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Kale & White Bean Soup

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We all know my love for soups in the winter. The crazy part is, this winter has been really mild! Lucky us, here in Pennsylvania. After going for another nice, long run with Maisie lady, I made this soup…

Kale & White Bean Soup

Adapted from Real Simple


  • 1/2 bunch kale, stems removed and ripped into small pieces (about 2 to 3 cups)
  • 1 can white beans
  • 1 small onion, chopped
  • 3 medium carrots, chopped
  • 1 leek, green and white parts only, chopped
  • 3 cloves garlic
  • 1/2 cup grain medley, cooked (Israeli couscous, quinoa, chic peas from Trader Joe’s)
  • 3 cups vegetable stock
  • 2 cups water
  • garlic powder, parsley, salt & pepper to taste
  • 2 bay leaves
  • shaved parmesan as topping


  1. In large 5 quart pot, place swirl of olive oil in bottom with carrots, onions, leeks and garlic.
  2. Let veggies soften on medium heat for 3 minutes.
  3. Add kale, bay leaves, stock and water. Place lid on top and let kale wilt 10 to 15 minutes.
  4. Add white beans and cooked grain medley to soup.
  5. Let cook another 5 to 10 minutes.
  6. Sprinkle with garlic powder, parsley, salt and pepper to taste.
  7. ENJOY with sprinkle of parmesan cheese on top!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. I made once white bean and kale soup and loved it, the kale becomes so tender!


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