Hearty Vegetarian White Bean and Kale Soup

Name: Hearty Vegetarian White Bean and Kale Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive Oil; 1 medium Yellow Onion, diced; 2 medium Carrots, peeled and diced; 2 stalks Celery, diced; 4 cloves Garlic, minced; 1 tsp Dried Oregano; 0.5 tsp Dried Basil; 6 cups (1.4 L) Vegetable Broth, low sodium; 2 (15 oz / 425g) cans Cannellini Beans, rinsed and drained; 1 (14.5 oz / 411g) can Diced Tomatoes, undrained; 5 oz (140g) Fresh Kale, tough stems removed, chopped; 0.5 tsp Salt, or to taste; 0.25 tsp Black Pepper, or to taste; Fresh Parsley, chopped For garnish (optional); Grated Parmesan Cheese For serving (optional, if not strictly vegan)

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Perfect for a chilly March day, this hearty vegetarian soup is a nourishing and flavorful meal. It combines tender cannellini beans and nutrient-rich kale with a base of sautéed onions, carrots, and celery, all simmered in a savory vegetable broth. With a touch of Italian herbs, this soup is both incredibly satisfying and delightfully easy to prepare, offering warmth and comfort in every spoonful.

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Hearty Vegetarian White Bean and Kale Soup

Prep Time15 min

Cook Time35 min

Servings6 servings

DifficultyEasy

Equipment

Large Dutch oven or soup pot

Instructions

1
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 7-10 minutes, stirring occasionally, until vegetables are softened.
2
Stir in minced garlic, dried oregano, and dried basil. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
3
Pour in the vegetable broth, rinsed cannellini beans, and undrained diced tomatoes. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
4
Add the chopped kale to the pot. Stir well and continue to simmer for another 5-7 minutes, or until the kale has wilted and is tender.
5
Taste the soup and season with salt and black pepper as needed. You may also mash some of the beans against the side of the pot with a spoon to slightly thicken the soup if desired.
6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese (if using) before serving.

Nutrition

Calories220 kcal

Protein12g

Fat7g

Carbohydrates

Frequently Asked Questions

Can I use other types of beans?

Yes, great northern beans or navy beans would also work well in this recipe, offering a similar creamy texture.

Can I add pasta to this soup?

Absolutely! Small pasta shapes like ditalini or elbow macaroni can be cooked directly in the soup during the last 10-12 minutes of simmering. Adjust broth amount if needed as pasta absorbs liquid.

How long does this soup last?

Stored in an airtight container in the refrigerator, this soup will stay fresh for 4-5 days. It also freezes well for up to 3 months.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.