This simple White Bean Soup with Kale is a hearty vegan soup. Flavorful and packed with kale, white beans, carrots, tomatoes and warm spices your family will be asking for seconds. Serve this soup alongside crusty bread and a side salad for a complete meal!
Now that spring has sprung I am all about light, yet comforting soups. Nothing beats a big pot of warm soup like this White Bean Soup with Kale.
In Ohio this time of year we get a lot of different weather from rain, to cold to really hot days. It is a strange mix and often leaves me craving cozy soups. I love soups that are light but still hearty enough that they fill me up.
This White Bean Soup with Kale does just that. I adore this soup, and I know you guys will too. As with a lot of my recipes there are many ways to modify this soup which I will outline below.
In my house we try to add at least two meals a week that are vegetarian and this is a great way to do that. This is really a delicious vegetarian soup. I like that I can bulk them up with hearty white beans which makes everyone feel full and offers us protein and energy.
I like to rotate between this Tuscan Bean Soup, White Bean Soup with Ham, Slow Cooker Sausage Kale White Bean Soup and this White Bean Soup.
You can almost always find a couple of containers of soup in my freezer waiting for the busy days. Soups are great for meal prep and are even better the next day.
I especially have been loving this Spring Minestrone, Moroccan Red Lentil Soup and Homemade Minestrone Soup.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Beans: I really like using great northern beans or cannellini beans in soup. They are creamy white beans and have a mild flavor. You can of course use whatever beans you like from red beans, to kidney beans, navy beans to chickpeas to back beans.
- Tomatoes: Diced tomatoes are in this soup but can be skipped if you want. Another nice option is to use tomato paste to thicken the soup.
- Vegetables: This soup is a nice way to get a good dose of vegetables. I used fresh garlic, celery, carrots and diced tomatoes. Other vegetables that would be good in this are green beans, peas, zucchini, cauliflower and bell peppers.
- Greens: I used tuscan kale in this white bean soup because I like how it holds up in soups. You could also use curly kale or lacinato kale or other greens like baby spinach or swiss chard.
- Spices: Spices take any meal to the next level. I am all about spices in my kitchen. This soup uses oregano, basil and thyme along with red pepper flakes for a hint of spice. A lot of spices go nicely in this soup including rosemary and Italian seasoning. The bay leaves also will add depth of flavor.
Modifications for This White Bean Soup
- Protein: Other than beans you can bulk up this soup with a protein. I like sausage, turkey, chicken, pork, ground beef or even a chorizo. The options are endless!
- Flavor Boosts: One thing I love adding to soups like this White Bean Soup is pesto. Pesto offers such a great earthy flavor yet keeps the soup still light. Try adding a Tablespoon of pesto and then you can always add more if you like. I also like a pinch of red pepper flakes.
- Pasta: I am a big fan of orzo or acini de pepe pasta in this white bean soup. You can of course use any noodle, but I tend to think that the small or medium noodles work best.
- Spiralized Vegetables: If you want to add more vegetables, a fun way to do that is adding spiralized vegetables to the soup. Try zucchini or carrot noodles.
- Creamy: Sometimes I like a creamier soup. You can create a creamy soup by adding cream or half and half or pureeing half of the soup with an immersion blender.
- Thicken: If you want a thicker soup you can use a potato masher and mash half of the white beans to thicken it. You also could use an immersion blender to blend some of the soup and thicken it.
How to Make this White Soup with Kale
Step 1: Sauté Vegetables: In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and saute for another 3-4 minutes.
Step 2: Add Remaining Ingredients: Add the white beans, diced tomatoes, vegetable broth, oregano, basil, thyme, crushed red pepper, salt and pepper and stir. Turn the heat to low and simmer for 10 minutes.
Step 3: Add Kale: Add the kale and continue to simmer on low until the kale is wilted. Remove from the heat and serve the soup in individual bowls. Add fresh herbs, Parmesan cheese and crushed red pepper.
How to Freeze This Soup
Let the soup completely cool off before you add it to an airtight container and put it in the freezer. You can freeze it for up to 3 months. When you are ready to reheat the soup take it out the night before and let it thaw in the fridge.
More Bean Soup Recipes
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White Bean Soup with Kale
Ingredients
For the soup
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 of a large sweet onion, diced
- 3 large carrots, peeled, chopped
- 2 celery stalks, chopped
- 1 – 16 ounce can of white beans, drained
- 1 – 28 ounce can of diced tomatoes in sauce
- 4 cups of vegetable broth
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper {optional}
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups of kale, chopped {or green of your choice}
Instructions
- In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and saute for another 3-4 minutes.
- Add the white beans, diced tomatoes, vegetable broth, oregano, basil, thyme, crushed red pepper, salt and pepper and stir. Turn the heat to low and simmer for 10 minutes.
- Add the kale and continue to simmer on low until the kale is wilted.
- Remove from the heat and serve the soup in individual bowls. Add fresh herbs, Parmesan cheese and crushed red pepper.
Notes
- This soup lasts nicely up to a week in an airtight container in the fridge.
- You can also freeze this soup for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Its Nice and looking delicious. Thank you for sharing this kind of blog.
It’s such a delicious recipe I love it.
I am so glad! It is one I make a lot. Thanks for the feedback.