White Bean Kale Soup

White Bean Kale Soup
Prep time
Total time
Serves: 4-6
  • 2 medium white sweet potatoes
  • 1 (14 oz.) can white beans
  • 2 carrots
  • 4 cups vegetable broth
  • 1 cup of water
  • 2 cloves of garlic
  • 1 onion
  • 4 asparagus shoots
  • 1 (14oz) can garbanzo beans
  • ½ Tbsp. olive oil
  • ½ Tbsp. rosemary
  • ½ Tbsp. thyme
  • 4 stalks of kale (stems removed)
  • ¼ tsp. cayenne
  • sea salt and pepper
  1. Turn oven to broil.
  2. Wash and chop asparagus into bite size sticks. Rinse and drain garbanzo beans. Place asparagus and garbanzo beans in a large Pyrex and add olive oil and a dash of sea salt, mix around.
  3. Place in the oven for 5 minutes. Then take out and stir, place in oven for another 5 minutes and then remove.
  4. Next wash and chop sweet potatoes and carrots into cubes. Chop onion and garlic add all chopped vegetables to a large soup pot. Add vegetable broth and water, turn heat to high and bring water to a boil. Allow to boil for 3-5 minutes and turn down to medium.
  5. Add rinsed white beans, kale and all seasonings. Cook until carrots and sweet potatoes can be pierced with a fork.
  6. Then place ¾ of the soup into a blender and blend until smooth. Add contents of the blender back into the pot and stir well.
  7. Serve soup and top with garbanzo beans and asparagus.
*Soup is also great with the Grands Ol’ Biscuits recipe, found in the next section


Leave a Reply

Your email address will not be published.

Rate this recipe: