One-Pot White Bean and Kale Soup
White Bean and Kale Soup is a nutrient-dense recipe perfect for chilly nights when you want something cozy for dinner. Quick and easy to make, it comes together with simple ingredients in under an hour!
Is there anything better than a warm bowl of soup on a cold night? Whether it’s Cabbage Soup with Orzo Pasta, Garlic and Ginger Soup, or this Kale and White Bean Soup, it always hits the spot!
While I love to incorporate a variety of recipes into my meals, I find myself coming back to this easy soup with white beans and kale again and again. Not only do all the ingredients combine in a single pot and cook in under an hour, but the dish is also full of nutrients.
For example, kale is known as one of the most nutrient-dense veggies on the planet. It’s packed with vitamins, iron, and antioxidants that boost the immune system and ward off disease. Kale is also a source of quercetin and kaempferol, which are antioxidants that combat inflammation and, in some cases, depression.
Then, I pair it with white beans, which share some amazing superfood properties! For instance, white beans are a great source of fiber, vitamins, iron, potassium, and plant-based protein. As a result, they keep you full and satisfied and may even help boost your metabolism.
All in all, this recipe is perfect for flu and cold season and always helps perk you up when you need a comfort food meal. Make a large batch for meal prep, and you’ll have quick meals you’ll look forward to eating throughout the week.
Recipe Ingredients
- Olive Oil – Used to saute the vegetables and adds a rich, slightly peppery taste.
- Veggies – Sweet onion, garlic, celery, and chopped Lacinato kale or Tuscan kale add lots of flavor along with vitamins, nutrients, and fiber.
- White Beans (Cannellini Beans) – To save time, use canned beans. Just make sure to rinse and drain them well.
- Chicken Broth – This creates the base of the broth. If needed, you can substitute vegetable broth to keep this recipe vegetarian-friendly. Use a low-sodium option to prevent your white bean and kale soup from becoming too salty.
- Bouillon Cube – This is my secret to creating a rich, flavorful broth!
- Kosher Salt and Black Pepper – Adjust to taste.
- Toppings – Technically optional but highly recommended, grated parmesan cheese, red pepper flakes, and fresh chopped Italian parsley amp up the flavor with cheesy, refreshing, slightly spicy notes.
How to Make White Bean and Kale Soup
- Sauté the vegetables. Heat a large soup pot over medium heat, and add the olive oil. Once hot, add the sweet onions, celery, and garlic, and sauté until tender. Then, season with kosher salt and pepper.
- Create the broth. Add the chicken broth and bouillon cube, and stir to combine.
- Simmer. Next, add the white beans and kale, stirring to combine. Simmer the soup over medium-low heat.
- Serve. Season to taste. Then, top the soup with grated parmesan, red pepper flakes, and parsley, if desired, and enjoy warm!
Serving Suggestions
I enjoy my white bean and kale soup with a side of buttered French bread. However, toasted naan bread or a baguette taste great as well.
Or, you can serve it with a side salad or as an appetizer with main courses like:
- Crispy Tofu Cutlets
- Crispy Chicken Cutlets
- Caramelized Onion Blackened Chicken
- Lemon Butter Baked Cod
Frequently Asked Questions
How long does kale and white bean soup last? Store leftovers in an airtight container in the fridge for up to 5 days.
Can I freeze leftovers? Yes! Once cool, you can transfer leftovers to a freezer-safe container, and keep them frozen for up to 3 months. For individual portions, try freezing it in a soup cube tray first. Then, transfer the cubes to a sealable bag.
How can I thicken this recipe? If you prefer a thicker soup, try puréeing some of the beans in the soup with an immersion blender. Or, purée them in a blender before adding them to the soup.
One-Pot White Bean and Kale Soup
Equipment
- 1 soup pot
- 1 can opener
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 medium sweet onion, about 1 cup, diced small
- 3 cloves garlic, minced
- 2 stalks celery, about 1 cup, diced small
- 1 can white beans, rinsed and drained
- 2.5 cups kale, wash the kale, remove the stems, and chop small, pack into the measuring cup
- 4 cups chicken broth, low sodium
- 1 chicken bouillon cube, for extra flavor
- salt and pepper, to taste
Optional Toppings
- grated parmesan cheese
- red pepper flakes
- fresh chopped Italian parsley
Instructions
- Sauté the vegetables. Heat a large soup pot over medium heat, and add the olive oil. Once hot, add the sweet onions, celery, and garlic, and sauté until tender. Then, season with kosher salt and pepper. Create the broth. Add the chicken broth and bouillon cube, and stir to combine. Simmer. Next, add the white beans and kale, stirring to combine. Simmer the soup over medium-low heat. Serve. Season to taste. Then, top the soup with grated parmesan, red pepper flakes, and parsley, if desired, and enjoy warm!
3 Comments on “One-Pot White Bean and Kale Soup”
This was the perfect recipe for a quick dinner. I have been trying to incorporate more beans into my regular diet and I love finding this one!
Loved this take on kale and white beans! I subbed the water out for vegetable broth and added all of the seasonings instead of using a buillon cube. It turned out well!
I am going to make this! Yum! Thanks Sarah!!