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White Bean Kale Soup

Category: Comforting Bowls for Every Season

Warm bowl with beans, kale, veggies, and plenty of herbs. About 10 cups, feeds 6, done in no time. Healthy pick for cool weather.
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Barbara Chef
Updated on Wed, 14 May 2025 20:21:09 GMT
White Bean and Kale Soup Highlight
White Bean and Kale Soup | cookwithcarla.com

Turn basic white beans and crisp kale into a soothing, feel-good bowl that's light but filling. This healthy dish mixes silky beans, soft veggies, and savory herbs with a tasty broth. You'll get all the cozy feels with good-for-you stuff in every bite.

While testing, I learned blitzing part of the beans makes this naturally thick and smooth, so you don't need any heavy cream for a satisfying soup.

Cozy Essential Elements

  • Fresh lemon: Makes everything pop
  • Parmesan rind: Dials up umami and richness
  • Fresh herbs: Gives it that herby lift
  • Quality broth: Ties all the flavors together
  • Fresh kale: Piles in the greens
  • Great northern beans: Keeps things thick and creamy

Crafting Soup Goodness

Final Touches
Toss in kale near the end, then stir through olive oil and lemon to finish.
Broth Building
Add everything to the pot slowly so flavors mingle nicely.
Vegetable Base
Sizzle your chopped veggies until they're nice and soft, which builds the taste.
Bean Blending
Puree some beans with your broth till it’s extra smooth for max silkiness.
White Bean Kale Soup Bowl Highlight
White Bean Kale Soup Bowl | cookwithcarla.com

The trick is blending your beans just right and taking your time with the veggies. Every part boosts taste and nutrition.

Tasty Pair Ups

Grab some hearty bread on the side. Toss together a bright salad. Or enjoy it solo for a lighter meal.

Fun Swaps

Mix it up by using other beans or greens. Pick whatever herbs you like. Make it vegan by swapping in nutritional yeast. Toss in extra veggies if that’s your thing.

Storage Made Easy

It stays fresh up to four days in the fridge. Freeze in batches for about three months. Warm it gently so the veggies don’t get mushy.

Simple White Bean Kale Soup Bowl Highlight
Simple White Bean Kale Soup Bowl | cookwithcarla.com

This soup is my favorite way to whip up a filling, healthy meal. Creamy beans, tender veggies, and a burst of bright flavor make every bowl comforting and super satisfying.

Recipe FAQs

→ Can I use different types of beans?
Totally. Navy or cannellini beans are awesome if you don’t have great northern beans.
→ What if I don't have a parmesan rind?
Just leave it out and sprinkle in a bit more parmesan at the end if you want a cheesier soup.
→ Can I make this soup ahead?
Absolutely, stick it in the fridge for 3 or 4 days. Tastes even better tomorrow.
→ Is this soup freezer-friendly?
Sure thing, you can freeze it for three months. Let it thaw overnight in the fridge before warming up.
→ Can I use different greens instead of kale?
You bet! Collard greens, Swiss chard, or even spinach all do great in the pot.

White Bean Kale Soup

You get chunks of white beans, bright kale, and veggies all in a tasty herby broth. It’s comfy and ready fast, any time you’re craving something nice.

Prep Time
10 min
Cook Time
25 min
Total Time
35 min

Category: Soups & Stews

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (10 cups)

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 1/2 cup grated parmesan, or more if you like, for topping
02 A squirt or two of fresh lemon juice, whatever tastes good to you
03 1/4 cup chopped parsley, fresh
04 4 oz. curly kale, chopped up (that’s about 4 packed cups)
05 Salt and pepper, for flavor
06 1 Tbsp fresh rosemary, chopped
07 One chunk of parmesan rind (around 6 inches)
08 4 1/2 cups chicken broth, low-sodium, or vegetable broth, split up
09 1 Tbsp garlic, minced (3 cloves worth)
10 1 cup celery, chopped (about 2 stalks)
11 1 cup carrots, chopped (2 good-sized ones)
12 1 cup yellow onion, chopped (about 1 small onion)
13 4 Tbsp olive oil, extra virgin, split up
14 3 cans (14.5 oz each) great northern beans, drained, rinsed, but split up

Steps

Step 01

Take out the parmesan rind. Add the parsley, the last 3 tablespoons of olive oil, and as much lemon juice as you like. Toss some parmesan on top when you scoop it into bowls.

Step 02

Drop in the bean puree you whipped up and the last two cans of beans. Cover it and let things bubble for another 5 minutes. Now's the time to toss in the kale and keep simmering till it goes soft, about 5 more minutes.

Step 03

Tip in the rest of your broth, toss in the parmesan rind, and sprinkle on the rosemary. Season with salt and pepper till it tastes right. Raise the heat till it’s bubbling, then lower it and slap a lid on. Let it cook gently for 10 minutes.

Step 04

Pour 1 tablespoon of olive oil in a big pot, set the heat to medium. Throw in the carrot, onion, and celery and let them get tender for 5 minutes. Stir in the garlic for another minute to wake up the flavors.

Step 05

Blend just one can of your rinsed beans with about half a cup of broth in a food processor till it’s smooth. This’ll make the soup nice and creamy.

Notes

  1. Once you’re done, you’ll have around 10 cups
  2. Blending beans makes things super creamy and thick
  3. Chicken or veggie broth both work—pick what you prefer

Required Equipment

  • Big pot or Dutch oven
  • Food processor
  • Measuring spoons and cups
  • A good sharp knife

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Dairy (there’s parmesan cheese in here)

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: ~
  • Fat: ~
  • Carbs: ~
  • Protein: ~