Kale and Mixed Bean Soup

It’s not very often I find a vegetable or fruit I don’t like.  I’m lucky, the list is short.  Blueberries are on the list, and strawberries only came off the list a couple of years ago.  It’s weird, I know.  Kale was on the list too.  I just couldn’t get into it.  The only way that green monster produce was getting into my diet was by way of juicing.  And that’s only because when juiced with other things, I don’t taste it’s in there.  It wasn’t me kale, it was you.  I know you are so nutritious, help fight cancers, high in Antioxidants, and really help detoxify the body, but I don’t know that you will be a go to veggie for me…

Well, that mindset changed recently.  Yep, kale is being cooked with in this house!  No longer being masked in juices, it’s now being celebrated as a main ingredient.  Not sure if my mind is playing tricks on me, but I’m just going along with it.  Kale is so good for the body, and I am happy that my body decided to come around to it.  

This soup felt super hearty, packed with nutritious veggies and beans.  It was easy to make and I had plenty of leftovers for lunch and dinner then next couple days.  


What you’ll need:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 4 garlic cloves, minced
  • 1 tablespoon finely chopped rosemary
  • 3 carrots, peeled and chopped
  • a few stocks of celery chopped
  • 4 cups of packed kale, stemmed and chopped
  • 1 can black beans, organic and low sodium
  • 1 can cannellini beans, organic
  • 1 large tomato, diced
  • 1 quart of vegetable broth, low sodium
  • salt and pepper

In a large pot on medium heat olive oil.  Cook onion and garlic until softened, about 5 minute.  Add rosemary and a few pinches of salt.  Toss in carrots and celery, cook until almost tender, about ten minutes.  Add kale, mixing until kale cooks down, about 7 minutes.  Once kale is cooked down but not completely wilted, add in beans and tomato.  Mix well.  Add quart of vegetable broth and several pinches of salt and pepper, mix and let cook on medium heat for another ten minutes.  Reduce heat and let simmer until ready to serve.






xo – Gigi


  1. says

    Blueberries?!?!?! I love blueberries. Kale I can understand, though. The taste takes a bit to get used to. Glad it’s entering your list of foods. It’s definitely worth eating for all the health benefits!

    • says

      Haha, I think it has something to do with the texture of blueberries. I have no idea. My taste buds have a strange mind of their own sometimes :-)

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