Amalia's Broccoli Kale Soup


  • 3 heads of broccoli (crowns and stems), roughly chopped
  • 2 large bunches kale, deveined and roughly chopped
  • 1 bulb roasted garlic
  • 1 large onion, diced
  • 2T margarine
  • 4c (approximately) water
  • 2 cans rinsed cannellini beans
  • 1-2t Better than Boullion (to taste. For Amalia we go light on the Boullion)
  • salt and pepper to taste


  1. Sauté the onion in margarine until brown.
  2. Add veggies and garlic and stir to coat.
  3. Add water and mix in Boullion. Bring to a boil and then summer until broccoli is tender.
  4. Blend and add liquid as needed. Season with salt and pepper.

Extra delicious when served with some shaved Parmesan on top!