Description

This Hearty White Bean Soup is a comforting and nutritious meal perfect for chilly days. Loaded with cannellini beans, fresh vegetables, and leafy kale, it offers a rich, savory flavor enhanced by herbs and a hint of spice. It’s a simple stovetop recipe that delivers warmth and satisfaction in every bowl.

Ingredients

Scale

Vegetables and Herbs

1 small onion, diced
4 cloves garlic, minced
2 medium carrots, chopped into coins
2 celery stalks, diced
2 large Yukon gold potatoes, diced
3 cups baby kale
1 tablespoon parsley, finely chopped

Pantry and Seasonings

¼ cup olive oil
1 teaspoon kosher salt (more to taste)
3 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon oregano
½ teaspoon red pepper flakes
4 cups vegetable broth
2 bay leaves

Instructions

Sauté Onions: Heat the olive oil in a large pot over medium-low heat. Add the diced onion and sauté for about 3 minutes until soft and translucent.
Add Carrots, Celery, and Garlic: Increase heat to medium and add the chopped carrots and diced celery. Sauté for 5 minutes until they begin to soften. Season with salt, then add the minced garlic and cook for an additional minute to release its aroma.
Add Potatoes and Seasonings: Add the diced Yukon gold potatoes, oregano, red pepper flakes, and bay leaves to the pot. Pour in the vegetable broth and stir to combine.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 10 minutes, allowing the flavors to meld and potatoes to soften.
Add Beans: Rinse and drain the cannellini beans. Add them to the pot and continue to cook for an additional 5 minutes until heated through.
Remove Bay Leaves: Turn off the heat, uncover the pot, and carefully remove and discard the bay leaves.
Wilt Kale: Stir in the baby kale leaves until they are just wilted and tender from the residual heat of the soup.
Garnish and Serve: Sprinkle the finely chopped parsley on top as garnish. Serve the soup hot, ideally with some crusty bread on the side for dipping.

Notes

You can substitute kale with spinach or Swiss chard if preferred.
For a creamier texture, partially blend some of the soup before adding the kale.
Adjust the red pepper flakes to control the soup’s spiciness.
Use low-sodium vegetable broth to better control salt levels.
This soup stores well in the fridge for up to 4 days and freezes beautifully.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: white bean soup, cannellini beans, kale soup, vegetarian soup, hearty soup, healthy soup, easy soup recipe