Two-Bean Soup with Kale

Love this soup. I've made it several times. Delicious with corn bread! Served at a soup luncheon at church and everyone was asking for the recipe!!

followed directions with the exception of using half can of cannellini beans to blend, and the 3rd can i used was navy beans.  threw in some baby bellas on hand.    had great flavor.   like to use kale in dishes so will probably make again.

It's not about the recipe at all, but I don't have any other way to communicate what I think about this site.  You know, I really don't like this Cozi.  Did we not have the option to send a recipe via text at one time?  I don't see that anymore.  I was already doing what Cozi is offering before this change came on board, :-(

This was an excellent soup. I added 1/2lb hot sausage, used 6 or so cloves of garlic (we like garlic), and used College Inn Chicken broth with wine and herbs. I actually forgot to add the red vinegar and fresh rosemary for the first serving and it was still great. Will add when reserving.

We used chicken broth instead but it was still really good!

WONDERFUL! Good with little chicken added and you can go heavier on kale, but really good as is. Light enough for any season!

This was such a simple recipe to prepare, I made it exactly as stated aside from adding some red chili pepper flake as we like a bit of spice with our food. My husband had no idea this was a "Lite" recipe and has eaten over half of the entire 6 servings on his own with no prodding from me. A definite addition to our regular menu rotation.

A good, solid soup for cold weather, and easy to prepare, too. I used a low-sodium vegetable broth, and as my bunch of kale yielded about 5.5 or 6 cups, I added some baby spinach at the end with vinegar and rosemary. The first night I thought it needed a pinch more salt, but after the flavors melded overnight, found the saltiness just fine, However the flavor of the vinegar, which added a nice note to the just-made soup, faded in the leftovers. My only complaint is that with a serving stated to be 1.25 cups, the recipe yielded only 6 servings instead of 8 (a problem I seem to have quite often with Cooking Light's soup and stew recipes).

I thought this soup was excellent. I used beef broth because it is what I had on hand. I had a huge bunch of kale so needed more liquid. I added 2 additional cups of low sodium chicken broth (again, what I had on had as extra). I also used one can of cannellini, one can of tri-bean (pinto, cannellini, black) and one can of black beans. The red wine vinegar and rosemary make this. I doubled both and sprinkled parmesan on top, served with ciabatta bread. Will definitely make this healthy soup again.

I made this soup this afternoon, on a very chilly Massachusetts day. Add to this some whole-grain crackers or whole-grain bread, and dinner is ready. Having read previous comments, I would ask of you: please do not be tempted to add meat stock. It is so not necessary, and so much kinder, not to. I understand that not everyone embraces my vegetarian lifestyle, but we all can help a little by not believing that a dish isn't good without meat. This one, trust me, is awesome. I had some sauteed portabella and button mushrooms in the freezer, so I threw some in. Delicious. The great thing about good cooks is that we are really good at adapting. No kale? Throw in some spinach or collards or any green leafie you have hanging around. Adding meat, especially processed meat, makes this lovely soup much less healthy. Add the huge amount of salt, preservatives, and sat fat, and you no longer have the wonderful good-for-you soup this was intended to be.

I made this last night, almost exactly as written in the recipe. The only thing I added for a half recipe was about a half cup of cubed turkey kielbasa that I browned first, and maybe a half tsp of crushed red pepper. I like things a little spicy. I used boxed vegetable broth. I would never make this without either the vinegar or the rosemary. They really made the dish flavorful..next time I would sweeten it a little with some chopped parsnips added to the onion, carrots and celery. Very good for a low calorie and filling dish.

I was pleasanly surprised by this soup. The flavors were grrrreat! Reading some of the comments I was afraid it was going to be bland so I doubled the seasonings. That seemed to do the trick because my daughter and I really enjoyed it.

Much better than my typical bean and kale soup because the blended beans and broth really thicken it up and give extra flavor! Liked the addition of black beans which I don't usually use in kale soups as well.

My family doesn't like beans in soups so I substituted sweet italian sausage. It was delicious and quickly gobbled up by husband and toddler. I will be making this again soon.

