Nothing warms up the heart of winter like a bowl of hot soup and warm crusty bread or a toasty grilled cheese sandwich (that’s right, they’re not only for tomato soup!). This creamy and lucious soup made with Randall Great Northern Beans and kale will hit the spot when you and your family want to take the chill off. Quick and easy, it’s a perfect weeknight meal or weekend lunch!


• 1 Tbsp of olive oil

• 1 medium yellow onion, small dice

• 1 medium carrot, small dice

• 1 stick of celery, small dice

• 2 cloves of garlic, minced

• Red chili flakes, to taste

• 1 sprig of fresh rosemary, minced

• 4 cups of Randall Great Northern Beans, drained 

• 4 cups of chicken or vegetable stock

• 2 Tbsp of fresh lemon juice

• Sea salt and ground black pepper, to taste

• 3 cups of packed chopped kale (roughly 1 small bunch)

• ¼ cup of flat-leaf parsley leaves, chopped


Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.

Add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the Randall Great Northern Beans to the pot and stir. Add the stock to the pot and stir once more. Bring the soup to a boil.

Once boiling, add lemon juice. Turn the heat down to a simmer. Ladle half of the soup into another saucepan and puree it with an immersion blender. Add the pureed soup back to the pot. Season the soup with salt and pepper.

Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.

Recipe inspired by and picture courtesy of