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This homemade White Bean and Kale Soup recipe is easy, affordable, and the epitome of comfort food all year round. My simple soup recipe proves that you can coax loads of flavor out of 5 ingredients in just 30 minutes.
Meggan’s notes
You don’t need complex ingredients or techniques to eat a delicious meal. And even though I’m a classically-trained chef, that doesn’t mean I wanted to eat complicated dishes all the time! Sometimes you just want a simple, tasty meal that’s ready fast.
This White Bean and Kale Soup is my go-to for something light and nutritious that doesn’t break the bank or take all day. The secret is two cans of beans two different ways: You mash one can of beans which helps thicken the soup, and you add the other can whole. It’s always nice when dishes look like the ingredients they contain, so leaving half the beans whole accomplishes that.
We also build flavors with sautéed onion and chicken broth. You can absolutely substitute vegetable broth to make this soup vegan, but either way, be sure to season it with enough salt so your bowl isn’t bland. Add a few handfuls of fresh kale and cook until tender. You’ll be surprised how tasty this is for the low effort required!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Cannellini beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of cannelini beans. You’ll mash half of the beans to thicken the soup and stir in the other half whole.
- Chicken broth: Chicken broth adds the best flavor to this white bean soup. Substitute vegetable broth to make the soup vegetarian or vegan.
- Kale: Any hearty, leafy dark green like escarole or chard will do. Just be sure to remove the thick stems and tear into 1-inch pieces for spoon-sized bites that wilt down wonderfully.
Step-by-step instructions
- Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Meanwhile, mash one can of beans in a small bowl.
- Add mashed beans, broth, and water to saucepan. Bring to a boil.
- Stir in the remaining whole beans and the kale. Reduce heat, partially cover, and simmer about 20 minutes, until the kale is tender.
- Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve with crusty bread if desired.
Recipe tips and variations
- Yield: This recipe makes 4 hearty servings, 2 cups each.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: For company, this soup is best served the day it is prepared because the beans tend to break down over time.
- Freezing: Cool within 2 hours, then portion, label, date, then freeze for up to 3 months. When you’re ready to serve, thaw overnight in the refrigerator.
- Flavor boosters: I love the light, clean flavor of this soup and I think it is delicious as written. But if you are seeking more flavor, try a clove of garlic (minced), a bay leaf, a leftover Parmesan rind, or some leftover chicken.
- Garnishes: Top with croutons, pieces of toasted baguette, or grated Parmesan cheese.
- Slow Cooker: Combine all ingredients in the slow cooker and stir. Cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. During the last 20 minutes of cook time, stir in the kale and cook until tender. Enjoy warm, ladled into bowls straight from the slow cooker.
- Soup and sandwich: White bean and kale soup is delicious paired with my Ultimate veggie wrap, turkey roll-ups, or tuna salad on toast.
Frequently Asked Questions
3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of Cannelini beans.You’ll mash half of the beans to thicken the soup and stir in the other half whole.
To make this soup in a slow cooker, combine all ingredients in a crockpot and stir. Cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. During the last 20 minutes of cook time, stir in the kale and cook until tender. Enjoy warm, ladled into bowls straight from the slow cooker.
This recipe is made with chicken broth, but you can easily substitute vegetable stock for a plant-powered, vegan soup.
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White Bean and Kale Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 (15 ounce) cans cannellini beans drained and rinsed (see note 1)
- 4 cups chicken broth (see note 2)
- 2 cups water
- 2 cups kale stems removed and torn into 1” pieces (see note 3)
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
- Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to a boil.
- Stir in remaining beans (left whole) and kale. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper).
Recipe Video
Notes
- Cannellini beans: 3 cups cooked beans can be substituted for the 2 cans (that’s about 1 cup dried beans before cooking). You can use any type of canned or cooked bean instead of cannelini beans. You’ll mash half of the beans to thicken the soup and stir in the other half whole.
- Chicken broth: Chicken broth adds the best flavor to this white bean soup. Substitute vegetable broth to make the soup vegetarian or vegan.
- Kale: Any hearty, leafy dark green like escarole or chard will do. Just be sure to remove the thick stems and tear into 1-inch pieces for spoon-sized bites that wilt down wonderfully.
- Yield: This recipe makes 4 hearty servings, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Such a delicious, simple soup. Those who are adding this, taking out that, adding more of this, less of that just donโt appreciate a simple soup that some of us love to eat every single day. Itโs delicious.
Thank you, Carla! I’m glad you love it! – Meggan
It could use some potatoes or meat – like ham.
It is very good, but doesn’t stick with you.
Ham sounds like a great addition, Linda! Take care! – Meggan
The soup was absolutely delicious!!! I added 4 cloves of garlic (minced) sauted in the oil before adding 2 shallots, then added pink salt, black pepper and white pepper to taste. The white pepper gave it just a little bite. YUM! YUM!
SO GOOD!!!
Thanks,
Lidia
You’re welcome, Lidia! So happy you loved it! – Meggan
Positively loved making this soup– once I added seasonings. First time, I used mirepoix; second time used holiday hash from Trader Joe’s (has onion, celery, sweet potato and pumpkin seeds). Both times I used vegetable broth, garlic, Old Bay seasoning and a few others. I made it for Thanksgiving and my teen ate two cups for breakfast (she didn’t want to wait for dinner)! Guests loved it! Love how easy it was and will be making this all winter;
Thanks for writing, Courtney! Glad it is a hit! – Meggan
Bland. I used my own homemade vegetable broth, which is hearty and delicious. Adding the 2 cups of water made it flavorless. Not sure why you just couldn’t add more broth. I was able to salvage it by adding some vegetable bouillon, garlic and a pinch or 2 of cayenne pepper..
Hi Annie, sorry you didn’t care for it. Thanks for your feedback. Hope your next batch is more to your liking! – Meggan