Print Options:

White Bean and Kale Soup – Super Yummy & Nutritious

Yields1 ServingPrep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 2 tbsp avocado oil, extra-virgin olive oil or coconut oil
 1 cup celery, chopped (about 3-4 stalks)
 1 cup carrots, chopped (about 2-3 medium carrots)
 1 cup yellow onion, chopped (medium onion)
 1 large sweet potato or yam cubed
 2 cloves garlic, minced or pressed
 4-5 cups of water for Vegan soup or 4- 6 cups vegetable broth or chicken broth
 2 Bay leaves
 1 tbsp fennel seeds
 1 15-ounce can of cannellini beans (white kidney beans), or 2 cups fresh cooked beans –don’t drain.
 1 large bunch kale, deveined and sliced into pieces about 2 handfuls
 1 Handful of parsley
 Salt and pepper, to taste


1. Sauté the onions and carrots in oil for a few minutes then add garlic and celery and cook for about 5 minutes
2. Add a few pinches of salt, pepper and fennel seeds and stir and cook for a few more minutes
3. Add bay leaves
*If you use dried beans they will need to be added with the liquid first and cook for 45 minutes to 1 hour
4. Add yam or sweet potato and simmer for 45 minutes
5. Add can of cannellini beans and cook for 30 minutes
6. If needed add salt and pepper to taste
7. Add parsley before serving
8. Enjoy