White Bean and Kale Soup recipe is perfect for cozy nights in! It's loaded with flavor and real ingredients that are nutritious and filling! Great meal-prepping recipe!
I love making a big batch of this white bean and kale soup! It's perfect for meal-prepping for lunch or even for dinner. It's nutritious and loaded with protein.
This delicious soup is made with minimal ingredients that produce so much flavor without much hands-on time.
What I love about this recipe:
✔ lots of flavor with minimal ingredients
✔ everyday pantry/fridge ingredients
✔ naturally vegan and gluten-free
INGREDIENTS NEEDED FOR KALE AND WHITE BEAN SOUP RECIPE:
- Olive oil
- Yellow or white onion
- Celery
- Carrots
- Dried oregano
- Dried thyme
- Dried sage
- White beans - I like to use dried cannellini beans instead of canned. But if you prefer to use canned white beans, go ahead! Read below on how to reduce the cooking time for canned beans.
- Vegetable stock - Since this is a vegetarian soup, I like to use vegetable stock or broth. If you do not care about keeping it vegetarian/vegan, use chicken stock if that's what you have on hand.
- Fresh kale - I like to use Tuscan kale.
- Fresh lemon juice - Fresh lemon juice is always best! If you only have bottled lemon juice, go ahead. Just don't skip the lemon juice because it's a finishing touch to round the flavors out.
- Salt and pepper
FREQUENTLY ASKED QUESTIONS:
How do you cook dried beans?
Cooking dried beans are easy, but they do require a little extra time. When I know I am making a recipe using dried beans, I like to soak the beans overnight in water. When soaking the beans make sure the water is covering the beans and allow them to soak overnight or for at least 8 hours. Soaking the beans reduces the cooking time.
Can I use canned beans instead of dried beans?
Of course! Instead of allowing the soup to simmer for 1.5 hours, 30 minutes is best to allow the flavors to develop. You will want to use 2-3 15-ounce cans.
RECIPE SHORTCUTS:
Sometimes we are short on time and need to prep things ahead of time. Here are a few ideas that can help make this recipe even faster for you!
✔ Prep ahead - All of the ingredients can be prepped up to 24-48 hours ahead of time and kept in a bag or in a container in the refrigerator.
✔ Cook ahead - Soup is perfect for cooking ahead and reheated without any loss to flavor or form. Make as directed, cool to room temperature, package, and refrigerate. When ready to eat, heat on the stovetop.
✔ Freezer meal - Read directions below.
FREEZER MEAL INSTRUCTIONS
This white bean and kale soup is the perfect freezer meal! You can either prep this before cooking or after cooking. For best results, use within 4-6 months.
TO FREEZE BEFORE COOKING:
- Prepare all ingredients, besides the vegetable stock (to save room in the freezer), and place the soup into a freezer bag or freezer-friendly container.
- Freeze.
- When ready to cook, add to the slow cooker and add the vegetable stock. If you are cooking from frozen, the soup will need additional cooking time. Frozen soup can be thawed before cooking by placing it in the refrigerator 24-48 hours beforehand.
- Cook as directed.
TO FREEZE AFTER COOKING:
- Prepare recipe as directed.
- Allow the soup to cool to room temperature.
- Package in freezer bags or a freezer-friendly container.
- Freeze.
- Soup can be reheat in the microwave or on the stovetop.
RECOMMENDED TOOLS:
Dutch Oven 
Cutting Board 
Chef's Knife
WHITE BEAN AND KALE SOUP LEFTOVERS
Leftovers are my favorite! They save and reheat well, especially soups. To save leftovers place into a container once cooled to room temperature. This soup is good in the refrigerator for 3-4 days and for up to a month in the freezer.
MORE EASY SOUP RECIPES
If you loved this recipe, here are a few more easy soup recipes you will love!
You can check out all of my easy dinner recipes here or see a few of our readers' favorites below:
✔ Slow Cooking Low-Carb Zuppa Toscana Soup
✔ One-Pot Creamy Tomato Tortellini Soup
✔ Minestrone Soup
✔ Copycat Panera Chicken and Wild Rice Soup
White Bean and Kale Soup recipe is perfect for cozy nights in! It's loaded with flavor and real ingredients that are nutritious and filling! Great meal-prepping recipe!
- 1 tbsp olive oil
- 1 medium yellow or white onion, finely diced
- 2 ribs of celery, diced
- 2 carrots, peeled and diced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried sage
- 3 cups dried white beans, note 1
- 4 cups vegetable stock
- 3 cups kale, stem removed and roughly chopped
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
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Transfer the beans to a large bowl, sorting through the beans to remove any bad beans or pebbles, and cover with water. Allow the beans to soak overnight or for 8 huors.
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Drain the beans, and set aside.
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Place oil oil in a large dutch oven or soup pot and heat on medium heat.
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Add the onions, carrots, and celery to the dutch oven and allow to simmer for 5 minutes.
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Add oregano, thyme, sage, beans, and vegetable stock to the dutch oven and mix until combined.
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Bring the soup to a boil, reduce heat to a simmer and leave the lid slightly askew on the pot. Simmer for 1.5 hours, or until the beans are tender.
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Stir in the chopped kale and cook for another 5 minutes or until kale is tender.
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Add the lemon juice, and season with salt and pepper, to taste.
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Serve warm.
How to use canned beans - Use (2-3) 15-ounce cans of white beans, drain and rinse them. Follow all steps as directed, but only simmer for 30 minutes.
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