Go Back
white bean and kale soup 2026 03 15 113901 683x1024 1

White Bean and Kale Soup

A warm, hearty soup packed with nutrients, perfect for cozy days and quick meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups white beans (cooked) Canned white beans can be used as a shortcut.
  • 1 tablespoon olive oil For sautéing.
  • 1 onion (chopped) Provides flavor.
  • 2 cloves garlic (minced) Adds aroma and flavor.
  • 4 cups vegetable broth Can substitute with gluten-free vegetable broth.
  • 2 cups kale (chopped) Rich in nutrients.
  • 1 carrot (diced) Adds sweetness.
  • 1 stalk celery (diced) Enhances flavor.
  • Salt and pepper to taste Adjust according to preference.
  • Optional: Lemon juice for garnish Adds a fresh flavor.

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, garlic, carrot, and celery. Sauté until the veggies are tender, about 5-7 minutes.
  3. Stir in the cooked white beans and vegetable broth. Bring to a simmer.
  4. Add the chopped kale and cook for another 5-10 minutes until the kale is wilted.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with lemon juice if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be frozen; leave space at the top of the container for expansion. Use fresh ingredients for best flavor. You can blend a portion of the soup for a creamier texture.