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White Bean Kale Soup

Creamy white bean kale soup recipe in a rustic bowl with parmesan

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A nourishing and budget-friendly soup that transforms humble pantry staples into a deeply satisfying meal. It features creamy cannellini beans and hearty kale in a savory, garlicky broth, all coming together in one pot for minimal cleanup. This soup is the ultimate healthy comfort food.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups (32 oz) vegetable broth or chicken broth
  • 2 (15.5 oz) cans cannellini beans, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 large bunch lacinato kale, stems removed, leaves chopped
  • Salt and freshly ground black pepper, to taste
  • For serving: Grated Parmesan cheese, extra olive oil, crusty bread

Instructions

  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until softened.
  2. Stir in garlic, thyme, rosemary, bay leaf, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in broth, scraping up any browned bits from the pot bottom. Add beans and diced tomatoes with juices. Bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes. Use a spoon to mash a few beans against the pot wall to thicken the soup.
  5. Stir in the chopped kale. Cover and cook for 5-7 more minutes until kale is wilted and tender.
  6. Remove bay leaf. Season generously with salt and black pepper. Ladle into bowls and serve with Parmesan, a drizzle of olive oil, and crusty bread.

Notes

For a creamier texture, blend a portion of the soup with an immersion blender before adding the kale. The soup tastes even better the next day and freezes well for up to 3 months. Substitute kale with spinach or Swiss chard if preferred.

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