Cozy Classic White Bean and Kale Soup Recipe for Easy Dinner
Savor the cozy comfort of this easy white bean and kale soup, packed with protein and fiber. After making this soup dozens of times, I’ve discovered the trick to keeping it creamy without any dairy. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Garlic Butter Steak Bites with Potatoes Recipe and Easy Salmon Cakes Recipe Ready in 20 Minutes.
Why This Cozy Classic White Bean and Kale Soup Recipe for Easy Dinner Is Pure Comfort
- Hearty and comforting
- Packed with protein and fiber
- Easy to make and freezes well
- Better than takeout and perfect for meal prepping
What You'll Need for Cozy Classic White Bean and Kale Soup Recipe 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 (15 oz each) cannellini beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Optional: Parmesan cheese, for serving
- Optional: Crusty bread, for serving
đź“ť Ingredient Notes
- kale: You can use lacinato or curly kale for this recipe. Remove the tough stems before chopping the leaves.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking this soup in a fraction of the time → See on Amazon
- Immersion Blender — Makes it easy to blend the soup right in the pot for a creamy texture without any dairy → See on Amazon
How to Make Cozy Classic White Bean and Kale Soup Recipe for Easy Dinner
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add remaining ingredients: Stir in cannellini beans, diced tomatoes, vegetable broth, salt, pepper, bay leaves, thyme, and rosemary. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let the soup simmer for 20-25 minutes, until the flavors have melded together.
- Blend (optional): Using an immersion blender, blend about half of the soup until creamy. This step is optional but adds a nice texture to the soup.
- Serve: Ladle the soup into bowls and top with chopped kale, a sprinkle of Parmesan cheese, and a side of crusty bread.
Cook's Tips for Perfect Cozy Classic White Bean and Kale Soup Recipe for Easy Dinner
- Common mistake and fix: Don't overcook the kale. Add it at the end of cooking to preserve its vibrant color and nutrients.
- Time-saving tip: You can make this soup ahead of time and reheat it on the stove or in the microwave. It also freezes well.
- Nutrition tip: For a lower-sodium version, use low-sodium vegetable broth and omit the salt.
- Variation: For a spicy version, add a pinch of red pepper flakes or a diced jalapeño to the pot when sautéing the vegetables.
Storing & Reheating Cozy Classic White Bean and Kale Soup Recipe for Easy Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stove or in the microwave.
Freezing Cozy Classic White Bean and Kale Soup Recipe for Easy Dinner
Freeze individual portions in freezer-safe containers for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.
Recipe Notes
- Chef tip: For a creamier soup, blend a portion of the beans before adding them to the pot.
- Best substitution: You can substitute the cannellini beans with great northern beans or even chickpeas.
- Make-ahead: This soup freezes well and can be made ahead of time. Just reheat on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your soup is too thick, thin it out with a bit more vegetable broth. If it's too thin, simmer it for a bit longer to reduce the liquid.
Want to level up this recipe?
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Cozy Classic White Bean and Kale Soup Recipe for Easy Dinner
Ingredients
Main Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
Seasonings
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
Optional Toppings
- Parmesan cheese, for serving
- Crusty bread, for serving
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add remaining ingredients: Stir in cannellini beans, diced tomatoes, vegetable broth, salt, pepper, bay leaves, thyme, and rosemary. Bring to a boil.
- Simmer: Reduce heat to low, cover, and let the soup simmer for 20-25 minutes, until the flavors have melded together.
- Blend (optional): Using an immersion blender, blend about half of the soup until creamy. This step is optional but adds a nice texture to the soup.
- Serve: Ladle the soup into bowls and top with chopped kale, a sprinkle of Parmesan cheese, and a side of crusty bread.
Notes
- Chef tip: For a creamier soup, blend a portion of the beans before adding them to the pot.
- Best substitution: You can substitute the cannellini beans with great northern beans or even chickpeas.
- Make-ahead: This soup freezes well and can be made ahead of time. Just reheat on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your soup is too thick, thin it out with a bit more vegetable broth. If it's too thin, simmer it for a bit longer to reduce the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
- Make ahead: This soup can be made ahead of time and reheated on the stove or in the microwave.
Nutrition Per Serving
- Calories: 270
- Protein: 13g
- Fat: 5g
- Carbs: 41g
- Fiber: 10g
- Sugar: 4g
- Sodium: 820mg
- Cholesterol: 0mg
- Sat. Fat: 0.7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Classic White Bean and Kale Soup Recipe for Easy Dinner FAQs
Yes, this soup can be made ahead of time and reheated on the stove or in the microwave. It also freezes well.
If your soup is too thin, simmer it for a bit longer to reduce the liquid. You can also add a slurry of cornstarch and water to thicken it up.
Yes, you can make this soup in the slow cooker. Cook the vegetables on the stove first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.
Yes, this soup is naturally gluten-free. Just be sure to use gluten-free vegetable broth if you have a gluten allergy or intolerance.
A Warm Final Note
I can’t wait for you to try Cozy Classic White Bean and Kale Soup Recipe 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!
