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Winter White Bean and Kale Soup in a bowl with a spoojn in it. Bread and parsley next to the bowl.

Winter White Bean and Kale Soup

Shannon Robison
This comforting Winter White Bean & Kale Soup combines nutrient-packed kale, hearty beans, and savory broth. A perfect cozy, garden-to-table dish for winter!
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5 from 2 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Servings 4 people
Calories 156 kcal

Equipment

  • 1 Stock Pot

Ingredients
  

  • 2 cups Cannellini Beans keep liquid
  • 1 tablespoon Olive Oil extra virgin
  • 1 Onion diced
  • 2 Carrots chopped
  • 2 Celery Stalks chopped
  • 2 Garlic Cloves minced
  • 6 cups Vegetable or Chicken Broth
  • 1 sprig Fresh Thyme
  • 1 sprig Fresh Rosemary
  • ½ teaspoon Red Pepper Flakes optional
  • 4 cups Kale chopped
  • 1 squeeze Lemon Juice

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
  • Stir in the garlic, thyme, rosemary, and red pepper flakes (if using), then season with salt and pepper. Cook for another minute until fragrant.
  • Add the beans (with their liquid) and broth. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
  • Stir in the kale and cook for another 3 minutes until the kale has wilted.
  • Season with additional salt, pepper, and a squeeze of lemon juice to taste.