If your weeknights look anything like mine, you’re balancing homework help, late emails, and figuring out what on earth to make for dinner—again. That’s exactly why White Bean and Kale Soup has earned a permanent spot in my dinner rotation. It’s comforting, it’s loaded with feel-good ingredients, and best of all, it tastes like it simmered all day (but really, you’re in and out of the kitchen in about 35 minutes).
This soup brings back memories of the farm kitchens I grew up in—where soup meant sustenance, warmth, and always, seconds. Whether you’re cooking for a hungry family or just trying to eat something green this week, this bowl checks all the boxes.
Table of Contents
Why You’ll Love This White Bean and Kale Soup
- It’s ready in under 40 minutes. Perfect for a weeknight.
- Hearty but healthy. Packed with beans, kale, and just enough Parmesan to keep things interesting.
- Crowd-pleasing. Even the kale skeptics in my house (you know who you are) ask for this one by name.
- Great for make-ahead meals. It only gets better the next day.
And if you’re into soul-warming soups like this, you might also love my Olive Garden vegetable soup or this old-fashioned vegetable beef soup for more cozy inspiration.
What Does White Bean and Kale Soup Taste Like?
Imagine if a warm hug had a flavor. The creamy white beans give the soup a silky texture without any cream, the rosemary and garlic offer rich aromatics, and that Parmesan rind? It’s the secret weapon that adds that deep, savory backbone. Every spoonful tastes wholesome, satisfying, and just slightly indulgent.
Ingredients You’ll Need for White Bean and Kale Soup
Here’s what you’ll need to bring this pot of goodness to life:
- 3 (14.5 oz) cans great northern beans – These soft white beans are mild and creamy. Drain and rinse them well.
- 4 Tbsp extra virgin olive oil, divided – Adds flavor and helps sauté those veggies.
- 1 cup chopped yellow onion – Start your flavor base strong.
- 1 cup chopped carrots – Sweet and colorful.
- 1 cup chopped celery – Adds that classic soup crunch.
- 1 Tbsp minced garlic – Don’t skimp here.
- 4½ cups low-sodium chicken broth (or veggie broth) – The liquid soul of the dish.
- 1 parmesan rind (about 6 inches) – Adds incredible depth. Don’t toss those rinds!
- 1 Tbsp chopped fresh rosemary – Earthy and fragrant.
- Salt and black pepper, to taste.
- 4 packed cups chopped curly kale (about 4 oz) – Vitamin-packed greens that hold their texture.
- ¼ cup chopped fresh parsley – Freshens up the final flavor.
- 1–2 Tbsp fresh lemon juice, to taste – Brightens everything.
- ½ cup grated Parmesan, for serving.
Want to try a lentil-based version? Check out my best lentil soup recipe for another veggie-packed classic.
How to Make White Bean and Kale Soup (Step-by-Step)
Here’s how to bring it all together:
- Make the bean purée
- In a blender or food processor, combine 1 can of rinsed beans with ½ cup broth. Blend until smooth. Set aside.
- Sauté the aromatics
- In a large soup pot, heat 1 Tbsp olive oil over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes, stirring often.
- Add garlic and cook for another minute, just until fragrant.
- Build the broth
- Pour in the remaining 4 cups of broth. Add the Parmesan rind, rosemary, and a generous pinch of salt and pepper.
- Bring to a gentle simmer, then reduce the heat to medium-low. Cover and simmer for 10 minutes.
- Add the beans
- Stir in the remaining 2 cans of beans and the pureed bean mixture.
- Cover and simmer for another 5 minutes.
- Add kale and finish
- Stir in the chopped kale, cover again, and cook until wilted, about 5 more minutes.
- Remove the Parmesan rind. Stir in the parsley, remaining 3 Tbsp olive oil, and lemon juice to taste.
- Serve it up
- Ladle into bowls and top with freshly grated Parmesan.
Tips and Tricks for Perfect White Bean and Kale Soup
- Don’t skip the Parmesan rind. It gives a slow-simmered flavor without needing hours of cooking.
- Use curly kale over baby kale. It holds its structure and adds texture.
- Add lemon juice at the end. It brightens the whole pot. Don’t add it too early, or it can turn bitter.
- Make it vegetarian. Just swap chicken broth for veggie broth and skip the Parmesan (or use a plant-based version).
- Meal prep it! This soup stores beautifully. It’s even better the next day.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight and reheat gently on the stove.
- Reheat tip: Add a splash of broth or water to bring it back to the right consistency.
FAQs
Can I use dried beans instead of canned?
Yes! Just soak and cook them ahead of time. You’ll need about 4½ cups cooked beans.
Is this soup gluten-free?
It is, just double-check your broth and cheese labels to be safe.
What can I use instead of kale?
Spinach or Swiss chard works great, but add it closer to the end so it doesn’t overcook.
Conclusion
This White Bean and Kale Soup is more than just a healthy dinner—it’s comfort in a bowl. Whether you serve it on a chilly fall night or as a meatless Monday staple, this recipe is one that’ll find a permanent home in your meal rotation.
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White Bean and Kale Soup – Healthy, Hearty, and Quick
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy and nutritious soup composed of soft hearty beans, plenty of vegetables – including vitamin-rich kale and carrots – and an herby broth. It’s a recipe that you’ll want to have on repeat!
Ingredients
- 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
- 4 Tbsp extra virgin olive oil, divided
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped carrots (2 medium)
- 1 cup chopped celery (2 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
- 1 parmesan rind (about 6-inches)
- 1 Tbsp chopped fresh rosemary
- Salt and black pepper, to taste
- 4 oz. curly kale, chopped (4 packed cups)
- 1/4 cup chopped fresh parsley
- 1 to 2 Tbsp fresh lemon juice, to taste
- 1/2 cup grated parmesan, or to taste (for serving)
Instructions
1. Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth, set aside.
2. Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
3. Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.
4. Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered. Add kale and continue to simmer, covered, until softened about 5 minutes longer.
5. Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil and the lemon juice.
6. Garnish each serving with grated parmesan.
Notes
To make this soup vegan, use vegetable broth and omit the parmesan cheese and rind.
If using dry beans, soak and cook them in advance (you’ll need about 4 1/2 cups cooked beans).
The soup stores well and tastes even better the next day – great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 2/3 cups
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg
Keywords: white bean soup, kale soup, vegetarian soup, healthy soup, easy dinner
