These creamy white bean soup with kale has all the comfort and warmth you crave, providing a wonderful blend of nutrients in every bowl. With wholesome ingredients like cannellini beans and fresh kale, this soup is not just delicious but also a healthy choice for the entire family, ready in about 30 minutes.
Let me tell you, there’s something truly special about the first cold day of the season when a rich, hearty soup warms you from the inside out. Creamy White Bean Soup with Kale is a dish I often made growing up as a child. My mom would have it bubbling on the stove, filling the house with the fragrant scent of sautéed garlic and vegetables. As we gathered around the table, it wasn’t just about the soup but also the love and laughter shared. This recipe is perfect for those cozy evenings when you want to embrace the comfort of home.
Why You’ll Love This Creamy White Bean Soup with Kale
This soup takes just over half an hour to prepare, making it an excellent option for a quick weekday dinner. Packed with protein and fiber from the white beans, along with the vibrant greens of kale, this dish is not only comforting but also nutritious. Plus, it makes fantastic leftovers, perfect for meal prep!
How to Make Creamy White Bean Soup with Kale
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Creamy White Bean Soup with Kale
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A cozy and nutritious soup featuring creamy white beans and fresh kale, perfect for chilly evenings.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 6 garlic cloves, finely chopped
- ½ teaspoon red pepper flakes
- 3 ½ cups low-sodium vegetable broth
- 1 ½ teaspoons Diamond Crystal kosher salt
- Freshly cracked black pepper to taste
- 1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
- Good-quality extra virgin olive oil (for finishing)
- 1 loosely packed cup flat-leaf parsley leaves
- ½ loosely packed cup fresh basil leaves
- 2 medium lemons (preferably organic since we’re using the peel)
- Flaky sea salt
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the onion, celery, and carrots with a pinch of salt. Cook for about 7 to 9 minutes until the vegetables are soft and slightly brown.
- Stir in the garlic and red pepper flakes, cooking for another minute or two until fragrant.
- Deglaze the pot with a splash of vegetable broth, stirring to lift any bits stuck to the bottom. Add the remaining broth, kosher salt, black pepper, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Mix well.
- Bring the soup to a boil, reduce the heat, cover the pot, and let it simmer for 15 minutes, or until the potatoes are tender.
- Prepare the gremolata by finely chopping parsley and basil, grating whole garlic cloves over the herbs, and zesting the lemons. Mix and season with flaky sea salt.
- Transfer half of the soup to a blender and blend until thick and smooth. Return blended portion to the pot and stir to combine. Alternatively, use an immersion blender in part of the soup.
- Add the kale and simmer for another 3 to 5 minutes, or until tender. Adjust salt and add a squeeze of lemon juice to taste. Remove the bouquet garni before serving.
- Serve warm, topped with gremolata and a drizzle of olive oil.
Notes
For extra creaminess, add a splash of coconut milk. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 6 garlic cloves, finely chopped
- ½ teaspoon red pepper flakes
- 3 ½ cups low-sodium vegetable broth
- 1 ½ teaspoons Diamond Crystal kosher salt
- Freshly cracked black pepper to taste
- Bouquet garni:
- 1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
- Good-quality extra virgin olive oil (for finishing)
- 1 loosely packed cup flat-leaf parsley leaves
- ½ loosely packed cup fresh basil leaves
- 2 garlic cloves, left whole and peeled
- 2 medium lemons (preferably organic since we’re using the peel)
- Flaky sea salt
Directions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Once it’s hot, add the onion, celery, and carrots with a pinch of salt. Cook for about 7 to 9 minutes until the vegetables are getting soft and slightly brown.
- Stir in the garlic and red pepper flakes, letting them cook for another minute or two until they are fragrant.
- To deglaze the pot, pour in a splash of vegetable broth, stirring to lift any delicious bits stuck to the bottom. Next, add the remaining broth, kosher salt, black pepper, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Mix it well.
- Bring the soup to a boil, then reduce the heat, cover the pot, and let it simmer for 15 minutes, or until the potatoes are tender.
- While the soup simmers, prepare the gremolata by finely chopping the parsley and basil. Grate the whole garlic cloves over the herbs using a microplane, and zest the lemons onto this mixture, ensuring you avoid the white pith. Mix everything together and season with a pinch of flaky sea salt.
- Transfer half of the soup to a blender and blend until thick and smooth. Return the blended portion to the pot and stir to combine. For an easy one-pot method, simply use an immersion blender in part of the soup, being careful not to blend it all.
- Finally, add the kale and simmer for another 3 to 5 minutes, or until the kale is tender but still vibrantly green. Adjust the salt and add a squeeze of lemon juice to taste. Remove the bouquet garni before serving.
- Ladle the soup into bowls, top each with a generous sprinkle of gremolata and a drizzle of olive oil.
How to Serve Creamy White Bean Soup with Kale
The best way to serve this soup is warm, straight from the pot, with an extra scattering of gremolata on top for a burst of flavor and brightness. Pair it with some crusty bread or a fresh salad for a complete meal that your family will love!
How to Store This Recipe
Leftover soup can be stored in the refrigerator for up to 4 days. For best results, keep the gremolata separate to maintain its freshness. Just pop the soup in an airtight container, and when you’re ready to enjoy it again, simply reheat on the stove.
Tips to Make Creamy White Bean Soup with Kale
- Use fresh, seasonal ingredients for the best flavor.
- Feel free to add in your favorite vegetables or grains to this soup—quinoa or farro would make a lovely addition!
- If you want extra creaminess, a splash of coconut milk can do the trick.
Variations on Creamy White Bean Soup with Kale
You can easily swap in different greens such as spinach or Swiss chard if kale isn’t your favorite. Also, try adding diced tomatoes for extra sweetness and color, or switch up the beans for chickpeas for a different taste and texture.
FAQs
Can I freeze this soup?
Absolutely! This soup freezes well. Just let it cool completely before transferring it to a freezer-safe container.
Is it vegan?
Yes! This recipe is entirely plant-based and dairy-free, making it perfect for vegans.
Can I make this soup ahead of time?
Certainly! It actually tastes even better the next day as the flavors meld. Just reheat on the stove before serving.
Enjoy your cozy, comforting bowl of Creamy White Bean Soup with Kale, and let it wrap you in warmth just like a hug from a dear friend!