Hearty Veggie Soup with White Beans and Kale

This hearty veggie soup with white beans and kale is simple to make and is sure to warm you through on a chilly day. It’s packed full of healthy vegetables and white beans in a light broth.
hearty veggie soup in a white bowl

Hearty Veggie Soup with White Beans and Kale

I first shared this veggie soup with white beans and kale during my first year of blogging, way back in 2009. It’s been on my to-do list for a while because the recipe is great, but the original post and photos needed updating. I adapted the recipe from Fine Cooking and it’s full of good-for-you things and is a cozy lunch on a chilly day.

Raw kale, onion, celery, and carrots on a cutting board

Some Ingredients You’ll Need

  • Kale
  • Red onion
  • Celery
  • Carrots
  • Cannellini beans
  • Chicken Stock
  • Fresh lemon juice

Most of the work is in the prep and the soup only needs less than an hour on the stove until the veggies are tender. I like to make a batch to keep on hand for easy lunches – add some bread or a simple sandwich on the side to make it a meal.

Hearty Veggie Soup with White Beans and Kale in a white bowl with a spoon

More Soup Recipes

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Hearty Veggie Soup with White Beans and Kale

Hearty Veggie Soup with White Beans and Kale | girlgonegourmet.com

This hearty veggie soup with white beans and kale is simple to make and is sure to warm you through on a chilly day.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: American

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1/2 medium red onion, chopped (about one cup)
  • 4 small carrots, peeled and cut into coins (about a cup and a half)
  • 3 celery ribs, sliced
  • 1 bunch of kale, stems removed and torn into bite-sized pieces
  • 2 (15-ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken stock
  • Juice from ½ lemon
  • Grated parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a stockpot over medium heat. Add the onions and cook them until they start to soften. Add the carrots and celery. Cook it all for about five minutes or so. Add the kale and let it cook down, another five minutes or so.
  2. Add the beans, parsley, salt, and pepper and give it all a good stir. Add the chicken stock, bring the pot to a simmer. Simmer the soup for about 30 minutes or until the carrots are fork tender. Stir in the lemon juice, ladle into bowls, garnish with the cheese, and serve.

Notes

Recipe adapted from Fine Cooking

Nutrition

  • Calories: 407
  • Sugar: 11.8g
  • Sodium: 1237.4mg
  • Fat: 13.6g
  • Carbohydrates: 51.8g
  • Fiber: 11.9g
  • Protein: 21.6g

Keywords: vegetable soup

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Recipe, post, and photos updated from the archives. First published in 2009.

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25 Comments

  1. @Trix: Not sure what variety we are growing– seems to be quite a few to choose from. Couldn’t find anything online– every pic I found that looked like ours just called it kale.

  2. Like you I am making more of an effort to take my lunch into work, although my work mates aren’t always impressed. Got some raised eyebrows for my Beetroot Soup this week.

    However your soup looks gorgeous, I just love Kale in soup!

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