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Fresh White Bean Soup

Category: Family-Friendly Dinner Ideas Everyone Will Love

Warm veggie-packed bowl with beans, kale, herbs, and parmesan. Makes 10 cups, feeds 6, and ready in 35 minutes. A cozy meal for the soul.
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Seram Rezepte
Updated on Sat, 10 May 2025 14:18:24 GMT
Fresh bowl of bean soup with kale Pin
Fresh bowl of bean soup with kale | recipesbytina.com

Mix ordinary white beans with crisp kale for a hearty, nourishing soup that feels light yet filling. This wholesome bowl blends smooth beans with soft veggies and fragrant herbs in a tasty broth, hitting just the right spot between healthy goodness and warm comfort.

While testing different versions, I found that blending some beans makes the soup naturally creamy with no heavy cream needed, so it's both good for you and totally satisfying.

Key Ingredients

  • Great northern beans: Makes the soup thick and smooth
  • Fresh kale: Packs in healthy greens
  • Quality broth: Sets up the flavor base
  • Fresh herbs: Gives wonderful aromas
  • Parmesan rind: Brings savory depth
  • Fresh lemon: Lifts all the tastes

Crafting Your Soup

Bean Preparation:**
Blend some beans with broth till they're completely smooth for natural creaminess.
Vegetable Base:**
Cook onions, carrots and celery slowly until soft to build amazing flavor.
Broth Building:**
Mix everything in steps so all the tastes come together nicely.
Final Enhancement:**
Throw in kale just until soft, then finish with a splash of olive oil and lemon juice.
White Bean and Kale Soup Recipe Pin
White Bean and Kale Soup Recipe | recipesbytina.com

What makes this work is really smooth beans and veggies cooked with care. Every part adds more flavor and goodness to your bowl.

Tasty Companions

Grab some hearty whole grain bread on the side. Add a quick salad for a fuller meal. It's also good by itself for something lighter at night.

Mix It Up

Switch out beans or use different greens. Play with other herbs you like. Make it vegan by adding nutritional yeast instead. Toss in whatever extra veggies you've got.

Keeping It Fresh

It'll stay good in your fridge for about four days. You can freeze portions for up to three months. Warm it up slowly so the veggies don't turn mushy.

Easy White Bean and Kale Soup Recipe Pin
Easy White Bean and Kale Soup Recipe | recipesbytina.com

This filling soup has become what I cook whenever I want something healthy but tasty. The mix of smooth beans, tender veggies, and zingy flavors makes a bowl that's good for you and just plain delicious.

Recipe Questions & Answers

→ Can I swap out the beans?
Totally! Navy beans or cannellini beans are great stand-ins for great northern beans.
→ What happens if I skip the parmesan rind?
No problem. Just toss in extra grated parmesan at the end for the same cheesy vibe.
→ Can I prep this soup ahead of time?
For sure! It stores in the fridge for 3-4 days and tastes even better after sitting overnight.
→ Is freezing an option for this soup?
Yep, it'll freeze fine for up to 3 months! Let it thaw overnight in the fridge first, then reheat.
→ What if I don't have kale? Any green works?
Definitely! Spinach, chard, or collard greens would all do a lovely job.

White Bean Kale Bowl

Flavorful bean soup with kale and a veggie-filled broth bursting with herbs. Cooks up quick in 35 minutes, fitting for any season.

Preparation Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Category: Dinner

Difficulty Level: Easy

Cuisine Type: Italian

Yield: 6 Servings (10 cups)

Dietary Preferences: Vegetarian, Gluten-Free

What You'll Need

→ Main Items

01 3 cans great northern beans (14.5 oz each), rinsed and split up
02 4 tablespoons extra virgin olive oil, separated
03 1 small yellow onion, diced (about 1 cup)
04 2 medium carrots, chopped (1 cup)
05 2 celery stalks, chopped (1 cup)
06 3 garlic cloves, minced (1 tablespoon)
07 4 and a half cups of low-sodium chicken or vegetable broth, split up
08 A 6-inch parmesan rind
09 1 tablespoon fresh rosemary, minced
10 Black pepper and salt, adjust to your taste
11 4 cups of tightly-packed curly kale, chopped (about 4 ounces)
12 1/4 cup of parsley, chopped fresh
13 1 to 2 tablespoons of fresh lemon juice (taste as you go)
14 Grated parmesan (1/2 cup or more for serving)

Steps to Follow

Step 01

Blend one can of drained beans and 1/2 cup of broth in a food processor until completely smooth. This creamy paste thickens the final dish.

Step 02

In a large pot, heat 1 tablespoon of olive oil over medium heat. Toss in the diced onion, chopped carrots, and celery. Let them soften for about 5 minutes while stirring. Add the garlic and stir for another minute just until it smells amazing.

Step 03

Pour in 4 cups of the broth, add the parmesan rind, and sprinkle in the rosemary. Season with salt and pepper to taste. Bring this up to a low boil over medium-high heat, then reduce the heat and let it gently bubble with the lid on for 10 minutes.

Step 04

Stir in the two remaining cans of beans along with the bean puree. Cover the pot and let it gently cook for 5 minutes. Add the chopped kale and cover it again, simmering for another 5 minutes until the kale turns tender.

Step 05

Remove the parmesan rind. Stir in parsley, the rest of the olive oil (3 tablespoons), and lemon juice—add a little more if you'd like it tangy. Dish it up with some grated parmesan sprinkled on top.

Additional Notes

  1. This can make roughly 10 cups of soup.
  2. Blending some beans makes the final soup creamy and thick.
  3. You can go with either chicken broth or veggie broth, depending on what you like.

Tools You'll Need

  • A big pot or Dutch oven
  • Food processor for blending
  • Measuring tools (cups and spoons)
  • Sharp kitchen knife for chopping

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains dairy (parmesan cheese)

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~