This healthy and hearty red bean kale soup is packed with juicy tomatoes, savory rosemary, and (optionally) seasoned up with a touch of hot sauce.
I've been waiting a long time to share this recipe with you guys. In fact, I first made this soup shortly after starting this blog, but at the time, every post was such an endeavor that I just didn't have the energy to photograph it or record the recipe. Those early posts of mine often involved a half day's work or so and a completely trashed kitchen. Imagine the dismay I felt when a recipe didn't turn out as planned. Such sadness. And then I could have kicked myself when this recipe turned out as good as it did, and I didn't plan ahead for blogging it. That's okay though. I've got more to share it with now.
My delay in making this soup again and sharing it with you is due to the fact that soon after making my first batch, spring arrived and the air began to warm up, and this just isn't a soup that screams "summertime fun." It's all about autumn coziness.
One possible variation to this recipe would be the addition of some veggie sausage. The first time I made it I bought a pack of links and browned them in a skillet before adding them to the soup. This adds some protein and weight to the soup if you're looking for that, but either way it will be delicious and satisfying.
This post originally published on Connoisseurus Veg on October 28, 2013.
Rosemary Red Bean and Kale Soup
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 2 tbsp. fresh rosemary, finely chopped
- 1 14 oz. can diced tomatoes
- 1 14 oz. can red kidney beans, drained
- ¼ cup tomato paste
- 6 cups sliced kale
- Juice of 1 lemon
- 1 tbsp. cayenne pepper sauce, adjust to your spice preference, or omit entirely if not your thing
Instructions
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Coat the bottom of a large saucepan or stock pot with oil and place over medium heat. When oil is hot, add onion and sauté for about five minutes, or until softened.
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Add garlic and sauté an additional minute or until fragrant.
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Add remaining ingredients, stir until tomato paste is blended in, and heat to a simmer.
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Continue simmering about 20 minutes or until kale is tender.
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Season with salt and pepper to taste. Ladle into bowls and serve.
This is seriously the best meal I've had in a long time. I cut up a zucchini and added a handful of macaroni and both worked out great (also added about 2 more cups of broth to compensate). Thanks for the awesome recipe.
Yay! I really love the broth - you can add so many things that would turn out delicious. Zucchini and macaroni sounds like a great variation! So glad you enjoyed this and thank you so much for sharing!
I'm so glad you are feeling better! Kale and beans always helps. Also - this is too funny but I have the exact same place mats!
Haha, thank you! Clean eating always does the trick when I'm feeling an energy zap!
I'm always buying random place mats in ones or twos for photographing, but these are my regular table ones. I guess we not only share similar tastes in food, but apparently in housewares as well :)
Delicious soup! I reviewed it here: http://veganrecipereview.com/recipe/tangy-red-bean-and-kale-soup/
Ohhh...this site is new to me! Thanks for the link and for saying such nice things about my recipe!!! I'm glad you enjoyed it and I'll definitely be exploring Vegan Recipe Review for more good stuff :)
while looking at your recipe for tempeh sausage, i found this wonderful recipe. gotta make it soon. i feel good just reading the recipe. yum!
Thanks Maggi! I hope you enjoy it!
What flavor (and brand)veg sausage would you recommend adding? I will likely just try first without but am curious. Can't wait to try!
Field roast is my favorite, and I think their smoked apple sage flavor would go nicely here. Enjoy!
This is such a wonderful and nutritious meal! I used parsley instead of rosemary and added a diced yellow pepper. Will definitely repeat!
Parsley and yellow pepper sound delicious! I'm glad you enjoyed it! Thanks Colleen!
Thank you for providing the amount of potassium! Since I'm on a diuretic, I have to watch my salt intake and potassium loss. I've been looking for a good kale and kidney bean recipe...this one looks delicious! Again, many thanks!
I'm glad it's helpful! Enjoy the soup!!
Made this tonight and really enjoyed it. Added some frozen carrots because I had them and was trying to eat the rainbow. Loved it! Rosemary is one of my favorite herbs. Great way to use up some kale I had and some scallions on their way out.
Yay! I'm so glad you like it! I make this one all the time with different variations - carrots sound like a delicious addition!
Delicious! Also tried your red lentils. with cauliflower this week. Very happy with results! Yum!
Thanks Kathryn! Glad you enjoyed them both!
didn't think I liked kale but bought some anyway at the farmers market and needed something to do with it. Found your recipe and now have a new favorite soup. Thanks!
I make this soup regularly, like every other week. It's so healthy and incredibly delicious. I usually add extra kidney beans to make it more filling! If you're looking for a go-to recipe to add to your regular rotation, this is it. It's a crowd-pleaser too! I've served it at group dinners and everyone loved it!
I made this soup tonight & it is wonderful. I’ll be making it often. I love soup for breakfast.
Love ❤️
Janice