Kale and White Bean Soup

Bland unless you add some bouillon to the broth. Flavorless otherwise. I wouldn't make this again.

I thought this was just about as bland as it gets. The pasta adds nothing but calories so for anyone who is going to try this, I'd say at least leave that out. After I tasted it, I added a LOT of chicken boullion to try to make it edible. It's still just tasteless. My best advice is to find a different recipe.

This soup was wonderful. I would make it without the sliced onions, however, since they can get a little soggy in the soup. I would rather just add a whole onion while the soup is boiling in order to get the flavor. Overall, it is light, but filling, and very tasty.

This does sound very good, but I would probably add a little more spice to it. I would use a small gluten-free pasta, as I am gluten-free. I have a spicy kale and split pea soup that is somewhat similar here: http://reciperenovator.com/special-diets/vegan/spicy-kale-and-split-pea-soup/

I really liked this but made a few changes to it! It was sort of a "clean-out-the-fridge" soup. I used mostly chicken broth, spelt noodles, a pinch of red pepper flakes, and tarragon instead of rosemary and highly recommend this, the flavour combination was great. I also threw in some celery leaves along with the diced ribs, and a leftover bratwurst chopped small. I loved the idea of using the Parmesan rind! Will save them in the future for soups, thanks! Finishing with lemon juice and shaved parmesan made it exceptional.

The escarole version you mention is the greatest comfort food - especially with fresh cannellini beans slowed cooked with the sauteed escarole with garlic and good olive oil added!!! ummmmm

My Italian grandmother made a version of this soup with escarole. Can't wait to try the kale.

I'm excited to make this today, but just noticed that it contains over 600 mg of sodium per serving. Has anyone tried something to reduce the sodium content? Used dried beans or no-sodium added beans? Thanks for any tips!

I've made this soup regularly for over a year. My daughters, 14 and 17 ask me to make it. I use a vegetable bouillon cube or two with the water--it adds interest. My girls say the soup is better the next day. I like it fine the night I make it. I've also added 1/4 - 1/2 tsp red chili flakes for additional interest.This is one recipe that will make the cut--its a keeper. Thanks real simple.

Probably be better to make the night before or early morn of evening to be served. Soups usually are better the day after/

My only change was to use 6 cups of chicken broth and 2 cups of water (all I had was 6 cups of broth lol) and that made all the difference in the world. I will make this again and again.

This sounded very good, but it was very bland. The ingredients need to "marry" more than the recipe says. I added a fennel/corriander spice mix to it and let it simmer for about an hour and it was much better. It really needed "something".