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Vegan Western European Recipes
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Kale and Bean Soup
from: Gil

This recipe is from my web-site ( ).It has many variations this is my rendition of it.It's a great meatless soup.


  • 1 tablespoon olive oil or canola oil
  • 6-8 garlic cloves (crushed or minced)
  • 1 large onion, chopped
  • 4 cups kale, chopped if fresh (you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans)
  • 4 cups vegetable broth
  • 2 (15 1/2 ounce) cans white beans
  • 1 (15 ounce) can tomatoes or 1 cup chopped tomato
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • salt and pepper
  • 1 cup of chopped parsley

In a large pot, heat olive oil then add garlic and onion.

Sauté these ingredients until soft.

Add kale and sauté until wilted.

Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs,salt and pepper.

Simmer 5 to 10 minutes.

Use a blender, or what have you, mix the remaining beans and broth until smooth.

I bet your asking why, its to thicken the soup.

Mix into soup.

Simmer for 15 to 20 minutes.

Serve it up in bowls and dress with parsley.