White Bean and Kale Soup

Name: White Bean and Kale Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons (30 ml) olive oil; 1 medium onion (150 g) yellow onion, medium, peeled and diced into ½-inch pieces; 4 cloves (20 g) garlic cloves, minced; 1 can (14.5 oz) (410 g) canned diced tomatoes, with juices; 2 cans (15 oz each) (840 g) canned cannellini beans, drained and rinsed well; 4 cups (950 ml) vegetable broth, low-sodium; 4 cups chopped (120 g) fresh kale, lacinato or curly, washed, tough center ribs removed, chopped into bite-sized pieces (1–2 inches); kosher salt, to taste; black pepper, freshly ground, to taste; 1 leaf bay leaf, fresh or dried; 1 teaspoon (3 g) fresh thyme, fresh sprigs; 1 pinch red pepper flakes (optional); Parmesan cheese, freshly grated (for serving) (optional)

From the MyKitchenBank Kitchen

A rustic Italian-style soup packed with creamy cannellini beans, tender kale, and tomatoes simmered in a savory broth. Simple, vegetarian, and ready in less than an hour.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: 4 servings (about 9 cups)

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Ingredients

4 servings

2 tablespoons (30 ml) olive oil
1 medium onion (150 g) yellow onion, medium, peeled and diced into ½-inch pieces
4 cloves (20 g) garlic cloves, minced
1 can (14.5 oz) (410 g) canned diced tomatoes, with juices
2 cans (15 oz each) (840 g) canned cannellini beans, drained and rinsed well
4 cups (950 ml) vegetable broth, low-sodium
4 cups chopped (120 g) fresh kale, lacinato or curly, washed, tough center ribs removed, chopped into bite-sized pieces (1–2 inches)
kosher salt, to taste
black pepper, freshly ground, to taste
1 leaf bay leaf, fresh or dried
1 teaspoon (3 g) fresh thyme, fresh sprigs
1 pinch red pepper flakes (optional)
Parmesan cheese, freshly grated (for serving) (optional)

Equipment (5)

6-quart (6 L) pot or Dutch oven
Cutting board
Chef's knife
Wooden spoon
Measuring cups and spoons

Steps

Before you start

Read the entire recipe through
Gather all ingredients and measure them (mise en place)
Use a large pot with at least 6-quart (6 L) capacity
If using dried cannellini beans, plan to soak them overnight or do a quick soak—canned beans make this much faster

1
Prepare the vegetables
- Peel and dice the onion into ½-inch (1 cm) pieces.
- Mince the garlic cloves.
- Wash the kale thoroughly, remove and discard the tough center ribs, then chop the leaves into bite-sized pieces (about 1–2 inches / 2.5–5 cm).
- You should have roughly 4 cups (120 g) of chopped kale.
2
Sauté onion and garlic
- Heat the olive oil in a large pot (6-quart / 6 L capacity) over medium heat.
- Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Avoid browning the garlic or it will become bitter and compromise the soup's flavor
3
Add broth, beans, and herbs
- Pour in the vegetable broth, then add the canned diced tomatoes with their juices and the drained and rinsed cannellini beans.
- Add the bay leaf and fresh thyme sprigs.
- Stir well to combine everything.
4
Bring to a simmer
- Increase heat to medium-high.
- Bring the soup just to a boil, stirring occasionally, which should take about 8–10 minutes.
- Once you see bubbles breaking the surface vigorously across the whole pot, immediately reduce heat to medium-low to maintain a gentle, steady simmer (small bubbles rising slowly).
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Ready when: Soup is boiling gently with bubbles breaking the surface
Tip: Reduce heat as soon as it reaches a boil to prevent a cloudy, murky broth—a gentle simmer produces a clear, silky liquid
5
Add kale and season
- Stir in the chopped kale and a small pinch of red pepper flakes if using for gentle heat.
- Taste the broth carefully and season with salt and black pepper to your preference.
- Start conservatively—about ½ teaspoon of salt—and remember that the flavors will intensify as the soup simmers, so you can adjust after a few more minutes if needed.
6
Simmer until kale is tender
- Maintain the medium-low heat and let the soup simmer gently for 15–20 minutes, stirring occasionally (about every 5 minutes) to ensure even cooking.
- The kale should become completely wilted and tender, and the broth should taste rich, deeply flavored, and fragrant from the melded beans, tomatoes, and herbs.
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Ready when: Kale is completely wilted and tender; broth is flavorful and rich
Tip: Stir occasionally to prevent the bottom from sticking and to help the flavors meld evenly—this is when the soup becomes truly delicious
7
Finish and serve
- Remove the pot from heat and discard the bay leaf.
- Taste the soup one final time and adjust seasoning if needed.
- Ladle into serving bowls, drizzle lightly with good-quality olive oil if desired, and top with freshly grated Parmesan cheese.
- Serve immediately while hot.

Good to know

Tips

Don't skip rinsing the canned beans and draining the canned tomatoes well—this reduces sodium and prevents the soup from becoming watery or overly salty.
A finishing drizzle of good-quality olive oil and freshly grated Parmesan cheese transform this humble soup into something special and restaurant-quality.
This soup improves with time as the flavors meld and marry. Leftovers often taste better than the first day. Reheat gently on the stove rather than the microwave to preserve the quality of the broth.
Taste and adjust seasoning as the soup simmers—the flavors will intensify, and you may need to add a touch more salt or a crack of pepper by the end.

Make ahead

Yes. This soup tastes even better made a day or two ahead, as the flavors have time to meld and marry. Prepare through step 6, cool completely, and refrigerate. It keeps well for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally, and add a splash of broth or water if the soup has thickened.

Storage & reheating

Room temperature: Not recommended. Soup spoils quickly and should not sit out longer than 2 hours. Refrigerator: Store in an airtight container for up to 4–5 days. Reheat gently on the stove over medium-low heat, stirring occasionally; add a splash of broth or water if needed to adjust consistency. Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over medium-low heat, stirring occasionally.

Substitutions

canned cannellini beans → 1 cup (200 g) dried cannellini beans, soaked overnight and cooked in fresh water for 45–60 minutes until tender, then drained (or 2 cups home-cooked beans). Dried beans create a richer broth and more tender, creamy beans, but require advance planning. Always cook dried beans in fresh salted water before using.
fresh kale, lacinato or curly → Swiss chard, spinach, escarole, or collard greens in the same amount. Spinach will wilt in just 2–3 minutes instead of 15–20, so add it only in the last few minutes of cooking. Heartier greens like chard or collards can be added at the same time as kale.
vegetable broth, low-sodium → Chicken broth or homemade broth of your choice. Chicken broth will add richer, deeper savory notes. Low-sodium broth is recommended so you can control the salt level.
canned diced tomatoes → 3–4 medium fresh tomatoes (about 14 oz / 400 g total), cored and chopped. Fresh tomatoes add bright acidity and a different texture. You may need to add an extra ½ cup (120 ml) broth to compensate for the reduced liquid.