Kale and White Bean Soup


You'll never reach for canned soup again after you see how easy and quick it is to stir together this homemade bean and vegetable soup.

Kale and White Bean Soup
Photo: Andy Lyons
Total Time:
25 mins
7 cups


  • 1 medium carrot, chopped (1/2 cup)

  • 1 stalk celery, sliced (1/2 cup)

  • 1 medium onion, chopped (1/2 cup)

  • 1 tablespoon olive oil

  • 4 cup reduced-sodium chicken broth

  • 4 cup kale, chopped

  • 1 15-19 ounce can cannellini beans, rinsed and drained

  • 1 14.5 ounce can stewed or diced tomatoes with basil, garlic, and oregano, undrained

  • 1 cup croutons

  • Salt

  • Ground black pepper

  • Grated Parmesan cheese (optional)


  1. In a large saucepan cook carrot, celery, and onion in hot oil over medium-high heat for 3 minutes, stirring occasionally. Carefully add broth, kale, beans, and tomatoes. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring twice. Season to taste with salt and pepper.

  2. Divide croutons among 4 shallow bowls. Ladle soup into bowls and, if desired, sprinkle with cheese.

Nutrition Facts (per serving)

245 Calories
4g Fat
41g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 245
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 1155mg 50%
Total Carbohydrate 41g 15%
Total Sugars 10g
Protein 15g
Vitamin C 91.7mg 459%
Calcium 192.1mg 15%
Iron 3.5mg 19%
Potassium 809mg 17%
Folate, total 39.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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