Join our supportive WFPB community for exclusive recipes, live cooking classes, wellness challenges, and so much more!Join our supportive WFPB community!
Recipes » Soups » Kale and White Bean Soup
CNS Logo
Kale and White Bean Soup 1


  • 2 carrots, peeled & diced
  • 1 stalk celery diced
  • 1 garlic clove, minced
  • 1 large shallot, minced
  • 4 Tbsp vegetable broth (or water)
  • 1 can 28-ounce crushed tomatoes
  • 7 cups water
  • 3 cups kale, stems removed, cut into bite-sized pieces
  • 1 yam peeled and cut into 1/4 inch cubes
  • 1 bay leaf
  • ½ cup elbow macaroni
  • 1 can navy beans rinsed and drained thoroughly
  • 1 tsp salt
  • ½ tsp pumpkin pie spice
  • 3-5 grinds of fresh black peppercorns
  • 6 Tbsp pumpkin seeds
  • Lemon for garnish (optional)


  • 1. Heat vegetable broth in large soup pot on low. Saute carrots, celery, garlic and shallot in broth until soft about 3 – 4 minutes.
  • 2. Add canned tomatoes, water and bay leaf. Bring to a boil.
  • 3. Add kale and yam. Reduce heat to medium, keeping a slow boil. Cook for an additional ten minutes, until yam is tender.
  • 4. Add pasta and cook for an additional ten minutes until pasta is tender.
  • 5. Add beans, salt, pepper and pumpkin pie spice. Heat 1-2 minutes until fully incorporated and beans are heated through.
  • 6. Discard bay leaf and serve. Top each bowl with 1 Tbsp pumpkin seeds and a half-slice of lemon.

Copyright 2023 Center for Nutrition Studies. All rights reserved.

Powered by eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting