Portuguese Kale and White Bean Soup

Susanne Guirakhoo found this wonderfully tasting hardy soup on Mine Body Green website.  She said it was spectacular!  Enjoy

yield: 10 cups
time: 1 hour


  • 1/2 cup sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 2 garlic cloves coarsely chopped
  • 2 teaspoons salt
  • 2 teaspoons ground fennel seeds
  • 1 small fennel bulb, diced (about 2 cups)
  • 1 cup diced carrots
  • 1 1/2 cups diced potatoes
  • 2 teaspoons dried thyme or 1 tablespoon fresh
  • 1/4 teaspoon ground black pepper
  • 3 cups chopped fresh tomatoes or one 15-ounce can diced tomatoes
  • 3 cups cooked white beans (two 15-ounce cans drained)
  • 4 cups water or vegetable stock
  • 5 or 6 cups loosely packed chopped kale
  • 3 tablespoons fresh lemon juice


  1. In a small bowl, soak the sun-dried tomatoes in boiling water to cover.
  2. In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic, and salt and cook for about 5 minutes.
  3. Add the ground fennel and diced fennel bulb and cook for about 3 minutes. Stir in the carrots, potatoes, thyme, and black pepper and cook for 3 minutes.
  4. Add the tomatoes, beans, and water or stock and bring to a boil.
  5. Reduce the heat and simmer, covered, until the potatoes are just tender. If the soup is too thick, add another cup of water.
  6. Meanwhile, remove the sun-dried tomatoes from the soaking liquid and coarsely chop.
  7. Add the kale and sun- dried tomatoes to the pot. Simmer for about 10 minutes, until the kale is tender. Stir in the lemon juice. Season with more salt and black pepper to taste.
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