Go Back Email Link
+ servings
white bean and kale soup served in two ceramic bowl with crusty bread
Print Recipe
No ratings yet

Real Simple White Bean and Kale Soup

White bean and kale soup is an incredibly simple one-pot soup recipe that takes less than 30 minutes to make. The soup is hearty, filling, satisfying and perfect healthy dinner for busy weekdays. Make the soup in 20 minutes with canned beans or use dried beans if you have time!
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: American, Mediterranean
Servings: 6 servings
Calories: 103kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cloves garlic
  • 1 medium yellow onion
  • 2 large carrots
  • 3 stalks celery
  • 2 rosemary sprigs
  • 1 teaspoon each dried oregano and thyme
  • Salt to taste
  • Freshly ground pepper
  • 3 ½ cups vegetable broth or stock
  • 3 cans white beans 15 oz, drained and rinsed
  • 3 cups kale
  • 1 tablespoon vinegar white vinegar or red wine vinegar
  • cup Parmesan cheese

Instructions

  • Heat soup pot and melt butter. Add olive oil. Saute diced onion until onion is translucent.
  • Saute celery, minced garlic.
  • Cook until celery is softened a bit about 3 minutes.
  • Diced carrots along with salt and freshly cracked pepper to your taste into the pot. Mix it all.
  • Cook for 2 to 3 minutes.
  • Pour in vegetable stock. Add rosemary stalk, and dried herbs oregano and thyme.
  • Bring to boil and let it simmer for 2 minutes.
  • Add drained and rinsed canned beans. Give it stir.
  • Jo’s Tip: if you desire you can blend(portion) the soup to give creamier texture. Take out 2 cups of soup mixture (after adding canned beans and remove rosemary stalk), blend it until smooth and add it back to the soup.
  • Cook for 5 minutes.
  • Stir in chopped kale and vinegar. Note: adding vinegar is not shown in video. As I forgot vinegar while I was shooting, but added to the soup later. Vinegar adds that perfect touch to the soup. Don’t forget vinegar.
  • Check for seasoning and add salt and pepper if it needs more salt and pepper. Turn off flame.
  • Serve soup with parmesan cheese sprinkled on top in serving bowls with soup dunkers - crusty sour dough bread, soda bread, cheesy garlic bread whichever is your favorite!

Video

Notes

  1. Flavor - Fresh onion and garlic is highly recommended for better flavors. It’s the essential base for all broth based soup. Saute fresh onion, celery and garlic on low flame. It doesn’t have to be browned.  Cook slow until it turns flavorsome.  
  2. Thicken soup? If you want creamy texture, take out 2 cups of soup mixture, blend in powerful blend and add it back to make. This will not only thicken the soup but also give it slight creamy texture. Adding one diced potato to the soup will also help thicken soup.
  3. Alternatively consider adding coconut milk or heavy cream to the soup if you want. It will change the soup texture from being broth-based soup to cream based soup.
  4. Added kick - This white bean and kale soup isn’t spicy at all but it does have comforting savory flavor to it from ingredients used. To add kick to soup add ½ to 1 teaspoon of red chili flakes.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 103kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 684mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7163IU | Vitamin C: 44mg | Calcium: 137mg | Iron: 1mg