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5.0 from 18 votes

White Bean and Kale Soup

A cozy and nutritious soup composed of soft hearty beans, plenty of vegetables - including vitamin rich kale and carrots, and an herby broth. It's a recipe that you'll want to have on repeat!Makes about 10 cups.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 3 (14.5 oz) cans great northern beans, divided, drained and rinsed
  • 4 Tbsp extra virgin olive oil, divided
  • 1 cup chopped yellow onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 ribs)
  • 1 Tbsp minced garlic (3 cloves)
  • 4 1/2 cups low-sodium chicken broth or vegetable broth, divided
  • 1 Parmesan rind (about 6-inches)
  • 1 Tbsp chopped fresh Rosemary
  • salt and black pepper, to taste
  • 4 oz. curly kale, chopped (4 packed cups)
  • 1/4 cup chopped fresh parsley
  • 1 to 2 Tbsp fresh lemon juice, to taste
  • 1/2 cup grated parmesan, or to taste (for serving)

Instructions

    Cup of Yum
  1. Add one can of rinsed beans to a food processor along with 1/2 cup broth. Process until smooth, set aside.
  2. Heat 1 Tbsp olive oil in a large pot over medium heat. Add onion, carrots and celery and saute 5 minutes. Add garlic and saute 1 minute longer.
  3. Pour in remaining 4 cups broth, add parmesan rind and rosemary and season with salt and pepper to taste. Bring mixture to a simmer over medium-high heat. Once simmering reduce heat to medium-low. Cover and simmer 10 minutes.
  4. Add remaining 2 cans of beans (drained and rinsed), and bean puree mixture then continue to simmer 5 minutes, covered. Add kale and continue to simmer, covered, until softened about 5 minutes longer.
  5. Remove parmesan rind. Stir in parsley, remaining 3 Tbsp olive oil and the lemon juice.
  6. Garnish each serving with grated parmesan.