If you’re in the mood for an irresistibly comforting, satisfyingly hearty bowl of goodness, look no further than White Bean and Kale Soup. This vibrant, brothy masterpiece strikes a cozy balance between creamy white beans and earthy kale, all brightened with hints of rosemary, lemon juice, and a deeply savory undertone from Parmesan rind. Whether you’re craving a nourishing lunch, a rejuvenating soak after a long day, or just something that tastes like a hug in a bowl, White Bean and Kale Soup is always ready to deliver.

White Bean and Kale Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of White Bean and Kale Soup is how simple yet essential every ingredient is—each one brings depth and character, making this dish sing with flavor, texture, and color. Don’t skip the Parmesan rind; it’s a little secret that creates big flavor, and every fresh herb adds real vibrancy to the whole pot!

Great Northern Beans: These beans are creamy and hold their shape beautifully, providing protein and body to the soup.
Extra Virgin Olive Oil: Adds richness and a subtle fruity undertone that complements the vegetables and beans.
Yellow Onion: The aromatic backbone of the soup, lending a delicate sweetness and depth.
Carrots: Bring a pop of color and mellow sweetness, balancing the earthiness of kale and beans.
Celery: Offers a gentle crunch and essential savoriness in every bite.
Minced Garlic: Boosts the overall aroma and adds an irresistible zing to each spoonful.
Low-Sodium Chicken Broth (or Vegetable Broth): Acts as the flavorful base, making the soup savory and satisfying without overwhelming the delicate ingredients.
Parmesan Rind: Melts into the broth for a nutty, umami punch that’s impossible to beat—don’t toss it!
Fresh Rosemary: Adds an assertive, piney note that matches perfectly with the kale and beans.
Salt and Black Pepper: Adjust to taste for seasoning that brings everything together in perfect harmony.
Curly Kale: Packed with nutrients and color, it wilts down tenderly and absorbs loads of flavor.
Fresh Parsley: Finishes the soup with an herbal burst that brightens every bite.
Fresh Lemon Juice: A squeeze at the end perks up the soup, adding brightness and balance.
Grated Parmesan: The final flourish for serving—a little salty, cheesy finish that delights the palate.

How to Make White Bean and Kale Soup

Step 1: Puree the Beans

Start by adding one can of rinsed great northern beans and 1/2 cup of broth to a food processor. Blend until you have a silky-smooth, creamy puree. This clever first step gives White Bean and Kale Soup its signature velvety body, without any cream!

Step 2: Sauté the Aromatics

In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onion, carrots, and celery, then sauté for 5 minutes, stirring occasionally. Add the minced garlic and stir for an extra minute. This is where the soup builds its aromatic heart—be patient and let those vegetables get just fragrant and golden.

Step 3: Build the Broth

Pour in the remaining 4 cups of broth, then nestle in the Parmesan rind and sprinkle over the fresh rosemary. Add a generous pinch of salt and black pepper, to taste. Bring everything to a gentle simmer over medium-high heat, then reduce the heat to medium-low and cover. Let it simmer for 10 minutes: the flavors will deepen and the broth will start to transform into something magical.

Step 4: Add Beans and Puree

Now, tip in the remaining two cans of drained and rinsed beans, along with your creamy bean puree mixture. Give it all a good stir, cover, and let it keep simmering for another 5 minutes. This step thickens the soup into perfect coziness and ensures every spoonful will be loaded with creamy beans and flavor.

Step 5: Kale Time

Add the chopped, curly kale to the simmering pot. Cover and cook until the kale is tender but still vibrantly green, about 5 more minutes. The kale will soak up that dreamy broth and tie the whole White Bean and Kale Soup together into one harmonious bowl.

Step 6: Finish with Brightness

Fish out the Parmesan rind and discard it. Stir in the fresh parsley, the remaining 3 tablespoons of olive oil, and that essential pop of lemon juice. Taste and adjust seasonings if needed. This simple flourish brings exceptional brightness and rounds out the soup with complexity and freshness.

