White Bean Soup

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When I’m craving something hearty, this White Bean Soup is my perfect choice. I make it with creamy white beans, tender kale, and rich Parmesan for a nourishing, flavorful meal. It works as a side or a filling main dish, and it’s ready in just one hour.

The first time I had this soup was on a trip to Italy with my husband. While traveling through Tuscany, we stopped at a small café near a winery and were served the most incredible Tuscan white bean soup. Just like my kale and black bean soup, this is one of those versatile, healthy recipes that works for any meal, any time of year.

That trip to Tuscany inspired me to create this easy one-pot white bean and kale soup – a simple, comforting dish that brings those flavors home. I wanted a recipe that captures the heartiness of the traditional soup but in a way that’s easy to make any night of the week. My version is vegetarian and gluten-free, making it a meal I can share with my whole family.

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🥘Ingredients

My healthy white bean soup recipe is made with everyday ingredients that are wholesome and easy to find at any local grocery store. Here’s what I use:

Olive oil and garlic: Sautéing fresh garlic in olive oil creates a flavorful base.

Onion: I use red or yellow onion depending on what I have on hand, both work great in this recipe.

Greens: Kale is my favorite, but spinach, Swiss chard, or finely chopped collard greens are all great options.

White beans: Cannellini and navy beans are my go-to choices, but any white beans will work.

Tomatoes and Broth: Fresh tomatoes add a bright, fresh taste, I also use vegetable broth to keep it vegetarian.

Herbs and spices: Oregano, basil, salt, and pepper bring out the best flavors, and I sometimes add a bay leaf for extra depth.

Parmesan cheese: A sprinkle of shredded parmesan adds creaminess, but I leave it out for a fully vegan soup.

🔪How to Make

I love making this white bean soup because it is healthy, comforting, and something I feel good about serving to my family. In just about 40 minutes and a few simple steps, I can have a warm and flavorful bowl ready to enjoy. Here is how I make this soup:

Prep: I chop all the veggies and heat oil in a large pot over medium-high heat. Then, I add the garlic and onion and sauté until they soften.

Sauté: Then, I add the kale to the pot and cook over medium heat, stirring until it wilts.

Combine: I pour in the three cups of broth, add two cups of beans (save some for the creamy mixture), tomatoes, and all the seasonings. Then, I let it simmer for 5 minutes to blend the flavors.

Blend: In a blender or food processor, I mix the remaining beans and one cup of broth until they have a creamy texture. If I prefer a chunkier texture, I mash them directly in the pot with a potato masher or use an immersion blender. Then, I stir it into the soup to thicken.

Simmer: I let the soup cook on low heat for at least 15 to 30 minutes until the kale reaches the texture I like.

Serve: Now the fun part, I ladle the soup into bowls and sprinkle parmesan cheese on top. For a little extra spice, I add a pinch of red pepper flakes.

📖 Variations

Make it vegan: The only non-vegan ingredient in this recipe is Parmesan. I simple swap for my homemade vegan parmesan cheese or use a sprinkle of nutritional yeast instead.

Extra protein: Sometimes, I add an extra can of beans to make this even more filling.

Different seasonings: I love the classic combination of oregano and basil, but I sometimes swap in thyme or rosemary for a different flavor.

🍽 Serving Suggestions

This white bean soup with kale and parmesan is a meal on its own, but I love serving it with something on the side.

Crusty bread: I love serving this soup with a slice of fresh, crusty sourdough bread. It absorbs the broth perfectly and makes every bite soo good!!

Salad: A fresh tomato avocado salad adds a light and refreshing balance to the meal. Also, this spinach and arugula is my favorite when I want something crisp alongside a warm bowl of soup.

Grilled cheese or a wrap: When I want a heartier meal, I pair this soup with a warm sourdough grilled cheese or a simple hummus avocado wrap. The combination is always a favorite in my house.

🧊 Storage Directions

Refrigeration: Once the soup has cooled, I transfer it to an airtight container and keep it in the fridge for up to five days.

Freezing: This soup freezes beautifully. I let it cool completely, then portion it into freezer-safe containers or bags. It stays fresh for up to three months.

Reheating: I warm it gently over low heat on the stovetop, stirring occasionally. If it’s too thick, I add a splash of water or broth to loosen it up. If frozen, I let it thaw overnight in the fridge before reheating.

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