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Kale & White Bean Soup

This soup can be made vegetarian friendly or extra hearty with the addition of smoked sausage!
Course Main Course
Cuisine American
Keyword Kale & White Bean Soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 16 people


  • 2 onions
  • 6 cloves garlic
  • 1 cup parsley
  • 5-6 large carrots
  • 6-8 cups raw kale
  • 8-10 cups chicken broth or vegetable broth
  • 4 cans white beans or 1 pound dried white beans pre-soaked
  • 2 cans diced tomatoes drained
  • 1 cup shredded or grated Parmesan cheese optional
  • 1 1/2 tablespoons Italian seasoning
  • 1 pound smoked sausage optional


  1. Chop onions, and parsley, mince garlic; set aside.
  2. Chop carrots; set aside.
  3. Slice sausage into bite size pieces; set aside.
  4. Rinse and remove stems, then coarsely chop kale.
  5. In large bowl, mix together onions, parsley, carrots, garlic, kale, beans, tomatoes, Italian seasoning, Parmesan cheese, smoked sausage, and broth.
  6. Divide mixture into 2 gallon size freezer bags. ( be sure to label bags first).
  7. Thaw; to cook in saucepan, bring soup to a boil then simmer for 30-45 minutes. Alternatively, cook in crockpot on low for 6-8 hours or an high for 3-5 hours.