Hearty and comforting, this white bean and kale soup recipe is perfect for your winter rotation. Topped with crunchy homemade croutons.
This kale soup recipe is exactly what I’ve been craving lately. Its creamy broth (which, by the way, is thickened by a blend of white kidney beans rather than heavy cream) swims in with notes of tender kale and onions, carrots and celery. Add some piney flavor and a squeeze of lemon juice for the perfect bright finish. If you’re looking for cozy, healthy, and delicious food, look no further. It’s this kale soup!
how to make kale soup
The full recipe and measurements for kale soup are below, but a quick overview of the process is below.
First, stir-fry the aromatic vegetables. Heat olive oil in a Dutch oven or large soup pot over medium heat. Then add onions, carrots, celery, garlic, rosemary, thyme, salt and a few grains of pepper. Simmer until vegetables are tender and fragrant, about 8 minutes.
Then add beans and broth and simmer for 20 minutes. You can use either pre-cooked dried beans or canned white beans to make this recipe. However, if using canned, this initial simmering gives the beans a chance to absorb the flavors. Use a commercially available one or create your own. You can also use the bean cooking liquid instead of the broth if you cook the beans yourself.
Then mix half of the soup. Scoop it in an upright blender and blend until smooth. Stir the creamy puree back into the soup pot.
Finally, add the kale and lemon juice. Simmer for 5 minutes or until kale is wilted. If necessary, add water to thin the soup to your desired consistency. Season and enjoy!
kale soup recipe tips
- Anything goes when it comes to kale. I often make this recipe with curly kale, but Tuscan kale, or lacinato kale is also nice here. No kale on hand? You can also replace it with another robust green, such as Swiss chard.
- Please adjust the firmness to your liking. This kale soup recipe needs a little tweaking at the end. The type of white beans you use (cannellini beans, northern beans, black beans all work well!) and the amount of broth you blend in will affect the thickness of the broth when the puree is returned to the pan. Don’t worry if it’s too thick! Add water, 1/2 cup at a time, until desired consistency.
- Season to taste. Once you have the creamy soup you like, don’t forget to season it! After adjusting the consistency, you may need to add lemon juice, salt, and/or pepper to sing the flavor.
- Save some for later. This white bean and kale soup can be stored in an airtight container in the refrigerator for up to 4 days, but it will thicken if left alone. When reheating, it may need to be diluted with a little water or broth. For long-term storage, freeze the soup for up to 3 months.
white kidney bean and kale soup
Packed with white bean protein and fiber, this kale soup recipe is a satisfying meal on its own. Top the bowl with a drizzle of olive oil and fresh parsley before digging in. It’s also delicious topped with Parmesan cheese and red pepper flakes. Also, you can’t go wrong with homemade croutons, which provide a nice crunchy contrast to the creamy broth.
Want something else on the side? Kale soup recipes are great with salads. Serve it in any of these recipes.
fun!
more favorite kale recipes
If you like this kale and white bean soup recipe, try the following fresh kale recipes.
Want more cozy soup recipes? Find 35 of our favorites here!
kale soup
serve Four up to 6
Filled with savory vegetables and creamy white beans, this kale soup recipe is a hearty, comforting vegetarian meal. Vegan and gluten free.
- ¼ cup extra virgin olive oil, Plus for drizzle
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 2 celery ribs, chopped
- 2 garlic, chopped
- 1 tablespoon chopped fresh rosemary
- 1 tea spoon sea salt, plus taste more
- ½ tea spoon dried thyme
- freshly ground black pepper
- 4½ cup boiled white beans, Drained and rinsed
- Four cup vegetable soup
- 6 cup chopped kale leaves
- 2 tablespoon fresh lemon juice
- homemade croutons, for serving
- fresh parsley, for decoration
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Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onions, carrots, celery, garlic, rosemary, salt, thyme, and a few grains of pepper. Cook, stirring occasionally, or until tender, 8 minutes. Add beans and broth. Boil for 20 minutes.
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Transfer half of the soup to a blender and blend until smooth. Return puree to pan and add kale and lemon juice. Cook, stirring, until kale is wilted, about 5 minutes. If the soup is too thick, add water in 1/2 cup increments and stir until desired consistency. Season to taste (I usually add 1/4 teaspoon salt at this point), and garnish with olive oil, croutons, and fresh parsley for garnish.
