An image of an example for the Kale and White Bean Soup recipe

Kale and White Bean Soup

To download a Spanish translation of this recipe click here.
Course: Soups & Stews
Bean type: White bean
Nutrition attribute: Vegetarian
Collection: Chef Creation
Servings: 8
Calories: 200kcal
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  • cups onion diced
  • tablespoons extra virgin olive oil
  • ½ teaspoon garlic minced
  • ½ pound dry weight cannellini, Great Northern, or navy beans, cooked (roughly 2½ cups cooked)
  • 4 cups vegetable stock plus a bit more to adjust liquid to your personal taste
  • 1 bay leaf
  • ½ teaspoon fresh rosemary roughly chopped
  • 1 teaspoon kosher salt
  • teaspoon freshly ground black pepper
  • 2 cups carrots medium dice
  • 7 cups kale chopped
  • ¾ cup parmesan cheese grated


  • Sauté onions in oil for 5 minutes or until soft. Add garlic and cook for an additional minute.
  • Add cooked beans, stock, salt, pepper, bay leaf, and rosemary and simmer for 10 minutes.
  • Add carrots and cook another 5 minutes.
  • Add kale and cook about 12 minutes or until kale is tender. Add more vegetable stock if your soup needs more liquid, and warm through.
  • Check seasoning, adjust as needed, and serve sprinkled with grated parmesan cheese.


Created by Chef Ann Cooper


Calories: 200kcal | Carbohydrates: 29g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 700mg | Potassium: 790mg | Fiber: 8g | Sugar: 5g | Calcium: 215mg | Iron: 2.74mg