My, oh my!!!! This is just absolutely delicious. Have been reading and hearing so much about kale lately that I had to try it. Apparently, other people have been onto the same as I just got to choose from 3-4 bunches of kale left in the grocery display. I just finished making and eating this soup and am surprised at how good it is. Just a tad too much kale but that is personal preference so next time I'll cut back. But there will definitely be a next time! Going to go fix another bowlful now!!! Good, good, good!!!!

This soup has great flavor, the rosemary and vinegar give it a nice touch. I've made it twice already in the past 2 weeks and will be making it again.

Love, love, love this soup. just made it last night for a dinner party of 8 and everyone really liked it! I make it just like the recipe. great for vegetarians... easy and flavorful.

definitely will make this again! It was very flavorful and filling!

Hubby and I both liked this quick and easy soup a lot. I added it to my recipe box to make again.

SOOOO AWESOME! I added green chile pork sausage and red pepper flakes for extra kick!

Pretty dull as is. We added Tapatio hot sauce to give it some flavor.

Turned out great. I didn't have all the ingredients so I substituted what I had. I used chicken broth instead of veggie, garbanzo beans instead of black beans and added a can of Rotel tomatoes. The tomatoes added just the right amount of spice. I also puréed half of the soup!

My whole family enjoyed it - including my kids.

I have been enjoying this recipe for 2 years - it's easy, healthy and very tasty. I've made it many times in large batches (it freezes well in small containers) for friends who are ill and need something nutritious and satisfying. I've found that adding more broth is a good idea, especially after the first day - it extends the soup without diluting it. Occasionally I'll add a third can of beans on the second day. It's a very adaptable recipe. This soup is a family favorite - yum!

This recipe is great well worth it! Will do again

This was pretty good but DD wouldn't eat it. I had to substitute zucchini for the carrot because it was all I had on hand. I have to think adding in some crumbled turkey italian sausage would have made it better. We sprinkled a little parmesean on top and spiced it up a little with red pepper flakes.

This soup was super good. Word to the wise: if you cannot get unsalted beans definitely do not add the salt it calls for. And try to get reduced sodium broth. Otherwise there is a lot of salt (for me anyway) in the soup. If there is not enough salt, I feel like you could always add more later. I added some red pepper flakes to my leftovers to kick it up a notch, but otherwise this soup was fantastic! Definitely will make again, with chicken!

I made several adjustments to this recipe for the second time that I made it. My husband likes it much better now, and I agree. -Crockpot 3 chicken breasts for 10 hrs on low with half cup hot wing sauce. shred with two forks. -In a large pot, sautee four large (peeled, and diced) carrots, four stalks of celery (diced), one large onion (diced), and a couple tablespoons of olive oil. cook over medium high heat for about 10-15 min. -Add four cloves of minced garlic, 1 tbsp italian seasoning, 1 tbsp pepper, and a little salt. -In collander, drain and rinse 2 cans black beans, 1 can great northern, 1 can light kidney, and 1 can dark kidney beans. Mix beans together. -In blender, add 3 cups mixed beans with 2 cups broth. Puree. -In pot, add 2 large bunches of kale, chopped and 3 cups broth. bring to boil and cook down a little. -add remaining beans, chicken, and pureed bean mix. -Add more pepper, cayenne pepper, and herbs to flavor. -bring to boil, then lower to simmer for a few hours.

It was a bit scary trying to stuff all that kale in but it wilted very quickly. Almost a little too salty for me, but I could have gone with a low-sodium broth. Otherwise, very tasty.

This was unspectacular. Flavor was lacking.

This was a really delicious soup. I added some roasted butternut squash and an additional 12 oz of water. I also did not include the rosemary as I was running late for the potluck dinner it was intended for, but it was great just the same. I had a lot of people asking for the recipe and I will definitely be making this again!

This "Two-Bean Soup with Kale" is a very delicious and hearty meal for a cold day. Great Italian flavor and easy to make and ready almost as quick as you can have all the vegetables chopped. My family wants more carrots in it next time. Adding Italian sausage is perfect. Your family will love this homemade soup.

