Kale and White Bean Soup, March 2019

Kale & White Bean Soup  


1 large onion, medium dice 

2 tbsp. olive oil 

1 tbsp. garlic, minced 

½ tsp. chili flake 

3 tbsp. NOBULL Mediterranean Scratch Starter Concentrate 

1 each Parmigiano-Reggiano rind – 2 x 3 inches, if desired 

2 bay leaves 

6 c. water 

2 medium carrots, sliced 

1 stalk celery, diced 

1 bunch kale, destemmed and chopped 

1 can white beans, 15.5oz, drained and rinsed  

black pepper, fresh ground 


Sweat onion in olive oil until translucent, add garlic and chili flake. Cook until fragrant.  

Add NOBULL Mediterranean Scratch Starter Concentrate, cheese rind, bay leaves, water, carrots, and celery and simmer until tender.  

Add kale and beans. Simmer until kale is tender, about 10 minutes 

Taste and adjust seasoning with additional Mediterranean Scratch Starter Concentrate. 

Add black pepper to taste.  

Serves: 4-6 people 

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