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–+ servings
A ceramic bowl full of creamy white bean and kale soup with a spoon resting in the bowl.

Creamy Kale and White Bean Soup

Sara
A hearty, creamy soup for two that's packed with white beans, kale, potatoes, leeks, onions, carrots, and bone broth.
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 2 bowls
Calories 317 kcal

Equipment

  • 1 large pot fitted with a lid
  • 1 immersion blender or blender
  • 1 cutting board
  • 1 chef's knife
  • 1 wooden spoon

Ingredients
 
 

  • 1 tbsp. Olive Oil
  • 1/3 cup finely chopped Carrot
  • 1/3 cup finely chopped Celery
  • 1/3 cup finely chopped Shallot or white or yellow onion
  • 2 cloves Garlic minced
  • 1 tsp. Italian Seasoning
  • 1/2 tsp. Paprika
  • 2 tsp. White Miso Paste OR 2" Parmesan Rind, see notes
  • 1 can (15 oz.) Cannellini Beans drained and rinsed
  • 3 cups Chicken Bone Broth or Vegetable Broth
  • 3 cups chopped Kale Leaves
  • 1 tbsp. fresh Lemon Juice
  • grated for finely shredded Parmesan Cheese for serving / (optional)
  • Salt & Freshly Cracked Black Pepper to taste

Instructions
 

  • Cook the Veggies. Heat the olive oil in a deep pot over medium heat. Once the oil is hot, add the chopped carrot, celery, shallot, and a pinch of salt. Cook the vegetables for 5-6 minutes, stirring occasionally, until softened.
    A ceramic pot with chopped vegetables in the bottom over it.
  • Add Flavor. Stir in the minced garlic, Italian seasoning, paprika, and white miso paste (if using - I recommend using white miso paste in this step, OR a 1"-2" section of Parmesan rind in the next step). Cook for another minute.
    A woman's hand stirring a wooden spoon in a pot of cooked vegetables.
  • Add Beans and Broth (and Parmesan rind, if using).  Stir the drained and rinsed beans into the pot, followed by the broth and Parmesan rind (if using). Cover the pot with a lid, and let the soup simmer for about twenty minutes.
    A woman's hand holding a wooden spoon and stirring a pot of white bean soup in a pot.
  • Make it Creamy: Remove the Parmesan rind (if using), and blend half of the soup until smooth. This is totally optional, and if you prefer a chunkier soup, just leave it as is! Otherwise, transfer half of the soup to a blender and carefully blend until smooth.  Alternatively, use an immersion blender to blend half of the soup until smooth.
    A woman's hand using a wooden spoon to stir a pot of soup.
  • Add Greens. Pour the blended soup back into the pot. Add kale and fresh lemon juice, then cook, stirring frequently, until the kale is softened and bright green (about 2-3 minutes). Taste the soup and season with salt and pepper if needed. Remove the pot from the heat.
    A woman's hand squeezing a lemon wedge into a pot of soup.
  • Serve! Divide the warm soup between two warm bowls, then use a microplane to grate Parmeasn Reggiano over the top of the soup. Serve hot and enjoy.
    A ceramic bowl full of creamy white bean and kale soup with a spoon resting in the bowl.

Notes

Shallot can be substituted with white or yellow onion.
Cannellini Beans can be substituted with canned great Northern beans or canned kidney beans
White Miso Paste OR Parmesan Rind works for adding depth of flavor. My original recipe called for a 2" parmesan rind to be added along with the beans and broth in step #3. I have since changed the recipe to use white miso paste in step #2, but you can use either one.
Kale Leaves: If you're using a bunch of kale, remove any thick stems and discard. Roughly chop the leaves for this recipe. Lacinato or curly kale works, or even baby kale. You can substitute kale with spinach or Swiss Chard if desired.
Chicken Bone Broth vs. Vegetable Broth: Chicken bone broth provides a LOT of flavor in soups, but it isn't totally necessary. If you're worried about the salt content of the soup, and it can be substituted with low-sodium chicken broth (if you aren't worried about the soup being vegetarian), or vegetable broth. You can also use water mixed with a low-sodium vegetable or chicken bouillon base.

Nutrition

Serving: 1bowlCalories: 317kcalCarbohydrates: 54gProtein: 16gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1008mgPotassium: 443mgFiber: 16gSugar: 8gVitamin A: 8193IUVitamin C: 38mgCalcium: 291mgIron: 7mg
Keyword Kale White Bean Soup, white bean kale soup
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