Kale and White Bean Soup with Garlic Croutons

Kale and White Bean Soup with Garlic Croutons 

  1. Soup
    1. 5-6 Kale Leaves (Stemmed and Roughly Chopped to bite size)
    2. 2 Cups Cannellini (White) Beans 
      1. 1 Can is 1 ¾ Cups which is what I use
    3. 1 Medium Sweet Onion
    4. 1 Large Carrot
    5. 2 Celery Stalks
    6. 1 Cup Dry White Wine (roughly 1 wine shooter)
    7. 14oz Fire Roasted Tomatoes
    8. Thyme (1 TSP ish)
    9. 4 C Vegetable Broth
    10. Sea Salt, Black Pepper, Garlic Powder
  2. Croutons
    1. Bread from bakery
      1. I cut it into cubes the morning of and let it get stale through the day
      2. Sourdough or Italian would be a good option
    2. Olive Oil
    3. Spices: Garlic Powder, Italian Seasoning


  1. Heat oil in dutch oven
  2. Finely dice the onion, carrot, and celery. 
  3. Add vegetables from step 2 into the dutch oven. Once the onion is translucent, season with salt, pepper, and garlic. Cook for about 10 minutes.
  4. Add the white wine. Let cook down by about half.
  5. Add canned tomatoes, vegetable broth, thyme and beans
  6. Bring to a boil, cover, and simmer for 15 minutes
  7. Add kale and simmer for 5 minutes. While simmering, begin work on the croutons.
  8. Heat olive in a non-stick pan. Once the oil is hot, add garlic powder to the oil.
  9. Drop in the bite sized croutons. Season bread directly with more garlic and italian seasoning.
  10. Swirl the bread around in the olive oil, and then let it cook
  11. Croutons should be golden brown.
  12. Season soup with salt and pepper as needed.
  13. Serve soup with croutons on top or on the side.


  1. Dutch Oven or Large Stock Pan
  2. Blender can be used after step 5 but before step 6 to create a thinner soup. I do not do this.

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