This nourishing white bean and kale soup is warming and comforting, perfect on a chilly day! In a delicious broth and packed with veggies this plant-based soup makes a tasty lunch or dinner.
Warm, hearty, and packed with nutrients, kale, and white bean soup is the perfect comfort food.
This delicious soup combines the earthy flavors of kale with the creamy texture of white beans, creating a satisfying and nutritious dish.
This soup is super easy to prepare, perfect for busy weeknights, and makes great leftovers.
The combination of fresh vegetables, savoury broth, and tender beans is nutritious and perfect when you are feeling a little under the weather.
Key Ingredients
- Kale - The best kale for this soup is curly kale, Tuscan kale, or a mix of both.
- White beans - Cannelini beans rinsed and drained from a can work best. You could also use white butter beans.
- Vegetable stock or broth - A good quality vegetable stock.
- Fresh vegetables - Onions, carrots and celery
- Herbs for seasoning - Ground coriander and rosemary, you could also use mixed herbs or mixed Italian herbs.
Step-by-Step Instructions
- Dice the onion and mince the garlic. Peel and dice the carrot and chop the celery into small pieces.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and saute while stirring continuously for about 5-7 minutes.
3. Add the carrot and celery and cook for 3 minutes, stirring regularly, until the celery starts to soften.
4. Add the garlic, rosemary, red pepper flakes, coriander, and tomato paste. Cook for 1 minute, stirring consistently.
5. Reduce heat to medium-low. Add the white beans and broth. Stir to scrape everything off the bottom of the pot. Cover and simmer for 30-35 min, until carrot is just soft. While the soup is cooking, wash and prep the kale. Tear it off the ribs and chop it into bite-size pieces.
6. Once carrots have softened, add salt, 2 tbsp/30ml lemon juice, and kale. Stir to submerge kale and cook for about 3 minutes until kale is tender. Taste and adjust lemon juice and salt as needed
How to serve:
Serve with crusty bread or my Paleo nut and seed bread. You could also serve with a side of rice, quinoa, or buckwheat. Or you can enjoy the soup as it is.
How to store:
This kale and white bean soup can be kept in the fridge in an airtight container for up to 3 days. It could also be frozen for up to 3 months.
Other recipes you might like:
- Healthy Broccoli Salad (No Mayo)
- 30 Delicious Plant-Based Soup Recipes
- Roasted Red Pepper, Tomato, and Lentil Soup
- Peanut-Miso Tempeh Salad Bowl
- Loaded Lentil Salad
- Asian Rice Bowl with Sesame Soy Dressing
I hope you enjoy this white bean and kale soup! Please let me know how you got on in the comments below and leave a star rating, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, or Pinterest.
Hope
White Bean and Kale Soup
Ingredients
- 1 medium yellow onion diced
- 2 celery stalks diced
- 1 large carrot peeled and diced
- 4 cloves garlic minced
- 2 tablespoon olive oil
- 1 can cannellini beans 400g/15oz can, drained
- 225 g kale/ a bunch of kale
- 1 teaspoon dried rosemary
- ½ teaspoon crushed red pepper flakes
- 2 teaspoon ground coriander
- 2 tablespoon tomato paste
- 4 cups vegetable broth
- 2-3 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- Dice the onion and mince the garlic. Peel and dice the carrot and chop the celery into small pieces.
- Heat olive oil in a large pot over medium heat. Add the diced onion and saute while stirring continuously for about 5-7 minutes.
- Add the carrot and celery and cook for 3 minutes, stirring regularly, until the celery starts to soften.
- Add the garlic, rosemary, red pepper flakes, coriander, and tomato paste. Cook for 1 minute, stirring consistently.
- Reduce heat to medium-low. Add the white beans and broth. Stir to scrape everything off the bottom of the pot. Cover and simmer for 30-35 min, until carrot is just soft. While the soup is cooking, wash and prep the kale. Tear it off the ribs and chop it into bite-size pieces.
- Once carrots have softened, add salt, 2 tbsp/30ml lemon juice, and kale. Stir to submerge kale and cook for about 3 minutes until kale is tender. Taste and adjust lemon juice and salt as needed.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
