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-inspired soup recipe, ready in about 34 minutes, pairs cannellini beans, kale, chicken bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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
- 2 cans (15 oz each), drained and rinsed cannellini beans
- 3 cups, stems removed and chopped kale
- 4 cups chicken bone broth
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 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.
