Slow-Simmered White Bean and Kale Soup
A comforting, protein-rich soup with tender cannellini beans and fresh kale simmered in aromatic vegetable broth. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs vegetable broth, (chopped, stems removed) kale, medium (diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 1 can (15 oz, drained and rinsed) cannellini beans
- 4 cups vegetable broth
- 3 cups (chopped, stems removed) kale
- 1 medium (diced) onion
- 1 (diced) carrot
- 2 stalks (diced) celery
- 3 cloves (minced) garlic
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced carrot, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5-7 minutes until softened and fragrant.
- Step 2: Stir in 1 can (15 oz) drained cannellini beans, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 20 minutes.
- Step 3: Add 3 cups chopped kale and cook for 5 minutes until tender. Stir in 1 tbsp lemon juice, then adjust seasoning with additional salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered White Bean and Kale Soup take to make?
Total time is about 45 minutes (15 min prep + 30 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 White Bean and Kale Soup?
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 vegetable broth from drying out.
Can I substitute ingredients in Slow-Simmered White Bean and Kale Soup?
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 White Bean and Kale Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Slow-Simmered White Bean and Kale Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
