Lunch With Loni

Just another weblog

Bean Soup w/ Kale January 29, 2010

Filed under: Uncategorized — lonislens @ 11:17 pm

Recipe courtesy of: USA WEEKEND columnist Jean Carper

Original recipe located at:

After making the Zuppa Toscana last week, I still had quite a bit of kale left over.  A quick search on yielded this healthy and colorful soup.

AND this was actually a “Lunch with Loni” (+Loni’s husband).  While most of my dinner items wind up being lunch the next day, this was actually eaten FOR lunch. 

What a difference daylight makes (in the quality of a photo)!


  • 1 tablespoon olive oil or canola oil
  • 8 large garlic cloves, crushed or minced
  • 1 medium yellow onion, chopped
  • 4 cups chopped raw kale
  • 4 cups low-fat, low-sodium chicken or vegetable broth
  • 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
  • 4 plum tomatoes, chopped (I used 5 whole peeled tomatoes from a can)
  • 2 teaspoons dried Italian herb seasoning
  • Salt and pepper to taste
  • 1 cup chopped parsley (I added a bit of dried parsley to the soup as it cooked, as I don’t have fresh parsley and never use it all before it goes bad, anyhow!)
  • 1/4 teaspoon red pepper flakes (I like a little bit of a kick)
  • 1 carrot, diced (adds another color to the soup, and I had one on hand I wanted to use)
  • 2 turkey sausage links (I stock up on turkey sausage when it’s on sale at my deli department and I needed to start using it, it’s taking over my freezer)



  1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. (I made it in the crock pot, but added the olive oil, onion, carrots, and sausage first before adding the other ingredients)
  2. Add kale and saute, stirring, until wilted.
  3.  Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
  4. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. (I left it on low for a few hours)
  5. Ladle into bowls; sprinkle with chopped parsley (I used grated romano cheese as my garnish).

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