White Bean and Kale Soup is a nutritious, one-pot meal that’s packed with flavor and easy to prepare! In just 30 minutes, enjoy tender, protein-rich white beans and nutrient-dense kale in a creamy, well-seasoned broth made with wholesome ingredients.
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- ½ teaspoon Italian seasoning
- ½ teaspoon chili powder
- 2 (15-ounce) cans white cannellini beans, drained and rinsed
- 3 ½ cups chicken broth (or vegetable broth)
- 2 cups fresh kale, chopped
- Salt and pepper, to taste
- Lemon juice (optional, for serving)
INSTRUCTIONS
- Heat the vegetable oil in a large pot over medium-high heat until hot, about 1-2 minutes.
- Add the diced onion, minced garlic, carrots, and celery. Stir well and cook for about 5 minutes until softened. Stir in the Italian seasoning and chili powder, mixing until well combined.
- Pour in the white beans and broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally.
- Turn off the heat. Using an immersion blender, mash half of the beans directly in the pot to create a thicker, creamier texture. Alternatively, transfer half of the soup to a blender, blend until smooth (about 1 minute), then return it to the pot.
- Stir in the chopped kale and let it wilt for about 1 minute.
- Season with salt and pepper to taste. Serve warm with a squeeze of lemon juice, if desired.
STORAGE & REHEATING TIPS
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for 4-5 days.
- Freezing: Let the soup cool to room temperature before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. For easier reheating, portion it out before freezing. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup in a saucepan over medium-low heat, adding a splash of water if it has thickened. Alternatively, microwave in a microwave-safe container with a vented lid, heating in 30-60 second intervals until hot.
