Kale and Cannellini Soup with Tomatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.8
  • Total Fat: 4.6 g
  • Cholesterol: 4.0 mg
  • Sodium: 1,090.6 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 13.9 g
  • Protein: 18.9 g

View full nutritional breakdown of Kale and Cannellini Soup with Tomatoes calories by ingredient
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Number of Servings: 8


    1 tablespoon olive oil
    2 onions, chopped
    4 cloves garlic, minced
    1 cup celery, chopped
    1/2 cup carrot, chopped
    1 tablespoon dried thyme
    fresh ground pepper
    1/4 cup white wine
    6 cups Swanson's natural goodness chicken broth (fat free)
    1 bay leaf
    4 15.5 cans cannellini beans, DIVIDED
    6 slices bacon
    1 large bunch kale
    1/2 cup sun-dried tomatoes, chopped (not packed in oil)


Heat olive oil in a large soup pan or dutch oven over medium-low heat. Add onions, garlic, celery, carrots, thyme and fresh pepper. Cook until soft, about 10 minutes.

While vegetable cook, drain and rinse 3 cans of beans. (Reserve remaining cup of beans)

Increase heat to medium-high. Add white wine and boil until liquid is almost evaporated. Add 6 cups chicken broth. beans and bay leaf. Bring to a boil, reduce to simmer and let simmer 40 minutes.

Wash the kale and remove thicker stems. Chop or tear the leaves and tender stems into small pieces.

Cook bacon and drain on paper towels and crumble. Discard the bacon grease but don't rinse the pan. Wilt the kale in the same pan and set aside.

Take the soup off heat and blend with an immersion blender (or cool, and blend in a conventional blender or food processor in small batches). Return soup to heat and raise heat to medium.

Drain and rise the remaining can of beans. Add the beans, kale, sun dried tomatoes and bacon to the pureed soup. Heat through.

Serving Size: makes 8 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KATHIE_B.

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