Homemade Rustic Italian White Bean and Kale Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty, comforting Italian soup featuring tender white beans and fresh kale simmered in a savory broth with garlic and herbs. This italian (vegetarian) ready in about 90 minutes pairs dry cannellini beans, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 1 cup dry cannellini beans
• 3 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 large, diced carrot
• 2, diced celery stalks
• 6 cups vegetable broth
• 4 cups, chopped fresh kale
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Rinse 1 cup dry cannellini beans and soak them in cold water overnight or for at least 8 hours.
2. Step 2: Drain soaked beans and place them in a large pot with 6 cups vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 45 minutes until beans are tender.
3. Step 3: While beans cook, heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 4 minced garlic cloves, 1 diced large carrot, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables soften and garlic is fragrant.
4. Step 4: Add sautéed vegetables to the pot with the beans along with 4 cups chopped fresh kale, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir well.
5. Step 5: Simmer the soup gently for another 20 minutes until kale is tender and flavors meld, stirring occasionally. Adjust seasoning to taste before serving.