Italian Kale and White Bean soup

Italian Kale and White Bean Soup – The easiest, most flavorful soup you’ll ever make. Made with sautéed vegetables, tomatoes, white beans, in a flavorful Italian herb broth!  Perfect for a healthy dinner or lunch – all you need is 1 pot and 1 hour to make.

Vegetable bean soup in cast iron pot on dark gray background

This soup is one of my favorites! It’s one of those “everything but the kitchen sink” kind of recipes – and that’s what makes it so great. And it’s a recipe I keep coming back to and making again and again.

Tons of Italian herb flavor, loaded with healthy vegetables, and satisfying protein-filled white beans. A one pot recipe, one hour to make, and simply delicious results!

How to Make This Italian Kale and White Bean Soup – Step by Step

  • Saute chopped onions, celery, and carrots with olive oil for 4-5 minutes until vegetables are soft.
  • Add minced garlic and chopped zucchini – saute for 3 minutes.
  • Add diced tomatoes, tomato paste, vegetable broth, and all of herbs + salt & pepper. Let simmer for 30 minutes, stir often.
  • Add cannellini beans and cook for 5 additional minutes. Turn burner off and stir in kale leaves.

Hands holding bowl of vegetable bean soup with spoon

Also, I’ve really been enjoying eating plant-based recipes lately. Drew and I have made plant-based tacos, vegetable soups, and pastas and have been surprisingly being very satisfying. And I can honestly say I’ve never felt better eating more plant-based foods! I was telling Drew the other day that I feel the healthiest that I’ve felt in a long time, and that would be both physically and mentally. Now meat is definitely still a part of our lives (I love me some meat), but we’ve had fun experimenting with more plant-based recipes.

Including THIS delicious vegetable soup. It’s nourishing and so very satisfying. And if you’re on the lookout for other soup recipes check out my 30 minute sweet potato chili + healthy vegetarian tortilla soup. They are some of my favorite go-to’s for cold weather cookin’!

Vegetable bean soup in cast iron pot on dark gray background

If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.

Bean soup in cast iron pot on marble countertop

Italian Bean & Vegetable Soup

5 from 2 votes
Servings 6
Prep Time
15 mins
Cook Time
45 mins
Cooling Time
10 mins
Total Time
1 hr
Course: Main Course
Cuisine: Italian
Keyword: healthy soup, Italian soup, vegetable soup
Calories: 128 kcal
Author: A Simple Palate

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 large carrots, diced
  • 2 zucchini, diced
  • 3 cups chopped kale
  • 1 can 15 oz fire roasted diced tomatoes
  • 1 can 15 oz cannellini beans
  • 2 tbsp tomato paste
  • 4 cups vegetable broth

Seasonings

  • 1 Tbsp (each) dried thyme, oregano, basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (adjust to desired level of spice)

Instructions

  1. In a large pot or dutch oven on medium heat, saute in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 minutes. Stir often for both times to avoid burning. 

  2. Add to pot diced tomatoes, tomato paste, vegetable broth, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes - stir occasionally. Add cannellini beans and cook for 5 additional minutes. Turn burner off and stir in kale leaves.

  3. Serve with parmesan cheese and enjoy. <3 

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6 Comments

  • Avatar for Stephanie Maher Stephanie Maher says:

    I am always looking for great soup recipes and this recipe is easy to make and packed with wonderful flavor. I doubled this recipe since I was making it for the first time for family and friends and no one could resist a second portion. The icing on the cake (so to speak) was freshly grated parmesan reggiano. Seriously delicious and healthy. Bon Appetit! Thanks Bethany for one I will add to my collection.

  • Avatar for Juliet Altenburg Juliet Altenburg says:

    When you say 2 cups of spinach do you mean 16 oz or 2 cups filled with spinach. The difference is a lot! Thanks!

    • Avatar for Bethany Kramer Bethany Kramer says:

      Just 2 normal cups, I usually eye-ball size it by 2 handfuls. 2 cups is just around the amount I use 🙂 Hope that helps!

  • Avatar for Barbara maher Barbara maher says:

    Made this recipe 3 times – so easy and such a hearty soup. It’s one of our favorites!!

  • Avatar for Barbara Maher Barbara Maher says:

    Made this 3 times! such a hearty easy soup to make – one of our favorites!!