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Garlic White Bean Soup with Kale

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5 from 2 reviews

Make a pot of garlic white bean soup with kale and your house will smell like Tuscany! Four basic pantry ingredients make this affordable yet super healthy!


  • 1 cup dry Bob’s Red Mill navy beans
  • 4 cups of water
  • 1 quart of chicken stock
  • 2 cups water (to thin as necessary)
  • 2 garlic cloves, smashed
  • 1 bay leaf
  • 1 cup kale, chopped
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced (about 1 Tbsp)
  • 1 tsp dried oregano
  • 1 Tbsp tomato paste


  1. In a medium stockpot, combine dry beans with 4 cups of water. Bring just to a boil, then turn off the stove and cover. Let the beans soak overnight or until you’re ready to cook dinner.
  2. For dinner, drain and rinse the beans 3 times. Place the beans back into the same stock pot and add chicken stock, smashed garlic cloves and bay leaf. Turn the heat on a low simmer and cook the beans until they’re al dente, about 1 1/2 – 2 hours. Add additional water 1 cup at a time if necessary.
  3. During the last 30 minutes of cooking, combine olive oil, butter, minced garlic, oregano and tomato paste in a small pot. Heat over the lowest heat possible so the garlic and tomato paste permeate the oil and butter for 15 minutes.
  4. Add the flavored butter/garlic and the kale to the beans and stir well. Let the soup continue to cook for about 15 minutes so the kale can wilt. Season generously with salt and pepper and serve.