This hearty White Bean and Kale Soup is a nourishing, fiber-packed dish that’s perfect for busy weeknights.
Brimming with plant-based protein from beans, antioxidant-rich kale, and wholesome vegetables, it delivers satisfying nutrition with every spoonful.
Light on saturated fat yet rich in flavor, this quick and easy soup is ideal for meal prep, cozy dinners, or a health-conscious everyday option.
White Bean Kale Soup
Equipment
- Large pot – 1
- Food processor (1)
- Cutting board – 1
- Chef’s knife (1)
- Measuring cups – 1 set
- Measuring spoons – 1 set
- Wooden spoon (1)
Ingredients
- 3 14.5 oz cans great northern beans, 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 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 (about 4 packed cups)
- ¼ cup chopped fresh parsley
- 1 –2 Tbsp fresh lemon juice to taste
- ½ cup grated parmesan for serving
Instructions
- Prepare the Bean Puree: Begin by taking one can of drained and rinsed great northern beans and placing them in a food processor. Add ½ cup of your chosen broth to the beans to help them blend smoothly. Process the mixture until it becomes a creamy, velvety puree with no large chunks remaining. Set this aside; it will add body and richness to the soup later.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Once the oil shimmers, add the chopped yellow onion, carrots, and celery. Sauté the vegetables for approximately 5 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften. This step builds the foundational flavors of your soup.
- Add Garlic for Fragrance: Add the minced garlic to the sautéed vegetables. Cook for an additional minute, stirring continuously, until the garlic becomes fragrant but not browned. Be careful not to burn the garlic, as it can turn bitter. This step infuses the soup with aromatic depth.
- Introduce Broth and Seasonings: Pour in the remaining 4 cups of chicken or vegetable broth. Add the parmesan rind and fresh rosemary. Season with salt and black pepper to taste. Increase the heat slightly to bring the mixture to a gentle simmer. This allows the herbs and parmesan rind to infuse the liquid with rich flavor.
- Simmer for Flavor Development: Once the broth begins to simmer, reduce the heat to medium-low. Cover the pot and let it simmer for 10 minutes. This gives the vegetables time to soften fully and allows the rosemary and parmesan rind to release their flavor into the broth, creating a deep, savory base for the soup.
- Add Remaining Beans and Puree: Add the remaining two cans of drained and rinsed beans to the pot. Then, gently fold in the bean puree you prepared earlier. Stir carefully to combine, maintaining some of the texture in the whole beans for a hearty consistency. Cover the pot and let the soup simmer for an additional 5 minutes to meld the flavors.
- Incorporate Kale: Add the chopped curly kale to the pot. Stir it into the soup and cover. Allow it to simmer for about 5 minutes more, or until the kale has softened but still retains a slight bite. The kale adds vibrant color, nutrition, and texture, balancing the creamy beans.
- Final Seasoning and Brightening: Remove the parmesan rind from the soup and discard. Stir in the chopped fresh parsley, remaining 3 tablespoons of olive oil, and fresh lemon juice to taste. This step brightens the flavors, giving the soup a fresh, zesty finish while enhancing its richness.
- Serve and Garnish: Ladle the soup into bowls and generously sprinkle each serving with grated parmesan cheese. Serve immediately while warm. The combination of creamy beans, tender vegetables, and kale makes this soup both satisfying and comforting.
Notes
- For a creamier texture, blend one can of beans with a little extra broth before adding it to the soup. This adds body without changing the flavor.
- Use low-sodium broth to control salt levels, especially if your parmesan is salty.
- Chopping vegetables uniformly ensures even cooking and a pleasing texture.
- Taste and adjust seasoning gradually; beans and parmesan can alter the saltiness of the final dish.
- Feel free to swap curly kale for other sturdy greens like Swiss chard or spinach, adding variety while maintaining nutrition.
- This soup can be doubled for meal prep or freezing without losing flavor or texture.
Chef’s Secrets: Techniques To Enhance Flavor
One key to maximizing flavor is to sauté the vegetables slowly over medium heat until onions are translucent and carrots slightly softened.
This gentle cooking releases natural sweetness and adds depth to the soup.
Another secret is simmering with a parmesan rind and fresh rosemary; these infuse the broth with subtle, savory notes that elevate the dish.
Finally, finishing with fresh lemon juice and parsley brightens flavors and adds a refreshing balance to the creamy, hearty base.
Serving Suggestions: How To Serve Perfectly
This White Bean and Kale Soup is wonderfully versatile.
Serve it as a main course with a slice of crusty whole-grain bread or a side salad for a complete meal.
For extra comfort, drizzle a touch of olive oil or a sprinkle of extra parmesan on top.
It pairs beautifully with roasted vegetables or a simple grain bowl.
Warm bowls of this soup also make excellent lunchboxes or meal prep options, as flavors improve when reheated.
Storage Tips: Keep Soup Fresh Longer
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium-low heat, adding a splash of broth if it has thickened.
For longer storage, freeze in portioned containers for up to 3 months.
When freezing, remove the parmesan rind before storing.
Thaw overnight in the refrigerator, then reheat slowly to maintain texture and flavor.
Adding fresh herbs or lemon juice after reheating can revive the soup’s brightness.
Frequently Asked Questions
1. Can I use dried beans instead of canned?
Yes! Soak about 1 ½ cups of dried beans overnight, then cook until tender before using. You may need to adjust the cooking time slightly when adding them to the soup.
2. Can I make this soup vegan?
Absolutely! Replace chicken broth with vegetable broth and omit the parmesan or use a vegan alternative. Nutritional yeast can provide a similar cheesy flavor.
3. Can I use other greens besides kale?
Yes, sturdy greens like Swiss chard, collard greens, or spinach work well. Add delicate greens like spinach toward the end of cooking to prevent overcooking.
4. Can I make this soup ahead of time?
Definitely! Prepare the soup up to 2 days in advance and refrigerate. Reheat gently before serving, and add fresh herbs and lemon juice at the end to refresh flavors.
5. How can I thicken the soup further?
For a thicker consistency, blend an extra can of beans with a small amount of broth and stir it in, or simmer the soup uncovered for a few minutes to reduce the liquid.
