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White Bean Soup with Kale is a hearty and nourishing one-pot meal that is flavorful and easy. Make this healthy soup in 30 minutes using simple ingredients. |

White Bean Soup with Kale

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Diet: Gluten Free


This White Bean Soup with Kale is a healthy one-pot dish that is super flavorful and easy to make! Enjoy tender, protein-packed white beans and vitamin-rich kale in a creamy, perfectly spiced broth in just 30 minutes using simple, good-for-you ingredients. It's hearty and nourishing. 


  • 2 tablespoons vegetable oil
  • 1 medium oniondiced
  • 2 cloves garlicminced
  • 2 medium carrotsdiced
  • 2 stalks celerydiced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon chili powder
  • 2 (15-ounce) can white cannellini beans, drained and rinsed
  • 3 1/2 cups chicken broth (or vegetable broth)
  • 2 cups fresh kalechopped
  • salt and pepper (to taste)
  • lemon juice (optional, for serving)


  1. Heat oil in a large pot over medium-high until sizzling hot, about 1-2 minutes.
  2. Add onion, garlic, carrots and celery. Stir well and cook until tender, about 5 minutes. Stir in Italian seasoning and chili powder until well combined.
  3.  Add white beans and chicken broth. Bring it to a boil and simmer over medium heat for 15 minutes, stirring occasionally.
  4. Turn off the heat. Use a handheld immersion blender to mash half the bean mixture. This makes the soup thicker and creamier. You can also add half of the soup mixture into a blender and blend until smooth, about 1 minute.
  5. Stir in kale until wilted, about 1 minute. 
  6. Season the soup with salt and pepper to taste. Serve warm with a squeeze of lemon juice, if desired.


How to store: Transfer leftover cannellini bean soup to an airtight container and store in the refrigerator for 4-5 days.

How to freeze: Once cooled to room temperature, transfer the leftover bean soup to a freezer-safe container or freezer bag and freeze for up to 3 months. I recommend portioning them out before freezing to easily reheat the exact amount you want. Allow the soup to thaw overnight in the fridge before reheating.

How to reheat: Reheat in a medium saucepan on the stovetop over medium-low heat until warmed through. Add a splash of water if the soup has thickened too much when stored. You can also reheat this soup in the microwave in a microwave-safe container. Cover with a microwave-safe lid leaving a slight gap (vent). Heat in 30-60 second increments until warmed through. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: white bean soup, white bean soup with kale, mediterranean white bean soup, white bean and kale soup, cannellini bean soup