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–+ servings
Close-up of a bowl of white bean kale soup, showcasing tender kale and creamy white beans in a flavorful broth.

White Bean Kale Soup

A hearty and healthy white bean and kale soup, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 6 cups vegetable broth
  • 2 cans cannellini beans rinsed and drained
  • 1 bunch kale stems removed and chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes optional
  • to taste salt
  • to taste black pepper

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Ladle

Method
 

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

Notes

For a creamier texture, you can blend a portion of the soup before adding the kale. This soup can be stored in the refrigerator for up to 3 days.

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