Kale and Bean Soup

Baby it's [getting] cold outside, and nothing warms me up better than a good cup of soup. I stumbled upon this gem when my roommate made it during a snowstorm in 2014 and I haven't stopped making it since. It's 10 ingredients, and couldn't be simpler or more filling. Paired with a piece of whole wheat sourdough toast, or my personal favorite: popcorn on the stove, and this makes for a fiber-filled, amazing meal for lunch or dinner on a chilly day. 



2 Tbsp olive oil

2 cups chicken broth

2 cups water

1 bunch kale (5-6 cups)

4 cloves garlic

1 large white onion

1 12oz can white cannellini beans

1 12oz can red kidney beans

¼ cup white wine (optional)

Cooking Tools:

1 large pot

Knife and kitchen scissors

Cutting board

Large bowl


Begin by using your kitchen scissors to cut the kale into small, bite-size pieces into your large bowl. Cut the onion and garlic, so all your veggies are ready. In the large pot heat the olive oil for a few minutes and open both cans of beans. Empty the cannellini beans into a bowl and begin mashing them with a fork to create a paste you will use to thicken your soup. Add the onions to the oil and let them brown, then add the kale. Stir the mixture together and add the garlic. Next, add the broth, water, and wine. Stir in the mashed cannellini beans until evenly distributed, and the red kidney beans on top.

Simmer for 10-15 minutes, and you’re DONE!

Kale and Bean Soup with a side of homemade stove-cooked popcorn.

Kale and Bean Soup with a side of homemade stove-cooked popcorn.