Onion and White Bean Soup with Kale Toasts

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Skill Level
Preparation Time 15 minutes Total Time 45 minutes
Servings 6 Cost Per Serving $1.90
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2Medium Onions
1/2Fennel Bulb
5 clovesGarlic Whole
1/2 cupDried Mushrooms (Shiitake or Porcini)
2Bay Leaves
3 sprigsThyme
1 canCannellini or White Kidney Beans (rinsed & drained)
1 tbspOlive Oil
2 cupsKale, shredded
6 slicesCrusty Bread
4 tbspGrated Parmesan Cheese
1/2 tspSea Salt and Ground Black Pepper


  1. Add whole onions, fennel, garlic, dried mushrooms, bay leaves and thyme to a medium pot. Cover with water and bring to a bowl. Reduce heat and simmer for 30 minutes.
  2. Discard the bay leave and thyme. Take any tough peel off the onions. Add onion, fennel and about 4 cups of stock into a blender with your beans. Blend until smooth. Return to pot, season to taste, and keep warm.
  3. Drizzle bread slices with oil and toast in a hot pan until golden brown.
  4. Drop kale in the pan until wilted. Add to the toasts and top with parmesan cheese.
  5. Serve soup in a bowl topped with a kale toast.


  • ​​It's a tear jerker! The sulfur compound that's released when you cut into onions reacts with the tears in your eyes and causes irritation. Try these tricks to help reduce the crying:​

  1. Refrigerate the onions ahead of time
  2. Use a sharp knife to cut your onions
  3. Cut your onions near ventilation like a fan or open window

  •  Save your herbs. Woody herbs like bay leaf and rosemary freeze well, so wrap them up and stick them in the freezer. However, soft herbs like basil, parsley and mint, will break down much faster in the freezer. To store well, add chopped herbs to an ice cube tray and just cover with olive oil. Keep frozen and then add to a pan when needed.