Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Italian White Bean and Kale Soup


Italian White Bean and Kale Soup

The perfect soup for the cooler weather – just like grandma used to make!


  • 1 medium yellow onion, diced
  • 2 medium cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 15-ounce can whole tomatoes, drained and chopped
  • 2 cups cooked Cannellini beans
  • 2 cups dino kale (aka Tuscan, Lacinato, or black), chopped
  • 1 tablespoon fresh chopped rosemary
  • Salt and pepper to taste


  1. Saute the onion and garlic in the olive oil over medium-high heat until the onions are translucent.
  2. Add the vegetable broth, bay leaf, and tomatoes.  Bring to a boil, then reduce heat to simmer.
  3. Add the beans, kale, and rosemary and simmer until the kale is tender, about 4 minutes.
  4. Season to taste and serve!


  • Laurel A

    I made this soup last week and I loved it (will probably make it again this week…). It was so easy and tasted great. The only thing different I did was I added a little frozen corn (only because I tend to add frozen corn to almost everything…), but it would have been fine without it. Thanks for the quick and easy (and tasty) recipe–just what I need!

    • jamtay

      We’re glad you liked it! Thanks for commenting and sharing your modification!

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