Kale and White Bean Soup
Kale and White Bean Soup is quick to make with minimal prep time, made with fresh kale, onion, white beans, and spices in a savory tomato broth and topped with parmesan cheese, ready in 30 minutes!
Soups are a must when the weather is colder! For an easier version, check out my Slow Cooker Kale and White Bean Soup!
This is the perfect recipe in the winter because it’s a really hearty soup, while also being lower in calories. I made it using simple pantry ingredients that I already had in my home! For more protein, you can also add cooked chicken (or a shredded rotisserie chicken). This recipe also works with spinach instead of kale.
Ingredients You’ll Need
Kale. I use dinosaur kale for this soup, also known as Tuscan kale. If you buy a whole bunch, try to cut around and discard the stem, which can be fibrous.
I’ve also bought the pre-cut and washed bags of kale at the grocery store to make things faster.
White Beans. For this recipe, I use canned cannellini beans, or great northern beans. You can use your favorite type here, just pick one that has a nice buttery flavor.
Onion. White onion, yellow onion, or Vidalia (sweet onion) are all great options for this recipe. The onion adds a nice savory flavor, and also helps bulk up the soup.
I also like to add green onions for even more fresh savory flavor.
Rice. Regular white rice or jasmine rice both work for this recipe. Make sure your rice is uncooked and rinsed before using it. Remember that rice doubles in size, so a small amount will be more when the soup is done.
Tomato Puree. I like making kale soup with a tomato based broth. I just add a large can of tomato puree. You can also add some canned diced tomatoes in addition to this, or dice up some fresh tomatoes.Â
You can leave this out if you’d prefer a regular broth base.
Broth. I use vegetable or chicken broth for this recipe. Just make sure it’s gluten free.Â
You can use a low sodium broth if you need to.
Herbs. You can use any herbs that you’d like for this, but I like a small amount of basil and thyme.
Fresh herbs will always taste better than dried herbs, but dried works when you’re throwing something together quickly. Fresh thyme tastes particularly great in soups and stews, and you can add additional fresh basil right before serving for garnish.
The golden rule of replacement is to use 1 tablespoon of fresh herbs per 1 teaspoon of dried herbs.
Spices. For this recipe we’re keeping it really simple with garlic powder, kosher salt, and black pepper. You can add other seasonings if you prefer a different flavor profile.
If you want to use fresh garlic cloves, mince them and add with the onions when browning.
Parmesan. Parmesan is added at the end for a really nice, savory cheesy flavor!
If you want to kick this up a notch, add a leftover parmesan rind to the soup while it simmers, for a greater depth of flavor. Discard the rind before serving.
Olive Oil. I use about 2 tablespoons of olive oil to help brown the onions. I also like to add the spices at this step, to help them cook and start releasing flavor before the other ingredients.
How to Make Kale and White Bean Soup
- In a large soup pot or dutch oven, add the olive oil, onion, and green onions over medium heat. Cook until the yellow onion starts to brown, about 3-5 minutes, stirring often. Add the herbs and spices and stir.
- Add the tomato puree, white beans, rice, water, and broth, stirring everything together. Increase to medium-high heat and bring the soup to a boil, then reduce to a simmer.Â
- While the soup is simmering, add the kale and cook for 15-20 minutes, stirring occasionally until the kale is tender. Add any additional salt and pepper to taste.Â
- Top the soup with the parmesan cheese and serve. You can leave additional parmesan on the table to add more as-needed.
Frequently Asked Questions
There are three ways to help thicken this soup. Two must be done at the beginning, and the cornstarch version can be done at the end of the recipe.
Mash the beans. If you want a thicker soup, mash the white beans (leaving a few whole for presentation later). Add the beans to the soup with the tomato puree. You can also add some tomato paste at this step to make the broth base thicker.
