Italian Kale and White Bean Soup

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

kale and white bean soup in cast iron pot on marble countertop

This Kale and White Bean Soup is one of my favorites! It’s the kind of recipe that has everything but the kitchen sink in it – but that’s what I love about vegetable soups. This is a recipe Drew and I found ourselves making again and again.

This soup has tons of Italian herb flavor, is loaded with healthy vegetables, and satisfying protein-filled white beans. A one pot recipe, with 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. Then add diced tomatoes, tomato paste, vegetable broth, and all of herbs + salt & pepper. Simmer for 30 minutes.
  • Stir in cannellini beans and chopped kale, turn burner off and let sit for 5 minutes.

step by step photos of how to make Italian Kale and White Bean Soup.

Extra Tips For Making This Italian Kale and White Bean Soup

  • If you don’t have kale or aren’t a fan of it you can swap for spinach. I’ve made this recipe many times with spinach and love it! If you are not a fan of leafy greens you can also leave them out.
  • Season with fresh herbs – If you do not have fresh herbs dried work as well. You can also use a store-bought Italian seasoning blend to make it easier.
  • Use high quality vegetable broth for more depth of flavor.
  • Store your vegetable soup in a sealed container in the refrigerator for 3-5 days or freeze.

This is a recipe my family and I have truly enjoyed and we all find ourselves making it often. If you’re a fan of vegetable soup like myself, you will love this flavorful, hearty recipe.

Other Vegetable Soups You May Enjoy:
Healthy Vegetarian Tortilla Soup
Easy Three Bean Chili
30 Minute Sweet Potato Chili

kale and white bean soup in cast iron pot on marble countertop

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.

kale and white bean soup in cast iron pot on marble countertop

Italian Kale and White Bean Soup

5 from 2 votes
Servings 6
Prep Time
15 mins
Cook Time
45 mins
Cooling Time
10 mins
Total Time
1 hr

A quick and healthy, one pot dinner that takes less than an hour to make and is full of delicious Italian flavor. The easiest, most flavorful soup recipe.

Course: Main Course
Cuisine: Italian
Keyword: healthy soup, Italian soup, kale 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 

Recipe Notes

Tips

  • If you don't have kale or aren't a fan of it you can swap kale for spinach.
  • Season with fresh herbs - If you do not have fresh herbs dried work as well. You can also use a store-bought Italian seasoning blend to make it easier.
  • Use high quality vegetable broth for more depth of flavor. 
  • Store your vegetable soup in a sealed container in the refrigerator for 3-5 days or freeze. 
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7 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!!