White Bean and Kale Soup is a one-pot, hearty, vegetarian comfort in a bowl. Packed with plant-based protein from quinoa and white beans.
author’s note
Comfort Food Without the Heavy Feeling!
When the weather turns cold, I always find myself reaching for big bowls of soup. One night, I had leftover kale in the fridge and a couple of cans of white beans in the pantry, so I decided to throw them into a pot with some quinoa. I wasn’t expecting much, but the flavor and heartiness completely won me over.
Now it’s one of those recipes I keep coming back to whenever I need something quick, filling, and warming.
My kids especially love scooping it up with bread, and I love that it’s loaded with veggies but still feels like comfort food.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Olive Oil | Any neutral oil like avocado or grapeseed works |
| Carrots, Onion & Celery | Save time with pre-chopped grocery store packs |
| Tomato Paste | Don’t skip cooking it briefly—it makes a difference |
| Fire-Roasted Diced Tomatoes | Regular canned tomatoes work; San Marzano is great |
| Quinoa | Rice or farro can be swapped in |
| White Beans | Try Great Northern, navy, or even chickpeas |
| Kale | Baby spinach can be stirred in at the end |
| Lemon Juice | A splash of red wine vinegar works too |
Quick Tip
Freshly chopped flat leaf Italian parsley and freshly grated Parmesan cheese makes the perfect finishing touch to this white bean and kale soup.
How To Make White Bean And Kale Soup
- Cook Veggies: Heat olive oil, then cook veggies until soft.
- Add Flavor: Stir in tomato paste and dried herbs; cook briefly to bring out flavors.
- Add Broth & Quinoa: Pour in tomatoes, broth, bay leaves, and quinoa. Bring to a boil.
- Finish with Beans & Kale: Stir in beans and kale, cook until quinoa is fully cooked.
- Adjust & Serve: Remove bay leaves, add lemon juice if desired, and top with Parmesan and parsley.
Variations
Switch Things Up
- Make it Thinner: Add extra broth if you prefer a lighter soup consistency.
- Boost the Protein: Stir in shredded rotisserie chicken if you’re not vegetarian.
- Switch the Greens: Spinach, Swiss chard, or collard greens all work beautifully.
Leftover White Bean and Kale Soup?
This soup thickens as quinoa expands and tastes great but is best within 2–3 days.
It doesn’t freeze well, as it keeps absorbing liquid and becomes too thick.
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White Bean and Kale Soup
Equipment
Ingredients
- 4 tablespoons olive oil divided
- 1 cup diced carrots 2 large carrots
- 1 cup diced onion 1 small onion
- 1 cup diced celery 3 celery stalks
- 1 heaping tablespoon minced garlic 4 cloves
- 1/4 cup tomato paste
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried crushed rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 2 (14.5-ounce) cans fire-roasted diced tomatoes I love San Marzano or Muir Glen
- 2 bay leaves
- 6 cups vegetable stock or broth; can use chicken stock/broth if not vegetarian
- 3/4 cup white quinoa see note 1
- 1 (15-ounce) can cannellini beans or Great Northern white beans, drained and rinsed
- 2 cups coarsely chopped kale loosely packed
- 1 tablespoon lemon juice optional
- Freshly grated Parmesan cheese
- Chopped fresh parsley optional
Instructions
- Add 3 tablespoons olive oil to a large cast-iron pot. Heat to medium, and once oil is hot, add diced carrots, diced celery, diced onion, and minced garlic. Add a tiny pinch of salt and cook, stirring often, until veggies are tender, about 7–9 minutes. Add in tomato paste and seasonings (dried parsley, dried oregano, dried basil, dried rosemary, dried thyme, pepper, Italian seasoning, and salt.) Cook and stir until fragrant, another 30 seconds.
- Still over medium heat, add both cans of undrained, fire-roasted diced tomatoes and stir 1 minute. Add in the 2 bay leaves and rinsed quinoa. Stir and add in vegetable stock. Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to low and simmer 15 minutes. (Soup should maintain a simmer but not a boil). Stir occasionally.
- After 15 minutes, add in drained and rinsed beans and kale. Stir and cook 3–4 more minutes or until quinoa has fully “popped” and kale is softened. Finish the soup with remaining 1 tablespoon olive oil and, if desired, 1 tablespoon lemon juice. Taste and adjust seasonings as needed. Remove bay leaves.
- Garnish bowls of soup with grated Parmesan cheese and fresh chopped parsley, if desired.
- Slow Cooker Instructions: Follow step one, then transfer everything from that pot to a 6-quart slow cooker. Add in diced tomatoes, stock, rinsed quinoa, drained and rinsed beans, and bay leaves. Cook on high 2–3 hours or low 3–5 hours or until quinoa has popped and veggies are tender. Stir in kale, olive oil, and lemon juice. Remove bay leaves. Adjust salt and pepper. Serve in bowls garnished with Parmesan cheese and fresh parsley.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup looks perfect! It’s snowing here and I would love to warm up with a big bowl of this yummy looking soup!
It got cold here so quickly this week! Like overnight I was suddenly able to see my breathe outside AND it snowed (sort of, more like slush but you get the idea). I am all about soup this season, and I would dive into a bowl of this hearty soup in seconds! Love this recipe, Chelsea! Cold weather comfort at its finest. 🙂
This cool weather calls for lots of yummy soup! Looks delicious!
You know how much I love soup! So of course I must try! Love kale in soup.
It’s definitely soup weather here. This soup looks fantastic and an added bonus is that I have all the ingredients already
I love how healthy and easy this looks too. Definitely something I will be giving a try soon!
So it is frigid out today, and I could use a heaping bowl of this delicious-looking soup! Love that it is so easy to throw together, too!
Totally love the quinoa, beans and kale goodness in here girl!
Love this one! Cannellini beans are my favorite staple. Would it be OK to set this up in the morning before work, and leave on low for 8 hours instead of high for 3-4?
Hi Aida! I haven’t tried that so I’m not sure, the only thing is the longer quinoa is in the slow cooker, the more it seems to absorb the liquid and becomes less soup like. Maybe you could cook everything on low and then add cooked quinoa later? Sorry to not be of more help!
Chelsea, just wanted to get back to you about this since you are always so kind to give recipe pointers… I did this soup – minus the quinoa – on low for about 8.5 hours. I then made some couscous on the side after I returned from work, and combined. It tasted great. Perfect for a gloomy Tuesday. 🙂 Thanks a bunch!
Another trifecta! My three favorite ingredients, quinoa, kale and white beans! Can’t wait to try it By the way the sweet potato, chicken and quinoa soup was awesome! I have made that recipe several times!
Yay!! So glad to hear it Nancy! I hope you love this soup and glad you’ve liked the other one 🙂 Have a great weekend!