Kale and Bean Soup with Cheese Toasts

Everyone’s favorite superfood, kale, takes center stage along with protein-rich cannellini beans in this filling and nutritious Italian classic. Don’t forget the melty cheese toasts–they are great for dipping, topping or munching while you wait for the soup to simmer.

Makes 8 servings


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 5 cups Homemade Chicken Stock
  • 2 cups cubed Yukon gold potatoes
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 tbsp chopped fresh rosemary
  • 1 recipe Cheese Toasts, optional
  • 3 cups loosely packed fresh kale leaves
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • ½ tsp crushed red pepper
  • Black pepper, to taste


In a stockpot heat 1 tablespoon olive oil over medium heat. Add onion. Cook until softened, stirring occasionally. Add garlic; cook for 1 minute. Stir in stock, potatoes, undrained tomatoes and rosemary. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

Prepare Cheese Toasts. After cooking soup for 30 minutes, stir kale, beans and ½ teaspoon red pepper into soup and cook for 10 minutes more. Season to taste with black pepper.

Cheese Toasts: Preheat oven to 350°F. Cut a French baguette into 16 (½-inch) slices. Place slices on a rimmed baking pan. Brush with 1/3 cup garlic-infused olive oil. Bake for 5 minutes. Sprinkle 1/3 cup shredded Parmesan cheese on top and bake 5 minutes more. Cool on a wire rack.

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