Number of servings: 5

Time for preparation (including preparation and cooking): 30 min



1 cup onion, chopped (1 medium onion)

4 cloves garlic, minced or 1 teaspoon garlic powder

1 Tablespoon butter or margarine

2 cups broth (chicken or vegetable)

1 1⁄2 cups cooked white beans (1 can – 15.5 ounces, drained and rinsed)

1 3⁄4 cups diced tomatoes (1 can – 14.5 ounces with juice)

1 Tablespoon italian seasoning

3 cups kale, chopped (fresh or frozen)




  1. In a saucepan over medium-high heat, sauté onion and garlic in butter or margarine until soft.
    2. Add broth, white beans, and tomatoes; stir to combine.
    3. Bring to a boil; reduce heat, cover, and simmer for about 5 minutes.
    4. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.
    5. Refrigerate leftovers within 2 hours.


1 bunch fresh kale (about 8 cups, chopped

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About the Author : Kevin Clark'