Kale and White Bean Soup

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


  • 1 ½ cups onion, diced
  • 1 ½ tablespoons extra virgin olive oil
  • ½ teaspoon garlic, minced
  • ½ lb. (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
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups carrots, medium dice
  • 7 cups kale, chopped
  • 3/4 cup Parmesan cheese, grated

Number of Servings : 8

Serving Size: ~ 1 cup



  1. Sauté onions in oil for 5 minutes or until soft. Add garlic and cook for an additional minute.
  2. Add cooked beans, stock, salt, pepper, bay leaf, and rosemary and simmer for 10 minutes.
  3. Add carrots and cook another 5 minutes.
  4. 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.
  5. Check seasoning, adjust as needed, and serve sprinkled with grated parmesan cheese.

Created by Chef Ann Cooper