Add gluten free flour. Adding 3-4 tablespoons of gluten free all-purpose flour to the onions while browning can help thicken the broth as it cooks.Â
Use cornstarch. Take about 1/4 cup of the liquid out of the soup, and whisk it with 1-2 tablespoons of cornstarch until the lumps are gone. The more cornstarch, the thicker the soup will be. Don’t go overboard.
Stir the cornstarch slurry back into the soup, stirring until combined. It will thicken as it heats over the next few minutes.Â
Kale can naturally have some bitterness to it, so breaking up the fibers in the kale can help release those bitter compounds. Before cooking, use your hands to massage the kale. Then give it a good rinse before adding it to the soup.
Storage
Refrigerate homemade soup for 2-3 days in an airtight container.
Freeze homemade soup for 2-3 months in an airtight container. Be sure to leave some room at the top of the container, as the liquid will expand slightly as it freezes.
More Soup Recipes
- Instant Pot Cabbage Soup
- Classic Potato Leek Soup
- Ground Beef Soup
- Cheesy Cauliflower Soup
- Butternut Squash Soup
Recipe Variations
- Make this spicy by adding some poblano peppers in when you saute the onions. You can also add a dash of cayenne pepper or red pepper flakes with the spices. Or serve at the table with additional parmesan and red pepper flakes.
- If you just want a vegetable broth, you can leave the tomato puree out entirely and add additional broth to the soup instead.
- You can substitute the rice with pieces of gold potato, chopped small so they cook in time.
- For more flavor, deglaze the onions with 1/2 cup white wine.
- Add additional vegetables like green beans, carrots, leeks, mushrooms, sweet potatoes, peppers, or corn.
- Leave out the parmesan to make this a vegan soup.
- Cook some ground Italian sausage or hot sausage with the sauteed onions for more of a tuscan soup. Add some lemon zest and fresh lemon juice, and serve with fresh bread (gluten free, of course!)
Cooking Tips
- Most of the sodium in this recipe is coming from the broth. For a lower sodium version, use a low-sodium broth and leave out any additional salt. You can increase the other herbs and spices for more flavor.
- Serve this with some gluten free crusty bread for dipping or additional rice.Â
- Make sure to rinse the canned beans thoroughly before cooking with them.
- Massage the kale for less bitter notes, and discard the stem to avoid the fibrous texture.
- You can season with salt to taste after the soup is done, adjusting before serving.
- This recipe also works with baby spinach instead of the kale.
- You can add more or less water or broth depending on how thick you like the soup.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Kale and White Bean Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 bunch green onions, chopped, tops and bottoms discarded
- 2 teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 15 ounces tomato puree, (one can)
- 15 ounces white beans, drained and rinsed (one can)
- 1/2 cup jasmine rice, uncooked, rinsed (or any type of rice)
- 3 cups vegetable broth, gluten free
- 2 cups water
- 8 cups fresh kale, coarsely chopped, stem removed
- 1/2 cup Parmesan cheese, to garnish
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
Equipment
- 1 Dutch oven (or soup pot)
Instructions
- In a large dutch oven, add the olive oil, onion, and green onions over medium heat. Cook until the yellow onion starts to brown, about 3-5 minutes, stirring often. Add the herbs and spices and stir.
- Add the tomato puree, white beans, rice, water, and broth. Increase to medium-high heat and bring the soup to a boil, then reduce to a simmer.
- While the soup is simmering, add the kale and cook for 15-20 minutes, stirring occasionally until the kale is tender. Add any additional salt and pepper to taste.
- Top the soup with the parmesan cheese and serve.
Notes
- You can substitute the rice with pieces of gold potato, chopped small so they cook in time.Â
- Massage the kale for less bitter notes, and discard the stem to avoid the fibrous texture.Â
- This recipe also works with baby spinach instead of the kale.
- Make sure to rinse the canned beans thoroughly before cooking with them.Â
- Most of the sodium in this recipe is coming from the broth. For a lower sodium version, use a low-sodium broth and leave out any additional salt. You can increase the other herbs and spices for more flavor.
Nutrition
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