White Bean and Kale Soup

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This homemade White Bean and Kale Soup recipe is affordable, easy, and the epitome of comfort food no matter what season you serve it. My simple soup recipe proves that you can coax loads of flavor out of 5 ingredients in just 30 minutes.

White bean and kale soup in a bowl.


 

Recipe ingredients

White bean and kale soup ingredients.

Ingredient notes

  • Cannellini beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black beans.You’ll mash half of the beans to thicken the soup and stir in the other half whole.
  • Chicken broth: Chicken broth adds the best flavor to this soup. Substitute vegetable broth to make the soup vegetarian or vegan.
  • Kale: Any hearty, leafy dark green like escarole or chard will do. Just be sure to remove the thick stems and tear into 1-inch pieces for spoon-sized bites that wilt down wonderfully.

Step-by-step instructions

  1. Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
Onions cooking in a saucepan.
  1. Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to a boil.
White Bean soup in a saucepan.
  1. Stir in the remaining whole beans and the kale. Reduce heat, partially cover, and simmer about 20 minutes, until the kale is tender. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
White bean and kale soup in a saucepan.

Recipe tips and variations

  • Yield: This recipe makes 4 hearty servings, 2 cups each.
  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Make ahead: For company, this soup is best served the day it is prepared because the beans tend to break down over time.
  • Freezing: Cool within 2 hours, then portion, label, date, then freeze for up to 3 months. When you’re ready to serve, thaw overnight in the refrigerator.
  • Flavor boosters: I love the light, clean flavor of this soup and I think it is delicious as written. But if you are seeking more flavor, try a clove of garlic (minced), a bay leaf, a leftover Parmesan rind, or some leftover chicken.
  • Garnishes: Top with croutons, pieces of toasted baguette, or grated Parmesan cheese.
  • Slow Cooker: Combine all ingredients in the slow cooker and stir. Cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. During the last 20 minutes of cook time, stir in the kale and cook until tender. Enjoy warm, ladled into bowls straight from the slow cooker.
  • Soup and sandwich: White bean and kale soup is delicious paired with my Ultimate veggie wrap, turkey roll-ups, or tuna salad on toast.

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White bean and kale soup in a bowl.

White Bean and Kale Soup

This homemade White Bean and Kale Soup recipe is affordable, easy, and the epitome of comfort food no matter what season you serve it. My simple soup recipe proves that you can coax loads of flavor out of 5 ingredients in just 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings (2 cups each)
Course Soup
Cuisine American
Calories 198
4.99 from 209 votes

Ingredients 

Instructions 

  • Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
  • Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to a boil.
  • Stir in remaining beans (left whole) and kale. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).

Recipe Video

Notes

  1. Cannellini beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of black beans.You’ll mash half of the beans to thicken the soup and stir in the other half whole.
  2. Chicken broth: Chicken broth adds the best flavor to this soup. Substitute vegetable broth to make the soup vegetarian or vegan.
  3. Kale: Any hearty, leafy dark green like escarole or chard will do. Just be sure to remove the thick stems and tear into 1-inch pieces for spoon-sized bites that wilt down wonderfully.
  4. Yield: This recipe makes 4 hearty servings, 2 cups each.
  5. Storage: Store leftovers in the refrigerator for up to 4 days.
  6. Make ahead: For company, this soup is best served the day it is prepared because the beans tend to break down over time.
  7. Freezing: Cool within 2 hours, then portion, label, date, then freeze for up to 3 months. When you’re ready to serve, thaw overnight in the refrigerator.
  8. Flavor boosters: I love the light, clean flavor of this soup and I think it is delicious as written. But if you are seeking more flavor, try a clove of garlic (minced), a bay leaf, a leftover Parmesan rind, or some leftover chicken.
  9. Garnishes: Top with croutons, pieces of toasted baguette, or grated Parmesan cheese.
  10. Slow Cooker: Combine all ingredients in the slow cooker and stir. Cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. During the last 20 minutes of cook time, stir in the kale and cook until tender. Enjoy warm, ladled into bowls straight from the slow cooker.
  11. Soup and sandwich: White bean and kale soup is delicious paired with my Ultimate veggie wrap, turkey roll-ups, or tuna salad on toast.

Nutrition

Serving: 2cupsCalories: 198kcalCarbohydrates: 27gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 1169mgPotassium: 393mgFiber: 7gSugar: 1gVitamin A: 3352IUVitamin C: 59mgCalcium: 155mgIron: 4mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. Yummy and satisfying! I like simple recipes that are flexible. I was using “Better than Bouillion” to make the chicken broth and subbed one tsp of the vegetable flavor. I also added a couple of shakes of garlic powder. The soup keeps well and is very tasty and I always feel so virtuous eating kale!

    1. I’m so happy you enjoyed it, Sheri! I love that feeling! I’m so happy you loved it. – Meggan

  2. made your soup a couple times.
    this last batch I tossed in sweet potatoes and canned chicken to bulk it up.
    still delicious, easy and cheap!
    been iced in for last 2 days in Portland OR and needed to use things already in pantry.
    stay warm and dry Meggan! thank you :)]5 stars

    1. You’re so welcome! I’ve read about the weather Portland’s been experiencing, please stay warm as well! – Meggan

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