White Bean and Kale Soup

Why You’ll Love This Recipe

You’ll love this soup because it’s both comforting and wholesome. The beans provide creaminess and protein, while the kale adds color, texture, and nutrients. It’s flexible (you can use vegetable or chicken stock, add extra vegetables or herbs), easy to prepare, and makes excellent leftovers. It’s a one-pot meal that feels cozy and filling without being heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Carrot
• Celery
• Garlic
• White beans (such as cannellini, great northern, or navy beans)
• Broth (vegetable or chicken)
• Kale (stemmed and chopped)
• Fresh herbs (such as parsley, rosemary)
• Lemon juice (optional, to brighten)
• Salt & black pepper
• (Optional) Parmesan rind or grated cheese

Directions

1. Sauté the aromatics
   Heat olive oil in a large soup pot over medium heat. Add chopped onion, carrot, and celery. Cook until softened and fragrant (about 5 minutes). Then stir in minced garlic and cook another minute.
2. Add beans and broth
   Add the drained and rinsed white beans to the pot along with the broth (or stock). If you have a Parmesan rind, you can drop it into the pot for extra depth of flavor (remove before serving).
3. Simmer & partially thicken
   Bring the mixture to a simmer. Let it cook for 10–15 minutes so flavors meld. To thicken, mash or partially puree a portion (or one can) of the beans (using an immersion blender, potato masher, or by transferring some soup to a blender and returning). This step gives body to the soup.
4. Add the kale
   Stir in the chopped kale. Simmer for another 5–10 minutes until the kale is tender but still bright green.
5. Season & finish
   Remove the Parmesan rind if used. Stir in chopped fresh herbs and a squeeze of lemon juice (if desired). Taste and adjust seasoning with salt and pepper.
6. Serve
   Ladle the soup into bowls. Optionally top with grated Parmesan cheese and a drizzle of olive oil. Serve with crusty bread if you like.

Servings and timing

Servings: 4 to 6
Preparation time: ~10 minutes
Cooking time: ~25 to 30 minutes
Total time: ~35 to 40 minutes

Variations

• Add vegetables: Include diced potatoes, zucchini, spinach, or mushrooms for extra bulk.
• Spicy twist: Add red pepper flakes or a pinch of cayenne.
• Protein boost: Stir in cooked sausage, shredded chicken, or pancetta.
• Vegan / dairy-free: Use vegetable broth and omit cheese or use a dairy-free alternative.
• Herb swap: Use thyme, oregano, or sage instead of or together with parsley/rosemary.
• Different greens: Swap in Swiss chard, collard greens, or spinach for kale.

Storage/Reheating

• Storage: Cool the soup slightly, then store in airtight containers in the refrigerator for up to 3–4 days.
• Freezing: You can freeze portions (without kale or with kale, though texture may change) for up to 2 months. Thaw overnight in the fridge.
• Reheating: Gently reheat in a pot over low to medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to loosen it.

FAQs

What type of beans work best?

Cannellini, great northern, or navy beans work well. They’re mild, creamy, and mash easily.

Do I need to soak dried beans?

If using dried beans, yes—soak overnight and cook them ahead of time. For convenience, canned beans (rinsed and drained) are fine.

Why mash some of the beans?

Mashing part of the beans gives the soup a thicker, creamy texture without needing cream or flour.

Can I add other greens instead of kale?

Yes. Swiss chard, collards, spinach, or even beet greens can substitute, though cooking times differ.

Should I add lemon juice?

Yes—lemon juice brightens and balances the richness of beans and broth. Add just before serving.

Can I make this ahead?

Yes. It’s often better the next day, after flavors meld. Reheat gently and adjust seasoning.

Is this soup vegan?

It can be. Use vegetable broth and skip or replace cheese with a vegan alternative.

Can I use frozen kale?

Yes. Add frozen kale a little earlier, and simmer until it’s heated through.

How do I avoid soggy kale?

Add kale toward the end, and cook only until just tender. Don’t overcook.

Can I add pasta or grains?

Yes—you can add small pasta (e.g. orzo), barley, or rice toward the end of cooking. Adjust broth amount accordingly.

Conclusion

This white bean and kale soup is a comforting, flexible, and healthful option that satisfies without heaviness. With creamy beans, vibrant greens, and fragrant aromatics, it’s perfect for a weeknight dinner or make-ahead lunch. Try it as written or adapt it to your pantry—and enjoy a bowl of cozy goodness.

White Bean and Kale Soup

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White Bean and Kale Soup is a hearty, comforting dish featuring creamy white beans, tender kale, and aromatic vegetables simmered in a savory broth. It’s nutritious, filling, and perfect for cozy meals or make-ahead lunches.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans (cannellini, great northern, or navy), rinsed and drained
• 4 cups vegetable or chicken broth
• 4 cups kale, stemmed and chopped
• 1 Parmesan rind (optional)
• 1 tbsp fresh herbs (parsley, rosemary, or thyme), chopped
• 1 tbsp lemon juice (optional)
• Salt and black pepper to taste
• Grated Parmesan cheese (for serving, optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 5 minutes.
2. Stir in minced garlic and cook for 1 minute, until fragrant.
3. Add white beans and broth. Drop in Parmesan rind if using. Bring to a simmer and cook for 10–15 minutes.
4. Mash or puree a portion of the beans using an immersion blender or spoon to thicken the soup.
5. Add chopped kale and simmer for another 5–10 minutes, until tender and bright green.
6. Remove Parmesan rind. Stir in fresh herbs and lemon juice, then season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese and a drizzle of olive oil if desired.

Notes

• For a thicker soup, mash more beans or reduce broth slightly.
• For a smoother texture, blend part of the soup and return it to the pot.
• Use vegetable broth for a vegan version; omit cheese or use dairy-free Parmesan.
• Store leftovers up to 4 days refrigerated or freeze for up to 2 months.
• Add small pasta or grains for a heartier meal.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 230
• Sugar: 4g
• Sodium: 580mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg