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+ servings
White bean and kale soup in a bowl with lemon and thyme

Easy White Bean and Kale Soup

White Bean and Kale Soup is hearty, healthy and the cozy way to enjoy your veggies! It's so easy to make and is great for meal prep!

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  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 large carrot chopped
  • 1 large stalk celery chopped
  • 3 cloves garlic minced
  • 15 ounces fire roasted diced tomatoes
  • 4 cups homemade vegetable broth or sub with your favorite store bought variety
  • 1 spring thyme substitute with 1 teaspoon dried
  • 1 bay leaf
  • 2 cans cannelini beans rinsed and drained
  • 1 bunch kale torn, tough stems discarded
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper to taste


  • Heat the olive oil over medium heat in a large soup pot or Dutch oven.  Add the onion, carrot, celery and garlic and saute for 5-7 minutes or until softened.
  • Add the diced tomatoes, broth, sprig of thyme, bay leaf and beans and stir to combine.  Bring to a boil then reduce heat and simmer for 20 minutes.  Stir in the kale during the last 5 minutes.
  • Remove from heat and remove the bay leaf and thyme sprig, then stir in the lemon juice. Adjust the seasoning as needed and enjoy!


  • Store in the refrigerator for up to 5 days or freeze for up to 3 months.
  • White bean kale soup is completely customizable with whatever vegetables, greens or beans that you have on hand.


Calories: 199kcal, Carbohydrates: 33g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Sodium: 442mg, Potassium: 178mg, Fiber: 9g, Sugar: 4g, Vitamin A: 4453IU, Vitamin C: 31mg, Calcium: 152mg, Iron: 4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!