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This White Bean and Kale Soup comes together with minimal effort and affordable ingredients to deliver the ultimate cozy soup that is packed with nutrients.
Looking for more easy vegetarian soup recipes? Don't miss my recipes for Potato Soup, Crockpot Minestrone, and Broccoli Cheddar Soup.
Easy, Cheap, & Satisfying
Vegan-friendly, gluten-free, and singing with flavor, it really doesn't get much better than this white bean and kale soup recipe. Loaded with hearty potatoes, creamy white beans, and tender kale, this soup packs a nutritious punch, while only costing pennies per serving.
It is as soul-satisfying as homemade chicken soup--without the effort (or chicken LOL!) Paired with crusty bread or garlic bread if you are really feeling indulgent, this white bean soup recipe will wow you! Cheap, easy, and a knock-out in terms of flavor.
Happy Cooking! xo Kristen
Notes on Ingredients
- Broth: To keep this soup vegetarian, opt for vegetable broth. Otherwise, chicken stock can be used. Low-sodium is best to control the sodium content.
- White Beans: Opt for great northern or cannellini beans which are hearty and will hold their shape well when simmered. I would avoid navy beans which can quickly turn to mush in soup.
- Kale: Opt for lacinato kale over curly kale, as it has a sweeter, milder taste and texture.
- Aromatics: Onion, garlic, celery, and carrots will build a flavorful, rich base for the soup.
- Potatoes: I recommend using Yukon gold potatoes as they are naturally buttery and creamy and will add a luxurious texture to the soup, while making this light soup feel more substantial.
- Dry White Wine: Adding a dry white wine, such as a Pinot Grigio or Riesling, elevates the soup with complex acidic notes. Feel free to use additional broth in its place.
- Seasonings: To keep this recipe affordable, use dried herbs, rather than fresh. Dried oregano, crushed red pepper flakes, bay, salt, and pepper will round out the flavors in the soup perfectly.
- Lemon: Don't overlook the addition of fresh lemon juice. It will brighten up the flavors and help you to taste the layers of flavors in the soup.
How to Make White Bean and Kale Soup
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Sauté Aromatics. This soup starts like most good soups, by sautéing onions, carrots, and celery until softened. Then add in the garlic and dried seasonings to toast and develop.
- Deglaze Pot. Add in the wine (or additional broth) and scrape up any browned bits on the bottom of the pan--that is a lot of flavor right there!
- Simmer Soup. Add in the broth, beans, kale, potatoes, and bay leaf and bring to a boil. Once boiling, reduce the heat to low and simmer, covered until the potatoes and kale are tender.
- Finish with Lemon. Once the potatoes and kale are tender, remove from the heat and stir in the juice of a fresh lemon.
- Serve. Feel free to top with grated parmesan and fresh parsley. And dig into a bowl of cozy comfort.
Recipe Modifications & Notes
- Use the Instant Pot: Use my recipe for Instant Pot White Bean and Kale Soup for similar results.
- Swap the Greens: Feel free to use swiss chard in place of kale or wilt fresh spinach into during the last few minutes of cook time.
- Make it Creamy: To yield a creamy consistency without the need to add cream, blend 1 can of beans before adding them to the soup.
- Leftover Kale? Use it to make a delicious kale apple salad to pair with the soup.
More Cozy Soup Recipes
Craving Soup? Check out all my stove top cozy soup recipes or Instant Pot soups, or browse a few favorites below.
- Instant Pot Cabbage Soup
- Old Fashioned Vegetable Beef Soup
- Instant Pot Black Bean Soup
- Italian Wedding Soup
- Chicken Orzo Soup
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
White Bean and Kale Soup
This white bean and kale soup comes together with minimal effort and affordable ingredients to deliver the ultimate, flavorful healthy soup.
Video
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, minced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- ¼-½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 2 cloves garlic minced
- ½ cup dry white wine
- 4-6 cups low-sodium vegetable broth
- 2 (15-ounce) cans great northern beans , rinsed and drained
- 1 dried bay leaf
- 3 cups packed chopped lacinato kale , about 1 bunch
- 2 medium Yukon Gold potatoes , diced into 1-inch chunks (about 3 cups)
- 1 medium fresh lemon, juiced
Instructions
- In a large soup pan or dutch oven, heat 2 tablespoons olive oil over medium-high heat. Once the oil has heated, add in 1 small yellow onion (minced), 2 stalks celery (minced) and 2 medium carrots (peeled and sliced). Saute for 3-5 minutes, stirring often until the onions begin to soften and become translucent.
- Add in ¼-½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, 1 teaspoon kosher salt, 1 teaspoon oregano, and 2 cloves garlic minced, and saute for 30-60 seconds just to lightly toast.
- Add ½ cup dry white wine (or additional broth) to the pot and scrape up any browned bits on the bottom of the pan. Cook until the liquid reduces in half, 3-5 minutes.
- Add in 4-6 cups low-sodium vegetable broth, 2 (15-ounce) cans great northern beans (drained and rinsed), 1 dried bay leaf, 3 cups packed chopped lacinato kale , and 2 medium Yukon Gold potatoes , peeled and cubed.
- Bring the mixture to a boil, once boiling, reduce the heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes, or until the potatoes are tender and the kale is wilted. If you notice too much of the broth is evaporating, add additional stock ½ cup at a time. This is typically not an issue when the soup pan is covered.
- Remove the soup from the heat and stir in the juice of 1 medium fresh lemon. Taste and adjust seasonings as needed. Serve with grated parmesan cheese and fresh parsley.
Notes
Kale: Opt for lacinato kale over curly kale, as it has a sweeter, milder taste and texture. Swiss chard can be used, but it slightly bitter as well. If using spinach, add during the last few minutes of cooking, just to wilt.
Dry White Wine: Use a dry white wine, like Pinot Grigio or Riesling or additional broth in its place.
Make it Creamy: To yield a creamy consistency without the need to add cream, blend 1 can of beans before adding them to the soup.
Spice Level: Omit or reduce the crushed red pepper flakes if needed/desired for a less spicy soup.
Storage: Let the soup cool slightly, transfer to an airtight container and refrigerate for up to 5 days. Alternatively, freeze in a freezer-safe container, leaving 1-inch space for expansion, and freeze for up to 3 months. To reheat, defrost in the refrigerator overnight. Reheat individual servings in a heat-safe bowl in the microwave in 60-second intervals until warmed through. Alternatively, reheat several portions in a saucepan over medium-low until warmed through.
Nutrition
Calories: 202kcalCarbohydrates: 26gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 356mgPotassium: 631mgFiber: 5gSugar: 5gVitamin A: 6833IUVitamin C: 36mgCalcium: 89mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this recipe for dinner yesterday with most of the same ingredients, but I added smoked sausage and used chicken broth. I sliced a package of Hillshire Farms Cajun Style Andouille, then browned before the onion, carrot, celery mix. Cut the Kosher salt to 1/2 tsp and omitted the red pepper flakes because of the seasoned sausage. Added the kale towards the end of cooking time just until wilted. It was yummy!
Love the idea of adding sausage to the mix! Thanks for sharing, Karen!