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
- 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.