This delicious Kale and Cannellini Bean Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the vegetables or use what’s left in the fridge (seriously, it’s one of those recipes!) to suit your taste, making it the perfect ‘clean out the fridge’ meal!
Ingredient Breakdown
- 2 medium onions, chopped
- 2 cups cubed peeled potatoes
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 bunch kale, trimmed and coarsely chopped
- 3-1/2 cups vegetable broth
- 1 can (28 ounces) diced tomatoes, undrained
- 1-1/2 cups water
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 can (15 ounces) cannellini beans, rinsed and drained
How to Make Kale and Cannellini Bean Soup
Sauté the Onions and Potatoes: In a Dutch oven, heat the olive oil over medium heat. Add the chopped onions and potatoes, cooking until the onions become translucent and the potatoes are slightly tender (about 5-7 minutes). The smell is already amazing!
Add the Garlic: Toss in the minced garlic and cook until it’s fragrant, around 1 minute. You really want your kitchen to smell inviting at this point!
Stir in the Kale and Broth Ingredients: Now, add the chopped kale, vegetable broth, undrained diced tomatoes, water, Italian seasoning, paprika, and pepper. Give it a good stir, scraping the yummy bits off the pot bottom.
Bring to a Boil: Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 50-60 minutes. You want the kale to be nice and tender!
Blend Part of the Soup: After simmering, cool it slightly, then fish out that bay leaf. In a blender, process 3 cups of the soup until smooth, trust me, it gives the soup this incredible creamy texture. Return the blended portion back into the pot.
Stir in the Cannellini Beans: Add the rinsed and drained cannellini beans, and heat through for another 5 minutes, stirring occasionally.
Serve & Enjoy!: Ladle the soup into bowls, and I usually add a drizzle of olive oil on top, plus some crusty bread on the side for dipping. Seriously, you’ll want to scoop this up!
If you loved this Kale and Cannellini Bean Soup, be sure to check out my Easy Three-Bean Salad, or my Mushroom and Kale Cannellini Bean Skillet!
Why This Recipe Works
Quick & Easy
This soup is a total winner because it comes together all in one pot, hello, minimal cleanup! You can have dinner on the table in under 30 minutes, making it perfect for busy weeknights.
Comfort Food at Its Best
Loaded with tons of flavor, this soup is the perfect way to warm up on chilly evenings. It’s rich in nutrients, yet feels indulgent thanks to the creamy texture from blending part of the soup.
Highly Customizable
What’s awesome is that you can use whatever ingredients you have on hand. Don’t have cannellini beans? Toss in some lentils. Kale not your thing? Switch it out for spinach. This soup is super forgiving.
Budget-Friendly
With affordable, everyday ingredients, this recipe won’t break the bank! Plus, it makes a huge pot, so you’ll have leftovers to enjoy all week long.
Make-Ahead Friendly
You can easily make this soup ahead of time. Just store it in an airtight container in the refrigerator for up to a week, and it’ll only get better as the flavors deepen!
Serving Suggestions
When it comes to serving this Kale and Cannellini Bean Soup, the options are endless!
- Pair it with a slice of crusty artisan bread for a classic combo.
- Top it with a sprinkle of Parmesan cheese.
- Maybe some fresh herbs like parsley or basil for a fresh kick?
- Want a little bit of zing? A squeeze of lemon juice could do wonders!
Storage and Reheating
This soup keeps well stored in the fridge for about 5-7 days in an airtight container. When it comes to reheating, I recommend using the stovetop for the best flavor. Just pour it into a saucepan and heat over medium-low heat until warmed through, stirring occasionally.
Freezer-Friendly? Absolutely! Just make sure to cool it completely first, then transfer it into freezer-safe bags or containers. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Honestly, if you’re looking for a quick and easy recipe to add to your meal rotation, this Kale and Cannellini Bean Soup will not disappoint! It’s simple, nutritious, and something the whole family will enjoy. So, what are you waiting for? Grab your ingredients and let’s get cooking! You’re going to love it, I promise! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Kale and Cannellini Bean Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious kale and cannellini bean soup that comes together in about 30 minutes, making it perfect for busy families.
Ingredients
- 2 medium onions, chopped
- 2 cups cubed peeled potatoes
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 bunch kale, trimmed and coarsely chopped
- 3–1/2 cups vegetable broth
- 1 can (28 ounces) diced tomatoes, undrained
- 1–1/2 cups water
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 can (15 ounces) cannellini beans, rinsed and drained
Instructions
- In a Dutch oven, heat the olive oil over medium heat. Add the chopped onions and potatoes, cooking until onions are translucent and potatoes are slightly tender (about 5-7 minutes).
- Add the minced garlic and cook until fragrant—around 1 minute.
- Add chopped kale, vegetable broth, undrained diced tomatoes, water, Italian seasoning, paprika, and pepper. Stir well.
- Bring everything to a boil, then reduce heat and let it simmer for about 50-60 minutes.
- Cool slightly, remove the bay leaf, and blend 3 cups of the soup until smooth.
- Return the blended portion back into the pot, then add rinsed cannellini beans and heat through for another 5 minutes.
- Ladle the soup into bowls and serve with a drizzle of olive oil and crusty bread on the side.
Notes
This soup is versatile; feel free to customize with any leftover vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg