When the chill sets in, and you crave something nourishing and comforting, look no further than a steaming bowl of creamy kale and white bean soup. This humble dish packs a flavorful punch, combining nutrient-dense greens with hearty legumes for a satisfying meal that’ll warm you from the inside out.
As more people embrace plant-based eating for health and environmental reasons, dishes like Creamy Kale and White Bean Soup are becoming staples in home kitchens. It’s a testament to how simple, wholesome ingredients can come together to create something truly satisfying and delicious.
A Nutritional Powerhouse
This simple yet nutritious soup packs a powerhouse of health benefits. Kale, the star ingredient, is a true superfood loaded with vitamins A, C, and K, as well as fiber and antioxidants. These nutrients contribute to eye health, immune function, bone strength, and protection against oxidative stress.
The kale’s earthy flavor pairs perfectly with the creamy texture of white beans, creating a satisfying and comforting dish.
White beans elevate this soup by providing a generous dose of plant-based protein, making it a well-rounded and filling meal. The combination of kale and beans offers a synergistic nutritional profile, with the beans adding essential minerals like iron, magnesium, and potassium to complement kale’s vitamin content.
This hearty soup not only warms you up but also supports overall health, from promoting heart health to aiding digestion, thanks to its fiber-rich ingredients.
Versatile & Customizable
One of the beauties of this soup is its versatility. Swap out the kale for spinach or Swiss chard, or experiment with different types of beans – cannellini, navy, or lentils. Toss in some diced tomatoes for a burst of acidity, or add a pinch of red pepper flakes for a subtle kick.
For a heartier meal, serve the soup with a crusty loaf of bread or a side salad. Alternatively, you can enjoy it as a light lunch or a cozy starter before a more substantial main course.
Creamy Kale & White Bean Soup
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic chopped
- 2 stalks of celery sliced
- 1 large onion chopped
- Kosher salt and black pepper
- 2 (15.5-ounce) cans of cannellini beans rinsed
- 1 cup small soup pasta such as tubettini, ditalini, or orzo (4 ounces)
- 1 bunch of kale thick stems discarded, and leaves are torn into 2-inch pieces (8 cups)
- 2 tbsp fresh rosemary chopped
- ½ cup shaved Parmesan 2 ounces, plus one piece rind (optional)
- 1 tbsp fresh lemon juice
- 1 loaf of country bread warmed
Instructions
- Warm the olive oil in a large pot over medium-high heat. Toss in the chopped garlic, sliced celery, and chopped onion. Season with 1½ teaspoons of kosher salt and ½ teaspoon of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 to 6 minutes.
- Add the rinsed cannellini beans, small soup pasta, torn kale leaves, chopped fresh rosemary, 8 cups of water, and a Parmesan rind (if using). Cover the pot and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Allow the soup to gently simmer until the pasta and kale are tender, approximately 4 to 5 minutes.
- Before serving, remove the Parmesan rind from the pot. Stir in the fresh lemon juice, and sprinkle shaved Parmesan over the top. Serve the creamy kale and white bean soup alongside warmed crusty bread.
Nutrition
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.