This bean and kale soup recipe is a simple and affordable comfort food. I processed it from Italian sausage and bean soup.

Using canned beans helps to transfer this soup from the stove to the table quickly. I make this soup quite often lately. I’m making a big pot, so we have leftovers for the next day.

Or sometimes I freeze the leftovers for another meal later.

Either way, it’s hot, fast, healthy and delicious!

Bean soup and kale 15 minutes

Cooking time12 subtlety

Operating time3 subtlety

Dishes: 6


  • 1 Tbs. Olive oil
  • 1 Onion cut into cubes
  • 2 cloves garlic crushed
  • 2 15 ounces cans of butter bean or cannellini beans Drained and washed
  • 2 15 ounces of black bean cans, Drained and washed
  • 15 courage. Can diced tomatoes
  • 15 courage. Can diced tomatoes with green chili
  • 4 Cups vegetable soup
  • 1 Tbs. basil
  • 1 teaspoon. Fennel seeds
  • 2 Cups Chopped kale
  • Salt and pepper taste


  • In a large soup pot, heat the oil over medium heat.

  • Add the onion and garlic and fry for a few minutes until the onion is tender.

  • Add the rest of the ingredients and cook for another 10 minutes or more if you have time.