The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Kale, White Bean & Rosemary Soup
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Kale, White Bean & Rosemary Soup










Kale, White Bean and Rosemary Soup


2 Small-Medium Yellow Onions- Diced

5 Cans No-Salt White Beans (Cannellini Beans)

2 Boxes Low-Sodium Veggie Broth

1-2 T Dried Rosemary

1 Large bunch Kale (I use ¾ bag of Trader Joe’s pre-cut Kale)

Salt and Pepper to Taste



Sauté diced onions in a few tablespoons of water for about 5 minutes.

Add 3 cans of beans, 1½ boxes of veggie broth (about 6 cups) and Rosemary. Bring to a boil and then simmer for about 10 minutes.

Meanwhile, put the remaining 2 cans of beans and ½ box (2 cups) of broth in a blender and blend until smooth.

Add to the soup pot, along with the kale, and heat until warm.

Add salt and pepper to taste.

Enjoy! :-)

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I am a married mother of three lovely daughters, 19, 12 & 10. I've studied literature, education, psychology- and ministry counseling. I Am now slowly pursuing a nutritional degree / 'drug-less practitioner' and life coaching. I earned a license to minister and degree in biblical teaching and Christian Counseling; I was ordained on CHRIST-mas day, 2011 into Non-denominational Christianity!! Jesus isn't a denomination but a following and a LOVE!! One important thing to know about me is I am not religious, but I have an awesome relationship with Christ! I am a firm believer in the whole person, body, soul and spirit, we must feed all three parts. I myself am a Christian Vegan, and my passion for both shines through, however, that is not my intentions, my intentions are to share- educate- spread awareness, love and compassion to others. I am blessed to be a blessing and hope to do so for many. - Diana *Check out my facebook page called Faith- Food & Fitness @

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  1. Veganara
    Vote no 2. This sounds deliciously satisfying. Another kale recipe! It really is all the rage at present, isn't it? They don't seem to do it down my local supermarket, or I would get some. I'll have to look around. You might be interested in my Mixed Fruit Sundaes recipe, and if you like it, please vote!
    1. dianabart
      Thank you.. I will check that out! :-) Yes it is hard to find good Kale.. I usually get it from my friends garden.. Jewel sells it, but it is usually terrible! YUCK! :-/
  2. Veganara
    PS I have just seen from your bio that you are a Christian Vegan, and I don't meet many of those, which inspired me to write my recent blog Why Are More Christians Not Vegans? You might be interested in that: it sparked quite a big and thought-provoking discussion in the comments section!
    1. dianabart
      That is awesome..I will read it! I always feel sparked on that message.. It was God that "MADE" me a Vegan.. I asked HIM to break my heart for What breaks His.. and I became selfless in this area, and it was easy to sacrifice my 'taste buds' (flesh) and 'meatly desires for blood' HE changed everything about HOW I look at the world! Animals are part of HIS awesome creation to LOVE not to harm! He made us vegans in the beginning and we will be vegans in the end.. HE clearly states that upon HIS return the lion will graze with the lamb, and there shall be No more harm to one- another (this includes ALL creatures!) "They shall not hurt nor destroy in all my holy mountain: for the earth shall be full of the knowledge of the LORD, as the waters cover the sea." Isa 11:9! His heart is that we shall NO longer crave 'flesh and blood' for our fight is not against it, nor for it.. when His Knowledge covers the earth, as the waters' cover the seas.. we will finally see this epiphany come true! Our hearts will no longer crave the things of the flesh, and all that will dwell is LOVE and compassion for ALL God's Creatures! ~That's my story, it aligned my heart with scripture; therefore, I'm sticking to it! :-D
      1. Akanksha
  3. Akanksha
    1. dianabart
      Thank you Akanksha... I need to catch up on your last article. Heading that way in a few! :-)
      1. Akanksha
        There is one more about Zucchini..check it out :)
  4. Carolyn
    Vote #4! Nothing like bean soup on a rainy day or in the winter months!
    1. dianabart
      Thanks Carolyn- heading to your article soon too.. need to catch up on my readings. Yes soup and rainy days are good! My kids LOVE soup any day, every day; a sure way to get beans and veggies in em! ;-)
  5. BuddhasDelight
    this sounds like perfection. so up my alley, i love soup and have been curious about white beans lately! omg, it looks so quick and easy too, thank you for this one! voted. :)
    1. dianabart
      thank you for the comment and vote BuddhasDelight! :-)
      1. BuddhasDelight
  6. pftsusan
    Great to see you. Vote #6.
    1. pftsusan
      I have so much kale around here now, that it's boring. I get it and eat it because of the iron and for my income, it's affordable. Having recipes like this one makes the kale more interesting. Right now, I have the Peanut Allergy Blog. If you like it, please vote.
  7. marge201
    TY for really nice recipe. Don't care that it's August and really hot! I had white beans (from dry) that I had cooked (just to use them already!) and didn't have a plan so this was perfect. Only had 4C of beans so I halved parts of the recipe and put in parentheses what I did:2 small-medium yellow onions diced (3 small onions; next time I'll use 4 or 5 onions)5 cans no-salt white (cannellini) beans = 8.75C beans (4C beans) One 15-ounce can of beans = 1 ¾ C drained2 boxes low-sodium veggie broth (1 box low-sodium chicken broth)1-2 T dried rosemary (1T)1 large bunch kale salt and pepper to taste (1½T of Trader Joe 21 Seasoning Salute salt-free seasoning blend) Directions:1. Sauté diced onions in a few tablespoons of water for about 5 minutes. (sautéed for 15M in white bean broth, which is the cooking water from cooking presoaked white beans which I froze in popsicle containers; next time will also saute mushrooms)2. Add 3 cans of beans, 1½ boxes of veggie broth, which is about about 6 cups, and rosemary. Bring to a boil and then simmer for about 10 minutes. (3C beans, ¾ box of chicken broth and I cooked it at least 15 minutes)3. Put the remaining 2 cans of beans and ½ box, which is 2 cups, of broth in a blender and blend until smooth. (1C beans, ¼ carton broth, pureed with immersion blender in measuring cup)4. Add to the soup pot, along with the kale, and heat until warm. (cut up the kale and let it cook for a while; next time sauté kale after onions are nicely sauteed)5. Add 1.5T of 21 Seasoning Salute6. Got 4 giant bowls of thick bean soup. Very tasty. Very healthy and filling. Will make again and use more onions and also add sauteed mushrooms to the mix. (t = teaspoon, T = tablespoon, C = cup)


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