Are you craving a hearty, flavorful meal that comes together effortlessly? This one pot recipe is a perfect solution for busy weeknights or cozy evenings at home.
With creamy white beans, savory sun-dried tomatoes, and nutrient-packed kale, this dish delivers bold flavors and wholesome satisfaction in every spoonful. Plus, it’s all cooked in a single saucepan, making cleanup a breeze.
Why This Recipe Is Perfect for Two
This white bean soup is scaled perfectly for two servings, making it an excellent option for couples or smaller households. There’s no need to worry about leftovers crowding your fridge or adjusting a recipe meant for a large group.
The portions are balanced to provide a satisfying, comforting meal without any waste. It’s also ideal for a romantic dinner or a cozy meal with a friend, paired with crusty bread or garlic toast for dipping.
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Tips for Making This One Pot Recipe Even Easier
This one pot recipe is already straightforward, but a few tips can streamline the process even more:
- Use pre-chopped onions and pre-minced garlic to save time.
- Swap bacon for pancetta or turkey bacon if you prefer a different protein.
- For an entirely vegetarian version, skip the bacon and use vegetable broth to maintain the depth of flavor.
- Keep sun-dried tomatoes in your pantry—they’re a versatile ingredient that adds a pop of umami to many dishes.
With just one pot and minimal prep, this soup comes together in under 45 minutes, making it as convenient as it is delicious.
Perfect Pairings for a Complete Meal
This white bean soup pairs wonderfully with simple side dishes that complement its rich, hearty flavors. Here are a few ideas:
- Garlic toast or crusty bread: Perfect for soaking up every last drop of broth.
- A light green salad: Add some freshness with a lemon vinaigrette.
- Roasted vegetables: Try carrots or squash for a sweet, caramelized contrast.
These pairings create a restaurant-quality experience right in your own kitchen.
How to Customize for Dietary Preferences
This recipe is versatile and easy to adapt to different diets:
- Vegetarian: Omit the bacon and use vegetable broth.
- Gluten-free: Ensure your broth and any side dishes are gluten-free.
- Low-carb: Skip the bread and pair it with a side of roasted vegetables or a green salad instead.
Its flexibility means you can enjoy this soup no matter your dietary needs, all while savoring its comforting, bold flavors.
How to Store & Reheat Leftovers
If you find yourself with a little extra soup, don’t worry! This dish stores and reheats beautifully, making it perfect for meal prep or enjoying later.
- Storing: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freezing: This soup freezes well, too! Place it in a freezer-safe container, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: To reheat, simply warm the soup in a saucepan over medium heat until heated through. Add a splash of water or broth if it thickens too much. For individual portions, the microwave works great—just heat in 30-second intervals, stirring in between.
With these tips, you can enjoy the comforting flavors of this one pot recipe anytime you like. It’s the perfect dish to have on hand for quick, wholesome meals during busy days.
Easy White Bean Soup with Sun-Dried Tomatoes & Kale One Pot Recipe
Equipment
- Large saucepan
Ingredients
- 2 teaspoons extra-virgin olive oil plus extra for serving
- 2 slices bacon chopped fine
- 1/4 cup finely chopped onion
- 2 tablespoons minced oil-packed sun-dried tomatoes
- 1 garlic clove minced
- 1/4 teaspoon dried oregano
- Pinch red pepper flakes
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 15-ounce can cannellini beans
- 2 ounces 2 cups baby kale
- Parmesan cheese for serving
Instructions
- Heat oil in a large saucepan over medium heat until shimmering. Add bacon and cook until rendered and crisp, about 3 minutes. Stir in onion and cook until softened, about 3 minutes. Add sun-dried tomatoes, garlic, oregano, and red pepper flakes, cooking until fragrant, about 30 seconds.
- Add broth, water, and beans with their liquid, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until flavors meld, about 10 minutes.
- Remove the pan from heat and stir in the kale until wilted. Season with salt and pepper to taste. Drizzle individual portions with extra olive oil and sprinkle with Parmesan cheese before serving.
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.