Kale and White Bean Soup Recipe

Kale and White Bean Soup

Serves 4

Use canned beans to create a quick, satisfying soup that is easy to put together for busy winter mealtimes. Pair with a rustic baguette, and you’re all set!


  • 3 tablespoons extra virgin olive oil, plus garnish
  • 2 carrots, sliced 1/4-inch thick
  • 2 ribs celery, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 quarts vegetable stock
  • 1 (14 ounce) can diced tomatoes
  • 1/4 cup nutritional yeast
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 (15 ounce) cans white beans, drained and rinsed
  • 1 bunch lacinato kale, stems removed, greens sliced into 1/2-inch ribbons
  • Kosher salt, to taste
  • Pepper, to taste
  • Red wine vinegar, to taste


  1. Heat olive oil in large pot over medium heat. Add carrots, celery, onion, and garlic. Cook until soft and translucent, about 3 to 4 minutes.
  2. Add vegetable stock, tomatoes, nutritional yeast, and herbs. Stir to combine. Bring to simmer.
  3. Add beans and kale. Cook just until kale is soft, about 5 minutes. Season with salt, pepper, and vinegar, to taste.
  4. Garnish with a drizzle of olive oil and some freshly cracked black pepper.


Amount Per Serving (based on 4 servings)
Calories: 410 undefined
Fat: 12 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 1440 mg
Carbohydrates: 60 g
Fiber: 17 g
Sugar: 9 g
Added Sugars: 2 g
Protein: 21 g
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