Can I use frozen kale for kale soup?

Yes, frozen kale works well in soup! No need to thaw it first – just add it directly to the pot.

Can you add other ingredients to kale soup?

Try adding sausage or chorizo to make it more filling, swapping out white beans for chickpeas, or finishing with a spritz of fresh lemon juice.

Easy Kale Soup

Name: Easy Kale Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 tablespoon salted butter (or olive oil); 1 large white onion, diced; 1 medium carrot, peeled and diced; 2 28-ounce cans diced fire roasted tomatoes*; 4 cups vegetable broth; 2 15-ounce cans white beans, drained and rinsed; 1 1/2 teaspoons dried fennel seed, crushed with fingers, divided; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 1/2 teaspoon kosher salt, divided; 2 bunches Tuscan kale (or 1 large bunch curly kale), chopped; Shredded Parmesan or Pecorino Romano cheese for serving, optional

Easy Kale Soup

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5 from 15 reviews

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Soup
Diet: Vegetarian

Ingredients

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2 tablespoons olive oil
1 tablespoon salted butter (or olive oil)
1 large white onion, diced
1 medium carrot, peeled and diced
2 28-ounce cans diced fire roasted tomatoes*
4 cups vegetable broth
2 15-ounce cans white beans, drained and rinsed
1 1/2 teaspoons dried fennel seed, crushed with fingers, divided
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 1/2 teaspoon kosher salt, divided
2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
Shredded Parmesan or Pecorino Romano cheese for serving, optional

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Instructions

Prepare the onion and carrot as noted above.
In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional 1/2 teaspoon crushed fennel seed. Taste a cooled spoonful and add up to 1/2 teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

Notes

*If you can’t find fire roasted tomatoes, use the best canned tomatoes you can find. Add another 1/2 teaspoon smoked paprika and 1 teaspoon sugar, honey or maple syrup to round out the flavors.

Find it online: https://www.acouplecooks.com/kale-soup/