Kale and White Bean Soup

Serving Size: 4  |  Cook Time: 30 min.


  • 2 Pouches Osso Good Chicken Bone Broth
  • 1 tablespoon olive
  • coconut or other neutral cooking oil
  • 1 can white cannellini or great northern beans
  • ½ white onion (chopped)
  • 3 ribs of celery (chopped)
  • 3 large carrots (peeled and chopped)
  • 2 cloves of garlic (minced) (or 1 – 1 ½ tablespoons pre-minced)
  • One big bunch of kale (leaves torn and stems removed)
  • 1 – 2 cups water
  • Salt and pepper to taste


    1. Heat the tablespoon of olive oil in a large sauce pan or Dutch oven over medium heat.
    2. Add onions, celery, and carrots and sauté until beginning to soften, 5-6 minutes.
    3. Add garlic, salt, and pepper and sauté for an additional 2 minutes. Meanwhile, rinse and drain the beans.
    4. Add in the chicken stock, rinsed and drained beans and continue to cook until beans and vegetables are softened.
    5. Add in the torn kale leaves and any additional water necessary to thin out the soup — for a thicker soup, omit the water. Finish with salt and pepper to taste and enjoy!
    6. Note: Soup can be frozen prior to adding the kale.
    7. To serve, warm over the stove and add the kale once the soup is hot. Cook until kale is wilted, 5-6 additional minutes.

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