Cannellini Bean & Kale Soup
Updated Feb 15, 2021, Published Mar 30, 2015
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Cannellini Bean & Kale Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 (15-ounce) can fire-roasted tomatoes
- 4 cups vegetable broth
- 1 cup water
- 4 cups chopped kale
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oil in a large soup pot or Dutch oven. Add the onion and cook until softened, about 3 minutes. Add the tomatoes with any juices in the can, the vegetable stock, and water. Bring to a boil. Add the kale and simmer for 10 minutes. Add the beans and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
Nutrition
Calories: 176kcalCarbohydrates: 32gProtein: 10gFat: 2gSodium: 1060mgPotassium: 246mgFiber: 7gSugar: 3gVitamin A: 5080IUVitamin C: 56.3mgCalcium: 178mgIron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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