Kale and White Bean Soup


Kale and White Bean Soup

This soup is perfect for those chilly autumn days! Kale is high in brain-supporting antioxidants including beta-carotene, flavonoids, and polyphenols.
Course Main Course
Servings 8


  • 1 tbsp olive oil
  • ¼ cup red onion diced
  • 1 tbsp garlic chopped
  • 5 cups chicken broth
  • ½ lb sweet potatoes cubed
  • ½ lb butternut squash cubed
  • 1 bunch fresh kale chopped
  • 1 can garbanzo beans drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 1 bay leaf
  • 1 tbsp garden spice
  • 1 pinch cayenne pepper
  • 1 cup soy meat crumble
  • 1 tbsp miso paste
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh oregano chopped


  • Steam the sweet potatoes and butternut squash until tender.
  • In a large stock pot, heat the olive oil, then add the onions and garlic to saute.
  • Add the vegetable stock and bring to a simmer.
  • Add the chopped kale and simmer for 20 minutes until the kale is tender.
  • Add the potatoes, squash, beans, bay leaf, garden spice, cayenne pepper, and soy meat crumbles.
  • Bring back to a simmer.
  • Finish with the miso paste, parsley and oregano.
Keyword kale, soup, white bean

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