Herbed White Bean Soup with Kale
A comforting, protein-rich soup made with cannellini beans, fresh herbs, and hearty kale, simmered to perfection. This Mediterranean soup recipe, ready in about 34 minutes, pairs cannellini beans, kale, and chicken bone broth for a weeknight-friendly dinner. Each serving lands at about 225 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 cups kale, stems removed and chopped
- 4 cups chicken bone broth
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add minced garlic and cook for 1 minute until fragrant, then stir in dried oregano and 1/4 tsp sea salt.
- Step 3: Pour in chicken bone broth, add drained cannellini beans, and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
- Step 4: Stir in chopped kale and cook for 5-7 minutes until kale is tender but still vibrant green. Season with remaining 1/4 tsp sea salt and 1/4 tsp black pepper.
