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Easy Bean Kale Soup

Featured in Sophisticated Dinners Ready in 45 Minutes or Less.

Wholesome soup with beans, kale, herbs, and parmesan. Makes 10 cups, serves 6, and ready in 35 minutes. Perfect for a healthy cozy meal.
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Sarah
Updated on Fri, 21 Mar 2025 23:46:46 GMT
Bean and Kale Soup Pin it
Bean and Kale Soup | chefmiarecipes.com

Turn ordinary white beans and kale into a cozy, nourishing soup that feels light yet fills you up. This good-for-you dish brings together smooth beans with soft veggies and fragrant herbs in a tasty broth, making the perfect mix of healthy stuff and comfort food.

While testing this out, I found that blending some of the beans makes the soup naturally creamy without adding any heavy cream, so it's both healthy and satisfying.

Key Components

  • Great northern beans: Makes for a smooth base
  • Fresh kale: Gives you healthy greens
  • Quality broth: Forms the taste foundation
  • Fresh herbs: Add wonderful smells
  • Parmesan rind: Brings deep savory taste
  • Fresh lemon: Lifts all the flavors

Cooking Wonders

Bean Preparation:**
Blend some beans with broth until they're smooth to make natural creaminess.
Vegetable Base:**
Cook onions, carrots and celery slowly until soft to build basic flavors.
Broth Building:**
Mix everything bit by bit, letting all the tastes come together nicely.
Final Enhancement:**
Throw in kale until barely soft, then finish with a drizzle of olive oil and squeeze of lemon.
White Bean and Kale Soup Recipe Pin it
White Bean and Kale Soup Recipe | chefmiarecipes.com

The magic happens when you blend the beans completely and prep your veggies just right. Every ingredient adds its own flavor and goodness.

Tasty Companions

Enjoy with a chunk of hearty whole grain bread. Add a fresh salad to make it a full meal. It's also great by itself for a light dinner.

Fun Twists

Switch up the beans or greens if you want. Play with different herbs. Make it vegan by using nutritional yeast instead. Toss in extra veggies if you're feeling it.

Keeping It Fresh

It'll stay good in your fridge for about four days. You can freeze portions for up to three months. Warm it up slowly so the veggies don't get mushy.

Easy White Bean and Kale Soup Recipe Pin it
Easy White Bean and Kale Soup Recipe | chefmiarecipes.com

This hearty soup has become what I make whenever I want something healthy that actually fills me up. The mix of creamy beans, tender veggies, and zingy flavors makes a bowl of comfort that's good for you and tastes amazing.

Frequently Asked Questions

→ Could I change up the beans?
Sure, try using navy beans or cannellini beans instead of great northern beans.
→ What if there’s no parmesan rind on hand?
No worries! Leave it out and just sprinkle some extra grated parmesan at the end.
→ Can this soup be prepped in advance?
Yep, it stores well in the fridge for 3–4 days, and the flavors get even better overnight.
→ Is freezing this soup an option?
Totally! It freezes well for up to three months. Just thaw it in the fridge before reheating.
→ I don’t have kale, can I swap it?
Of course! Spinach, Swiss chard, or collard greens work just fine as substitutes.

Simple Bean Kale Soup

This cozy soup is loaded with white beans, fresh kale, and flavorful veggies in a herb-packed broth. It's ready in 35 minutes and works anytime.

Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes

Category: Weeknight Elegance

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (10 cups)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 3 cans (14.5 oz each) of great northern beans, drained and rinsed, split into portions
02 4 tablespoons of olive oil, split
03 1 small yellow onion, chopped (1 cup)
04 2 medium carrots, chopped (1 cup)
05 2 celery stalks, chopped (1 cup)
06 3 garlic cloves, minced (1 tablespoon)
07 4 1/2 cups of low-sodium chicken or veggie broth, split
08 1 parmesan rind, about 6 inches long
09 1 tablespoon of fresh rosemary, finely chopped
10 Salt and pepper to your taste
11 4 packed cups of curly kale, chopped (4 oz)
12 1/4 cup fresh parsley, chopped
13 1-2 tablespoons of fresh lemon juice, to taste
14 1/2 cup grated parmesan cheese, or more if you'd like, for serving

Instructions

Step 01

In a food processor, puree one can of beans with 1/2 cup of broth until smooth. This will thicken the soup later.

Step 02

Heat 1 tablespoon of olive oil in a big pot on medium heat. Add your celery, carrot, and onion. Let them cook for about 5 minutes until they're tender. Stir in garlic and let it cook for a minute until you can smell it.

Step 03

Add the remaining 4 cups of broth, toss in the parmesan rind, and sprinkle in rosemary. Season with a pinch of salt and pepper. Bring it to a boil, then reduce heat to medium-low and let it gently simmer with the lid on for 10 minutes.

Step 04

Stir in the rest of the beans along with the bean puree. Cover and let it cook for about 5 minutes. Add the chopped kale and keep simmering for another 5 minutes or until the kale softens.

Step 05

Take the parmesan rind out. Stir in the parsley, the remaining 3 tablespoons of olive oil, and adjust with lemon juice to your liking. Serve it up with a good sprinkle of grated parmesan cheese.

Notes

  1. Yields roughly 10 cups of soup
  2. Blending some beans makes the texture rich and creamy
  3. Both veggie and chicken stock work well for this

Tools You'll Need

  • Big pot or Dutch oven
  • Food processor or blender
  • Measuring spoons and cups
  • Sharp chopping knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy from parmesan

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~