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Bean and Kale Soup

Suggested Wines

  • Pinot Grigio (Dry White)
  • Edelzwicker (Off-Dry White)

This hearty soup will warm you up on a cool autumn day. Don’t let the amount of garlic frighten you, as it blends well and is not over-powering. And even though this is a vegetarian dish, the beans and kale give it a lot of heartiness.


  • 1 T. olive oil
  • 10 garlic cloves, minced
  • 1 onion, diced
  • 5 c. kale, chopped
  • 3 ½ c. chicken broth (or 2 cans), divided
  • ½ c. dry white wine, such as Fenn Valley Pinot Grigio
  • 2 (15 oz.) cans great northern beans, UN-DRAINED, divided
  • 1 c. chopped tomatoes
  • 2 t. Italian herbs
  • Salt and pepper to taste
  • Croutons (home-made multi-grain are the best) or french baguette slices
  • Parmesan cheese


  1. In a large pot, heat the oil and saute the garlic and onion until soft, about 5 minutes. Be careful not to burn the garlic.
  2. Add kale. Stir until wilted, about 3 minutes.
  3. Add 2 ½ c. broth, wine, 2 cups of the beans, tomatoes, herbs, and salt & pepper.
  4. In a separate bowl, use an immersion blender to blend the remaining beans and remaining broth until smooth. A food processor will work, as well. Stir this mixture into the soup to thicken.
  5. Simmer at least 1 hour.




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6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396