The ingredients for this hearty white bean soup might already be in your kitchen, and it comes together in less than half an hour. Kale adds flavor, color and nutrients to this classic Mediterranean soup.
By / Photography By Alfredo Añez | October 01, 2013


Heat olive oil in a large saucepan over medium heat. Add onions and carrots and cook for 5 minutes. Add garlic and tomatoes and cook 1-2 minutes longer. Add the stock and kale and cover. Simmer for 5-10 minutes, or until kale is tender. Stir in beans, heat through, and season to taste.


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  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, chopped
  • 2 tomatoes, chopped in ½-inch dice
  • 4 cups chopped kale
  • 1 can cannellini beans, drained and rinsed
  • 4 cups vegetable stock (or chicken stock, if you prefer)
  • Grated Parmesan cheese, if desired
  • Salt and pepper to taste
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