Quick White Bean and Kale Soup
This rustic Italian-inspired soup is the kind of meal that makes you feel virtuous and satisfied at the same time. Creamy white beans, earthy kale, garlic, and a shower of parmesan. It comes together in 15 minutes and tastes like it simmered all day.
Why You’ll Love This Recipe
- Tastes slow-simmered but takes 15 minutes
- Packed with fiber and plant protein from white beans
- Hearty enough to be a full meal with crusty bread
- Budget-friendly — made from pantry staples
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Quick White Bean and Kale Soup
Ingredients
- 2 cans (15 oz each) cannellini beans, drained (reserve liquid from 1 can)
- 4 cups chicken or vegetable broth
- 3 cups kale, stems removed, roughly chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- Parmesan rind (optional, for extra flavor) + grated parmesan for serving
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes, cook 30 seconds.
- Add broth, both cans of beans (with reserved liquid from one can), and parmesan rind if using. Bring to a simmer.
- Using the back of a spoon, mash about 1/3 of the beans against the side of the pot. This thickens the broth naturally.
- Add chopped kale and simmer 5-7 minutes until kale is tender.
- Season with salt and pepper. Serve in bowls topped with grated parmesan, a drizzle of olive oil, and crusty bread for dipping.
Recipe Tips
- Mashing some beans against the pot is the trick — it creates a creamy, thick broth without any cream.
- Save your parmesan rinds in the freezer. They add incredible umami to soups.
- Kale holds up much better than spinach in soup — it won’t dissolve into mush.
- Add a squeeze of lemon at the end to brighten all the flavors.
Calories: 310 | Protein: 18g | Fat: 10g | Carbs: 40g
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Nutritional information is estimated and may vary based on ingredients used.
