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January 9, 2017Updated: March 3, 2023

Hearty Veggie Soup with White Beans and Kale

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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

  • 10-Minute Tomato Basil Soup
  • Black Bean Soup
  • Potato Soup with Crispy Pancetta
  • Italian White Bean Soup
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Hearty Veggie Soup with White Beans and Kale

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


25 Comments

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

« Black Bean Chili
Nutella Pudding (4 Ingredients!) »

Comments

  1. chefrenee says

    January 21, 2010 at 3:36 am

    I love your blog, I added you to my reading list and the soup looks great! Thank you!
    Renee

    Reply
  2. Trix says

    January 21, 2010 at 3:15 am

    I love this kind of soup, and you’re right – growing or making something yourself makes it 1000% more exciting. What kind of kale is this? The leaves are very different from the varieties I am used to. Intrigued!!

    Reply
  3. bonnie says

    January 20, 2010 at 9:44 pm

    Great lunch, looks amazing!!

    Reply
  4. Lori Lynn says

    January 20, 2010 at 7:00 pm

    Looks mighty tasty and healthy too.
    LL

    Reply
  5. Serena says

    January 20, 2010 at 3:16 pm

    This is a soup I would eat up! Looks so yummy and I love love love kale and white beans. Thanks for posting.

    seriouslysoupy.blogspot.com

    Reply
  6. Drick says

    January 20, 2010 at 3:14 pm

    very nice and yes, a hearty soup – sounds like a perfect soup to me, even to impress friends

    Reply
  7. Claudia says

    January 20, 2010 at 3:05 pm

    Nothing in our garden but snow these days. Till June. So – yay for you and your kale. The soup is grand. I tried to make a rich vegetable soup every week for all. Comforts and enirches.

    Reply
  8. Simply Life says

    January 20, 2010 at 12:42 pm

    Yum I’m saving this recipe and hope to try it soon!

    Reply
  9. Caveman Cooking says

    January 20, 2010 at 4:54 pm

    I think that soup would knock my cold for a loop! Looks delicious, April.

    Reply
  10. Ruth says

    January 20, 2010 at 11:22 am

    Gorgeous|

    Reply
  11. Tasty Eats At Home says

    January 20, 2010 at 2:49 pm

    I do that as well – make a pot of soup and put it into individual servings for my lunch throughout the week. I do love your comment about telling your coworkers about the kale, LOL! I haven’t been so lucky as to successfully grow kale – yet – but I do that whenever possible!

    Reply
  12. Table Talk says

    January 20, 2010 at 1:33 pm

    Lucky you! Kale in your garden! Too cold here now for anything but rosemary and thyme to survive outside.

    Reply
  13. Carol Egbert says

    January 20, 2010 at 1:19 pm

    Kale and beans make a great combination – topped with cheese – perfection.

    Thanks

    Reply
  14. Cocina Savant says

    January 20, 2010 at 4:00 am

    ooh this looks warming and tasty. perfect for this colder weather we have here right now, we’ll have to add this to our soup repertoire to try 🙂

    Reply
  15. Mother Rimmy says

    January 20, 2010 at 4:07 am

    Love it! Healthy kale is my new favorite veggie. Pictures are fantastic!

    Reply
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