white bean and kale soup


  • 1  3/4 cups white beans
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 medium red potato, chopped
  • 1 medium rutabaga, chopped
  • 2 carrots, chopped
  • 1 28 oz can diced tomatoes
  • 2-3 T red cider vinegar
  • 1/2 cube Celifibr brand vegetable bouillon, dissolved in 1 cup hot water
  • 1/2 c basmati rice
  • 2  1/2 tablespoons rosemary (yes, tablespoons. rub between fingers/palms to crush
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 small bunch kale, excluding thickest ends of stems, chopped (lacinato kale is especially good in this soup if it’s available)
  • 1 t salt and pepper to taste, added after beans have cooked
  • parmesan cheese


Rinse then soak beans overnight; or rinse then cover beans well with fresh water, bring just to boil, then take off heat and let sit for 1 hour. Drain.

Using large 5 quart soup pot with lid, saute onion in 2-3 T olive oil for 2-3 minutes, then add garlic and potatoes. Saute for 3-5 minutes, stirring until potatoes are lightly browned. Add rutabaga, carrots, rosemary and basil. Stir all vegetables until spices are well mixed. With pot over medium heat, add canned tomatoes in their juice, red cider vinegar and basmati. Stir in 1 cup water with dissolved vegetable bouillon plus 5 more cups plain water.  Partially cover and monitor heat until soup comes almost to boil, then reduce heat to medium low, cover and cook for 1-2 hours. Checking water level occasionally, add more water as necessary. At one hour check beans, rutabaga, and carrots for doneness: keep simmering until each are soft but not so mushy as to fall apart.  Add salt and pepper to taste, then add chopped kale, cover and cook for another 10 minutes or so until kale is bright green and lightly cooked.  Serve topped with parmesan cheese. Makes 8-10 servings. Freezes well. While you’re home as the soup simmers, you might consider making pumpkin muffins to go with it and for breakfast in the morning.

Note on Bouillon: Beware! Many brands of bouillon cubes have partially hydrogenated oils, palm or cotton seed oil, MSG, and a grossly high serving of sodium- all things to be avoided, certainly not added to your food.


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