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–+ servings
A close-up of a bowl of white bean kale soup, showing white beans and vibrant green kale in broth.

White Bean Kale Soup

A hearty and healthy soup perfect for comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 6 cups Vegetable broth
  • 2 cans (15 ounces each) Cannellini beans rinsed and drained
  • 1 bunch Kale stems removed and chopped
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Red pepper flakes optional
  • Salt to taste Salt
  • Black pepper to taste Black pepper

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in vegetable broth and add the rinsed cannellini beans, dried thyme, and red pepper flakes (if using).
  5. Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
  6. Add the chopped kale to the pot. Cook for another 5-10 minutes, or until the kale is tender.
  7. Season the soup with salt and black pepper to your taste.
  8. Serve hot.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1.5gSodium: 800mgPotassium: 700mgFiber: 12gSugar: 8gVitamin A: 5000IUVitamin C: 60mgCalcium: 150mgIron: 4mg

Notes

For a creamier texture, you can blend a portion of the soup before adding the kale. This soup is also delicious with a squeeze of lemon juice before serving.

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