White Bean and Kale Soup White Bean and Kale Soup

Author: Canadian Living

Chock-full of flavour and healthful ingredients, this vegetarian soup can go from kitchen to table in less than an hour.

  • Portion size 6 servings
  • Credits : © CanadianLiving.com



In Dutch oven, heat half of the oil over medium heat; add onion, garlic, parsley, coriander, cumin and pepper. Cook, stirring, until onion is softened, about 5 minutes.

Add stock, 2 cups (500 mL) water, beans, potato, rutabaga and salt ; bring to boil. Reduce heat; cover and simmer until vegetables are almost tender, about 15 minutes.

Add kale; cook until tender, about 15 minutes (if using spinach, cook for 2 minutes). (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.) Drizzle with remaining oil.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1259 mg
  • Protein 18 g
  • Calories 377.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 65 g


  • Iron 41.0
  • Folate 50.0
  • Calcium 17.0
  • Vitamin A 37.0
  • Vitamin C 105.0
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White Bean and Kale Soup