Kale and White Bean Soup
Posted: 12/10/19
Updated: 11/21/21
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This Kale and White Bean soup is totally vegetarian and so delicious. Not only is this recipe incredibly simple while bursting with bright flavors, but it consists of healthy ingredients such as tender kale and white beans. This soup is a winter staple!
Why This Recipe Is So Good
- Simple ingredients.
- Light and silky flavors, but with a punch.
- Kale, tomatoes, and white beans.
How To Make It
- Mince garlic and chop onion. In a large pot, sauteé onions and garlic until translucent and very fragrant. Add beans.
- Cook for about three minutes or so. Add salt and pepper to the mix of beans, onion, and garlic. Stir to combine.
- Cup by cup, add the chopped kale. Cook for about two minutes being careful to not overcook. The kale will shrink! Next, add the vegetable broth and diced tomatoes.
- Cook the soup for about 20 minutes total!
How can I store this soup?
We recommend storing this soup in an airtight container in the refrigerator for 3-4 days. If one would like to freeze, allow soup to cool then transfer to ziploc bags or mason jars. Freeze soup for up to six months. When ready to thaw, simply leave the soup out in room temperature.
Chef’s Tips
- Be sure to NOT overcook the kale. The kale should be tender, but while maintaining a slight crunch.
- Canned tomatoes and beans are perfectly OKAY.
- This recipe is vegan, but can be made differently if chicken broth is preferred.
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Kale and White Bean Soup
This Kale and White Bean soup is totally vegetarian and so delicious. Not only is this recipe incredibly simple while bursting with bright flavors, but it consists of healthy ingredients such as tender kale and white beans. This soup is a winter staple!
people
Ingredients
- 1 onion chopped
- 3 cloves garlic minced
- 2 cans white beans or great northern beans
- 5 cups kale chopped
- 4.5 cups vegetable broth
- 1 can tomatoes diced
- 1 teaspoon lemon juice
Instructions
- Mince garlic and chop onion. In a large pot, sauteé onions and garlic until translucent and very fragrant. Add beans.Cook for about three minutes or so.
- Add salt and pepper to the mix of beans, onion, and garlic. Stir to combine. Add lemon juice. Cup by cup, add the chopped kale.
- Cook for about two minutes being careful to not overcook. The kale will shrink! Next, add the vegetable broth and diced tomatoes.
- Cook the soup for about 20 minutes total!
Nutrition Information
Serving: 8ounces | Calories: 162kcal | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Total Carbs: 30g | Fiber: 6g | Sugar: 3g | Net Carbs: 24g | Vitamin C: 69mg | Sodium: 732mg | Potassium: 774mg | Calcium: 166mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Oh yes, I’m pinning & saving this one to make this week. I love white beans.
Love how simple this is but still so delicious and comforting!
So easy and comforting!
A classic, I love it. Warm and healthy it hits the spot.
Beans make a soup so hearty and filling. This one looks delicious!
I love how you add protein to this veggie dish with the beans! And that cornbread on the side sounds perfect.