January 26, 2022 · Written by Foodtolive Team

White Bean and Kale Soup

Cozy up to this White Bean and Kale soup filled with vegetables and plant-based protein. It’s hearty, thick, and crazy flavorful! It’s an easy soup recipe for any cooking skill level.

Prep Time: 10 min (+ 8 hours for soaking) | Cook Time: 50 min | Total Time: 1 hour | Servings: 4

Calories: 127 | Total Fat: 3.8g | Fiber: 6g | Sugar: 2.5g | Protein: 6g

white bean and kale soup


  • 2 tbsp neutral cooking oil
  • ½ large white onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 stalks celery, chopped
  • 4 cloves garlic, finely chopped
  • 1 medium russet potato, peeled and 1/2-inch diced
  • 2 cups large white kidney beans (or any white beans you prefer), soaked overnight, and rinsed
  • 4 cups vegetable broth
  • ½ tsp Italian seasoning
  • ½ tsp coarse sea salt
  • ½ tsp freshly ground black pepper
  • 3 cups kale, fresh or frozen

white bean and kale soup


  1. Rinse 2 cups of large white kidney beans. Cover with water and soak overnight.
  2. In a 3 qt soup pot on medium-high heat, heat oil until it shimmers, about 2 minutes.
  3. Add onions, carrots, celery, and garlic; sauté for 5 minutes until slightly tender, stirring as needed.
  4. Stir in potato, soaked and rinsed beans, salt, pepper, Italian seasoning, and vegetable stock.
  5. Bring the bean soup to a boil; then lower heat and simmer for 40 minutes, stirring as needed.
  6. Add kale to the pot and continue simmering until kale is wilted.
  7. Remove from heat and serve immediately.