Out of Kale, one case
Kale substitutes for soup
5 options, ranked, with the exact amount
Use Spinach
Same amount as the kale
For soup, the best kale substitutes are spinach (add last), Swiss chard (similar cooking time), collard greens (cook longer), or escarole (mild flavor). Spinach is the closest match for quick-cooking soups.
- Best for —
- minestrone
One casethe full kale card
Every option, one card
Ranked| # | Substitute | Instead of kale |
|---|---|---|
| 1 | Spinachminestrone | Same amount |
| 2 | Swiss chardbean soup | Same amount |
| 3 | Collard greensham and bean soup | Same amount |
| 4 | Escaroleescarole and bean soup | Same amount |
| 5 | Bok choymiso soup | Same amount |
Spinach
Good for quick-cooking soups, add in the last 2-3 minutes
- Best for
- minestrone, vegetable soup, pasta e fagioli, chicken soup
- Cooking time
- 2-3 minutes
Wilt quickly, good for finishing soups.
Swiss chard
Similar earthy flavor and cooking properties to kale
- Best for
- bean soup, lentil soup, minestrone, vegetable soup
- Cooking time
- 8-12 minutes
Cook stems first, then add leaves.
Collard greens
Robust green good for long-simmering soups
- Best for
- ham and bean soup, southern-style soups, hearty vegetable soup, ribollita
- Cooking time
- 20-30 minutes
Remove tough stems, needs longer cooking.
Escarole
Mild bitter green good for Italian soups
- Best for
- escarole and bean soup, minestrone, Italian wedding soup, pasta e fagioli
- Cooking time
- 8-12 minutes
Less bitter than kale, great for Italian cuisine.
Bok choy
Asian green with crisp stems and tender leaves
- Best for
- miso soup, ramen, wonton soup, Asian-style soups
- Cooking time
- 5-8 minutes
Cook stems first, then add leaves.
The longer answer
About this case
When making soup and you don't have kale, these leafy green substitutes will work well. Each substitute has its own cooking characteristics, so choose based on your soup type and desired texture.
Tips for substituting kale
8 tips- For quick-cooking soups, add spinach in the last 2-3 minutes
- For hearty soups, use Swiss chard or collard greens and cook longer
- Remove tough stems from all leafy greens before adding to soup
- If using frozen greens, add them directly to the soup
- Taste and adjust seasoning after adding leafy greens
- For creamy soups, blend the greens for a smooth texture
- Kale works well in long-cooking soups like ribollita and minestrone
- Massage kale with lemon juice before adding to soup to reduce bitterness
Questions
5 questionsCan I use frozen spinach instead of kale in soup?
Yes, frozen spinach works great in soup. Add it directly from frozen and cook for 3-5 minutes until heated through.
How do I substitute kale in minestrone?
Use Swiss chard or escarole for minestrone. Add them 10-15 minutes before the soup is done, as they need similar cooking time to kale.
What's the best kale substitute for Asian soups?
Bok choy is the best substitute for Asian soups. Cook the stems first for 3-4 minutes, then add the leaves for another 2-3 minutes.
Can I use kale stems in soup?
Yes, kale stems are edible and add nice texture to soup. Cook them first as they take longer than the leaves.
What's the best kale substitute for zuppa toscana?
Swiss chard or escarole work best for zuppa toscana. They have similar cooking properties and flavor profile to kale.