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–+ servings
White Bean and Kale Soup

Creamy White Bean and Kale Soup for Cozy Nights

This nutritious White Bean and Kale Soup is a heartwarming dish that's simple to make and perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 cans Great Northern Beans Substitutions can be made with cannellini or navy beans.
  • 4 tablespoons Extra Virgin Olive Oil Feel free to use other oils if you prefer.
  • 1 cup Yellow Onion Chopped, creates a sweet aromatic base.
  • 1 cup Carrots Chopped, brings natural sweetness and crunch.
  • 1 cup Celery Chopped, adds depth to the mirepoix flavor profile.
  • 1 tablespoon Garlic Minced for bold, aromatic taste.
  • 4.5 cups Low-Sodium Chicken or Vegetable Broth Vegetable broth is perfect for vegetarian options.
  • 1 piece Parmesan Rind Omit for a vegan version.
  • 1 tablespoon Fresh Rosemary Chopped, provides aromatic herbal notes.
  • Salt and Black Pepper Essential for simple seasoning; adjust to taste.
  • 4 ounces Curly Kale Chopped, adds vibrant nutrition; substitute with lacinato kale or spinach if desired.
  • 0.25 cup Fresh Parsley Chopped, brightens the soup at the end.
  • 1-2 tablespoons Fresh Lemon Juice Lifts the flavors with some acidity.
  • 0.5 cup Grated Parmesan Optional for serving, adds richness.

Equipment

  • food processor
  • Large pot

Method
 

Step-by-Step Instructions
  1. Prepare the bean puree by draining and rinsing one can of Great Northern beans. Blend with ½ cup of broth until smooth and creamy.
  2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes. Then add minced garlic and sauté for another minute.
  3. Pour in the remaining 4 cups of broth, add the parmesan rind and chopped rosemary. Season with salt and black pepper. Bring to a simmer, then reduce heat and cover for 10 minutes.
  4. Stir in the remaining two cans of drained beans and the prepared bean puree. Cover and simmer for an additional 5 minutes.
  5. Add the chopped curly kale and stir into the soup. Cover and simmer for about 5 minutes until the kale is wilted.
  6. Remove the parmesan rind. Stir in chopped parsley, remaining olive oil, and lemon juice. Adjust seasoning if necessary and serve hot, garnished with grated parmesan if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 38gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 480mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 2400IUVitamin C: 70mgCalcium: 100mgIron: 3mg

Notes

This soup stores well. Ideal for meal prep and can be frozen for later use.

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