Outstanding soup! I browned some hot Italian turkey sausage with the onions, celery, carrots and garlic. The sausage added a bit of heat to the soup and the addition of the rosemary and vinegar added a delicious and pleasing element of surprise to the palate.

This was really easy and very good! We added shredded parmesan cheese and some Italian croutons (for the kids) and my 6 year old son loved it!!

I love bean and kale type soups, and this is one of my favorites! I make it so often, I am known at work for my "kale and bean soup" lunches. I usually add a parmesan rind to the soup while its simmering, which adds some amazing flavor! I always cook my beans from dried as well. Sometimes I will add some chicken or vegetarian sausage to make my husband happy.

Good soup. Made a few minor changes. Used homemade chicken broth, increased all the vegetables except the kale by at least half. Didn't have fresh rosemary so added dried rosemary and red pepper flakes in with the garlic. We really liked how pureeing only half the beans thickened up the soup yet there was still lots of texture from the rest of the beans and vegetables.The vinegar at the end is a great finish and took another reviewer's suggestion to serve with grated parmesan. Delicious.

Excellent! It's great for a no meat day. When hubby still wants meat, I pair it with a sandwich, and everyone's happy!

We love this soup. My advice is to use a good quality veggie broth. I use "Kitchen Basics". It is a good dark broth with more flavor than the other brands. Also, no additives. You can use whatever type of greens you have on hand. I have made it with kale, chard or spinach. Any of the three are good, although we prefer spinach. You can always add some red pepper or a dash of hot sauce if you are looking to spice it up. Also, for those of you that don't think it filling enough, just add a bit of shredded chicken or turkey. We like it just as it is printed.

I agree that the recipe as written makes for a pretty bland soup; I increased the rosemary and spices by half and doubled the vinegar, and still topped individual servings with some shredded Parmesan to bump up the flavor. I ended up browning 8 oz. lean Italian pork sausage and adding it to the leftovers, and by the time the second meal came around the flavors had melded and the soup was much better. Both times I served it with Miniature Corn Muffins, and the second time still topped it with some shredded aged Asiago. I might make this again if I need to use up some kale, but it's not something I'd go out of my way to make.

I used 1 can cannellini beans, 1 can Northern beans, 1 can black beans - so I guess it's "3 Bean Soup with Kale" Despite the other reviews, we liked the flavor. You could add Italian seasoning or red pepper flakes to leftovers for different taste. We had grilled cheese with it - or you could have rotisserie ckn. Will make again.

Husband raved. I doubled the veggies: onion, celery, carrot. Otherwise followed exactly. Adding to my repeat file for sure.

excellent! made some substitutions because I didn't have rosemary (used thyme and savory instead) and didn't have enough canellini beans so just used one can and didn't puree. I did have left over turkey gravy and added that in with the veggie broth to thicken. The recipe calls for too much kale for the ingredients and broth but everything else I used what was listed... even the pepper which I though might be too much. Yummy!

After reading the reviews, the only change I made was to use fresh carrot juice for half the amount of vegetable stock. It was delicious! The amount of stock/juice/liquid was perfect. At first when you put in the kale, it appears not to be but once it simmers for a while, it is just right. Very good!

This soup I delicious! I've made it twice already and it's a winner. My 1yr old son loves it and we both can get enough. Even my husband liked it and he's not big on veggies. I made it as is and it was great but I like spicy food so I added some crushed red pepper flakes to my bowl and it was perfect!

Very good soup and easy to make! I added a blend of fresh mushrooms (shitake, oyster and baby Bella).... Thank you to whom ever created this recipe.

Delicious soup! A great, hearty, vegetarian option. Have made it many times and always a crowd pleaser.

Delicious!!! I added a little bit more fresh rosemary and a vegetable stock bullion cube for more flavor. I loved this recipe. Will def use again!h

Love this soup!!!!! It is comforting and filling. We have it several times a month!

Delicious! I usually hate kale but with this recipe I actually LOVED the kale! Very tasty and filling soup. I've made it twice and it's fantastic!

