Cozy White Bean and Kale Soup for Easy Dinner
This easy white bean and kale soup is the ultimate comfort food. After making it dozens of times, I’ve discovered the trick to keeping it creamy without dairy. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Chicken Avocado Wrap and Easy Sun-Dried Tomato Spinach Grilled Cheese.
Why This Cozy White Bean and Kale Soup for Easy Dinner Is Pure Comfort
- Creamy without dairy
- Hearty and comforting
- Packed with flavor
- Easy to make
What You'll Need for Cozy White Bean and Kale Soup for Easy Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cans cannellini beans
- 1 bunch kale
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 celery stalk
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 bay leaf
- Optional: Grated Parmesan
- Optional: Crushed red pepper
- Optional: Fresh parsley
đź“ť Ingredient Notes
- cannellini beans: Drained and rinsed
- kale: Stems removed and leaves chopped
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes soup creamy without a blender → See on Amazon
- Dutch Oven — Evenly cooks soup and handles high heat → See on Amazon
How to Make Cozy White Bean and Kale Soup for Easy Dinner
- Sauté vegetables: Heat olive oil in a large pot. Add onion, carrot, celery, and garlic. Cook until softened.
- Add seasonings: Stir in thyme, rosemary, bay leaf, salt, and pepper. Cook for 1 minute.
- Add beans and broth: Stir in cannellini beans and vegetable broth. Bring to a boil.
- Simmer soup: Reduce heat, cover, and let simmer for 20 minutes. Stir occasionally.
- Blend soup: Use an immersion blender to blend about half of the soup until creamy. Alternatively, blend half in a blender and return to pot.
- Add kale: Stir in chopped kale. Cook until wilted. Taste and adjust seasoning.
Cook's Tips for Perfect Cozy White Bean and Kale Soup for Easy Dinner
- Common mistake and fix: Don't overcook kale. It can become bitter. Add it towards the end of cooking.
- Tip: For a smoother soup, blend more of it. For a chunkier soup, blend less.
- Tip: Store leftovers in the fridge for up to 5 days. Reheat on the stove over medium heat.
Storing & Reheating Cozy White Bean and Kale Soup for Easy Dinner
Short-Term Storage
Store in an airtight container in the fridge. Up to 5 days Make-ahead tip: Yes, soup can be made ahead and reheated
Freezing Cozy White Bean and Kale Soup for Easy Dinner
Up to 3 months
How to Reheat Without Drying It Out
Oven: Not recommended Microwave: Yes
Recipe Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, omit the Parmesan topping.
- Make-ahead: Soup can be made ahead and reheated. It may thicken in the fridge. Thin with a little water or broth when reheating.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If soup is too thick, thin with a little water or broth. If it's too thin, simmer uncovered until it reaches your desired consistency.
Want to level up this recipe?
Instant Pot — Saves time by cooking soup faster → Check price on Amazon
Cozy White Bean and Kale Soup for Easy Dinner
Ingredients
Main Ingredients
- 2 cans cannellini beans
- 1 bunch kale
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 celery stalk
Seasonings
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 bay leaf
Optional Toppings
- Grated Parmesan
- Crushed red pepper
- Fresh parsley
Instructions
- Sauté vegetables: Heat olive oil in a large pot. Add onion, carrot, celery, and garlic. Cook until softened.
- Add seasonings: Stir in thyme, rosemary, bay leaf, salt, and pepper. Cook for 1 minute.
- Add beans and broth: Stir in cannellini beans and vegetable broth. Bring to a boil.
- Simmer soup: Reduce heat, cover, and let simmer for 20 minutes. Stir occasionally.
- Blend soup: Use an immersion blender to blend about half of the soup until creamy. Alternatively, blend half in a blender and return to pot.
- Add kale: Stir in chopped kale. Cook until wilted. Taste and adjust seasoning.
Notes
- Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, omit the Parmesan topping.
- Make-ahead: Soup can be made ahead and reheated. It may thicken in the fridge. Thin with a little water or broth when reheating.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If soup is too thick, thin with a little water or broth. If it's too thin, simmer uncovered until it reaches your desired consistency.
Storage
- Fridge: Up to 5 days
- Freezer: Up to 3 months
- Oven reheat: Not recommended
- Microwave reheat: Yes
- Make ahead: Yes, soup can be made ahead and reheated
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 5g
- Carbs: 55g
- Fiber: 12g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy White Bean and Kale Soup for Easy Dinner FAQs
Yes, it keeps well in the fridge for up to 5 days. Reheat on the stove over medium heat.
Overcooking kale can make it bitter. Add it towards the end of cooking.
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on high pressure for 10 minutes with a 10-minute natural release. Proceed with blending and adding kale as directed.
Great Northern beans or navy beans can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Cozy White Bean and Kale Soup for Easy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
