Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Kale and White Bean Soup 3.6 (531) 16 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 45 mins Servings: 4 Mash the beans, and use them to thicken the broth; leave some whole for added texture. Ingredients 1 pound kale, stems (and veins, if desired) removed and leaves washed 2 tablespoons olive oil 1 onion, chopped 2 cans cannellini beans, (14.5 ounces each), drained and rinsed 4 cups water 2 cups chicken stock, or reduced-sodium canned broth Salt and pepper 4 thick slices country bread Grated Parmesan cheese, (optional) Directions Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes. Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes. Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired. Rate it Print