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–+ servings
One pan of kale white bean soup with rosemary
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5 from 5 votes

White Bean and Kale Soup

White Bean and Kale Soup is creamy but dairy-free. A warm and hearty one-pot soup that takes less than an hour to make but has a big flavor!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Soup
Cuisine: American, Italian, Mediterranean
Diet: Gluten Free
Servings: 6 servings
Calories: 282kcal
Author: Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

  • 1 Tablespoon olive oil
  • 4 ounces pancetta, diced
  • 2 cups onion, white or yellow, large dice
  • 1 cup carrot, large dice
  • 6 cloves garlic, roughly chopped
  • 1 Tablespoons celery powder
  • 1 sprig rosemary, finely minced
  • 1 teaspoon red pepper flakes (option)
  • 2 15-ounce cans navy or Cannellini beans (do not drain)
  • 2 Tablespoons lemon juice + zest of one lemon
  • 3 cups kale, roughly chopped
  • 4 cups vegetable or chicken broth
  • salt and pepper, to taste

Instructions

  • In a large heavy soup pot, heat olive oil over medium heat. Add pancetta and sauté until lightly crispy. Remove pancetta with a slotted spoon and set aside.
  • Add the onions and carrots to the remaining hot oil and sauté for about 6-7 minutes or until slightly softened but not browned.
  • Add the chopped garlic, celery powder, chili flakes (optional), and minced rosemary to the pan and briefly sauté, for about 2 minutes, stirring continuously to prevent garlic from burning.
  • Add the broth and beans, stir to combine, and bring to a low boil. Reduce heat to a simmer and cook for about 15 minutes.
    With an immersion blender, blend on low for about 30 seconds to help thicken. If you don't have an immersion blender then use a masher to help smash some of the beans and carrots. Cook for another 5 minutes.
  • Add the lemon juice, lemon zest, and chopped kale into the pan and cook for about 5 minutes or until kale has softened. Add crispy pancetta back to pan.
    Taste for flavor and add salt and pepper to taste. Serve warm.

Notes

  • Do not drain the beans before using
  • Kale substitutions: Spinach, chard or escarole
  • Freezing: This soup, like most broth based soups, freezes beautifully for about 3 months. You can freeze the soup, once it's cooled, in individual size servings, which is perfect for lunches, or in bigger batches for a dinner size serving. 
  • Refrigerate: This soup will keep for about 4 days, sealed, in the refrigerator. Since there is no cream in this soup it's easy to gently reheat it on the stove.

Nutrition

Calories: 282kcal | Carbohydrates: 35g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1897mg | Potassium: 941mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5563IU | Vitamin C: 42mg | Calcium: 149mg | Iron: 4mg