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Vegan Italian Bean and Kale (or Spinach) Soup

Yields 8 servings


2 Tbs Olive Oil (Extra Virgin)
16 ounces Great Northern White beans, cooked
1 large onion, chopped (1 cup)
½ cup of carrots
½ cup celery
8 cups vegetable broth
1 – 14 oz. can diced tomatoes with juice
1 – 8 oz. can tomato sauce
1-2 cloves of garlic, minced
1 cup hull-less Barley
3 cups kale

Spices (I love this spice mix and use it in other recipes)
1 ½ tsp Oregano
¾ tsp. dried rosemary, crushed
¾ tsp. dried basil, crushed
¼ tsp. dried thyme, crushed
½ tsp. fennel seeds, crushed
1-3 bay leaves Salt and Pepper to taste
Shredded Rice Parmesan Cheese for topping (optional)


  1. In a large pot, heat the oil. When it shimmers start cooking the carrots, celery and onions and cook until onions are translucent.
  2. Add the beans, vegetable broth, undrained tomatoes, tomato sauce, barley, garlic and spices. Bring to a boil then cover, reduce heat and simmer for 1 hour.
  3. Remove cover and continue cooking for 30 minutes adding the kale in the last 10 minutes. Remove and discard bay leaves.

Nutrition Facts
8 Servings per recipe

Amount per serving 2 cups
Calories 241 kcal
Total Fat 4.36g
Saturate Fat .701g
Total Carbohydrates 55.92g
Total Protein 10.0g
Dietary Fiber 9.55g
Soluable Fiber 1.43g
Calcium 102mg
Magnesium 76mg
Iron 3.7mg
Sodium 869mg