Bean Soup with Kale


  • 1 Tbsp. olive oil
  • 8 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 4 cups chopped raw kale
  • 4 cups low-sodium vegetable broth
  • 3 cups cooked white beans, such as canelloni or navy (prepare ahead of time)
  • 4 plum tomatoes, chopped
  • 2 tsp. dried Italian herb seasoning (or 1 tsp each dried thyme and rosemary)
  • 1 cup fresh parsley, minced
  • Bragg's Liquid Aminos (to taste)


  • In a large pot, heat olive oil.
  • Add garlic and onion, saute until soft.
  • Add kale and saute, stirring until wilted.
  • Add 3 cups of broth, 2 cups of beans and all the tomatoes and herbs. Simmer for 5 minutes.
  • In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken.
  • Simmer for 5-10 minutes. Ladle into bowls, sprinkle with parsely for color.