White Bean Soup with Kale

This White Bean Soup with Kale is rich and flavorful, loaded with veggies, and it packs a big nutritional punch.  This vegetarian bean soup is one of my family’s favorites. 

Soup recipes don’t come much easier than this white bean and kale soup.  It’s loaded with onions, carrots, celery, garlic, kale and cannellini beans all simmered in a rich broth.

I love the simplicity of this soup.   And I love this white bean soup with big heaping spoonfuls of pesto added to my bowl!  It makes it even more incredible tasting!!

WHITE BEAN KALE SOUP RECIPE

This white bean soup recipe uses canned tomatoes, canned cannellini beans and lots of fresh organic vegetables.

• 3 tablespoons extra virgin olive oil
• 1-1/2 cup onions, chopped
• 1-1/2 cups carrots, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme, chopped
• 8 cups low or sodium vegetable broth or chicken broth 
• 2 15-ounce cans cannellini beans, rinsed and drained
• 1 15-ounce can chopped tomatoes
• 1 1-inch piece of Parmesan cheese (optional)
• 4 cups laconito kale leaves, finely chopped
• 1 teaspoon freshly ground black pepper

HOW TO MAKE WHITE BEAN KALE SOUP

This white bean and kale soup comes together in about 60 minutes.

1. Heat the oil in a large stockpot over medium-high heat.
2. Saute the onion, carrot, and celery for 7 to 10 minutes, or until softened.
3. Add the garlic and cook until fragrant, 1 minute.
4. Add the thyme and cook for 30 seconds.
5. Add the broth, beans, tomatoes, Parmesan cheese, and pepper.
6. Bring to a boil.  Reduce heat, cover and simmer for 45 minutes.  Stir occasionally.
7. Using an immersion blender, puree about 1/3 to 1/2 of the soup.
8. Add the kale and cook for another 5 minutes, or until the kale is tender.

MORE VEGETARIAN SOUP RECIPES

Black Bean Soup

Vegetarian Tuscan White Tuscan Bean Soup

Creamy Cauliflower White Bean Soup

Summer Squash Soup

Coconut Curry Soup with Chickpeas

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Yield: 4 ot 6 servings

White Bean Soup with Kale

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

This White Bean Soup with Kale is loaded with onions, carrots, celery, garlic, beans and kale.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1-1/2 cup onions, chopped
• 1-1/2 cups carrots, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme, chopped
• 8 cups low or sodium chicken broth (or vegetable broth)
• 2 15-ounce cans cannellini beans, rinsed and drained
• 1 15-ounce can chopped tomatoes
• 1 1-inch piece of Parmesan cheese
• 4 cups laconito kale leaves, finely chopped
• 1 teaspoon freshly ground black pepper

Instructions

1. Heat the oil in a large stockpot over medium-high heat.
2. Saute the onion, carrot, and celery for 7 to 10 minutes, or until softened.
3. Add the garlic and cook until fragrant, 1 minute.
4. Add the thyme and cook for 30 seconds.
5. Add the broth, beans, tomatoes, Parmesan cheese, and pepper.
6. Bring to a boil.  Reduce heat, cover and simmer for 45 minutes.  Stir occasionally.
7. Using an immersion blender, puree about 1/3 to 1/2 of the soup.
8. Add the kale and cook for another 5 minutes, or until the kale is tender.