Navy Bean Vegetable Soup with Crispy Kale and Noochy Parm

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This may be one of my favorite soups and it is so easy it is a little ridiculous to even call it a recipe. I like to make a big pot with already cooked beans and it comes together in a snap. Dinner is on the table in under 30 minutes.

Navy Bean Soup with Crispy Kale and Noochy Parm

Servings 4 bowls


  • 1/2 whole onion
  • 1 whole carrot
  • 1 piece celery
  • 1 clove garlic
  • 1/2 tsp vegetable broth powder *If you don’t have broth powder, use 2 cups of broth or a bouillion cube (according to the directions.)
  • 2 tbsp tomato paste
  • 1 cup cooked navy beans
  • 2 cups filtered water
  • S&P to taste
  • 1 bunch kale
  • nutty parm garnish


  1. Dice the onion and water or oil sauté in a big soup pot it until it starts to soften. Thinly slice the carrot and celery and add to the pot. Toss around and cook for a few minutes. Press the garlic over the pot and add the veg broth powder. Toss around to coat. Add a little more water or oil, if needed.

  2. Add the tomato paste and stir around. Add the beans, water and salt and pepper to taste. Cook until all of the vegetables are soft, 15 to 20 minutes. The longer you cook it, the more the beans will break down and it get kind of creamy.

  3. Take a handful of kale and drop it onto a hot skillet. Cook until bright green and starting to get crispy.

  4. To serve, ladle the soup into bowls and top with kale and nutty parm.

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