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White Bean and Kale Soup

A hearty and healthy soup made with creamy white beans, fresh kale, and savory vegetables, perfect for a cozy meal.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
  • 4 Tbsp extra virgin olive oil, divided
  • 1 cup chopped yellow onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 ribs)
  • 1 Tbsp minced garlic (3 cloves)
  • 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
  • 1 parmesan rind (about 6-inches)
  • 1 Tbsp chopped fresh rosemary
  • Salt and black pepper, to taste
  • 4 oz. curly kale, chopped (4 packed cups)
  • 1/4 cup chopped fresh parsley
  • 1 to 2 Tbsp fresh lemon juice, to taste
  • 1/2 cup grated parmesan, or to taste (for serving)

Instructions

  1. Prepare the bean puree: In a food processor, blend one can of rinsed beans with 1/2 cup of broth until smooth and set aside.
  2. Sauté the vegetables: Heat 1 Tbsp of olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until tender.
  3. Add garlic: Stir in the minced garlic and cook for another minute.
  4. Make the broth: Pour in the remaining 4 cups of broth, add parmesan rind, rosemary, and season with salt and black pepper.
  5. Bring to a simmer: Increase heat to medium-high, then lower to medium-low once simmering and cover for 10 minutes.
  6. Add remaining beans: Stir in the remaining two cans of beans and the bean puree; continue to simmer for 5 more minutes.
  7. Incorporate the kale: Add chopped kale, cover, and simmer until softened (about 5 minutes).
  8. Finish the soup: Remove parmesan rind, stir in parsley, the remaining olive oil, and lemon juice.
  9. Serve: Ladle soup into bowls and garnish with grated parmesan, if desired.

Notes

Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 5mg

Keywords: soup, healthy, vegetarian, kale, white beans