Best 7 Yummy Beans N Greens In A Bowl Kale Soup Recipes

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**Indulge in the Hearty Goodness of Beans, Greens, and Kale Soup: A Culinary Journey of Flavor and Nutrition**

Embark on a culinary adventure with our tantalizing Beans 'n Greens in a Bowl: Kale Soup. This wholesome and comforting dish is not just a meal; it's an explosion of flavors that will nourish your body and soul. Packed with an array of textures and vibrant ingredients, this soup is sure to become a favorite in your kitchen. Discover the perfect blend of tender beans, vibrant greens, and hearty kale swimming in a rich and flavorful broth. Each spoonful promises a symphony of tastes, from the earthy sweetness of kale to the nutty goodness of beans and the freshness of aromatic herbs. And the best part? You can customize this soup to your liking, making it a versatile and adaptable dish that caters to all preferences.

Alongside our signature Beans 'n Greens in a Bowl: Kale Soup, we present a collection of equally delectable recipes that showcase the versatility of beans and greens. From the classic Southern-style Black-Eyed Peas and Greens to the Mediterranean-inspired White Bean and Kale Soup, each recipe offers a unique taste experience. Whether you prefer a smoky and flavorful soup or a light and refreshing broth, our curated selection has something for every palate. Unleash your inner chef and explore the diverse culinary landscapes of beans and greens with our comprehensive guide to delicious and nutritious soups.

Let's cook with our recipes!

WHITE BEANS AND KALE



White Beans and Kale image

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
  • Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

YUMMY BEANS N' GREENS IN A BOWL (KALE SOUP)



Yummy Beans N' Greens in a Bowl (Kale Soup) image

A light and delicious fast fix meal that is easy on the waist and the pocketbook! This comes together very fast and will fill you up with just a few tasty but healthy ingredients. The quantity listed leaves you with a soupy, brother bowl of yum! You could add another batch of kale if you like, there is that much broth. Also great with all kinds of beans. To me this dish seems like a beautiful marriage between Italian and Southern cooking. Hope you enjoy! PS: If you use a vegetarian 'chicken' broth this will be completely vegetarian friendly! Skip the parm or use a vegan parm and you have a vegan friendly dish! The portion is very generous! Adjust time if you are using more tender greens so they are not over cooked.

Provided by Mamas Kitchen Hope

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 tablespoon olive oil
3 -4 garlic cloves, minced
1 large onion, chopped
4 cups fat free chicken broth or 4 cups vegetable broth
1 (15 ounce) can great northern beans or 1 (15 ounce) can garbanzo beans
1 bunch swiss chard (any greens such as mustard, turnip, collards should work, just adjust cooking time for more tender g) or 1 bunch spinach (any greens such as mustard, turnip, collards should work, just adjust cooking time for more tender g)
1 cup spinach leaves, fresh (yes this is in addition to the other greens) (optional)
1/2 teaspoon sugar (optional)
1/4 teaspoon nutmeg (optional)
salt and pepper
parmesan cheese (optional)

Steps:

  • Heat a dutch oven and spray with cooking spray. Add olive oil and then the onion and garlic. Saute just until it begins to soften, Add chicken broth and allow to continue cooking while you begin the next steps.
  • Wash whatever greens you choose to use and remove any hard stalks. Stack the leaves one on top of the other, roll like a cigar and slice into 1/4 inch slices, then cut the pieces in half. This will give you nice ribbons that are not too wide or long.
  • Add greens, sugar and nutmeg (if using) to the pan. (Save spinach for later) Stir to combine. (The sugar will not make the dish sweet but will balance some of the bitterness from the greens).
  • Rinse and drain beans and add to pan. Stir gently. Simmer for 20 minutes or until greens are al dente or as soft as you would like. Toss in spinach just to wilt.
  • Ladle each serving into a bowl and top with a generous sprinkling of freshly grated parmesan cheese and additional cracked pepper if desired. Crusty bread is also a great accompaniment for all the yummy broth that is swimming in the bowl.
  • Enjoy!

KALE & BEAN SOUP



Kale & Bean Soup image

Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. -Beth Sollars, Delray Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 medium onions, chopped
2 cups cubed peeled potatoes
1 tablespoon olive oil
4 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped
3-1/2 cups vegetable broth
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender., Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

Nutrition Facts : Calories 152 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

GREEN BEAN SOUP



Green Bean Soup image

This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!

Provided by Jamie Elliott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds fresh green beans
1 clove garlic, minced
1 sprig fresh parsley
1 pinch salt
2 slices bacon
3 tablespoons all-purpose flour
1 onion, chopped
1 cup sour cream
3 tablespoons vinegar

Steps:

  • In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
  • Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
  • Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

Nutrition Facts : Calories 195.8 calories, Carbohydrate 17.6 g, Cholesterol 23.2 mg, Fat 12.5 g, Fiber 5.7 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 110.7 mg, Sugar 3 g

BEANS AND GREENS SOUP



Beans and Greens Soup image

Make and share this Beans and Greens Soup recipe from Food.com.

Provided by Cindy Hartlin

Categories     Vegetable

Yield 8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 Italian sausages, casings removed
1 carrot, finely diced
1 stalk celery, finely diced
1 onion, finely diced
2 cloves garlic, minced
6 cups chicken broth (1.5 L)
1 (28 ounce) can chickpeas, rinsed, drained
4 cups spinach, Coarsely torn, tough, stems discarded
1 pinch cayenne pepper

Steps:

  • Heat olive oil, sausage, carrot, celery, onion and garlic in a large
  • frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
  • Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
  • Remove 4 cups soup and puree in a blender or food processor until smooth.
  • Return to saucepan, stirring to blend.
  • Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.

Nutrition Facts : Calories 247.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 11.8, Sodium 1129, Carbohydrate 27, Fiber 5.3, Sugar 1.8, Protein 13.3

CREAMY GREEN BEAN SOUP



Creamy Green Bean Soup image

Creamy green bean soup my mother always made from fresh green beans out of the garden!

Provided by mindis

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 8

8 cups water
2 pounds chopped fully-cooked ham
4 cups fresh green beans, trimmed and cut into 3/4-inch pieces
3 cups cubed potatoes
2 onions, sliced
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 20.3 g, Cholesterol 104.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1775.5 mg, Sugar 3.7 g

QUICK TOMATO, WHITE BEAN AND KALE SOUP



Quick Tomato, White Bean and Kale Soup image

A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium Yukon gold potato (about 6 ounces), diced
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional - but it does add flavor; use what you have for this)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
  • Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
  • Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 1139 milligrams, Sugar 5 grams

Tips:

  • For a richer flavor, use vegetable broth instead of water.
  • Add a bay leaf or two to the pot while the soup is simmering for extra flavor.
  • If you don't have any kale, you can use spinach or collard greens instead.
  • Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This yummy beans n' greens in a bowl kale soup is a delicious and healthy way to warm up on a cold day. It's packed with nutrients and flavor, and it's easy to make. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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