White Bean Soup
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!
Servings: 6 servings
Calories: 300kcal
Ingredients
White Bean and Kale Soup:
- 1 Tbsp extra virgin olive oil
- 8 large garlic cloves minced
- 1 medium yellow onion chopped
- 4-6 cups chopped raw kale
- 4 cups low-sodium vegetable broth
- 30 oz white beans, such as cannellini or navy, rinsed and drained 2 cans
- 4 roma tomatoes chopped
- 1 Tsp dried oregano
- 1 Tsp dried basil
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp crushed red pepper
- Fresh shredded Parmesan 1 Tbsp per serving of soup
Instructions
- Chop all your veggies. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft.
- Add kale and saute, stirring, until wilted.
- Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper (crushed red pepper + black pepper). Simmer 5 minutes.
- In a blender or food processor, mix the remaining beans and broth until smooth. You can also just mashed the beans in the broth with a potato masher (I did this and it worked great). Stir into soup to thicken.
- Simmer at least 15-30 minutes - until the kale has cooked to the texture you like.
- Ladle into bowls; sprinkle with parmesan cheese
Notes
- My #1 Secret Tip for making the best creamy white bean soup is allowing enough time for the soup to simmer. Letting it cook low and slow helps all the flavors meld together, creating a rich broth. I never rush this step because it makes all the difference in taste and texture.
- Leafy greens: If I don’t have kale, I use baby spinach or any leafy green I have on hand. It all works beautifully in this soup.
- Using dry beans: you can swap canned beans for dried by using one and a half cups of dried beans instead of two cans. They add great texture and flavor.
- Blending without a food processor: If you don’t have a food processor, you can mash the beans in the broth with a potato masher. It thickens the soup just as well.
- Beans: Any white bean works in this recipe. I like navy, cannellini, butterbeans, or great northern beans.
Nutrition
Calories: 300kcal | Carbohydrates: 49.7g | Protein: 17.1g | Fat: 4.6g | Sodium: 410mg | Fiber: 10.9g | Sugar: 2.5g