Go Back
–+ servings
A bowl of white bean and kale soup garnished with fresh herbs and Parmesan, with a spoon in the bowl, ready to serve.

White Bean and Kale Soup

A hearty and flavorful soup with tender white beans, vibrant kale, and smoky fire-roasted tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 15-ounce; 425 g each cans white beans (unsalted; one drained and reserved, one undrained)
  • 2 tablespoons extra-virgin olive oil plus extra for serving
  • 1 medium yellow onion 8 ounces; 226 g, finely chopped
  • 1 medium carrot 4 ounces; 113 g, peeled and finely chopped
  • 2 large celery stalks 4 ounces; 113 g total, finely chopped
  • 2 teaspoons kosher salt Diamond Crystal; divided
  • 3 large cloves garlic minced
  • 1 tablespoon tomato paste 15 ml, concentrated
  • ¾ teaspoon crushed red pepper flakes optional, for mild heat
  • 4 cups vegetable stock 960 ml; homemade or low-sodium store-bought
  • 2 teaspoons granulated sugar balances acidity
  • 1 14.5-ounce; 411 g can diced fire-roasted tomatoes (with juices)
  • 1 ounce grated Parmigiano-Reggiano cheese about ¼ cup; divided
  • 1 Parmigiano-Reggiano rind optional, ~3-inch piece
  • 6 cups lacinato kale 6 ounces; 170 g, stems removed and chopped
  • 1 tablespoon aged balsamic vinegar
  • Fresh oregano leaves for garnish

Method
 

  1. Drain and rinse one can of white beans and set aside.
  2. Heat olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add onion, carrot, celery, and ½ teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
  3. Stir in garlic, tomato paste, and red pepper flakes; cook, stirring constantly, 1–2 minutes until fragrant and slightly darkened.
  4. Add vegetable stock, sugar, diced fire-roasted tomatoes with juices, undrained beans, and Parmigiano-Reggiano rind (if using). Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
  5. Add reserved drained beans, chopped kale, and remaining 1 ½ teaspoons salt. Cook, stirring occasionally, until kale is wilted and tender, about 3 minutes. Remove from heat and discard cheese rind. Stir in balsamic vinegar.
  6. Ladle soup into bowls, drizzle with additional olive oil, sprinkle 1 tablespoon grated Parmigiano-Reggiano over each serving, and garnish with fresh oregano leaves.

Nutrition

Serving: 1 ServingCalories: 285kcalCarbohydrates: 42gProtein: 14gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 500mgPotassium: 850mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 100mgIron: 4mg

Notes

This soup is hearty, comforting, and perfect for chilly evenings. Leftovers reheat beautifully, and the flavors deepen when made ahead.

Tried this recipe?

Let us know how it was!