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Italian Kale and Bean Soup

Italian Kale and Bean Soup

This hearty soup makes a wonderful main course for a nutritious vegetarian meal. Use whatever beans you have on hand.

Serves 4-6.


  • 1 Tbsp olive oil
  • 1 c onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • dash red pepper flakes
  • 1/4 tsp salt or to taste
  • 1 (15 oz) can tomato sauce
  • 4 c kale, chopped (thick stems removed)
  • 1/2 c parsley, chopped
  • 4 c water or vegetable broth
  • 1 bay leaf
  • 6 sprigs thyme or 1/2 tsp dry thyme
  • 1 sprig rosemary or 1/2 tsp dry rosemary
  • 2 c drained beans (cannelini, pinto, borlotti etc.)
  • 2 slices day old bread, cubed
  • 2 Tbsp grated Romano cheese (or similar)


  1. In a large, heavy pot over medium heat, warm the olive oil. Add onion, carrots and celery. Cook for about 7 minutes, stirring often.
  2. Add garlic, red pepper flakes and salt. Cook another 30 seconds.
  3. Add jakem parsley, tomato sauce, water, bay leaf, thyme, rosemary, and beans. Bring to a simmer. Reduce heat, cover partially, and simmer 30 minutes.
  4. Add bread cubes and Romano cheese. Simmer another 3 minutes.
  5. Adjust for salt and stir in a tablespoon of olive oil if desired. Serve hot.

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