White Bean Soup with Kale

White Bean Soup with Kale is rich and flavorful and loaded with veggies.  It’s a delicious white bean kale soup recipe that’s quick and easy to make and it’s one of my family’s favorites. 

Soup recipes don’t come much easier than this white bean kale soup recipe.  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 kale soup recipe uses canned tomatoes, canned cannellini beans and lots of fresh organic vegetables.

• Olive oil . We use extra-virgin olive oil to saute the vegetables in.
• Aromatics. We use chopped onion and minced garlic which adds so much flavor to this soup. 
• Vegetables. Carrots, celery and kale are chopped to add to the broth.
• Herbs. We season this soup with fresh thyme and salt and pepper to taste.
• Tomatoes. Adding canned tomatoes adds flavor (and color) to this soup.
• Broth. You can use either low-sodium vegetable broth or chicken broth for this soup, but I like to use chicken broth. 
• Beans. We use canned  cannellini beans to give this soup a little protein.
• Parmesan Cheese. Adding a small piece of Parmesan cheese to simmer in the broth adds a richness to this soup.

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

White Bean Soup with Kale is rich and flavorful and loaded with veggies.  It's a delicious white bean kale soup recipe that's quick and easy to make and it's one of my family's favorites. 

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.

   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 560Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 11mgSodium: 1984mgCarbohydrates: 87gFiber: 22gSugar: 16gProtein: 30g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.