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My friend Kitty emailed me this recipe; we tried it a few nights ago and really enjoyed it. It smells heavenly when it's cooking from the garlic and onion, and it tastes like a fairly light Italian appetizer soup. To make it heartier for a full meal, next time we might add carrots, potatoes, peppers, or other vegetables. This is a simple, tasty meal.


  • 1 small bunch kale
  • 2 tsp olive oil
  • 1 large onion, roughly chopped
  • 4 cloves garlic, finely chopped
  • 1/4 tsp red pepper flakes
  • one 15-oz can cannellini beans, drained
  • 5 cups vegetable broth
  • 1/2 tsp dried oregano
  • salt and freshly ground pepper
  • freshly grated parmesan cheese


  • Wash kale well. Remove leaves from stems and discard center ribs. Tear into bite-sized pieces.
  • Heat the olive oil in a heavy stockpot over medium-low heat and saute the onion, stirring occasionally, until it begins to caramelize, about 15 minutes. Add the garlic and red pepper flakes and saute the mixture another minute.
  • Add the beans, broth, and oregano, and bring to a simmer.
  • Add the kale and simmer, uncovered, stirring occasionally, until kale is tender, about 15 minutes. Season with salt and pepper. Sprinkle each serving with parm.

Categories: Beans  Misc. Soup/Stew  Soup  Soup  Stove  Vegetable 
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