Fresh Kale and White Bean Soup

a kale and white bean soup in a beige ceramic bowl

This simple and nourishing Kale and White Bean Soup recipe combines creamy white beans, starchy potatoes, and loads of veggies with Tuscan kale for a delicious vegetarian soup that's on the table in under an hour. Simmered on your stovetop, this is a one-pot recipe that the whole family will love.

Course Soups

Cuisine American, Italian

Diet Vegan, Vegetarian

Keyword Kale and White Bean Soup, Kale Soup, White Bean Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 324kcal

Author Katie Trant

Ingredients

2 Tablespoons extra virgin olive oil
1 medium yellow onion diced
3 cloves garlic crushed
1 cup diced celery
1 cup diced carrot
1 large yukon gold potato cubed
3 (14-ounce) cans white beans navy beans or cannellini beans, drained and rinsed
1 teaspoon finely minced rosemary
pinch red pepper flakes
1 teaspoon fine-grain salt more to taste
½ teaspoon freshly ground black pepper
6 cups vegetable broth
1 small bunch Tuscan kale de-stemmed and sliced into ribbons (3-4 cups sliced kale)
1-2 Tablespoons freshly squeezed lemon juice.

US Customary - Metric

Instructions

In a large heavy-bottomed pot, heat the olive oil over medium-high heat.
2 Tablespoons extra virgin olive oil
Add the onion, and sauté for 3-4 minutes, until translucent.
1 medium yellow onion
Add the garlic, carrots, and potato, and sauté, stirring frequently, for about 5 minutes.
3 cloves garlic, 1 cup diced celery, 1 cup diced carrot, 1 large yukon gold potato
Add the rosemary, red pepper flakes, salt, and pepper, and sauté 1 minute more.
1 teaspoon finely minced rosemary, pinch red pepper flakes, 1 teaspoon fine-grain salt, ½ teaspoon freshly ground black pepper
Add the beans and vegetable broth.
3 (14-ounce) cans white beans, 6 cups vegetable broth
Increase the heat to high, and bring the soup to a boil.
Cover, reduce to medium-low, and simmer for 15 minutes, until the vegetables are tender.
Using an immersion blender, purée half the soup in order to make it thick and creamy. If you don’t have an immersion blender, you can transfer half the soup to a stand-up blender, and then return to the pot after blending.
Add the kale and lemon juice. Return the soup to the heat until the kale leaves have wilted.
1 small bunch Tuscan kale, 1-2 Tablespoons freshly squeezed lemon juice.
Serve hot, with extra lemon juice, pepper flakes, and a bit of freshly grated parmesan if desired.

Notes

Nutrition values are an estimate only.
For a creamy soup, use an immersion blender to blend about half of the soup. If you prefer your soup to be chunky with a thinner broth, you can leave it as is.
I prefer Tuscan kale for this soup, but you can sub in green kale or another green if you prefer.
Kale and white bean soup can be stored in the fridge in an airtight container for 3-5 days. Alternatively, you can portion your soup into freezer-safe containers and freeze for 3-6 months.

Nutrition