White Bean and Kale Soup is a warm, comforting, and nourishing dish made with soft white beans, fresh kale, simple vegetables, and a well seasoned broth. It’s the kind of soup that feels cozy from the first spoonful and gives your body plenty of healthy nutrients at the same time. The white beans add a smooth, creamy texture and satisfying protein, while the kale brings a bright color, gentle bite, and lots of vitamins. Because the ingredients are wholesome and straightforward, this soup is a favorite in many homes for easy, everyday cooking.
One of the best things about this soup is how a few basic pantry and fridge staples can turn into a flavorful, hearty meal. With ingredients like canned beans, broth, onion, and greens, you can build deep flavor without complicated steps or special equipment. It works perfectly for both lunch and dinner and is especially enjoyable on chilly days when you want something hot, filling, and soothing in your bowl.
You Should Try White Bean and Kale Soup
White Bean and Kale Soup is worth trying because it is simple to prepare, affordable, and suitable for both kids and adults. It’s an excellent choice for busy days since many of the ingredients like canned beans and boxed broth can be stored for a long time and used whenever you need a quick meal. The recipe is also very flexible, so you can easily customize it by adding more vegetables, a handful of small pasta, or proteins like cooked chicken or sausage.
Another great reason to make this soup is that the flavor improves over time. After sitting in the fridge, the ingredients blend together even more, making leftovers especially delicious. If you’re new to cooking, this is a great beginner-friendly recipe that helps you practice key skills like sautéing vegetables and gently simmering flavors together, all without pressure or complicated techniques.
Table of Contents
Table of Contents
Ingredients you’ll need for White Bean and Kale Soup
Here is everything you need to make White Bean and Kale Soup :
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth or chicken broth
- 2 cans white beans cannellini or great northern, drained and rinsed
- 2 cups chopped kale stems removed
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 small bay leaf optional
- 1 tablespoon lemon juice optional but recommended
- Grated parmesan for serving optional
How to Make White Bean and Kale Soup
Step 1
Heat the olive oil in a large soup pot over medium heat. When the oil is warm, add the chopped onion, carrots, and celery. Cook them slowly for about 5–7 minutes, stirring sometimes, until they become softer and the onion starts to look slightly clear. This step builds the base flavor of your soup, so don’t rush it. If anything starts to stick, lower the heat a little and keep stirring.
Step 2
Add the minced garlic and cook for about 30 seconds, just until you can smell it. Garlic cooks quickly, so keep an eye on it to make sure it doesn’t burn. Once the garlic smells nice and fragrant, pour in the broth and gently stir everything together, scraping the bottom of the pot to lift any tasty bits.
Step 3
Add the white beans, salt, pepper, oregano, thyme, and bay leaf. Stir well and bring the soup to a gentle boil, then reduce the heat to low so it can simmer. Let it simmer for about 15 minutes so the flavors can mix together. Simmering means small bubbles, not a big rolling boil.
Step 4
After simmering, add the chopped kale. Stir it into the hot soup and let it cook for another 5–10 minutes. The kale will soften and turn a deeper green color. If you like a slightly creamy soup, you can scoop out one cup of beans and broth, mash or blend it, and stir it back into the pot to thicken the texture.
Step 5
Turn off the heat and remove the bay leaf if you used one. Stir in a little lemon juice to brighten the flavor. Taste the soup and add more salt or pepper if needed. Serve hot, with parmesan on top if you like.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or cooking spoon
- Measuring spoons and cups
- Can opener
- Ladle
- Small blender or potato masher optional for creamier texture
Tips and Variation Ideas
Add small pasta shapes to make it more filling.
Stir in cooked sausage for extra protein.
Blend a small portion for a creamy texture without cream.
Add red pepper flakes if you like a little heat.
What can I serve with this White Bean and Kale Soup ?
I like making this white bean and kale soup when I want something comforting that doesn’t feel heavy. It’s perfect for quiet family dinners, and my husband really enjoys how filling it is while still tasting fresh and simple. I usually serve it with something warm on the side, like my Crusty Homemade Bread, and if I’m setting out a small spread, I’ll add my Savory Muffins or a simple Homemade Cake. Cozy, nourishing, and easy to love, this soup always hits the spot.
Commonly Asked Questions
Can I use canned beans ?
Yes, canned beans are perfect and save time. Just drain and rinse them before adding to the soup.
Can I replace kale with another green ?
Yes, spinach, Swiss chard, or collard greens work well as substitutes.
Can I add meat to this soup ?
Yes, cooked sausage, chicken, or turkey are great additions.
How long does it last in the fridge ?
It stays fresh for about 4 days when stored in a sealed container.
White Bean and Kale Soup
Course: Soups, Main CourseCuisine: American, MediterraneanDifficulty: Easy, Medium4
servings15
minutes30
minutes280
kcal45
minutesWhite Bean and Kale Soup is a warm, hearty, and healthy one-pot meal made with creamy white beans, tender kale, vegetables, and flavorful broth. It’s easy to cook, budget-friendly, and perfect for a comforting lunch or dinner.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
4 cups vegetable broth or chicken broth
2 cans white beans cannellini or great northern, drained and rinsed
2 cups chopped kale stems removed
1 teaspoon salt adjust to taste
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried thyme
1 small bay leaf optional
1 tablespoon lemon juice optional but recommended
Grated parmesan for serving optional
Directions
- Heat the olive oil in a large soup pot over medium heat. When the oil is warm, add the chopped onion, carrots, and celery. Cook them slowly for about 5–7 minutes, stirring sometimes, until they become softer and the onion starts to look slightly clear. This step builds the base flavor of your soup, so don’t rush it. If anything starts to stick, lower the heat a little and keep stirring.
- Add the minced garlic and cook for about 30 seconds, just until you can smell it. Garlic cooks quickly, so keep an eye on it to make sure it doesn’t burn. Once the garlic smells nice and fragrant, pour in the broth and gently stir everything together, scraping the bottom of the pot to lift any tasty bits.
- Add the white beans, salt, pepper, oregano, thyme, and bay leaf. Stir well and bring the soup to a gentle boil, then reduce the heat to low so it can simmer. Let it simmer for about 15 minutes so the flavors can mix together. Simmering means small bubbles, not a big rolling boil.
- After simmering, add the chopped kale. Stir it into the hot soup and let it cook for another 5–10 minutes. The kale will soften and turn a deeper green color. If you like a slightly creamy soup, you can scoop out one cup of beans and broth, mash or blend it, and stir it back into the pot to thicken the texture.
- Turn off the heat and remove the bay leaf if you used one. Stir in a little lemon juice to brighten the flavor. Taste the soup and add more salt or pepper if needed. Serve hot, with parmesan on top if you like.
Notes
- Cook onions, carrots, and celery first to build strong flavor.
- Simmer gently, not at a hard boil, for better texture.
- Add a parmesan rind while simmering for deeper taste.
- Add small pasta or cooked rice to make it more filling.
