White Bean and Kale Soup is the kind of cozy, nourishing meal that makes you feel like you’ve done something good for your body and your soul—without slaving away in the kitchen all afternoon. With tender white beans, hearty kale, sweet carrots, and a light herby broth, it’s a bowl of comfort that’s both healthy and satisfying. Whether you’re trying to eat lighter, sneak more veggies into your week, or just want something warm and homemade on a chilly day, this recipe hits the spot every single time.
Table of Contents
What is White Bean and Kale Soup?
White Bean and Kale Soup is a wholesome, veggie-packed soup that combines creamy beans, vibrant kale, and a savory broth infused with rosemary and garlic. It’s earthy, fresh, and slightly creamy thanks to a clever trick—pureeing one can of beans to give the broth extra body without needing heavy cream. This makes it both heartwarming and light. Think of it as a “hug in a bowl” that’s equally suited for weeknight dinners or meal prep. Bonus: it’s naturally high in fiber and protein, and you can make it entirely vegetarian with vegetable broth.
Reasons to Try White Bean and Kale Soup
Let’s be honest—some soups feel like side dishes pretending to be dinner. Not this one. White Bean and Kale Soup is hearty enough to stand on its own. It’s nutrient-packed, deeply flavorful, and ready in about 35 minutes (because who has time to babysit a pot all night?). The kale adds a satisfying chew, the beans lend creaminess, and the rosemary brings that rustic, homemade charm. Plus, this recipe is super flexible—swap in spinach for kale or toss in extra veggies if they’re hanging out in your fridge.
If you love comfort food that’s good for you, you’ll also enjoy my Crock Pot Vegetable Soup and Olive Garden Vegetable Soup for more cozy bowl inspiration.
Ingredients Needed to Make White Bean and Kale Soup
- 3 (14.5 oz) cans great northern beans, divided, drained, and rinsed
- 4 Tbsp extra virgin olive oil, divided
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped carrots (2 medium)
- 1 cup chopped celery (2 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 ½ cups low-sodium chicken broth or vegetable broth, divided
- 1 parmesan rind (about 6 inches)
- 1 Tbsp chopped fresh rosemary
- Salt and black pepper, to taste
- 4 oz curly kale, chopped (4 packed cups)
- ¼ cup chopped fresh parsley
- 1 to 2 Tbsp fresh lemon juice, to taste
- ½ cup grated parmesan (for serving)
Instructions to Make White Bean and Kale Soup
Ready to bring this cozy classic to life? Follow this Step-by-Step White Bean and Kale Soup guide to make a pot of wholesome comfort that tastes like it simmered all day—even though it comes together in just over 30 minutes.
Each step is crafted to make your cooking smoother, your soup richer, and your kitchen smell like heaven. Let’s dive in!
Step 1: Prepare and Blend the Beans (for Creaminess without Cream)
Start by draining and rinsing your great northern beans. Set two cans aside and add the third to a food processor along with ½ cup of broth. Blend until completely smooth. This bean purée is the secret weapon that makes your White Bean and Kale Soup rich and creamy—no dairy needed!
If you’re new to thickening soups naturally, check out our Creamy Chicken Tortellini Soup for another smart way to add body to broth-based recipes without extra fat.
Step-by-Step Tip: For an even silkier texture, blend longer than you think you need. Those extra 20 seconds make all the difference.
Step 2: Sauté the Aromatic Base (Build the Flavor Foundation)
In a large soup pot, warm 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery, also known as the mirepoix—a fancy French term for “flavor trio.” Cook this mixture for about 5 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften.
Next, toss in the minced garlic and cook for 1 more minute. This quick sauté unlocks all the natural sweetness of the veggies and gives your kitchen that irresistible, “what’s cooking?” aroma.
If you enjoy building big flavor from simple ingredients, you’ll love the depth in my Ground Beef and Potato Soup—another easy, flavor-packed one-pot recipe.
Step-by-Step Tip: Keep the heat moderate to avoid browning the garlic—it should smell fragrant, not burnt.
Step 3: Simmer the Broth (Let the Magic Begin)
Pour in the remaining 4 cups of broth, and add the parmesan rind and rosemary. Season with a pinch of salt and pepper. Turn the heat up to medium-high and bring everything to a gentle simmer. Once it starts bubbling, reduce the heat to medium-low, cover, and let it simmer for about 10 minutes.
This short simmer helps the rosemary infuse the broth and allows the parmesan rind to release that subtle, savory flavor that makes this soup taste restaurant-worthy.
Step-by-Step Tip: If you don’t have a parmesan rind, don’t stress—just toss in a small piece of regular parmesan cheese or check out the substitutions listed in my Cheesy Broccoli Cheddar Soup for other umami-boosting options.
Step 4: Add the Beans and the Purée (The Creamy Core)
Now, add your two cans of whole beans and the bean purée you blended earlier. Stir gently to combine. Continue simmering, covered, for 5 more minutes.
At this point, the soup will start to thicken beautifully and take on a hearty, rustic texture that’s comforting but still light.
Step-by-Step Tip: Don’t over-stir. The beans should stay mostly intact, giving each bite a mix of creamy broth and tender beans.
Step 5: Add the Kale (The Vibrant, Healthy Finish)
Time to bring in the greens! Add your chopped kale and stir it into the soup. Cover and let it simmer for another 5 minutes until the kale softens and turns a rich, dark green.
