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)


  1. 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.
  2. Add the Tomatoes, Broth, Green Beans, Navy and Black Beans and simmer for at least 30 mins. Or until vegetables are soft.
  3. Serve with Parmesan Crisp and Enjoy!

Recipe Notes

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.