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–+ servings
White Bean Soup with Kale

Hearty White Bean Soup with Kale for Cozy Nights

Enjoy a warm bowl of White Bean Soup with Kale, packed with nutrients and ready in 40 minutes for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Classic Comfort Food
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Vegetable oil Use this to sauté the veggies, adding a hint of flavor to your soup.
  • 1 medium Onion Diced for a savory foundation that adds depth.
  • 2 cloves Garlic Minced to release delightful aromatic flavors.
  • 2 medium Carrots Diced to introduce a subtle sweetness and vibrant color.
  • 2 stalks Celery Diced for a crisp texture that complements the beans.
For the Seasoning
  • 0.5 teaspoon Italian seasoning Adds an herbaceous touch, enhancing the overall flavor profile.
  • 0.5 teaspoon Chili powder This gives a gentle kick, making your White Bean Soup with Kale even more exciting.
For the Protein and Broth
  • 3 cups White cannellini beans These creamy beans are packed with protein and fiber, making the soup hearty.
  • 3.5 cups Chicken broth (or vegetable broth) Choose broth for added richness; vegetable broth makes it totally plant-based!
For the Finishing Touch
  • 2 cups Fresh kale Chopped and added at the end to keep its vibrant color and nutrients intact.
  • to taste Salt To taste, ensuring the flavors pop beautifully.
  • to taste Pepper To taste, ensuring the flavors pop beautifully.
  • 1 tablespoon Lemon juice Optional splash for a refreshing brightness upon serving.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
  2. Once the onion and garlic are tender, stir in the diced carrots and celery. Cook these vegetables for another 5-6 minutes, stirring occasionally, until they become tender and vibrant.
  3. Sprinkle in ½ teaspoon of Italian seasoning and ½ teaspoon of chili powder, stirring to incorporate the spices. Sauté for an additional 1-2 minutes.
  4. Pour in the drained and rinsed cannellini beans along with 3 ½ cups of chicken or vegetable broth. Bring the mixture to a gentle boil over high heat, then reduce the heat to low and let it simmer uncovered for 15 minutes.
  5. After simmering, add the chopped kale to the pot, stirring it in to fully combine. Cook for an additional 5 minutes.
  6. Taste your soup and season it with salt and pepper according to your preference. Ladle the hearty White Bean Soup with Kale into bowls, and if desired, finish with a splash of lemon juice.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 650mgFiber: 9gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 4mg

Notes

Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove for the best texture.

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