Creamy White Bean and Kale Soup

Name: Creamy White Bean and Kale Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, chopped; 2 carrots, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 6 cups vegetable broth; 2 (15-oz) cans cannellini beans, rinsed and drained; 1 tsp dried thyme; 1/2 tsp smoked paprika; 1/4 cup heavy cream or plant-based cream (optional, for extra richness); 5 oz fresh kale, tough stems removed and chopped; Salt and black pepper to taste; Fresh parsley for garnish

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This wholesome soup is a perfect antidote to the lingering chill of early March, offering both warmth and a burst of fresh, earthy flavors. It starts with a base of sautéed onions, carrots, and celery, then simmered with cannellini beans and vegetable broth. A portion of the soup is blended to create a creamy texture without heavy cream, then reincorporated with fresh kale until just wilted. It’s a nutritious and satisfying meal that feels both indulgent and incredibly healthy.

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Prep Time15 min

Cook Time40 min

Servings6 servings

DifficultyEasy

Equipment

Large Pot or Dutch OvenBlender (or Immersion Blender)

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables are softened.
2
Add minced garlic, dried thyme, and smoked paprika. Cook for another minute until fragrant, stirring constantly.
3
Pour in the vegetable broth and add the rinsed cannellini beans. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
4
Carefully remove about 2-3 cups of the soup (including some beans and vegetables) and transfer to a blender. Blend until smooth. Alternatively, use an immersion blender to blend a portion of the soup directly in the pot until desired creaminess is achieved. Return the blended portion to the pot.
5
Stir in the chopped kale and heavy cream (if using). Cook for an additional 5-7 minutes, or until the kale has wilted and is tender. Season with salt and black pepper to taste.
6
Ladle the creamy white bean and kale soup into bowls. Garnish with fresh parsley before serving hot.

Nutrition

Calories280 kcal

Protein15g

Fat8g

Carbohydrates

Frequently Asked Questions

Can I make this soup vegan?

Yes, absolutely! This soup is naturally vegan if you omit the heavy cream or use a plant-based cream alternative (such as cashew cream or full-fat coconut milk). The blending of the beans creates a wonderful creamy texture on its own.

What other beans can I use?

Great Northern beans or navy beans would be excellent substitutes for cannellini beans. They have a similar creamy texture and mild flavor that works well in this soup.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.