White Bean & Kale Soup
Prep time
Cook time
Total time
A light and delicious Winter soup!
Recipe type: Soup
Serves: serves 6
  • 2 Tablespoons olive oil
  • 1 medium onion
  • 2 large carrots, peeled and diced
  • 3 celery sticks, diced
  • 1 teaspoon minced garlic
  • 6 cups chicken or vegetable broth
  • 2 15-oz cans white or navy beans, drained
  • 1 bunch kale, washed and chopped into bite-sized pieces
  • salt and pepper
  • shredded parmesan cheese
  1. In a large dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrots, and celery, and saute until onions are translucent, about 10 minutes. Add garlic and saute 1-2 minutes more, until garlic is fragrant. Add broth and 1½ cans of beans.
  2. Put the other ½ can of beans in a small bowl, and use the back of a fork to mash the beans. Stir mashed beans into the soup along with the kale. Bring to a simmer, cover, and lower the heat.
  3. Simmer, covered, for 20-25 minutes, until vegetables are tender. Salt and pepper to taste.
  4. Serve topped with a light sprinkle of shredded parmesan cheese.
Recipe by Lulu the Baker at https://luluthebaker.com/white-bean-kale-soup/