This Hearty White Bean Soup with Kale is cozy, nourishing, and full of flavor. Made with cannellini beans, fresh veggies, and herbs, it’s the perfect comforting meal for cool days.
When the air turns crisp and dinner calls for something cozy and nourishing, this Hearty White Bean Soup with Kale always hits the spot for me. Plus it gives me a chance to turn homemade white beans, into this hearty soup. It’s the kind of simple, wholesome meal that makes your kitchen smell amazing and fills every bowl with warmth and comfort.
This soup is loaded with tender white beans, hearty kale, and aromatic vegetables simmered together in a savory broth that’s both light and deeply satisfying. Whether you enjoy it as a make-ahead meal or a comforting weeknight dinner, this soup is a true feel-good favorite.
If you’ve never added beans to soup before, this is your chance to try! Beans add the perfect creamy texture, mild flavor, and plant-based protein that make every spoonful more satisfying.
Ingredients You’ll Need
- 4 cups cooked cannellini or northern beans (see my Brazilian White Beans recipe for how I prepare mine from scratch) or use canned beans
- 4 cups carrots, chopped or sliced
- 2 cups celery, chopped
- 4 cups kale, remove spine, chop the greens. Substitute for collard greens or spinach
- 4 cups broth, use vegetable broth to keep a vegetarian profile or use homemade bone broth for added nutrition.
- 2 cups onions, diced
- 5 cloves garlic, minced
- 1 parmesan cheese rind, optional but adds rich depth
- 2 tbsp olive oil
- 2 bay leaves
- Salt and pepper, to taste
- 1 tsp thyme
- 1 tsp Italian seasoning
- A pinch of red pepper flakes, optional, for a little heat
How to make kale soup with white beans
Step 1: Sauté the aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onions, garlic, celery, and carrots. Sauté for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
favorite dutch oven
- Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – I use this pot for most my soup, beans, braised meats. It cleans beautifully even the toughest stains. Lower price point, great quality.
- Le Creuset Enameled Cast Iron Signature Cassadou – as pictured in this recipe. It does come with a lid. Superior heat distribution and retention. A lifetime purchase.
Step 2: Add the beans and simmer
Pour in the cooked white beans along with enough water or broth to cover (about 4–6 cups, depending on how thick you like your soup).
Step 3: Build the flavor base
Stir in the thyme, Italian seasoning, red pepper flakes, and bay leaves. Add the parmesan rind (if using) for extra umami depth. Season with salt and pepper. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 20–25 minutes.
Step 4: Blend to thicken (optional)
For a creamier, thicker soup, scoop out 1–2 cups of the soup and blend until smooth. Stir it back into the pot to create a rich, velvety texture while still keeping plenty of whole beans and vegetables. Alternatively use an immersion blender and blend right in the pot.
Step 5: Add the greens
Add kale (or your preferred leafy greens) during the last 10 minutes of cooking. The greens will soften and blend beautifully with the creamy beans and tender vegetables.
Step 6: Taste and serve
Remove the bay leaves and parmesan rind. Adjust seasonings if needed, then serve warm with a drizzle of olive oil or a sprinkle of grated Parmesan. Add freshly squeezed lemon juice to brighten the flavors.
favorite immersion blender
Cuisinart Smart Stick Variable Speed Hand Blender, Stainless Steel
Storage and Reheating
One of the best things about this Hearty White Bean Soup with Kale is how beautifully it keeps. The flavors deepen and get even better the next day!
👉🏻 To store:
Let the soup cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4–5 days. Use glass containers whenever possible.
👉🏻 To reheat:
Warm the soup on the stovetop over medium heat until hot, stirring occasionally. If it thickens too much in the fridge, just add a splash of water or broth to loosen it up. You can also reheat individual servings in the microwave for about 1–2 minutes, stirring halfway through.
👉🏻 To freeze:
This soup freezes wonderfully! Let it cool completely, then portion into freezer-safe containers or zip-top bags. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.
💡 Tip: If you plan to freeze the soup, consider adding the kale fresh when reheating. It keeps that bright color and fresh flavor much better. Add broth if needed and fresh herbs (cilantro, parsley) to freshen it up.
More hearty soups that you’ll love
White Bean Soup with Kale Recipe
Ingredients
- 4 cups white beans cannellini or northern white
- 4 cups carrots sliced
- 2 cups celery chopped
- 4 cups kale spine removed, chopped
- 2 cups white onions diced
- 5 cloves garlic minced
- 1 parmesan rind
- 2 tbsp olive oil
- 2 bay leaves
- 4 cups vegetable broth
- 1 tsp sea salt
- 1 tsp pepper
- 1 tsp thyme
- 1 tsp Italian seasoning
Instructions
- Heat olive oil in a large dutch oven pot, over medium heat. Add onions, garlic, celery, and carrots. Sauté for 8–10 minutes, stirring occasionally, until the vegetables begin to soften. Don't bring the heat up, allow the veggies to cook slowly and soften. Because we have a lot of veggies it's possible to take longer than 10 minutes to cook them down.
- Pour in the cooked white beans along with enough water or broth to cover (start with 4 cups, depending on how thick you like your soup add more later).
- Stir in the thyme, Italian seasoning, red pepper flakes, and bay leaves. Season with salt and pepper. Add the parmesan rind (if using) for extra umami depth. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 20–25 minutes.
- For a creamier, thicker soup, scoop out 1–2 cups of the soup and blend until smooth. Stir it back into the pot to create a rich, velvety texture while still keeping plenty of whole beans and vegetables. Alternatively use an immersion blender and process directly in the soup pot.
- Add kale during the last 10 minutes of cooking. Stir well.
- Remove the bay leaves and parmesan rind. Adjust seasonings if needed, then serve warm with a drizzle of olive oil, a sprinkle of grated Parmesan and lemon juice for brightness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried it and it was perfect!!
That’s awesome, so happy to hear!! xoxo
Very favorable soup. I will make again. I think I will add a bit more garlic & seasonings but other than that this recipe is a keeper.. Thanks for sharing.
So glad you liked my white bean soup, Nora. Thanks for your feedback! xoxo
I’m a long-time cook, and soup is super simple and tasty. I used dried beans I cooked in my Instant Pot to keep the salt in check.
So happy you liked my white bean and kale soup!!