Slow-Simmered Three-Bean and Pasta Soup with Kale
A deeply comforting soup featuring a trio of beans simmered with pasta and nutrient-rich kale, perfect for chilly evenings. This italian-inspired soups 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
Instructions
- 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.
- 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.
- Step 3: Remove bay leaf and adjust seasoning with salt and black pepper. Serve hot, garnished with 1/4 cup grated Parmesan cheese.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Three-Bean and Pasta Soup with Kale take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Three-Bean and Pasta Soup with Kale?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cannellini beans from drying out.
Can I substitute ingredients in Slow-Simmered Three-Bean and Pasta Soup with Kale?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Three-Bean and Pasta Soup with Kale for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Three-Bean and Pasta Soup with Kale?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
