Easy White Bean and Kale Soup

Soup weather is in full swing over here in CA.  No, we don’t have snow and freezing cold temps like some parts of the nation, but we do have a considerable amount of rain after a very dry December.

Rain always gets me in the mood for soup.  Then again…I’m always in the mood for soup. 🙂

In the cold months, I love getting a big dose of veggies in a cozy bowl of soup. My autumn vegetable soup and instant pot vegetable soup always hit the spot.

This easy White Bean and Kale Soup is one of the best soup recipes, which I originally posted back in 2013 when I first started this blog. 

It incorporates hearty kale, which is one of my favorite greens. I love enjoying it in massaged kale salad, but it turns out that it’s even tastier in soup!

It lends a nice hearty flavor that pairs perfectly with the creamy white beans and root vegetables.

Why you’ll love this recipe

• White Bean and Kale Soup is packed with veggies, creamy white beans and an entire bunch of kale and makes a healthy, satisfying meal.
• It’s very easy to make, and is easily customized with ingredients you have in your pantry!
• This is a fantastic meal prep recipe as it keeps for up to 5 days, or it may be frozen for up to 3 months.

Recipe ingredients

What I love about this white bean kale soup is that it’s completely plant-based, yet it’s nice and hearty.  There are 2 cans of white beans in this soup, so it will stick to your ribs!

Ingredient notes

• White beans. Creamy white beans work so well in this recipe. I used cannellini beans, but Great Northern beans are a great substitute. In a pinch you can use whatever you have in your pantry.
• Kale. I love using kale in soups because it’s nice and hardy. For this recipe I used dinosaur kale (also known as Tuscan or lacinato), but you may use other varieties such as curly or baby kale.
• Veggies. This soup is packed with veggies and fire roasted diced tomatoes, which can be customized with what you have on hand.
• Vegetable broth. My homemade vegetable broth makes all the difference in this recipe, but it may be substituted with your favorite store bought brand.
• Flavor enhancers. I used fresh thyme, bay leaf and lemon juice to enhance the flavors in this white bean kale soup. These ingredients make this soup next level!

See the recipe card below for the full list of ingredients and quantities.

How to make white bean kale soup

This is a healthy meal that tastes so good that you’ll want it again and again.  The best part is that you more than likely have all of the ingredients in your pantry or fridge.

The white bean and kale soup takes about 10 minutes of prep, 30 minutes of cook time, and it couldn’t be easier.

• Sauté the onion, carrot and celery in a large pot or Dutch oven in olive oil until softened, 5-7 minutes.
• Add the diced tomatoes, vegetable broth, thyme, bay leaf and beans, and bring to a boil.  Reduce the heat to medium low and simmer for 15-20 minutes. 
• Add the kale during the last 5 minutes of cooking.
• Remove the soup from heat and stir in the fresh lemon juice and adjust the seasoning as necessary.

Recipe FAQs

Recipe notes

• Whip up a batch of this white bean and kale soup recipe for your meal prep lunch or dinner, or freeze a batch for those busy weeknights.
• This soup is completely customizable with whatever vegetables that you have on hand.
• Store white bean kale soup in the refrigerator for up to 5 days or freeze for up to 3 months.