Slow-Simmered Three-Bean and Pasta Soup with Kale

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A deeply comforting soup featuring a trio of beans simmered with pasta and nutrient-rich kale, perfect for chilly evenings. This Italian-inspired soup recipe, ready in about 80 minutes, pairs cannellini beans, kidney beans, navy beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cannellini beans
• 1 cup kidney beans
• 1 cup navy beans
• 8 cups low-sodium vegetable broth
• 12 oz penne pasta
• 2 cups kale
• 1 large yellow onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 1/4 cup Parmesan cheese

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Instructions

1. Step 1: In a large pot, combine 1 cup rinsed cannellini beans, 1 cup rinsed kidney beans, 1 cup rinsed navy beans, 8 cups vegetable broth, 1 diced yellow onion, 3 minced garlic cloves, 1 tsp dried thyme, 1 bay leaf, and a pinch of salt. Bring to a gentle simmer over medium heat and cook for 45 minutes, stirring occasionally.
2. Step 2: After 45 minutes, add 12 oz penne pasta and 2 cups chopped kale to the pot. Stir to combine and return to a simmer. Cook for 12-15 minutes, or until pasta is tender and kale is wilted.
3. Step 3: Remove bay leaf and adjust seasoning with salt and black pepper. Serve hot, garnished with 1/4 cup grated Parmesan cheese.