Kale White Bean Soup is a simple, wholesome, and deeply nourishing dish that brings together tender white beans, leafy green kale, and aromatic vegetables in a light, flavorful broth. It’s a cozy, satisfying meal that’s easy to prepare and perfect for a nourishing lunch or dinner.
Why You’ll Love This Recipe
This soup is both hearty and healthy, packed with fiber, protein, and vitamins. Whether you’re looking for a light plant-based meal or a comforting cold-weather staple, this soup checks every box.
- Made with simple, affordable pantry ingredients
- Naturally vegan and gluten-free
- Packed with plant-based protein and nutrients
- Easy to customize with what you have on hand
- Great for leftovers and meal prepping
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White beans (cannellini or great northern), canned and drained or cooked from dry
- Kale, chopped (curly or lacinato)
- Carrots, chopped
- Celery, chopped
- Onion, chopped
- Garlic cloves, minced
- Olive oil
- Vegetable broth
- Dried thyme
- Bay leaf
- Salt and black pepper
- Lemon juice (for brightness)
- Red pepper flakes (optional)
directions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened.
- Add garlic, thyme, red pepper flakes (if using), and a pinch of salt. Stir and cook for 1 minute until fragrant.
- Stir in the white beans, then add the vegetable broth and bay leaf. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes to allow flavors to develop.
- Add chopped kale and simmer for another 5–7 minutes until tender but still vibrant.
- Remove the bay leaf. Stir in lemon juice, taste, and adjust seasoning with salt and pepper.
- Serve hot with crusty bread or a sprinkle of nutritional yeast or Parmesan if desired.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Creamy Version: Blend a portion of the soup or add a splash of coconut milk or cashew cream.
- With Grains: Add cooked rice, quinoa, or farro for an even heartier meal.
- Add Protein: Stir in vegan sausage or leftover shredded chicken.
- Use Spinach: Substitute spinach or Swiss chard if you don’t have kale.
- Spicy Style: Add more red pepper flakes or a splash of hot sauce.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave individual portions for 2–3 minutes.
This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use dry beans instead of canned?
Yes, just cook them fully before adding. About 1.5 cups of cooked beans equals one can.
Is this soup vegan?
Yes, all ingredients are plant-based. Just skip any dairy toppings to keep it vegan.
What type of kale is best?
Curly kale and lacinato (Tuscan) kale both work well—just remove tough stems before chopping.
Can I make this in a slow cooker?
Yes. Add all ingredients (except kale and lemon juice) and cook on low for 6–8 hours. Stir in kale and lemon juice in the last 30 minutes.
How do I thicken the soup?
Mash some of the beans in the pot or blend a portion for a creamier texture.
Can I freeze this soup?
Definitely. It freezes well for up to 3 months—just thaw and reheat when ready.
Is this soup gluten-free?
Yes, as long as your broth and added ingredients are gluten-free.
Can I use other greens?
Yes, spinach, chard, or collard greens can be used in place of kale.
What’s the best way to serve this soup?
With a slice of crusty bread, over cooked grains, or with a sprinkle of cheese or herbs.
Can I add tomatoes?
Yes, diced tomatoes or tomato paste can add depth and a slightly acidic kick.
Conclusion
Kale White Bean Soup is a wholesome, satisfying recipe that’s as comforting as it is nutritious. With tender greens, creamy beans, and a flavorful broth, it’s a simple yet powerful dish you’ll turn to again and again—especially when you need a bowl of something warm, healthy, and easy.
Print
Kale White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Description
This simple, wholesome soup features tender white beans, fresh kale, and flavorful herbs in a light broth. It’s hearty enough to be a meal on its own but still light and fresh — perfect for a cozy lunch, easy weeknight dinner, or nourishing reset meal.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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3 garlic cloves, minced
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2 carrots, sliced
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2 celery stalks, chopped
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon crushed red pepper flakes (optional)
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1 (15 oz) can cannellini beans or great northern beans, drained and rinsed
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4 cups vegetable broth (or chicken broth)
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2 cups water
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1 small bunch kale, stems removed and leaves chopped
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Juice of 1/2 lemon
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Salt and black pepper, to taste
Optional Add-Ins:
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1/2 cup small pasta or cooked rice
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Fresh parsley or grated Parmesan for serving
Instructions
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Sauté the aromatics:
In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook 5–7 minutes, until softened. Stir in garlic, thyme, oregano, and red pepper flakes (if using); cook 1 more minute. -
Add beans and broth:
Add the white beans, broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes. -
Add kale:
Stir in chopped kale and simmer for another 5–10 minutes, until the kale is tender. -
Finish and serve:
Stir in lemon juice and season with salt and pepper to taste. Ladle into bowls and top with fresh parsley or Parmesan if desired.
Notes
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You can use any leafy green in place of kale — Swiss chard or spinach work well.
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Add pre-cooked pasta or rice toward the end if you want a heartier soup.
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Leftovers keep well and taste even better the next day!