This is an everything-but-the-kitchen-sink soup, but we figured that might not make the most positive first impression.  Grain, vegetables, and starch…this has it all.  The addition of black beans, if you have a can in your pantry, would only serve to balance it further, no?


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 bunch kale, ribs removed and chopped
  • 2 large carrots, sliced into ¼-inch coins
  • 1 (15-ounce) can Italian-style diced tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • salt, to taste


  • In a large, heavy-bottomed pot, cook the onions with olive oil over medium heat for about 3 minutes.
  • Add the garlic and cook for 2 minutes longer.
  • When the onions and garlic are translucent, add the vegetable broth, kale, tomatoes, and carrots, then cover.
  • Cook until the carrots and kale are tender, about 15-20 minutes.
  • When the carrots and kale are tender, add the cannellini beans, salt to taste, and cook until the beans are heated through.

Ready in about 1 hour
Makes 4-6 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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