Go Back
+ servings
5 from 3 votes
Rosemary Red Bean Kale Soup
Rosemary Red Bean and Kale Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
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.
Course: Soups
Cuisine: American
Servings: 6
Calories: 209 kcal
Author: Alissa
  • 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
  1. 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.
  2. Add garlic and sauté an additional minute or until fragrant.
  3. Add remaining ingredients, stir until tomato paste is blended in, and heat to a simmer.
  4. Continue simmering about 20 minutes or until kale is tender.
  5. Season with salt and pepper to taste. Ladle into bowls and serve.
Nutrition Facts
Rosemary Red Bean and Kale Soup
Amount Per Serving
Calories 209 Calories from Fat 60
% Daily Value*
Fat 6.7g10%
Saturated Fat 1.3g7%
Sodium 1065mg44%
Potassium 1020mg29%
Carbohydrates 26.9g9%
Fiber 7.1g28%
Sugar 5.8g6%
Protein 12.2g24%
Calcium 120mg12%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.