Dinner

White Bean Soup with Kale and Herbs Recipe

ByElena Hart January 19, 2026January 19, 2026

Introduction

This comforting white bean soup is a hearty and nutritious meal, perfect for chilly days. Packed with flavorful herbs and fresh vegetables, it comes together easily for a satisfying bowl of goodness.

The image shows three bowls of vegetable and bean soup on a white marbled surface. Each bowl is white and filled with a clear orange broth containing white beans, chopped orange carrots, dark green leafy vegetables, and light green celery pieces. The soup is topped with grated cheese and a sprinkle of black pepper. One spoon is resting inside the bottom right bowl, and a metal cheese grater with shredded cheese sits on a white plate nearby. The scene has a cozy and fresh feel with a cloth of olive green fabric draped in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
½ medium yellow onion, chopped

2 medium carrots, chopped
2 celery ribs, chopped

½ teaspoon sea salt
Freshly ground black pepper

1 tablespoon tomato paste
3 garlic cloves, grated
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

1 teaspoon chopped fresh rosemary leaves (or ½ teaspoon dried)
Pinch red pepper flakes
4 cups vegetable broth

3 cups cooked cannellini beans, drained and rinsed
2 cups chopped kale leaves or fresh spinach
1 tablespoon fresh lemon juice

Parmesan cheese, for serving (optional)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened.
Step 2: Stir in the tomato paste, grated garlic, thyme, rosemary, and red pepper flakes. Pour in the vegetable broth and add the rinsed cannellini beans. Bring to a simmer and cook for 20 minutes.

Step 3: Add the chopped kale or spinach to the pot and cook until the greens are wilted, about 3 to 5 minutes. Stir in the fresh lemon juice and adjust seasoning to taste.
Step 4: Serve the soup hot, topped with Parmesan cheese if desired for extra richness.

Tips & Variations

For a creamier texture, gently mash a portion of the beans before adding the greens.

Swap kale for spinach or Swiss chard depending on what you have on hand.
Add a splash of white wine with the broth for deeper flavor.
If you prefer a spicy kick, increase the red pepper flakes to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The greens may darken slightly but will still taste delicious.

How to Serve

Three white bowls filled with vegetable bean soup sit on a white marbled texture. The soup has four visible layers: a light brown broth base, large white beans, bright orange carrot chunks, and dark green leafy vegetables floating on top. Two bowls include silver spoons resting inside, while the third bowl is partially visible near the top. Next to the bowls is a rustic brown plate holding finely grated white cheese scattered around and on a metal cheese grater. The soft natural light enhances the fresh colors and textures of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of cooked beans?

Yes, canned beans work well. Just be sure to drain and rinse them thoroughly before adding to the soup.

Is this soup suitable for vegans?

The soup itself is vegan if you omit the Parmesan cheese or use a plant-based alternative for serving.

Elena Hart