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Kale and White Bean Delight

Featured in Comforting Italian Soups.

This kale and white bean soup is a flavorful and nourishing option for lunch or dinner. Featuring tender white beans, fresh kale, and a medley of herbs, this dish delivers comforting, wholesome goodness. The light broth and optional add-ins like pasta or rice make it versatile for any preference. It's easy to prepare on the stovetop in just 35 minutes and is perfect as a standalone meal or served with crusty bread. Don't forget the fresh lemon juice, parsley, or a sprinkle of Parmesan for a delightful finish!

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Updated on Mon, 24 Mar 2025 15:41:54 GMT
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Kale White Bean Soup | recipesvaleria.com

This hearty kale and white bean soup has been my go-to meal for busy weeknights when I need something nutritious but don't have hours to spend in the kitchen. The combination of tender beans, vibrant kale, and aromatic herbs creates a bowl that's both comforting and energizing.

I first made this soup during a particularly hectic week when I was craving something wholesome but simple. My family was skeptical about a bean and kale soup being satisfying enough for dinner, but they were converted after the first bite. Now it's in our regular rotation, especially during the cooler months.

Ingredients

Step-by-Step Instructions

The cannellini beans are truly the star of this soup in my opinion. Their creamy texture creates a luxurious mouthfeel without adding any dairy. I remember serving this soup at a casual dinner party where one guest was certain I had added cream to the broth. The beans create that silky quality naturally while providing substantial protein and fiber.

Storage and Meal Prep

Creative Variations

Serving Suggestions

The Nutritional Powerhouse

Frequently Asked Questions

→ Can I use other greens instead of kale?

Yes! You can substitute kale with Swiss chard, spinach, or any leafy green that you prefer.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave.

→ Can I make this soup heartier?

Absolutely! Add pre-cooked pasta, rice, or quinoa toward the end of cooking for added texture and substance.

→ Is this soup freezer-friendly?

Yes, this soup freezes well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months and thaw in the refrigerator before reheating.

→ Can I use dried beans instead of canned beans?

Yes, but you should cook the dried beans beforehand as they require more time to soften. Substitute 1.5 cups of cooked beans for the canned beans.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or cheesy breadsticks for a complete meal.

Kale White Bean Soup

Hearty kale and white beans simmered with herbs in a light broth for a cozy and nourishing meal.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes

Category: Soups

Difficulty: Easy

Cuisine: Mediterranean-inspired

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 tablespoon olive oil
02 1 medium yellow onion, diced
03 3 garlic cloves, minced
04 2 carrots, sliced
05 2 celery stalks, chopped
06 1 teaspoon dried thyme
07 1 teaspoon dried oregano
08 1/2 teaspoon crushed red pepper flakes (optional)
09 1 (15 oz) can cannellini beans or great northern beans, drained and rinsed
10 4 cups vegetable broth or chicken broth
11 2 cups water
12 1 small bunch kale, stems removed and leaves chopped
13 Juice of 1/2 lemon
14 Salt and black pepper, to taste

→ Optional Add-Ins

15 1/2 cup small pasta or cooked rice
16 Fresh parsley or grated Parmesan for serving

Instructions

Step 01

In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes, until softened. Stir in garlic, thyme, oregano, and red pepper flakes (if using); cook for 1 more minute.

Step 02

Add the white beans, broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.

Step 03

Stir in chopped kale and simmer for another 5–10 minutes, until the kale is tender.

Step 04

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

  1. You can use any leafy green in place of kale — Swiss chard or spinach work well.
  2. Add pre-cooked pasta or rice toward the end if you want a heartier soup.
  3. Leftovers keep well and taste even better the next day!

Tools You'll Need

  • Large soup pot

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 5 g
  • Total Carbohydrate: 20 g
  • Protein: 6 g