I made this soup a few days ago and got to enjoy the leftovers for a few days. I halved the recipe since I was cooking for myself only. I added 1/8tsp of crushed red peppers while I cooked the onions and used pepper vinegar in place of the red wine vinegar.(I love hot & spicy) And as a personal preference, I used fresh thyme in place of the rosemary. Next time, I may make the full recipe and freeze.

This soup has so many dimensions to it! I used better than bouillion vegetable base for the broth and added 1 pound of homemade ground venison sausage...delicious!! This soup was very filling and reheated well for lunch the next day.

Made soup yesterday. Did not have rosemary though. Excellent! My friend also enjoyed it. I had never used kale before and really liked it. This will be a "keeper"

With some crusty bread or biscuits, this is a delicious, simple meal I'd make again for family or good friends as a casual dinner or lunch.I added some shredded sun-dried tomatoes and lemon pepper, otherwise followed directions exactly. Next time I might sub lemon juice for vinegar.

I love this soup! I made it in my crock pot so it took a bit longer, but it was worth it! I've had soup for dinner every night so far. As an RN, I love that it's incredibly full of vegetables, fiber and protein, so it's super healthy. Will definitely make again!

I too was excited to try this soup based on the high rating and healthy kale/bean combo but was extremely disappointed. I'm usually not a fan of veggie broth, so maybe the taste would have been better with Chicken broth. It also seemed that the vinegar overpowered the flavor/smell. We had it for one meal and tossed the rest. On the bright side, CL has many more yummy soup recipes I will return to!

Full of flavor, a nice hardy soup.

I was so excited about this recipe because of the rating. So I was disappointed in the results. I followed the recipe exactly but it wasn't very flavorful. probably won't make again.

When turkey sausage is added, which I did, this is similar to the Northwoods Bean Soup. Both are good and filling; great fall/winter soups.

One word...amazing! Such a good recipe, I added sausage and it turned out great. When making, I usually double the recipe and freeze whatever we don't eat for dinner the first night. It freezes and defrosts very well!

This recipe I've used on several occassions and each time I'm so glad I did! I add slices of cooked sausage to the soup as my partner can't understand a dinner without meat - and it goes down a real treat!

I loved the flavors in this dish! My husband who doesn't like anything green actually complimented this soup! Great! Will def make it again!

I love this soup! It is so easy to make and the vinegar and rosemary at the end really help the finish. I didn't add meat to it this time, but I will next time to change it up. Also a can of tomatoes may be in the future on the next creation. The only thing I would do differently would be to add additional spices as it needed a little more body or red pepper flakes. Other than that, good solid recipe with loads of options!

This was delicious, quick and easy. I did use 2 cups of dry pasta, and skipped two cans of beans.

This soup is really good, considering it's a vegetable soup. Don't expect huge flavor, but I added more spices to make it a little more flavorful. The kale is delicious and it is very filling! Also very fast and easy!

This was a delicious, filling, easy-to-make soup for a cool weeknight. It was pretty as well, since the vegetables were not overcooked. I used chard as that was available and thyme rather than rosemary. I also added a few shakes of hot pepper sauce. I served it with a few slices of seeded bread, to make a very satisfying meal. We are looking forward to leftovers for lunch.

The soup was good,but not great. I don't know that I would make it again. I added chicken to the soup which I would recommend doing.

I substituted chard for the kale, used only the white beans, did not add the vinegar or rosemary and the recipe was wonderful! This is the kind of basic recipe that you can play around with and have a great outcome.

This is one of my go-to soups now. Since I had a lot of Swiss Chard in the garden, I substituted it for the Kale with delicious results. A very simple soup that helps get the legumes and greens in; I have already made it a few times. Family and friends liked it, too. It's not a 'party' soup so I didn't give it the special occasion 5th star.

This recipe wasn't our favorite and I think it was because of the organic Veggie broth. We used the one from Trader Joe's. Didn't care for it. To be honest, the soup tasted better the second day. I do love Kale though. I would make the recipe again, but probably with a Chicken broth instead.

I wasn't thrilled with the kale in the garden this year, so I used swiss chard, and it came out great!

Yummy and hearty soup. Easy to make with lots of flavor! I used spinach instead of kale and served in sourdough bread bowls.

