Hearty Kale, White Bean and Rosemary Soup

Servings: 8 to 10

This hearty kale, white bean and rosemary soup is the perfect dish to warm you up on a chilly evening. Studded with tender white beans and fresh rosemary, this soup is loaded with flavor.


  • 2 ½ cups white cannellini beans, dried
  • 12 cups cold water
  • 4 teaspoons fresh chopped rosemary, divided
  • 4 large bay leaves
  • 2 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 2 tablespoons minced garlic
  • 1 large bunch fresh kale
  • Salt and pepper to taste



  1. Place the beans in a large stockpot and cover with 2 inches of water.
  2. Soak the beans overnight then drain and rinse them well.
  3. Place the beans back in the stockpot and add the cold water along with 2 teaspoons rosemary and bay leaves.
  4. Bring the mixture to a boil then reduce heat and simmer for 1 to 1 ½ hours until the beans are tender.
  5. Heat the oil in a large skillet over medium heat.
  6. Add the onions and garlic then cook for 4 to 6 minutes until the onions are translucent.
  7. Stir in the remaining rosemary and cook for 2 minutes.
  8. Add the onion, garlic and rosemary mixture to the stockpot and simmer for 20 minutes.
  9. Trim the thick stems from the kale then tear the leaves into 2-inch chunks.
  10. Stir the kale into the stockpot and cook for 1 to 2 minutes until just wilted.
  11. Season the soup with salt and pepper to taste then serve hot.

Hearty Kale, White Bean and Rosemary Soup

Nutritional Information:

230 calories per serving, 3.5g fat, 38g carbs, 13.5g protein, 9g fiber.

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