Easy White Bean and Kale Soup
This Easy White Bean and Kale Soup is a comforting, nutritious bowl that comes together in just 40 minutes. Creamy white beans are partially blended to create a luxurious texture without any cream, while fresh kale adds vibrant color and nutrients. With simple pantry staples and aromatic vegetables, this one-pot wonder delivers maximum flavor with minimal effort.
Equipment
- Large Dutch oven or heavy-bottomed soup pot 5-6 quart capacity
- Immersion blender or regular blender For creating creamy texture
- Sharp knife and cutting board
- Wooden spoon For stirring
- Measuring cups and spoons
- Can opener If using canned beans
- Ladle For serving
Ingredients
- 3 cans cannellini beans 15 oz each, about 1350g total, drained and rinsed
- 2 tablespoons olive oil 30ml
- 1 large yellow onion about 1 cup or 150g, diced
- 3 medium carrots about 1 cup or 150g, peeled and diced
- 3 stalks celery about 3/4 cup or 100g, diced
- 4 cloves garlic minced
- 2 sprigs fresh rosemary or 1 teaspoon dried
- 1/4 teaspoon red pepper flakes optional
- 6 cups vegetable broth 1.4 liters, or chicken broth
- 1 bunch lacinato kale about 8 oz or 225g, stems removed and chopped
- 2 tablespoons fresh lemon juice 30ml, about 1 lemon
- salt to taste
- black pepper to taste
For Serving
- Parmesan cheese grated, optional
Instructions
- Drain and rinse all three cans of cannellini beans. Remove 1.5 cups of beans and set aside. Dice the onion, carrots, and celery into 1/4-inch pieces. Mince the garlic and chop the kale into bite-sized pieces.
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 8 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
- Add minced garlic, rosemary sprigs, and red pepper flakes. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in vegetable broth and add the beans (except the reserved 1.5 cups). Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- Remove rosemary sprigs and add the reserved beans. Using an immersion blender, blend about half of the soup until smooth and creamy, leaving visible whole beans and vegetables.
- Stir in the chopped kale and continue simmering for 5-7 minutes until the kale is tender and bright green. Taste and adjust seasoning as needed.
- Remove from heat and stir in fresh lemon juice. Taste once more and adjust salt, pepper, or lemon juice if desired. Ladle into bowls and garnish with Parmesan cheese if using.
Notes
- Rinse canned beans thoroughly to remove excess sodium and starchy liquid that can make soup too thick
- Adjust blending amount to preference - blend more for ultra-creamy texture or less for chunkier soup
- Great Northern beans or navy beans can substitute for cannellini beans
- Frozen kale can be used - add directly without thawing
- Soup thickens as it sits - add broth when reheating to reach desired consistency
- Store in airtight container in refrigerator for up to 5 days or freeze for up to 3 months
- Add fresh lemon juice after reheating to brighten flavors
- For non-vegan version, use chicken broth and top with Parmesan cheese
- Add cooked Italian sausage for Tuscan-style white bean soup
- A Parmesan rind simmered with the soup adds extra umami depth
Nutrition
Serving: 1BowlCalories: 245kcalCarbohydrates: 38gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 680mgPotassium: 720mgFiber: 10gSugar: 5gVitamin A: 140IUVitamin C: 45mgCalcium: 15mgIron: 25mg
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