White Bean and Kale Soup is a hearty and seriously flavorful recipe loaded with healthy veggies and just enough bacon to keep it real. It’s ready in 30 minutes and relies heavily on pantry staples, so it’s the perfect back-pocket recipe for busy weeknights or clean-out-the-fridge Fridays. Naturally gluten free, grain free, and dairy free.
There are many, many things I want you to know about this soup, but let’s roll with the highlights, m’kay?
Bacon. I’m all over the smokey, salty flavor base that everyone’s favorite cured pork brings to this party.
Kale. Lots of it. Not so much that you’re like “woah, kale, this relationship is getting a little too intimate”. But definitely enough that your body will thank you very much.
30 Minutes. That’s the time it takes to make get this meal on the table, start to finish, and all from scratch, and in one pot. So. Many. Ands. And now I’m done.
How to Make White Bean and Kale Soup
White bean and kale soup is the quick and easy answer to everyone’s favorite most dreaded question “What’s for dinner?” It’s so, so flavorful, ready in thirty minutes, and loaded with protein and fiber for a filling and hearty meal. Use any variety of white beans that you love – cannellini, navy, great northern, etc.
- Dice the bacon into 1/2″ pieces (I like to use kitchen shears). Saute in a dutch oven or soup pot over medium high heat until the fat renders and the bacon is golden brown.
- Add the onion, carrots, and celery; toss to coat in the bacon fat, then saute until the onions turn translucent. Add the garlic and cook until very fragrant, about 1 minute.
- Add the white beans with their canning liquid to the pot, then pour in the broth and stir to combine. Simmer for 10 minutes.
- Coarsely chop a bunch of kale, and remember to remove the woody stems. Add the kale to the soup and simmer until tender, about 5 minutes.
- Stir in a bit of fresh lemon juice, then taste for seasoning. Adjust with salt if needed – both bacon and the canning liquid from the beans are salty, so you may not need any further seasoning.
Frequently Asked Questions
What’s the best white bean to use?
Honestly, use what you love (or what you have in your pantry). I ended up using navy beans in the final version because they get super creamy and break down a bit, giving the finished soup a thick, sort-of-stew-like consistency. I also tested with cannellini beans (aka, white kidney beans) – they hold their shape well and are meatier than other varieties, so they’re a great choice if you prefer beans that will stay completely intact.
Is this soup healthy?
This soup is perfect when you want to enjoy a flexitarian-style recipe with just a little meat. Kale is packed with antioxidants and minerals, and white beans are a great source of fiber and protein. This recipe is made from real, whole foods with no added sugars, and it’s naturally gluten free, grain free, and dairy free.
Tips for Making This Recipe Perfectly
- You may be tempted to skip the bacon, but don’t give in – it adds just the right depth of flavor.
- Add the white beans with their canning liquid to give the broth body and a creamier texture.
- Hold off seasoning with salt until the end – both the canned beans and the bacon are salty. Taste before serving and adjust with salt or pepper if needed.
More Hearty Soup Recipes
- Italian Sausage Soup with White Beans
- Swedish Meatball Soup
- Creamy Broccoli Potato Soup
- Chicken Zoodle Soup
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White Bean Soup with Bacon and Kale
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Ingredients
- 4 strips bacon, diced to ½”
- 1 medium vidalia onion, diced to ½”
- 2 medium carrots, halved and sliced to ½”
- 2 stalks celery, sliced to ½”
- 4 cloves garlic, minced
- 2 14-oz cans white beans, navy, cannellini, great northern, etc.
- 4 c chicken broth
- 1 bunch kale, steams removed, coarsely chopped
- 1 tbsp lemon juice
- sea or kosher salt, to taste
Instructions
- Heat a dutch oven or soup pot over medium high heat. Add the bacon and cook until the fat has rendered and the bacon is golden brown.
- Add the onion, carrots, and celery and toss to coat in the bacon fat; saute, stirring occasionally, until the onions turn translucent, about 10 minutes.
- Add the garlic and saute 1 minute more.
- Add the white beans with their canning liquid to the pot. Pour in the broth and stir to combine. Increase the heat and bring the liquid to a simmer. Reduce heat and simmer for 10 minutes.
- Add the kale, stir into the soup, and simmer until the kale is tender, 5 minutes.
- Stir in the lemon juice, then taste for seasoning. Add additional salt if needed.
- Ladle into bowls and serve immediately.
Notes
- Add the white beans with their canning liquid to give the broth body and a creamier texture.
- Hold off seasoning with salt until the end - both the canned beans and the bacon are salty. Taste before serving and adjust with salt or pepper if needed.
Diane E Hamilton
I cooked this soup after my daughter didn’t want her bacon, lettuce, and tomato sandwich. I had lots of frozen kale from my garden and a can of canelli beans and some carrots from our garden. it was so good I ate the whole pot by myself!!!! I am making it again today but I can’t get my family to even taste it! you will be surprised that you can’t tast the kale! It just flavors it!