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Kale and White Bean Soup

Jessica T. Brown
A rich, plant-based soup with creamy white beans, nutrient-packed kale, and aromatic vegetables, seasoned with smoked paprika and olive oil.
Ready in under 35 minutes, it’s high in protein and fiber, light yet satisfying, and perfect for quick dinners or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Soup
Cuisine American, Plant-based, Vegan
Servings 4

Equipment

  • 1 sharp chef’s
  • 1 cutting board
  • 1 Knife
  • 1 Dutch oven or large pot
  • 1 blender (high-speed or standard)
  • 1 Ladle
  • Measuring Spoons

Ingredients
  

  • 1 medium yellow onion diced (about 1 ½ cups)
  • 1 medium carrot peeled and diced (about ½ cup)
  • 1 medium celery stalk diced (about ⅓ cup)
  • 3 garlic cloves minced
  • 1 small bunch flat-leaf lacinato kale about 8 ounces, center ribs removed, coarsely chopped
  • 3 15-ounce cans white beans, drained and rinsed (cannellini or great northern)
  • 2 Tbsp olive oil
  • 2 tsp smoked paprika
  • 1 ¾ tsp kosher salt plus more to taste
  • ¼ tsp red pepper flakes
  • 1 32-ounce carton low-sodium vegetable broth (about 4 cups)
  • 1 tsp apple cider vinegar

Instructions
 

  • Prepare the Aromatic Vegetables: Start by gathering your vegetables: a medium yellow onion, carrot, and celery stalk.
    Dice the onion into roughly 1 ½ cups, peel and dice the carrot into about ½ cup, and dice the celery into ⅓ cup.
    Place all three ingredients in a medium-sized bowl as you finish chopping each.
    These aromatics form the flavor foundation of your soup, adding natural sweetness, depth, and a tender bite after cooking.
  • Mince the Garlic: Peel three garlic cloves and mince them finely.
    Minced garlic will release its aroma evenly throughout the soup, giving it a warm, savory note without overpowering the other flavors.
    Set aside with your other chopped vegetables.
  • Prepare the Kale: Take a small bunch (about 8 ounces) of flat-leaf lacinato kale and remove the tough center ribs, discarding them.
    Coarsely chop the remaining leaves into bite-sized pieces, about 5 cups.
    Preparing the kale this way ensures it cooks evenly and retains a tender, vibrant green color when added to the soup later.
  • Drain and Rinse the White Beans: Open three 15-ounce cans of white beans (cannellini or great northern), drain them in a colander, and rinse thoroughly under cold water.
    This removes excess sodium from the canning liquid and helps keep the soup’s flavor clean and fresh. Set the beans aside.
  • Sauté the Vegetables: Heat two tablespoons of olive oil in a Dutch oven or large pot over medium heat until shimmering.
    Add the diced onion, carrot, and celery.
    Stir occasionally and cook for about 5 minutes, or until the vegetables soften and the onion turns translucent.
    This step builds the foundational flavor and slightly caramelizes the vegetables for depth.
  • Add Spices and Garlic: Add the minced garlic, two teaspoons of smoked paprika, 1 ¾ teaspoons kosher salt, and ¼ teaspoon red pepper flakes to the pot.
    Stir immediately to combine and cook for about 30 seconds, or until the mixture is fragrant.
    The smoked paprika imparts a subtle warmth and depth, while the red pepper flakes add gentle heat, enhancing the soup’s complexity.
  • Incorporate Beans and Broth: Add the drained white beans to the pot, stirring them with the sautéed vegetables and spices so they are evenly coated.
    Pour in the 32-ounce carton of low-sodium vegetable broth.
    Increase the heat to medium-high until the soup comes to a gentle boil, then reduce the heat to maintain a simmer.
    Allow the mixture to cook for about 10 minutes so the flavors meld beautifully.
  • Blend Half the Soup: Carefully ladle approximately half of the soup into a blender.
    Begin blending at low speed, gradually increasing to high speed over 30 seconds to 1 minute, until smooth and creamy.
    This partial blending technique thickens the soup while keeping some whole beans and vegetables for texture.
    Return the blended portion to the pot and stir to combine evenly.
  • Cook the Kale: Bring the soup to a gentle simmer.
    Add the chopped kale and cook for 3–5 minutes, or until the leaves are tender yet vibrant green.
    The kale will soften without losing its texture, giving the soup a hearty, nutrient-rich component.
    Stir occasionally to ensure even cooking.
  • Finish with Vinegar and Seasoning: Remove the pot from the heat. Stir in one teaspoon of apple cider vinegar to brighten the flavors.
    Taste the soup and adjust seasoning with additional kosher salt or freshly ground black pepper if desired.
    The vinegar enhances the depth of flavor and balances the richness from the beans and olive oil.
  • Serve and Enjoy: Ladle the soup into bowls and serve immediately, either as a wholesome lunch or a comforting dinner.
    Optionally, garnish with a drizzle of olive oil, fresh herbs, or a sprinkle of red pepper flakes for extra flavor.
    The result is a creamy, protein- and fiber-rich soup with tender kale and a rich, savory base—perfect for any day of the week.

Notes

  • Use firm, fresh white beans for best texture; canned beans are convenient but rinse thoroughly.
  • Remove kale ribs to ensure tender, vibrant leaves without toughness.
  • Smoked paprika adds depth; adjust the amount to taste or substitute with regular paprika for a milder flavor.
  • Red pepper flakes are optional for a subtle heat; omit if you prefer a mild soup.
  • Partial blending creates a creamy consistency while retaining some texture.
  • Apple cider vinegar brightens the soup—add at the end for maximum effect.
  • Olive oil adds healthy fats; drizzle extra on top for garnish and richness.
  • This soup works well for meal prep and reheats beautifully.
  • Taste and adjust salt after blending, as flavors can intensify.
  • Serve immediately for best color and flavor of kale.