Slow-Cooked White Bean and Kale Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A deeply flavorful soup simmered with cannellini beans, kale, and aromatic vegetables for a nourishing, one-pot meal. This mediterranean-inspired soups ready in about 50 minutes pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 1 (15 oz) can cannellini beans
• 1 (14.5 oz) can diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 cup kale
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 2 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Dice 1 large onion, 2 carrots, and 2 celery stalks, then add to the pot and cook for 8-10 minutes until softened, stirring occasionally. Add 3 minced garlic cloves and cook 1 minute until fragrant.
2. Step 2: Stir in 1 (15 oz) can rinsed cannellini beans, 1 (14.5 oz) can diced tomatoes (with juice), 4 cups vegetable broth, 1 tsp dried thyme, and 1/2 tsp red pepper flakes. Bring to a simmer, then reduce heat to low and cover. Simmer 25 minutes to meld flavors.
3. Step 3: Add 1 cup chopped kale and simmer uncovered for 10 minutes until kale is tender. Stir in 2 tbsp lemon juice, then season with salt and pepper to taste.