How to Serve White Bean and Kale Soup

Garnishes

Don’t be shy with the finishing touches! Each bowl of White Bean and Kale Soup begs for a generous sprinkle of grated Parmesan. You might also add a drizzle of your best olive oil, an extra dusting of black pepper, or even a smattering of fresh herbs on top for some color. The right garnish takes this humble soup from tasty to unforgettable.

Side Dishes

A hunk of warm, crusty bread is the classic partner—perfect for dunking and soaking up all the savory broth. You can also pair the soup with a buttery grilled cheese, a vibrant side salad with lemony vinaigrette, or a plate of roasted vegetables for a heartier spread. White Bean and Kale Soup is so versatile, it cozies up to almost anything!

Creative Ways to Present

For special occasions, try serving the soup in small mugs or heatproof jars for a rustic appetizer. Swirl in a bit of pesto for an herby twist, or top with a few toasted nuts or seeds for crunch. You can also ladle the soup over cooked farro or brown rice for a meal-in-a-bowl that keeps everyone satisfied.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before transferring it to airtight containers. White Bean and Kale Soup will keep beautifully in the fridge for up to 4 days. The flavors deepen with time, making leftovers taste even more delicious the next day.

Freezing

This soup freezes like a dream! Just portion it into freezer-safe containers, leaving a bit of space for expansion. The soup will maintain its flavor and texture for about 2 to 3 months—simply thaw in the refrigerator overnight before reheating.

Reheating

To reheat, pour your desired amount into a saucepan and warm gently over medium heat, stirring as needed until hot throughout. You may wish to add a splash of broth or water if it has thickened during storage. Finish again with a squeeze of fresh lemon and a sprinkle of Parmesan for that just-cooked magic.

FAQs

Can I use a different type of bean?

Absolutely! Cannellini or navy beans are great alternatives and will work just as well as great northern beans, providing subtle differences in texture but still keeping the White Bean and Kale Soup creamy and nourishing.

Is it possible to make this soup vegan?

Yes! Just swap the chicken broth for vegetable broth and skip the Parmesan rind. For a little extra depth, you can add a teaspoon of nutritional yeast or your favorite vegan cheese when you serve.

What if I don’t have a parmesan rind?

No rind? No problem—the soup will still be delicious! Try adding extra grated Parmesan to the finished soup for that salty, umami boost, or toss in a bay leaf while simmering for more flavor.

Can I use spinach instead of kale?

Sure thing! Spinach will cook more quickly, so stir it in during the last minute or two of simmering. The result will be a slightly milder, tender green in your White Bean and Kale Soup.

How do I adjust the consistency?

If you like a thicker soup, puree an extra half can of beans, or simmer a bit longer uncovered. If you prefer a brothy soup, simply add a bit more stock or water until it reaches your desired texture.

Final Thoughts

I can’t wait for you to taste how delicious and soul-soothing White Bean and Kale Soup truly is. Whether you’re a soup enthusiast or trying this for the very first time, you’re in for a treat. It’s a bowl full of comfort that you’ll want to make on repeat—enjoy every last spoonful!

White Bean and Kale Soup Recipe

★★★★★

5.1 from 5 reviews

Author: Noah
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This White Bean and Kale Soup is a hearty and nutritious dish that’s perfect for a cozy night in. Packed with wholesome ingredients and flavorful herbs, this soup is sure to become a family favorite.

Instructions

Prepare the Bean Puree: In a food processor, blend 1 can of beans with 1/2 cup broth until smooth. Set aside.
Saute Vegetables: Heat 1 Tbsp olive oil in a pot. Saute onion, carrots, and celery for 5 minutes. Add garlic and saute for 1 more minute.
Simmer the Broth: Pour in 4 cups broth, add parmesan rind, rosemary, salt, and pepper. Simmer for 10 minutes.
Add Beans and Kale: Mix in the remaining beans and bean puree. Simmer covered for 5 minutes. Add kale and simmer until softened.
Final Touches: Remove parmesan rind. Stir in parsley, remaining olive oil, and lemon juice.
Serve: Garnish each bowl with grated parmesan.