This! Is! It! This is the white bean soup you’ve been waiting for—the one that feels like a hug on chilly days and will warm your soul, bringing you the ultimate comfort. Yet (gasp!), it’s loaded with veggies.
That’s right, my friends. A bean soup with kale and veggies can be totally comforting (just look at our 5-star lentil soup for proof!). You’ll love how easy it is to make on the stovetop in just 30 minutes, too!
Ingredient Spotlight: Cannellini Beans
Here’s the thing: There are a variety of white beans out there, and you can totally mix and match them— from Great Northern to Navy beans, they’ll all work. I prefer cannellini beans, sometimes referred to as white kidney beans, because they are heartier and a little “meatier” than the others, so they’re perfect for meatless recipes.
They have a nutty, earthy flavor and are tender, making them perfect for soups. That’s why I use them in my white bean chili, too! I also use canned beans to keep this recipe super easy.
Let’s Make White Bean Soup!
This brothy soup is like a Tuscan white bean soup, but without sausage or pancetta, although you won’t miss the meat, I promise! It’s a vegetarian version everyone will love. P.S. vegan, too!
Saute the Aromatics
First saute yellow onion, shallot, carrots, and celery in a large stock pot or Dutch oven. This mirepoix mixture has the addition of shallot because I love its flavor addition. It’s a sweeter and mild onion. If you don’t have or want to use a shallot, substitute it with more yellow onion.
They’ll saute for around 8 minutes – with a generous pinch of salt to begin laying in the flavor. This long saute really brings out a rich flavor and slightly caramelizes the veggies, making *the* most wonderful base of the soup.
Add minced garlic. I love using my all-time favorite garlic press, and mining the cloves really brings out the most intense garlic flavor while the small pieces infuse throughout the soup.
And finally, fresh herbs and spices! Oh me, oh my, the flavor. We’re using fresh rosemary, oregano, and thyme to really enhance the cozy, warm flavor of the soup. In addition, red pepper flakes, freshly ground black pepper, and a little white pepper add depth.
Simmer the Soup
Once the aromatics are fragrant, vegetable bouillon and a little Worcestershire sauce are added. Both of these add savory yumminess (i.e. umami) to the soup—where the richness will come in without any meat.
Please note that you should ensure you have a vegetarian version of Worcestershire sauce if you need it specifically. Whole Foods’ brand is not made with anchovies.
Stir in the beans and vegetable stock, and simmer for 10-15 minutes to allow the flavors to develop.
To finish it off, wilt in the shredded kale and squeeze fresh lemon juice. The lemon juice adds acidity and acts like salt, enhancing and bringing out the flavor. I recommend taste testing before and after adding the lemon juice and only adding additional salt once you do, if needed.
Serving Suggestions
That’s it! Garnish with fresh parsley if you’d like, and dig in!
This white bean kale soup has so much texture, but if you love a little crunch, top it with some homemade croutons. On a similar note, you definitely want to serve it with some warm bread to sop up the delicious broth. It would also pair well with parmesan thyme biscuits – hello, cozy!!
Store the soup in the fridge for up to 5 days. It also freezes really well. Grab portioned SouperCubes to make it easy – the perfect solution for lunches or easy dinners when time is limited.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Brothy White Bean Soup with Kale
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- 1 shallot finely chopped
- 2 medium carrots diced
- 2 celery stalks diced
- kosher salt to taste
- 4 cloves garlic minced
- 1 Tablespoon fresh rosemary finely chopped
- 1 Tablespoon fresh oregano finely chopped
- 1 Tablespoon fresh thyme finely chopped
- ¼ teaspoon red pepper flakes
- freshly ground black pepper to taste
- ⅛ teaspoon white pepper
- 1 teaspoon vegetable bouillon
- 2 teaspoons Worcestershire sauce
- 30 ounces cannellini beans (2 cans) drained and rinsed
- 4 cups vegetable stock
- 3 cups kale shredded
- ½-1 lemon freshly squeezed
- fresh parsley chopped for garnish, optional
Instructions
- Heat oil in a large stock pot or Dutch oven over medium to medium-high heat. Once shimmering, add the onion, shallot, carrot, and celery with a large pinch of salt. Saute for 8 minutes, stirring occasionally.2 Tablespoons extra virgin olive oil, 1 small yellow onion, 1 shallot, 2 medium carrots, 2 celery stalks, kosher salt
- Add garlic, herbs, peppers, and another generous pinch of salt. Stir, and cook for 1-2 minutes. Then stir in the vegetable boullion and the Worcestershire sauce; cook for another 1 minute.4 cloves garlic, 1 Tablespoon fresh rosemary, 1 Tablespoon fresh oregano, 1 Tablespoon fresh thyme, ¼ teaspoon red pepper flakes, freshly ground black pepper, ⅛ teaspoon white pepper, 1 teaspoon vegetable bouillon, 2 teaspoons Worcestershire sauce
- Add beans and broth. Bring to a simmer for around 15 minutes until the flavor has developed. Stir in the kale at the end to wilt. Finally, squeeze half of a lemon's juice, then taste test and add salt if needed. The lemon will help to bring out flavor and really brighten up the soup.30 ounces cannellini beans (2 cans), 4 cups vegetable stock, 3 cups kale, ½-1 lemon
- Garnish with fresh parsley (optional) and serve immediately. Store leftovers in the fridge in an airtight container for up to 5 days. It also freezes really well!
Nutrition
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