White Bean Soup with Kale
White Bean Soup with Kale is nourishing, comforting, and simple to make with canned Great Northern beans, nutritious kale, spinach, and pantry-friendly ingredients!
Servings 4 people
Calories 492kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 1 1/2 cups celery diced
- 1 1/2 cups carrots diced
- 5 cups vegetable or chicken broth
- 3 15-oz cans white beans such as Great Northern beans or cannellini beans
- 2 cups kale stems removed, leaves chopped
- 2 cups baby spinach
- 1/4 cup parsley chopped
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat the olive oil over medium-low heat in a large pot. Add the onion and garlic and let it cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Stir in the celery and carrots, and cook for another 3-5 minutes.
- Add the broth and bring to a boil. Rinse and drain the beans well. Stir into the soup, lower the heat to a simmer, and let it continue cooking until the carrots and celery are tender. Using an immersion blender, wooden spoon or potato masher, mash some of the beans - this will make the soup thicker and creamier.
- Drop in the kale and adjust the seasoning with salt and pepper. Let it bubble for about another 5 minutes, then stir in the spinach and about a tablespoon of the parsley.
- Serve immediately with a drizzle of olive oil and more parsley sprinkled on top, and croutons, if you like!
Video
Notes
White Bean Soup Tips
- Make it vegetarian: use vegetable broth. The recipe will then be vegan!
- What greens can I use in this soup? I use a combination of kale and spinach for that one-two punch, but use whatever you have on hand. Make it all kale, all spinach or your favorite greens. Swiss chard would work nicely here, too.
- Canned beans or dried beans? I use canned beans because it means I can make the soup in under half an hour. Be sure to drain the liquid and rinse the beans well. If you have dried beans and the time, go for it!
- What beans can I use? Great Northern beans or cannellini beans work perfectly here, but you can also use navy beans or your favorite white beans.
- Mashing the beans makes it creamy. Don't skip this step as it adds texture and creaminess to the soup.
Nutrition
Calories: 492kcal | Carbohydrates: 82g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1287mg | Potassium: 1958mg | Fiber: 19g | Sugar: 7g | Vitamin A: 13885IU | Vitamin C: 46mg | Calcium: 377mg | Iron: 11mg
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