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White Bean and Kale Soup

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White Bean and Kale Soup

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Course: Soup
Cuisine: American
Keyword: White Bean and Kale Soup
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Servings: 4
Calories: 616kcal


  • 1 medium onion
  • 5 clove garlic
  • 1 medium celery root
  • 2 medium carrot
  • 2 medium parsnips
  • 1/3 cup olive oil
  • 28 ounce crushed tomatoes, canned
  • 1/2 cup chopped parsley, fresh
  • 1 teaspoon rosemary, dried
  • 1 teaspoon sage, ground
  • 1/4 teaspoon thyme, dried
  • 6 cup water
  • 4 cup, chopped kale
  • 15 ounce white beans, canned
  • 1/4 cup Parmesan cheese, grated

Serve With

  • 4 slice bread, french
  • 4 medium peach


  • Chop onion. Slice garlic (this makes the garlic milder in taste). Peel off rough edges of celery root and chop into 1/2 inch pieces. Peel carrots and parsnips; cut into 1/2 inch pieces.
  • Heat oil in a large stock pot over low. Cook onion until translucent. Add garlic and cook for 1-2 minutes or until fragrant. Add the root veggies and undrained tomatoes; stir to combine.
  • Chop parsley and add to pot along with rosemary, sage and thyme (If using fresh herbs, wrap them up together with kitchen twine or floss and remove before serving).
  • Add 6-8 cups of water, enough to completely cover the veggies. Bring to a simmer over medium heat. Cover and reduce heat to low; cook 45 minutes or until vegetables are tender.
  • Meanwhile, chop kale, drain and rinse beans, and slice peaches. Add kale and beans to soup and cook an additional 15 minutes.
  • Sprinkle each bowl of soup with freshly grated Parmesan. Serve with bread and peach slices on the side.
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Calories: 616kcal | Carbohydrates: 92g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 1074mg | Fiber: 18g | Sugar: 27g

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