5 from 1 vote

Bean and Kale Vegetable Soup with Parmesan Crisps

Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Cooks with Cocktails


  • 1 Tbsp Olive Oil
  • 1 Onion
  • 5 Cloves of Garlic put through a press or minced
  • 4 Carrots Diced
  • 4 Stalks of Celery Diced
  • 2 Tbsp Dried Oregano
  • 1 Tbsp Dried Basil
  • 1/4 Head or 2 Cups Cabbage
  • 1 Bunch Kale
  • 1 28 oz Can of Diced Tomatoes
  • 2 L or 8 Cups of Beef Broth
  • 1 Cups Green Beans cut into 1 " pieces ( You can use canned beans for this)
  • 1 Can Navy Beans (540mls)
  • 1 Can Black Beans (540 mls)


  • Heat Oil in a big pot on medium-high heat. Add Onion, Carrots, Celery, Garlic and Dried herbs and sauté for a few mins. Add Kale and Cabbage and sauté for another few min till Kale and Cabbage are wilted.
  • Add the Tomatoes, Broth, Green Beans, Navy and Black Beans and simmer for at least 30 mins. Or until vegetables are soft.
  • Serve with Parmesan Crisp and Enjoy!


This recipe makes a big pot of soup! If you don't have an army to feed, put half in zip locks and freeze it. Its just as good after.