White Bean and Kale Soup Recipe (2024)

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· Karen · 24 Comments

This white bean and kale soup recipe has been a family favorite for many years. In fact my teenager who thinks pizza, hamburgers and chicken nuggets are the major food groups loves this soup! It’s a total home run recipe for us.

White Bean and Kale Soup Recipe (1)

My dad used to work overseas and when he’d come home to visit, he’d buy out the grocery store with plans to feed an army before his trip ended. This benefited my family in two ways, we ate lots of yummy meals while my dad was here and then when he left, he’d leave all the extra groceries with us.

White Bean and Kale Soup

On one trip he left us kale and Pecorino Romano cheese, two things I’d never bought before. Soup is pretty forgiving so it seemed like the easiest thing to do was find a soup to utilize both kale and Romano cheese. I found several recipes that were simple but a Whole Foods recipe (no longer online) inspired my recipe the most.

White Bean and Kale Soup Recipe (2)

White Bean and Kale Soup RecipeIngredients

  • extra-virgin olive oil
  • 2 medium-sized onions, diced
  • 6 minced cloves of garlic
  • 4 cups chicken or vegetable broth
  • 4 cups packed choppedkale
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) can cannellini beans (white kidney), drained and rinsed
  • 2 cups sliced carrots (or baby carrots cut into thirds)
  • ~ 1lb chicken sausage (omit or sub with soy crumbles to make soup vegetarian)
White Bean and Kale Soup Recipe (3)

White Bean and Kale Soup Recipe

  1. Brown the sausage on medium heat, I used my new fancy pants Dutch oven
  2. Then add the onions and sauté, after a few minutes then add garlic
  3. Add broth, kale, tomatoes, and carrots and cover
  4. Let simmer for ~5 minutes until Kale is tender
  5. If necessary, add a couple of cups of extra water if broth seems low
  6. Add beans and simmer on low for at least 1 hour (add salt & pepper here if you like)
White Bean and Kale Soup Recipe (4)

White Bean and Kale Soup Variations

  • The extra water depends on how much liquid boils away, I always seem to add several cups as it simmers.
  • Salt/pepper is really up to your taste.
  • I’ve also doubled the beans, tomatoes and or kale on occasion.
  • Top with crunchy croutons and grated Pecorino Romano cheese, YUM
  • 21 Day Fix: 1 Cup = 1 Red, 1 Green 1/2 Yellow (or measure out ingredients) – Per a friend that follows this diet.
White Bean and Kale Soup Recipe (5)

You could also make this in acrockpot for an easy weeknight meal. I’d wait to add the kale until the last hour to be sure it doesn’t overcook.

White Bean and Kale Soup Recipe (6)

This recipe is awesome for us because it utilizes fresh ingredients and pantry items that we usually have on hand. I just have to pick up a bunch of kale and we are good to go.

More Soup Recipes

  • Instant Pot Sausage, Kale and White Bean Soup <— Same soup but IP version
  • Canned Black Bean Soup <– Great with quesadillas!
  • Instant Pot Potato Soup
  • Lots more Instant Pot Soup Recipes
This post was originally published January 5, 2012.

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Comments

    • kc says

      Good to know I can snag it cheap! I am so excited to have hit a home run with our first attempt, we tend to shy away from produce we haven’t tried before. We have to be “forced” into it!

      Reply

      • anon. says

        I was on my phone yesterday and so I couldn’t write a whole lot. However, I wanted to comment on the soup. It looks and sounds delicious, and hearty, great for the (slighty) cold weather! ha, love AZ during the winter! I love how your blog includes a bit of everything!

        Reply

  1. Ashleigh Boucher says

    How many servings is this?

    Reply

    • Karen says

      The measurements aren’t exact and I love adding more broth into it but I’d estimate 10-14 servings.

      Reply

      • Angela says

        I am on the 21 day fix so after I made this (delicious!) recipe, I portioned it into containers for the week. I added a little more water to my soup as it simmered, and it made just over 8 servings (one cup/serving).

        Reply

  2. Siobhan says

    This looks delicious! I’d like to make this soup in the crockpot as my stove is out of order. Can I just throw everything in? And how long does it cook in the crockpot? Thanks!

    Reply

    • Karen says

      I haven’t tried it in my crockpot but I’d recommend waiting to add the kale until the last hour. Everything else should be good to dump in together.

      Reply

  3. Amy Jo says

    This is fantastic.
    And HEALTHY.

    This is the first time my boyfriend has asked me to make something twice in a row.
    I did top w crushed red pepper flakes, added a TINY splash of cream and crumbled bacon before serving.
    5 star for sure.

