Purple Kale and White Bean Soup

Prep: 15 minutes Cook: 45 minutes


By Colleen Patrick-Goudreau
Of course, you can use green kale (dinosaur, or curly) for this soup, but the purple imparts a beautiful color and forces you to choose a type of kale you might not otherwise have tried.


  • 2 tbsp water for sauteing
  • 2 medium yellow onions, diced
  • 3 stalks celery, finely chopped
  • 2 carrots, finely chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 sprig fresh rosemary
  • 1/4 tsp salt, plus extra, to taste
  • 1 tbsp tomato paste
  • 1 bunch purple kale, stems and ribs discarded, leaves chopped into 1-inch pieces
  • 8 cups vegetable broth
  • 15 ounce can white beans (navy, cannellini), drained and rinsed
  • freshly ground pepper to taste


Heat the water in a large soup pot over medium-low heat. Add the onions and cook, stirring occasionally until soft and translucent, about 7 minutes. Add the celery, carrots, red pepper flakes, and rosemary sprig. Season with the 1/4 teaspoon salt.

Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes. Add the tomato paste and combine thoroughly with the vegetables, cooking for about 2 minutes.

Add the kale, vegetable broth, and beans. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the kale is tender, 15 to 20 minutes.

Remove the rosemary sprig, add pepper and salt to taste, and serve.