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White Bean and Kale Soup

Featured in Filling Main Courses.

Cozy vegetable soup with white beans and kale, seasoned with fresh herbs and parmesan. Makes 10 cups, serves 6, and ready in 35 minutes. Perfect healthy comfort food.
Clare Greco
Updated on Mon, 17 Feb 2025 05:01:16 GMT
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White Bean and Kale Soup Pin it
White Bean and Kale Soup | recipesim.com

Transform simple white beans and fresh kale into a comforting, nutritious soup that's both light and satisfying. This healthy recipe combines creamy beans with tender vegetables and aromatic herbs in a flavorful broth, creating the perfect balance of wholesome ingredients and cozy comfort.

Through recipe development, I discovered that pureeing some beans creates natural creaminess without adding heavy cream, making this soup both healthy and satisfying.

Essential Elements

  • Great northern beans: Provides creamy base
  • Fresh kale: Adds nutritious greens
  • Quality broth: Builds flavor foundation
  • Fresh herbs: Create aromatic depth
  • Parmesan rind: Adds rich umami
  • Fresh lemon: Brightens flavors

Creating Soup Magic

Bean Preparation:**
Puree portion of beans with broth until smooth, creating natural creaminess.
Vegetable Base:**
Sauté mirepoix carefully until tender, developing foundational flavors.
Broth Building:**
Combine ingredients gradually, allowing flavors to meld perfectly.
Final Enhancement:**
Add kale until just tender, finishing with olive oil and lemon.
White Bean and Kale Soup Recipe Pin it
White Bean and Kale Soup Recipe | recipesim.com

The secret lies in properly pureed beans and careful vegetable preparation. Each component adds layers of flavor and nutrition.

Perfect Pairings

Serve with crusty whole grain bread. Add fresh salad for complete meal. Perfect alone for light dinner.

Creative Variations

Try different beans or greens. Adjust herbs to taste. Create vegan version with nutritional yeast. Add extra vegetables as desired.

Storage Success

Keep fresh in refrigerator up to four days. Freeze portions up to three months. Reheat gently to maintain vegetables' texture.

Easy White Bean and Kale Soup Recipe Pin it
Easy White Bean and Kale Soup Recipe | recipesim.com

This nourishing soup has become my go-to recipe for creating healthy, satisfying meals. The combination of creamy beans, tender vegetables, and bright flavors creates a bowl of comfort that's both wholesome and delicious.

Frequently Asked Questions

→ Can I use different types of beans?
Yes, cannellini or navy beans work great as alternatives to great northern beans in this recipe.
→ What if I don't have a parmesan rind?
You can skip it and just add a bit more grated parmesan at the end for flavor.
→ Can I make this soup ahead?
Yes, it keeps well in the fridge for 3-4 days and actually tastes even better the next day.
→ Is this soup freezer-friendly?
Yes, you can freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.
→ Can I use different greens instead of kale?
Absolutely! Spinach, Swiss chard, or collard greens all work well in this soup.

Cozy White Bean Kale Soup

A warming soup filled with white beans, fresh kale, and vegetables in an herb-infused broth. Ready in 35 minutes and perfect for any weather.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (10 cups)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
02 4 Tbsp extra virgin olive oil, divided
03 1 cup chopped yellow onion (1 small)
04 1 cup chopped carrots (2 medium)
05 1 cup chopped celery (2 ribs)
06 1 Tbsp minced garlic (3 cloves)
07 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
08 1 parmesan rind (about 6-inches)
09 1 Tbsp chopped fresh rosemary
10 Salt and black pepper, to taste
11 4 oz. curly kale, chopped (4 packed cups)
12 1/4 cup chopped fresh parsley
13 1 to 2 Tbsp fresh lemon juice, to taste
14 1/2 cup grated parmesan, or to taste (for serving)

Instructions

Step 01

Take one can of your rinsed beans and blend it in a food processor with 1/2 cup of broth until smooth. This will help thicken our soup later.

Step 02

Warm up 1 tablespoon of olive oil in a large pot over medium heat. Toss in your chopped onion, carrots, and celery. Let them cook until they start to soften, about 5 minutes. Add the garlic and cook for just another minute until fragrant.

Step 03

Pour in the remaining 4 cups of broth, drop in the parmesan rind, and add the rosemary. Season with salt and pepper to your liking. Bring everything to a gentle simmer over medium-high heat, then lower to medium-low. Cover and let it simmer for 10 minutes.

Step 04

Add your remaining two cans of drained beans and the bean puree mixture. Let it simmer covered for 5 minutes. Then add the chopped kale and continue simmering covered until the kale softens, about 5 minutes more.

Step 05

Fish out the parmesan rind. Stir in your fresh parsley, the remaining 3 tablespoons of olive oil, and lemon juice to taste. Serve each bowl with a generous sprinkle of grated parmesan on top.

Notes

  1. The soup makes about 10 cups total
  2. Pureeing some of the beans helps create a thicker, creamier soup
  3. You can use either chicken or vegetable broth based on your preference

Tools You'll Need

  • Large pot or Dutch oven
  • Food processor
  • Measuring cups and spoons
  • Sharp knife for chopping

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (parmesan cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~