Hearty White Bean and Kale Soup

Hearty White Bean and Kale Soup is everything you want in a cozy, nourishing meal. It’s the ultimate healthy comfort food packed with creamy cannellini beans, tender kale, and creamy Yukon gold potatoes. 

I love healthy soups like this because they’re nutritious, filling, and full of rich flavor. 

Hearty White Bean and Kale Soup is a Whole Foods Soup Bar copycat—I wrote it after having the white bean and kale soup at Whole Foods, and it’s been a hit ever since. 

It’s perfect during the cooler seasons or whenever you need a comforting bowl of goodness.

Ingredients & Health Benefits

• Extra Virgin Olive Oil: Rich in antioxidants and healthy fats, olive oil supports heart health and adds a smooth, delicious flavor.
• Cannellini Beans (or other white beans): A great plant-based protein source, white beans provide fiber and essential nutrients to keep you full and energized. I often use canned beans here (drain and rinse them for easier digestion) but you can also pressure cook or soak and cook the beans from scratch beforehand if you prefer.
• Kale Leaves: Loaded with vitamins A, C, and K, kale is an antioxidant powerhouse that supports immune health and healthy skin. I like to use the lacinato (dinosaur) kale, but any kale works.
• Vegetable Stock (or Chicken Stock): Low in calories but rich in flavor, vegetable stock provides a hearty base and is a source of minerals and hydration.
• Yellow Onion: Adds natural sweetness and contains antioxidants that support heart and immune health.
• Celery (including the leafy greens if you have them): Low in calories and high in fiber, celery adds a nice crunch while supporting digestion and hydration.
• Carrot: Naturally sweet and rich in beta-carotene, carrots support eye health and add color to the soup.
• Fresh Garlic: Known for its immune-boosting properties, garlic adds a depth of flavor and natural health benefits. Always use fresh garlic cloves, never the jarred stuff.
• Yukon Gold Potatoes: Creamy and satisfying, these potatoes are a good source of potassium and vitamin C.
• Grape Tomatoes (optional, but I almost always use them): Add a burst of sweetness and extra vitamin C for immune support.
• Bay Leaf: Bay leaf is a staple is many soup recipes for that decidedly “soup flavor!” It adds subtle earthy notes and aids in digestion.
• Fresh Rosemary: Adds aromatic flavor and is known for its anti-inflammatory and cognitive-boosting benefits.
• Dried Oregano: Adds a warm, herby flavor and is packed with antioxidants that support overall wellness.
• Red Wine Vinegar: Enhances the soup’s flavor and supports healthy digestion. Acid helps round out the flavor of any hearty soup; fresh lemon juice is also a nice substitution here.
• Crushed Red Pepper Flakes: Adds a hint of heat and can boost metabolism. Leave it out if you’re super sensitive to spicy food.
• Sea Salt & Freshly Ground Black Pepper: Can’t forget the S&P! Salt adds essential minerals and enhances the natural flavors in the soup. Pepper adds depth and mild heat, and has antioxidant properties.

This combination of ingredients creates a balanced, nutritious soup that’s satisfying and flavorful!

Kale & White Bean Soup Instructions

Get full details in the prinable recipe card below.

1. Heat olive oil in a large soup pot over medium heat. Add onions, celery, carrots, and a pinch of salt; sauté until softened.
2. Stir in garlic, rosemary, oregano, bay leaf, and red pepper flakes; cook until fragrant.
3. Add vegetable broth, water, beans, potatoes, and salt; bring to a boil. Reduce to simmer and cook until potatoes are tender.
4. Remove bay leaf, puree about a third of the soup for creaminess, and return it to the pot.
5. Stir in kale, vinegar, and tomatoes (if using); simmer on low. Taste and adjust seasonings as needed.

Tips & Variations

• Add Protein: For a heartier option, add cooked sausage or shredded chicken to the soup. It pairs well with the flavors and boosts the protein content.
• Spice It Up: Add more red pepper flakes or a pinch of cayenne if you prefer a spicier soup.
• Make it Creamy: For extra creaminess, stir in a splash of coconut milk or a few tablespoons of heavy cream right before serving.
• Add More Veggies: Feel free to add extra veggies like chopped zucchini, bell pepper, or even a handful of spinach along with the kale. A few sprigs of thyme is also a wonderful addition to this soup if you have any.
• Swap for dried spices: This recipe calls for 2 teaspoons fresh chopped rosemary; you can substitue 1 teaspoon dried rosemary or dried Italian seasoning (use what you have on hand!).
• Swap the Beans: Cannellini beans are classic, but you can use great northern beans, navy beans, or even chickpeas for a different texture.
• Swap the Greens: Chard, spinach or any other dark leafy greens you have can be subsituted for the kale.
• Garnish it Right: Sprinkle with grated real Parmesan cheese, fresh herbs, or a drizzle of olive oil when serving for an added layer of flavor.
• Tip: I like to use this immersion blender for blending soups—it’s a wonderful tool to add to any kitchen. You can also blend the soup in a blender; if you use a blender or food processor, always work in batches as hot liquid expands when blending.

Storage

Fridge: Store your White Bean and Kale Soup in an airtight container in the fridge for up to 4 days. The flavors will continue to meld, making it even tastier the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens.

Freezer: This soup freezes well! Let it cool completely, then transfer to a freezer-safe container, leaving about an inch at the top for expansion. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat on the stove over low heat, stirring occasionally.

Meal Prep: Make a huge batch for meal prep and portion it out into glass containers to freeze and take to work for lunch or for a home-cooked family meal after a long day. It’s also a great way to add more greens to your eating plan, too.

Enjoy!

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