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Super Green Kale Soup

Your liver will love you!

As a holistic nutritionist, I’m lucky that vegetables are my favourite food! Kale is an easy go-to for a last-minute soup or salad, or how about a green smoothie?  This is the month when I really focus on my liver and eat a lot of greens, my fridge is overflowing with vegetables and my liver is happy too. 

I also support my liver with this excellent product that nourishes and supports healthy liver function.  Here’s the link have a look! 

I make several versions of this soup and often add a few extra vegetables to jazz it up. Enjoy!

Super Green Kale Soup

Nancy Crites
This is warming soup perfect all year round but the month of green is the best!


Organic Ingredients are Best!

  • 4 cups vegetable broth
  • 3 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large bunch chopped greens such as kale, stems removed or Swiss chard
  • 2 large carrots finely chopped
  • 2 15 ounce cans cannellini beans, drained & rinsed
  • 2 sprigs rosemary or 1/2 tsp dried
  • 2 tsp seasalt
  • 1 tsp cracked black pepper
  • 1 tbsp lemon juice
  • 1/2 cup ½ cup shredded mozzarella
  • 1/2 cup grated romano or Parmesan, plus more for serving


  • Add olive oil to a large cooking pot over medium heat.
    Add onion and garlic and saute until slightly tender add the carrots, kale and rosemary, saute for 4-5 minutes.
  • Add the beans and broth and cover bring to a gentle boil, reduce heat, simmer for 5 minutes.
  • Remove the rosemary sprigs, stir in the sea salt and black pepper to taste.
    Cover, reduce heat and simmer for another 5 minutes. Gently mash some of the beans to thicken the soup.
  • Stir in the lemon juice, then the mozzarella.
  • Taste and season to your liking. Fill your soup bowls and top with Romano cheese.
Keyword nightshade free, antiinflammatory, vegetarian