This White Bean and Kale Soup is a comforting bowl of nourishment that’s as hearty as it is healthy. Creamy white beans mingle with tender kale, creating a satisfying texture that’s both rustic and refined. Aromatic garlic, savory herbs, and a hint of lemon brighten every spoonful, making it a flavor-packed delight. Perfect for chilly evenings or meal prep, it’s ready in just 30 minutes, offering warmth and convenience in every bite.
Each sip delivers a balance of earthy kale, velvety beans, and a rich broth that feels like a hug in a bowl. It’s a dish that’s as nourishing for your body as it is for your soul, packed with protein and greens. Whether you’re craving something wholesome or need a quick weeknight dinner, this soup is a flavorful and effortless choice. Simple ingredients come together to create something truly special, proving that comfort food can be both quick and delicious.
Ingredients for White Bean and Kale Soup
- 2-3 tablespoons olive oil (for sautéing)
- 2-3 shallots, chopped (or substitute with half an onion)
- ½ cup chopped carrots
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- ½ cup white wine (optional, can substitute with extra broth)
- 3 cups vegetable broth (or more, depending on desired consistency)
- 1 (15-ounce) can white beans (rinsed and drained)
- 1 tablespoon finely chopped rosemary
- 1 small bunch kale, chopped (remove coarse stems)
- 1 tablespoon sherry vinegar
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped chives
- Sea salt and fresh black pepper (to taste)
- A few pinches of red pepper flakes (optional, for a bit of heat)
- Parmesan or pecorino cheese, shaved or grated (optional, for garnish)
- Crusty bread (for serving)
Step-by-Step Instructions
- Heat the oil: In a medium pot, heat the olive oil over medium heat.
- Sauté the shallots: Add the chopped shallots, a pinch of salt, and pepper. Cook until they begin to turn translucent, about 5-7 minutes.
- Add vegetables: Stir in the carrots, garlic, mushrooms, and another pinch of salt. Cook until the mushrooms wilt down, about 10 minutes, stirring occasionally. Reduce heat slightly if the vegetables start to burn.
- Deglaze with wine: Pour in the white wine, scraping the bottom of the pan to release any stuck bits. Cook until the liquid reduces, about 5-7 minutes.
- Add broth and beans: Stir in the vegetable broth, white beans, and rosemary. Bring to a boil.
- Incorporate kale: Add the chopped kale, reduce the heat, and let the soup simmer for 15-20 minutes.
- Finish with herbs and vinegar: Mix in the sherry vinegar, tarragon, and chives. Add a few pinches of red pepper flakes for a hint of spice.
- Season to taste: Taste the soup and adjust with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with freshly grated Parmesan or pecorino cheese if desired, and serve with crusty bread on the side.
Perfect Pairings: Serving Suggestions
This White Bean and Kale Soup shines when paired with crusty bread for dipping or a simple side salad for a light, balanced meal. For a heartier option, serve it alongside a grilled cheese sandwich or a slice of garlic bread. Don’t forget to top each bowl with freshly grated Parmesan or pecorino cheese for an extra layer of flavor!
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap the kale for spinach or Swiss chard, or add diced potatoes for extra heartiness. For a creamier texture, blend half the soup before adding the kale. If you’re not a fan of mushrooms, try zucchini or celery instead. You can also use chicken broth instead of veggie broth for a richer flavor.
Save Time: Quick Prep Tips
To speed up the process, use pre-chopped veggies or a food processor to mince the garlic and chop the shallots. If you’re short on time, skip the white wine and deglaze the pan with a splash of broth instead. For an even quicker meal, use canned kale (drained and rinsed) instead of fresh.
Store and Reheat Like a Pro
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, warm it gently on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. Stir occasionally to ensure even heating.
Essential Equipment for Soup Success
You’ll need a medium-sized pot with a heavy bottom to prevent burning, a wooden spoon for stirring, and a sharp knife for chopping veggies. A microplane grater is perfect for finely grating Parmesan cheese, and a ladle makes serving a breeze. If you’re blending part of the soup, an immersion blender works wonders!
White Bean and Kale Soup
Ingredients
- A few tablespoons olive oil
- 2-3 chopped shallots (or about half an onion)
- ½ cup chopped carrots
- 2 garlic cloves, minced
- 1 cup sliced mushrooms
- ½ cup white wine
- 3 cups veggie broth (or more)
- 1 (15-ounce) can white beans
- 1 tablespoon finely chopped rosemary
- 1 small bunch kale, chopped, coarse parts of the stems removed
- 1 tablespoon sherry vinegar
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped chives
- Sea salt and fresh black pepper
- A few pinches red pepper flakes
- Parmesan or pecorino cheese, shaved or grated, for garnish (optional)
- Crusty bread, for serving
Instructions
- In a medium pot, heat the oil over medium heat. Add the shallots and a few pinches of salt and pepper, and cook until they’re beginning to turn translucent, 5-7 minutes.
- Add the carrots, garlic, mushrooms, and a pinch of salt and stir. Continue cooking until the mushrooms wilt down, another 10 minutes or so, stirring occasionally (turn down the heat on your stove slightly if your vegetables start to burn).
- Add the white wine and stir to get the bits off the bottom of the pan, and cook until the liquid reduces, 5-7 minutes.
- Add the broth, white beans, and rosemary and bring to a boil. Add the kale. Reduce heat and simmer for 15-20 minutes or so.
- Mix in the sherry vinegar, tarragon, and chives. Toss in a few pinches of red pepper flakes. Taste and add more salt & pepper to your liking.
- Serve with freshly grated Parmesan cheese and crusty bread.