White Bean, Crispy Kale & Smoky Tomato Basil Soup

A bistro-esque soup no one will believe you made yourself (in under 25 minutes). We promise your Memphis won’t tell. And if you want to make this vegetarian-friendly, just substitute your chicken stock for vegetable stock.


  • ½ onion
  • Olive oil
  • 1-2 cloves garlic
  • 2 C chicken stock
  • 2 regular potatoes, diced
  • 1 C navy beans, rinsed
  • 3-4 medium tomatoes
  • 2 C kale
  • 5-6 Tbsp fresh basil, chopped
  • Salt & pepper to taste


  1. In a large bowl, toss your kale leaves with a little bit of olive oil, salt and pepper until just coated.
  2. Lay the kale on the grill, being careful not to overlap and grill until just crispy, about 2 minutes.
  3. Flip and grill for another minute, then remove from heat and let cool.
  4. After the kale is cool, chop into smaller pieces and set aside.
  5. Now you’re going to roast your tomatoes on the grates that you just grilled your kale on. There should still be a little olive oil on the grates, but brush them with more if you think it’s needed as you
  6. don’t want your tomatoes to stick.
  7. Let them grill over medium heat for about 5-9 minutes, depending on how large your tomatoes are.
  8. Use a tongs to flip them and let them cook for another 5-9 minutes, then remove from heat.
  9. If you really like a charred, smoky taste, you can leave a majority of the charred tomato skins on, but if only like an essence of char, peel off the skins.
  10. Chop the tomatoes and set aside.
  11. Sauté onion, olive oil and garlic until onion begins to just slightly brown.
  12. Add in the chicken stock, kale and potatoes and lightly boil 12-15 minutes, stirring periodically. Note: add ½ C water when cooking potatoes if the soup needs more juice.
  13. Add in the navy beans and tomatoes and continue to heat and stir, about 5 minutes.
  14. Remove from heat and stir in basil right before serving.

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