5 from 651 votes
White Bean and Kale Soup
White Bean and Kale Soup blends creamy mashed cannellini beans with whole beans and tender kale simmered in chicken broth and seasoned with olive oil, onion, salt, and pepper. The mixture delivers both smoothness and texture from the beans, paired with the slight earthiness of kale, creating a hearty and nutritious soup with simple ingredients.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings (2 cups each)
Calories:
198 kcal
Course:
Soup
Cuisine:
American
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 freshly ground
- black pepper freshly ground
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 1/2 teaspoon pepper).
Cup of Yum
Notes
- You can substitute 3 cups cooked beans for the two cans, approximately 1 cup dried beans before cooking.
- Mash half of the beans to thicken the soup, adding the rest whole for texture.
- Use vegetable broth instead of chicken broth to make this recipe vegetarian or vegan.
- Any sturdy leafy green like escarole or chard can replace the kale; tear leaves into 1-inch pieces for even cooking.
- The recipe yields about four servings of 2 cups each.
- Store leftovers in the refrigerator for up to 4 days.
- Slow cooker instructions: combine all ingredients except kale, cook on low for 7-8 hours or high for 3-4 hours; add kale during the last 20 minutes.
Nutrition Information
Serving
2 cups
Calories
198kcal
(10%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
1169mg
(49%)
Potassium
393mg
(8%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
3352IU
(67%)
Vitamin C
59mg
(66%)
Calcium
155mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings (2 cups each)
Amount Per Serving
Calories 198
% Daily Value*
| Serving | 2 cups | |
| Calories | 198kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1169mg | 49% |
| Potassium | 393mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 3352IU | 67% |
| Vitamin C | 59mg | 66% |
| Calcium | 155mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.