The kale adds not only nutrients but also a lovely texture contrast to the smooth beans and broth. It’s the star of this recipe’s wholesome goodness.
If you’re looking for another green-packed dish, try my Turkish Lentil Soup, which uses fresh herbs and leafy greens in a similar way for an earthy, vibrant finish.
Step-by-Step Tip: Don’t overcook the kale. You want it tender but still lively, not limp.
Step 6: Finish Strong (Balance, Brighten, and Serve)
Remove the parmesan rind from the pot and stir in the parsley, the remaining olive oil, and a splash of fresh lemon juice. This final touch brightens the soup and balances the earthy flavors beautifully.
Give it a taste and adjust seasoning as needed. Ladle into bowls, top with grated parmesan, and serve with a slice of crusty bread—or, if you’re in the mood for something heartier, pair it with a warm side like my Beef Barley Soup.
Step-by-Step Tip: Always finish soup with something fresh (like lemon juice or herbs). It takes your broth from good to amazing.
Step-by-Step Summary
- Blend the beans – Create that creamy base naturally.
- Sauté aromatics – Build a foundation of deep, rich flavor.
- Simmer the broth – Infuse herbs and parmesan for depth.
- Add beans and purée – Thicken your soup beautifully.
- Add kale – Bring color, nutrients, and texture.
- Finish and serve – Balance with lemon and fresh herbs.
For more delicious step-by-step soup recipes, don’t miss my Slow Cooker Chicken Pot Pie Soup or the ultra-comforting Keto Chicken Pot Pie Soup.
Final Thought on This Step-by-Step White Bean and Kale Soup
This soup is living proof that healthy food can still taste indulgent. Following each step-by-step instruction ensures your White Bean and Kale Soup turns out creamy, flavorful, and comforting every time. So grab your pot, pour yourself a cup of something warm, and let’s make magic—one step at a time.
What to Serve with White Bean and Kale Soup
This soup is filling on its own, but pairing it with crusty bread or a simple salad takes it up a notch. Try serving it with a slice of whole-grain sourdough or a warm baguette to soak up that rich, herby broth. If you’re in the mood for something extra cozy, a side of Creamy Chicken Tortellini Soup or a small bowl of Cheesy Broccoli Cheddar Soup makes a delicious soup duo night.
Key Tips for Making White Bean and Kale Soup
- Puree a portion of the beans—that’s the secret to a creamy texture without adding cream.
- Don’t skip the parmesan rind. It adds depth and umami to the broth (just remember to remove it before serving).
- Use fresh herbs. Rosemary and parsley brighten everything up.
- Add lemon juice at the end. It balances the flavors and keeps the soup lively.
- Go easy on salt until the end—parmesan adds its own salty note.
Storage and Reheating Tips for White Bean and Kale Soup
This soup stores beautifully, making it a great meal prep option. Let it cool completely, then refrigerate in airtight containers for up to 4 days. For longer storage, freeze for up to 2 months. Reheat on the stove over medium heat, adding a splash of broth or water if it thickens too much. Avoid overcooking once reheating—just warm it through to keep that fresh kale flavor intact.
FAQs
Can I make this vegan?
Yes! Just use vegetable broth and skip the parmesan rind and cheese topping.
Can I use canned cannellini beans instead?
Absolutely. Cannellini beans work just as well and have a slightly creamier texture.
Can I make it in a slow cooker?
You sure can! Sauté the aromatics first, then transfer everything to your slow cooker and cook on low for about 4–5 hours.
Final Thoughts
There’s something almost magical about White Bean and Kale Soup—it’s simple yet deeply comforting, healthy yet indulgent. Whether you’re feeding your family or just yourself after a long day, this bowl of warmth is proof that good food doesn’t have to be complicated. Pair it with your favorite crusty bread, light a candle, and let dinner feel like a small act of self-care.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
White Bean and Kale Soup: Cozy, Hearty, and So Nourishing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and nutritious soup composed of soft hearty beans, plenty of vegetables—including vitamin-rich kale and carrots—and an herby broth. It’s a satisfying recipe that you’ll want to keep on repeat!
Ingredients
- 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
- 4 Tbsp extra virgin olive oil, divided
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped carrots (2 medium)
- 1 cup chopped celery (2 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
- 1 parmesan rind (about 6-inches)
- 1 Tbsp chopped fresh rosemary
- Salt and black pepper, to taste
- 4 oz. curly kale, chopped (4 packed cups)
- 1/4 cup chopped fresh parsley
- 1 to 2 Tbsp fresh lemon juice, to taste
- 1/2 cup grated parmesan, or to taste (for serving)
Instructions
1. Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth and set aside.
2. Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, then add garlic and sauté 1 minute longer.
3. Pour in remaining 4 cups of broth, add the parmesan rind and rosemary, and season with salt and pepper to taste. Bring to a simmer over medium-high heat, then reduce heat to medium-low. Cover and simmer for 10 minutes.
4. Add remaining 2 cans of beans and the pureed bean mixture. Continue to simmer, covered, for 5 minutes.
5. Add chopped kale and continue to simmer, covered, until softened, about 5 minutes longer.
6. Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil, and lemon juice.
7. Serve hot, garnished with grated parmesan.
Notes
This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. For a vegan version, omit the parmesan rind and cheese or use dairy-free alternatives. Add more broth if a thinner consistency is desired.
