Cozy White Bean and Kale Soup for Easy Dinner

This White Bean and Kale Soup is the ultimate comfort food. After making it dozens of times, I’ve discovered the trick to a creamy soup without any dairy. Keep reading to find out how. If you love recipes like this, you’ll also enjoy Easy Grilled Corn with Chili Lime Yogurt Sauce and Refreshing Spring Celery Apple Juice Recipe for Easy Mornings.

What You'll Need for Cozy White Bean and Kale Soup for Easy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cans (15 oz) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 bay leaves
• Optional: Shredded Parmesan cheese
• Optional: Crusty bread
• Optional: Red pepper flakes

How to Make Cozy White Bean and Kale Soup for Easy Dinner

1. Sauté onions, carrots, and garlic: In a large pot, heat olive oil over medium heat. Add onions, carrots, and garlic, then cook until softened.
2. Add seasonings and beans: Stir in thyme, rosemary, bay leaves, salt, and pepper. Add cannellini beans and diced tomatoes (with juice).
3. Simmer and blend: Pour in vegetable broth, then bring to a boil. Reduce heat, cover, and let it simmer for 20 minutes. Remove bay leaves, then use an immersion blender to blend until creamy.
4. Add kale and serve: Stir in chopped kale and cook until wilted. Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

Storing & Reheating Cozy White Bean and Kale Soup for Easy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for an easy meal prep.

Freezing Cozy White Bean and Kale Soup for Easy Dinner

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a lighter soup, use less oil and skip sautéing the vegetables.
• Best substitution: Substitute cannellini beans with great northern beans for a similar taste.
• Make-ahead: Make the soup without the kale, then add it just before serving to prevent overcooking.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If the soup is too thick, thin it out with a little water or broth.

Cozy White Bean and Kale Soup for Easy Dinner

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cans (15 oz) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced

Seasonings

• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 bay leaves

Optional Toppings

• Shredded Parmesan cheese
• Crusty bread
• Red pepper flakes

Instructions

1. Sauté onions, carrots, and garlic: In a large pot, heat olive oil over medium heat. Add onions, carrots, and garlic, then cook until softened.
2. Add seasonings and beans: Stir in thyme, rosemary, bay leaves, salt, and pepper. Add cannellini beans and diced tomatoes (with juice).
3. Simmer and blend: Pour in vegetable broth, then bring to a boil. Reduce heat, cover, and let it simmer for 20 minutes. Remove bay leaves, then use an immersion blender to blend until creamy.
4. Add kale and serve: Stir in chopped kale and cook until wilted. Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

Notes

• Chef tip: For a lighter soup, use less oil and skip sautéing the vegetables.
• Best substitution: Substitute cannellini beans with great northern beans for a similar taste.
• Make-ahead: Make the soup without the kale, then add it just before serving to prevent overcooking.
• Scaling: This recipe can be easily doubled or halved depending on your needs.
• Troubleshooting: If the soup is too thick, thin it out with a little water or broth.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead and reheated for an easy meal prep.

Nutrition Per Serving

• Calories: 280
• Protein: 14g
• Fat: 4g
• Carbs: 45g
• Fiber: 12g
• Sugar: 5g
• Sodium: 600mg
• Cholesterol: 0mg
• Sat. Fat: 0.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy White Bean and Kale Soup for Easy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Cozy White Bean and Kale Soup for Easy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!