This delicious white bean kale soup can be made in less than 30 minutes! Using a few vegetables and pantry staples, this soup comes together perfectly for a quick, healthy lunch or dinner.
If you love quick nourishing soups, you’ll definitely want to try this Garlic Bok Choy Soup or Homemade Roasted Tomato Basil Soup next!
This week, I had extra cans of white beans and tons of kale that needed to be used, thus resulting in this delicious White Bean Kale Soup. This soup is hearty, very flavorful, and comes together in less than 30 minutes! It’s a perfect low-effort, healthy meal that takes only 10 minutes of your time in the kitchen. (If you’re like me you love cooking, but could use a little break!)
So, let’s use those extra beans in your pantry and make this delicious White Bean Kale Soup!
Start by chopping onion, celery, jalapeno, habanero (trust me you’ll love it in this soup), and garlic. Then, add ghee and olive oil to the dutch oven pot over medium heat and saute the onions for about 5 minutes. You will want the onions to get lightly caramelized because this adds a delicious sweet flavor to the soup.
After cooking onions, add the chopped celery, peppers, and garlic and saute for about 2-3 minutes.
Then, using a blender or food processor pulse 1 can of garbanzo beans with 1 tablespoon water until the beans are completely mashed (you can also mash by hand). Then add the mashed beans, broth, and water into the pot and bring to a boil.
Add beans, kale, seasonings, and parsley. Lower the heat to medium-low, cover the pot and let simmer for 20 minutes, or until the kale is tender. Season with salt and pepper.
All done! In less than 30 minutes you have an incredibly flavorful soup that you can pair with a baguette, salad, sandwich, or enjoy on its own!
I hope you enjoy this White Bean Kale Soup Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.
More Delicious Soup Recipes
- Potato Parsnip and Leek Soup
- White Bean Mushroom Soup
- Creamy Wild Rice Mushroom Soup | Vegan + GF
- Immunity-Boosting Coconut Carrot Lentil Soup
- Cold-Fighting Chicken Soup Recipe
White Bean Kale Soup
Ingredients
- 1/2 large Onion
- 2 Celery Stalks
- 1 Jalapeno
- 2 Habanero Peppers
- 4 Garlic Cloves
- 5 cup Vegetable or Chicken Broth
- 1 cup Water
- 1 can Garbonzo Beans (13 oz)
- 1 can Pinto Beans (13 oz)
- 1 can of Great Northern Beans (13 oz)
- 2 cups Kale, packed
- 1/3 cup fresh chopped Parslet
- 1 tsp Italian Seasoning
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin
- Salt and Pepper, to taste
- 1 tbsp ghee (or butter)
- 1 tbsp olive oil or coconut oil
Instructions
- Start by chopping onion, celery, jalapeno, habanero, and garlic. Then, add ghee and olive oil to the dutch oven pot over medium heat and saute the onions for about 5 minutes.
- After cooking onions, add the chopped celery, peppers, and garlic and saute for about 2-3 minutes.
- Then, using a blender or food processor pulse 1 can of garbanzo beans with 1 tablespoon water until the beans are completely mashed (you can also mash by hand). Then add the mashed beans, broth, and water into the pot and bring to a boil.
- Add beans, kale, the seasonings, and parsley. Lower the heat to medium-low, cover the pot and let simmer for 20 minutes, or until the kale is tender. Season with salt and pepper.
Nutrition
This white bean kale soup is such a warm and comforting meal. I love how quick it is to make so perfect for busy days.
Hi Lucy! I love making this on busy days too, especially because it is so quick and easy. I am happy you enjoyed the recipe!