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White Bean Kale Soup

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Main Course, Soup
Cuisine: American, Gluten-Free, Healthy Options, Vegan
Keyword: 30 minute soup, white bean kale soup
Servings: 6
Calories: 222kcal


  • 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


  • 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.