Introduction

This White Bean and Kale Soup is a comforting and nutritious dish perfect for any season. It combines tender cannellini beans, hearty kale, and aromatic herbs in a flavorful vegetable broth. Simple to make and deeply satisfying, it’s a wonderful way to enjoy a wholesome homemade meal.

A bowl with a soup made of white beans, dark green leafy kale, and bright orange carrot slices in light broth fills the bowl. On top, there is a thin lemon wedge sitting on the edge. Two toasted bread slices with a golden brown crust rest partly in the soup on one side. A silver spoon is placed inside the bowl, resting near the edge with some soup on it. In the background, there is another white bowl with the same soup, also garnished with a lemon wedge and a spoon inside. Two extra toasted bread pieces are placed on the white marbled surface near the bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large shallot, finely chopped
3 cloves garlic, finely chopped
3 ribs celery (about 1 cup), chopped
3 large carrots (about 1 1/2 cups), chopped
1 tablespoon fresh sage, chopped
2 teaspoons fresh thyme
1/2 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup white cooking wine (optional)
5 cups vegetable stock (or chicken stock)
2 bay leaves
3 (15 oz) cans cannellini beans, drained and rinsed
3 cups lacinato kale, chopped
1 tablespoon lemon juice (optional)

Instructions

Step 1: Finely chop the shallot and garlic, and thinly slice the carrots and celery.
Step 2: Add all the prepared vegetables and olive oil to a large stockpot over medium-high heat.
Step 3: Lightly sauté for 5 to 10 minutes until the vegetables are tender and aromatic. Season with fresh sage, thyme, red pepper flakes, salt, and pepper, and cook for another 2 to 3 minutes.
Step 4: Deglaze the pan with the white wine, scraping up any browned bits on the bottom. Then add the vegetable stock and bay leaves, and bring to a boil.
Step 5: Once boiling, reduce the heat to a simmer and add the drained and rinsed cannellini beans. Let simmer for about 15 minutes.
Step 6: (Optional) Remove about one-third of the soup and blend it until smooth. Return the creamy mixture to the pot to thicken the soup. This step adds a rich texture but can be skipped.
Step 7: Add the chopped kale to the soup and cook gently until wilted, about 5 minutes.
Step 8: Stir in the lemon juice, then taste and adjust seasonings if needed.
Step 9: Serve immediately, ideally with crusty bread. Enjoy your nutritious and delicious soup!

Tips & Variations

For a meatier flavor, substitute vegetable stock with chicken stock.
Omit the white wine if preferred, or replace it with extra broth or water.
Try adding a pinch of smoked paprika for a subtle smoky note.
Use other hearty greens like Swiss chard or spinach if kale isn’t available.
Blending a portion of the soup creates creaminess without adding dairy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The kale may darken slightly but the flavor remains delicious.

How to Serve

A white bowl holds a vegetable soup with four visible layers: the bottom layer is a light golden broth, above it are white beans scattered generously, then dark green leafy kale pieces mixed with thin, round carrot slices, and on top, two thin lemon slices with a sprinkle of fresh herbs and black pepper. A silver spoon rests inside the bowl on the left side. Around the bowl are toasted brown bread slices with a rough texture, and a small white bowl nearby contains lemon wedges. The setting is on a white marbled surface with a few scattered thyme sprigs and coarse salt, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried cannellini beans but be sure to soak them overnight and cook them fully before adding to the soup. This will take more time but enhances flavor and texture.

Is this soup suitable for freezing?

Absolutely. Freeze cooled soup in portioned airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring occasionally to maintain texture.