White bean and kale soup

White bean and kale soup come together quickly with items from the cupboard and fresh vegetables. When you want a full, filling dinner, this is the ideal quick and simple recipe!

White bean and kale soup

White bean and kale soup Ingredients

White bean and kale soup

  • Extra virgin olive oil, 1 tablespoon
  • 1 diced yellow onion
  • 4 minced garlic cloves
  • 1 cup of celery, sliced
  • 1 cup of carrot slices
  • Oregano, dry, 1 teaspoon
  • one tablespoon of dried thyme
  • one tablespoon of dried sage
  • 3 cups of veggie broth
  • White beans from three (15 oz) cans, drained and rinsed
  • 15-ounce can of full-fat coconut milk
  • 3 cups of kale, chopped
  • vinegar, 1 tablespoon (apple cider, white wine, red wine, balsamic)
  • Halal salt
  • fresh peppercorns


  • made-at-home croutons
  • chopped fresh parsley


White bean and kale soup

  1. In a large pot, heat the oil to medium-high heat.
  2. Add onion, celery and carrots. For eight minutes, cook, stirring frequently.
  3. Garlic, oregano, thyme, sage, and a good amount of salt and pepper are to be added. Cook for 1 moment, blending habitually.
  4. White beans, coconut milk, and veggie broth should be added to the pot. Mix thoroughly.
  5. Blend approximately two cups of the soup mixture in a high-speed blender if desired.
  6. Bring everything back to a simmer in the blended soup in the pot over medium-high heat.
  7. Simmer for five minutes at medium heat.
  8. Blend in the vinegar and kale.
  9. Sprinkle with salt and pepper to taste. Enjoy the dish by topping it with croutons and fresh parsley.


  • One of my favorite dishes to prepare in advance is this white bean soup! I like to make a large batch over the weekend so that I always have quick and simple lunches available.
  • Storage: You may keep leftover kale soup for up to a week in an airtight container.
    Soup leftovers can be frozen for up to three months in an airtight container. The day before reheating, defrost.
  • Reheating: In a saucepan over medium heat, reheat soup. Cook thoroughly while stirring often. Before serving, be sure to season with salt and pepper to taste.

Nutrition: Serving Size: Calories: 287 Sugar: 4.1 g Sodium: 295.3 mg Fat: 14.2 g Saturated Fat: 9.9 g Carbohydrates: 32.2 g Fiber: 8.6 g Protein: 10.6 g Cholesterol: 0 mg