We made this recipe as-is and it was fabulous. The flavor is amazing!

A great way to use my garden fresh kale! We sauteed two packs of extra firm tofu in 1 t of olive oil, until they had developed a bit of "skin" & added to soup. Added an extra "bean can" of water. I agree it is bland & will add about 1/4 t cayenne next time. Nutritious & delicious!

We found this to be a flavorful and filling, yet not heavy, dinner. We couldn't find no-salt-added versions of the beans, so we used the regular kind, and we used chicken broth instead of veggie because we had it on hand. We served it with homemade white bread toasted with a bit of Brummel & Brown spread. It was a great winter dinner, and my 21-month old daughter loved it, too!

I made this soup following the directions exactly and I loved it. I think it has lots of good, earthy, vegetable flavors. The red wine vinegar and rosemary really make a difference. I will make this again.

This recipe is so easy to make, is very filling and taste terrific. So good for you too. I make it once a week and have it for lunch.

I thought this was really good and really hearty. I think the pureed beans is what really gives it the filling sensation. I'm making again for my client!

Wonderful hearty flavorable soup -- definitely will make again. I used beef broth and 2 bunches of Swiss chard, 2 TBS red wine vinegar and dash of tabasco. Served with grating of fresh parmesan cheese.

Other than using just 1 T of olive oil, and 1 T. red wine that was close to vinegar, I followed the recipe. I thought it was delicious -- not to mention nutritious and filling too. Served with a sprinkle of parmesan cheese and some crusty bread. Great winter dinner and great leftovers.

I made this soup last week and my family loved it, even my son who doesn't like soup. I added 1/2 lb of Italian sausage and didn't change any of the ingred. I did add about 2 c more of the broth. I didn't read the recipe through first so missed the step about putting some of the cannellini beans and broth in a blender. My husband ask me to make a double batch the next time I make it. It reheated very well. My husband and I added some Sriracha Hot Chili Sauce to our bowls which made it even better!

Quick to make, but bland. Next time I'll add sausage, probably chorizo, for extra body and flavor.

Loved the soup. And, when I pureed the kate so the kids couldn't see the big green leafy things, they loved it too!

Made non-vegetarian, using 5 cups of chicken broth & 2.5 links of turkey sausage. Cooked much longer to get the curly kale tender. Served one night with the recommended cheese-tomato ciabatta. Served leftovers with CL's ham & cheese muffins. Substantial Fall soup.

delicious, hearty soup and easy to make! Accidentally used half the cannellini beans it called for and it was still great.

I added diced tomatoes with salsa flavoring so it added a little spiciness to the recipe. I also added more broth, and used canellini, kidney and black beans.

I made this verbatim...and I thought it was very, very bland. Although it was very easy to make, it is not even worth saving. I was very very disappointed, and will not waste my money or time making this again.

Made the soup exactly as written. The amount of stock was sufficient. Delicious, easy, and healthful. Going to be a standard.

This was a tasty soup for lunch on a cold afternoon. I used red kidney beans and followed the recipe as written.

This was an excellant recipe. It was easy to make, hearty and very tasty. My husband doesn't like fresh greens but he loved this soup. I tossed in kale, chard and spinach and it was great.

Great everday recipe. I used navy beans instead of cannellini. Omitted the black beans. Added 1 lb diced and browned smoked sausage. Don't omit the rosemary or vinegar. Note: it took more stock than the recipe called for.

Have not made this, but sounds alot like the Portuguese Kale soup recipe I have made for years. Tastes better after sitting for a few days. Add chopped cabbage, carrots and cubed potatoes. Top off with a few tablespoons of butter shortly before serving. I also add a can of chopped tomatoes with veggies and use red kidney bean instead of black bean. Try it! It is a favorite of family and friends. You can turn it into a non-veggie recipe by adding Portugues linguica/ chourica or any spicy sausage.

Probably one of the best soups I've made thus far, better yet it's extremely easy! Leftovers are great for lunch the next day too.

Yummy fall soup! My husband, two year old and five year old loved it! I used chard instead of kale and it turned out great.

A Great vegetarian option.