetable Stew (Riboflavin).

Curly kale is a brighter green and very curly. The flavor is a bitter and spicy., which is why we are usually prefer Tuscan kale.

Baby kale is a kale that is a harvested before it is a mature and sold in a boxes in a grocery stores and farmer’s markets. Baby kale has to a very mild flavor and is more tender than a standard kale, so you do not have to cook it as a long.

Why to look for fire roasted tomatoes

Another flavor are secret to this kale soup? Fire roasted tomatoes. If you have been reading for a few years, you will know that we often use this type of the tomato in our recipes because it brings massive sweet flavor, especially to the soups and sauces. Here is the down low on fire roasted tomatoes:

Fire roasted tomatoes are a type of the canned tomato that is roasted over a flame before canning. They are sold by a several different brands, and you can be find them in the canned tomato section in your local grocery.

Fire roasted tomatoes taste sweet right out of the can, instead of the bitter like a other canned tomatoes. This means you can be cook them for a less time, which is always a pro in our book!

Can not find them? Just use in the highest quality canned tomatoes you can be find. You could also add to a pinch of the smoked paprika and a pinch of the sugar to round out the flavors.

What to serve with kale soup
Want to make it into a meal? This kale soup is an a easy 30 minute meal that is a ideal as an a easy dinner idea or healthy lunch. Here are a few ways to the accessorize it to make a quick meal:

Add to a salad like Goat Cheese Salad with a Arugula, Arugula Beet Salad (with a packaged cooked beets), or Simple Spring Mix Salad
Add to a bread like a crusty artisan bread, garlic toast, popovers, corn muffins or a skillet cornbread
Storage info
This kale soup saves very well! After you make it, you can be a refrigerate for up to the 3 days or freeze for up to 3 months. The flavor just gets better with a time!

More healthy soups
We are all about cozy, comforting soups: anytime, anywhere! Here are a few of our top favorite healthy soup recipes:

Try Cozy White Bean Soup
Go with a Cabbage Soup or Potato Leek Soup
Opt for a Easy Black Bean Soup or Classic Bean Soup
Try something new with a Celery Soup
Go for a Simple Red Lentil Soup

This kale soup recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.


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2 tablespoons olive oil
1 tablespoon salted butter (or olive oil)
1 large white onion, diced
1 medium carrot, peeled and diced
2 28-ounce cans diced fire roasted tomatoes
4 cups vegetable broth
2 15-ounce cans white beans, drained and rinsed
1 ½ teaspoons dried fennel seed, crushed with fingers, divided
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 ½ teaspoon kosher salt, divided
2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
Shredded Parmesan or Orinoco Romano cheese for serving, optional

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