This hearty and comforting white bean and kale soup recipe deserves a spot in your winter rotation. Crunchy homemade croutons make it over the top.
This kale soup recipe is exactly what I’m craving these days: comfort food + tons of veggies, all rolled into one. Its creamy broth (which, by the way, is thickened with blended kidney beans rather than cream) abounds with tender kale and flavors like onion, carrot, and celery. Rosemary and thyme add pine flavor and a squeeze of lemon juice gives it the perfect bright finish. If you’re looking for a dish that’s equal parts cozy, healthy, and delicious, look no further. This kale soup is it!
How to make Kale Soup
The full measure kale soup recipe is below, but here’s a little overview of the process:
Sweat the flavors first. Heat a large dash of olive oil in a Dutch oven or large stockpot over medium-high heat. Then add onion, carrots, celery, garlic, rosemary, thyme, salt and some peppercorns. Cook until vegetables are soft and fragrant, 8 minutes.
Next add the beans and broth and simmer for 20 minutes. You can use cooked dried beans or canned kidney beans for this recipe. I definitely recommend cooking for yourself if possible, as home-cooked beans are much tastier than canned beans. However, if you’re using cans, that first simmer gives the beans a chance to absorb some flavor. The same goes for the vegetable broth. Use store bought ones or make your own! If you cook your own beans, you can use the bean cooking liquid instead of the broth.
Then puree half of the soup. Place in a stand mixer and blend until smooth. Stir the creamy puree back into the stockpot.
Finally add the kale and lemon juice. Simmer for 5 minutes or until the kale wilts. Add water if needed to thin the soup to desired consistency. Taste and serve!
Recipe tips for kale soup
- Anything goes with kale. I often make this recipe with kale, but Tuscan kale or lacinato kale would also be nice here. No kale on hand? You could trade in another hardy green like Swiss chard.
- Adjust the consistency to your liking. This kale soup recipe needs a little tweaking at the end. The type of kidney beans you use (cannellini beans, large northern beans, and navy beans all work great!) and how much soup you puree will affect how thick the soup is when you return the puree to the pot stir. If it’s too thick, don’t worry! Add water 1/2 cup at a time until desired consistency is achieved.
- Season to taste. Once the soup has reached your desired creaminess, don’t forget to season to taste! After adjusting the consistency, you may need to add more lemon juice, salt, and/or pepper to bring out the flavors.
- Save some for later. This white bean and kale soup keeps well in an airtight container in the refrigerator for up to 4 days, although it will thicken as it sits. You’ll probably need to dilute it with some water or broth when you reheat it. For longer storage, freeze the soup for up to 3 months.
Serving suggestions for White Bean Kale Soup
Packed with protein and fiber from the kidney beans, this kale soup recipe is a satisfying meal on its own. Before you dig in, fill your bowl with a drizzle of olive oil and fresh parsley. A little parmesan cheese and a sprinkling of red pepper flakes would also make delicious toppings. You can’t go wrong with homemade croutons, which offer a wonderfully crispy contrast to the creamy soup. If you skip them, be sure to serve the soup with good crusty bread instead.
Do you want something else on the side? The kale soup recipe goes well with a salad. Serve it with one of these recipes:
Enjoy!
More Popular Kale Recipes
If you love this kale and kidney bean soup recipe, try one of these fresh kale recipes next:
Interested in more cozy soup recipes? Find 35 of our favorites here!
cabbage soup
serves 4 until 6
Filled with flavorful veggies and creamy kidney beans, this kale soup recipe is a hearty, comforting vegetarian meal. Vegan and gluten free.
- ¼ Cup Extra virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 Medium carrot, chopped
- 2 celery ribs, chopped
- 2 Garlic cloves, chopped
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea-salt, plus more to taste
- ½ teaspoon dried thyme
- Freshly ground black pepper
- 4½ cups cooked white beans, drained and rinsed
- 4 cups vegetable broth
- 6 cups chopped kale leaves
- 2 tablespoon fresh lemon juice
- Homemade croutons, To serve
- Fresh parsley, for garnish
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Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, carrot, celery, garlic, rosemary, salt, thyme and some peppercorns. Cook for 8 minutes, stirring occasionally, or until tender. Add beans and broth. Simmer for 20 minutes.
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Place half of the soup in a blender and puree until smooth. Stir the puree back into the saucepan and add the kale and lemon juice. Cook, stirring, until the kale has wilted, about 5 minutes. If soup is too thick, stir in water ½ cup at a time until it reaches desired consistency. Season to taste (I usually add an additional ¼ teaspoon of salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.