    Thank you for sharing.

    Reply

    • Karen says

      Awesome! Thanks for letting me know how much you liked it. We will have to try your modifications next time I make it! 🙂

      Reply

  4. Danielle says

    Just made this tonight and it is so good! Thank you for posting this recipe so easy to make and inexpensive and I have leftovers for the rest of the week. Even the kids love it!

    Reply

    • Karen says

      Yay! Thanks for letting me know. We love it too!

      Reply

  5. Carrie says

    I love this soup! I was searching for kale related soup recipes after we made the copy cat ZuppaToscana recipe and found this. I froze the soup by portion size and it reheated well. Works well for 6 week body makeover plan too. I added red pepper flakes and used a variant of Rachel Rays chicken sausage recipe. I also added diced butternut squash instead of carrots, but they cannot cook long before they turn to mush.

    Reply

    • Karen says

      Awesome. I am so glad you enjoyed it. Thanks for the tip on the butternut squash substitution!!

      Reply

  6. Allison says

    Could someone tell me where to buy said chicken sausage? All i see at the grocery is in link form.

    Reply

    • Karen says

      I will deconstruct links when that’s what I have.

      Reply

White Bean and Kale Soup Recipe (2024)

FAQs

What is the thickener in a white bean soup? ›

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly. Use of Potato Flakes or Mash.

When should I add kale to my soup? ›

When should I add kale to my soup? In most cases, we recommend adding kale towards the end, when the soup is almost ready and you are happy with its taste and texture. Kale can be ready in as little as 5 to 30 minutes if you like it buttery tender.

What kale is best for soup? ›

Lacinato kale is just right for soup because it doesn't disintegrate or fall apart if cooked for a long time. Even after it's reheated, kale retains its integrity. Its earthy-but-sweet flavors blend well with beans, a highly desirable soup ingredient. Besides tasting good, Lacinato kale is good for you.

What if my bean soup needs more flavor? ›

Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Can you overcook kale in soup? ›

Yes, kale can become overcooked if left in the soup for too long. It is best to add kale towards the end of the cooking time to prevent it from becoming too wilted or losing its vibrant green color. Aim for a tender yet slightly crisp texture, as overcooked kale can turn mushy and affect the overall taste of your soup.

Does kale get soggy in soup? ›

Kale does not disappear in the soup completely as it solid than spinach. Even after boiling it doesn't dissolve completely. No, kale is tougher.

Does kale need to be massaged for soup? ›

Massage Your Kale Leaves

Kale will benefit from some gentle kneading to soften its texture. A bit of oil can help to break down the fibrous membranes as well. Here's how: Wash the kale and remove the leaves from the stems. Tear the leaves into smaller pieces and rub them in your hands with olive oil and salt.

How do you take the bitterness out of kale soup? ›

For example, tossing in some dried fruit helps balance the bitter with some sweet. If you eat meat, you can try adding in some sausage or bacon, perhaps to a soup or stew, to cut the bitterness. Minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter kale dish.

How do you make kale less bitter in soup? ›

Cooking kale stems is fine. Just make sure to blanch them before simmering in a soup or sauteeing in a stir-fry. Blanching first helps soften the stems and reduce bitterness.

What are the ingredients in Allen Tuscan white bean and kale soup? ›

(Organic*) Filtered water, Navy beans, Onion, Carrots, Potatoes, Celery, Tomatoes, Kale, Olive oil, Balsamic vinegar, Sea salt, White wine, Chickpea flour, Agave syrup, Tapioca starch, Leeks, Garlic, Black pepper, Spices, Turmeric.

Is White Bean keto friendly? ›

Beans are linked to health benefits, including a lower risk of chronic diseases such as obesity, cardiovascular issues, and type 2 diabetes. However, beans aren't the best choice for a strict keto diet because of their carbohydrate content. You could include them in small amounts or when keto cycling.

Is White Bean low carb? ›

White Beans (1 cup) contains 43.6g total carbs, 32.6g net carbs, 0.6g fat, 16.9g protein, and 242 calories.

How do you thicken white beans? ›

Either drain off some of the excess liquid, add a thickener such as a starch slurry, or simply cook the beans longer until the liquid reduces out.

How do you get bean soup thick? ›

If you prefer a creamy and luscious bean soup, making a roux is the way to go. In a separate pan, melt some butter and add an equal amount of flour. Stir the mixture constantly over medium heat until it turns golden brown. Then, gradually whisk the roux into your bean soup, making sure to incorporate it well.

What is the best thickener for soup? ›

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

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