Can I make this recipe vegan?

Absolutely! Just use vegetable broth instead of chicken broth to make it 100% plant-based.

I have dried white beans, can I use these instead?

Yes, if that is what you have. You will need 3/4 cup of dried beans instead. Make sure to soak them in water overnight (at least 8 hours) before using them. Then, drain the beans and add to a pot of boiling water and cook until they are tender, about 25-45 minutes.

Do I need to massage the kale leaves in oil before cooking them?

This is only applicable if you are eating it raw, so no, you do not have to. They will soften and wilt when added to the hot soup.

Can I use kale stems?

We prefer not to because they are fibrous and tough and usually require longer cook time to become edible.

White Bean Soup with Kale

Name: White Bean Soup with Kale
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 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 kale, chopped; salt and pepper (to taste); lemon juice (optional, for serving)

Description

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.

Ingredients

2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
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 kale, chopped
salt and pepper (to taste)
lemon juice (optional, for serving)

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Instructions

Heat oil in a large pot over medium-high until sizzling hot, about 1-2 minutes.
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.
Add white beans and chicken broth. Bring it to a boil and simmer over medium heat for 15 minutes, stirring occasionally.
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.
Stir in kale until wilted, about 1 minute.
Season the soup with salt and pepper to taste. Serve warm with a squeeze of lemon juice, if desired.

Notes

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