White Bean Soup with Kale is nourishing, comforting, and simple to make with canned Great Northern beans, nutritious kale, spinach, and pantry-friendly ingredients!
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Rating
4.91 stars (11 reviews)
Keywords
bean and kale soup, Great Nothern bean soup, white bean soup
Ingredients
2 tablespoons extra virgin olive oil
1/2 cup yellow onion (diced)
2 cloves garlic (minced)
1 1/2 cups celery (diced)
1 1/2 cups carrots (diced)
5 cups vegetable or chicken broth
3 15-oz cans white beans (such as Great Northern beans or cannellini beans)
2 cups kale (stems removed, leaves chopped)
2 cups baby spinach
1/4 cup parsley (chopped)
Kosher salt
Freshly ground black pepper
Categories
Dinner
Soup
Cuisine
American
Steps
Heat the olive oil over medium-low heat in a large pot. Add the onion and garlic and let it cook, stirring occasionally, until the onions are translucent, about 5 minutes.
Stir in the celery and carrots, and cook for another 3-5 minutes.
Add the broth and bring to a boil. Rinse and drain the beans well. Stir into the soup, lower the heat to a simmer, and let it continue cooking until the carrots and celery are tender. Using an immersion blender, wooden spoon or potato masher, mash some of the beans - this will make the soup thicker and creamier.
Drop in the kale and adjust the seasoning with salt and pepper. Let it bubble for about another 5 minutes, then stir in the spinach and about a tablespoon of the parsley.
Serve immediately with a drizzle of olive oil and more parsley sprinkled on top, and croutons, if you like!
Nutitrion
Serving Size: 1 serving
Calories: 492 kcal
Carbohydrates: 82 g
Protein: 26 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 1287 mg
Sugar: 7 g
Unsaturated Fat: 6 g
Reviews
AuraBeth on 2025-08-11 (5 stars): I tried this because I had a lot of kale on hand and some spinach. I didn't want such healthy stuff to go to waste! I didn't have white beans so I had to substitute it with lentils, which I super love!!
I will be doing this again this fall! This is a super, super nice fall soup and a healthy comfort food !! <3
Li on 2024-03-15 (5 stars): Very easy and delicious!
Molly on 2024-02-08 (4 stars): Delicious soup but macros are way off. 3 cans of beans contain 75g protein and 17.5g iron. With additional protein and iron in kale and spinach the amount per serving should be at least 22g protein and 7g iron per serving. Take credit for giving us a nutritional powerhouse!!!!
Me on 2023-10-29 (5 stars): Can you freeze this recipe for later use after cooking?
Laura Cunningham on 2022-12-28 (5 stars): My kids didn't like it only because they don't value good health in a meal. But aside from my picky food critics, I thought the soup was surprisingly delicious. The flavors were fantastic, I appreciated the immersion blender trick to make it more creamy. I only used 2 cans of beans instead of 3, I thought 3 was too much, it still came out amazing. Thank you for a healthy recipe!
Sophia on 2022-11-29 (5 stars): So easy and comforting! I added a little cumin, fresh thyme, and Aleppo pepper on tope of the recipe because I like a little added kick. Could see lemon and harissa working well, too, like a Moroccan Loubia. Yum yum yum!
Kelly Busch on 2022-11-02 (5 stars): This soup is excellent! I have enjoyed making it on Sunday's for my weekday lunches. I added turkey sausage and decreased the beans from 3 cans to 2 to decrease the calories. Thanks for a great recipe!
