Clinical Nurse Specialist's Kale & White Bean Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, nutrient-packed soup with tender white beans, kale, and smoky bacon, perfect for a comforting weeknight meal. This mediterranean-inspired soups ready in about 60 minutes pairs bacon, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 oz bacon
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic
• 2 (15 oz) cans, drained cannellini beans
• 4 cups, chopped kale
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cook 4 oz bacon in a large pot over medium heat until crisp, 4-5 minutes, then remove with a slotted spoon and set aside, reserving 2 tbsp bacon fat.
2. Step 2: Add 2 diced medium carrots, 2 diced celery stalks, and 1 finely chopped yellow onion to the pot with reserved bacon fat. Sauté for 5 minutes until vegetables are softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 (15 oz) cans drained cannellini beans, 4 cups low-sodium chicken broth, 1 tsp dried thyme, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes.
4. Step 4: Add 4 cups chopped kale and 4 oz reserved bacon, stirring until kale wilts and soup is heated through, about 3-4 minutes.