This Kale and White Bean Soup is cozy, hearty, and super simple to make! Full veggies and protein from beans, it is the perfect easy dinner to curl up with at the end of a busy day.

Originally published December 4, 2016. Last Updated February 11, 2021

A bowl of kale and white bean soup topped with shredded cheese. A slice of bread is in the bowl with the soup and another bowl and bread are next to the bowl.

I. Love. This. Soup.

And I eat it. A lot!

…..and typically out of mason jars, because like many legume recipes, it tastes good fresh, but even better as leftovers!

I am pretty much game for soup in any season, but when I see wooly scarves and flannel shirts walking the streets, I know that warm and comforting soup season is creeping upon us.

And this Kale and White Bean is one of the first soup recipes that I break out to warm up with.

Process shots of how to make kale and white bean soup.

Why this soup is so good!

Incredibly easy. So easy, in fact, that I made it from start to finish in under 30 minutes….after an 8 hour work day…while wrangling a 3-year-old….solo…without breaking a sweat….or tears.

Perfect for “cook once, eat twice”. A single batch makes enough for my family of 3,  plus leftovers for the next day’s lunches. However, if you have a large family, a significant crowd to feed, or just like stocking your freezer, this soup is easily doubled (or tripled if you are extra ambitious).

Made from mostly pantry staples. Canned tomatoes. Canned beans. Broth. I feel like I almost always have the makings for this soup on hand, making it easy to throw together when I have no idea what to make for dinner.

Veggie-loaded. Because that is what I do! The kale cooked down and soaked in the magical flavors of this soup and carrots add a lovely and mild natural sweetness to balance out the kale flavor.

Hearty. A totally complete meal in one pot. Though I highly suggest a slice of sourdough bread to dunk in it.

A spoon scooping up a bite of kale and white bean soup. The bowl of soup, bread and the pot of soup are blurred in the background

Suggested Adaptations

  • Use a different beans. I think cooked chickpeas or cooked red kidney beans would work beautifully in this soup if you don’t have any navy beans on hand.
  • Replace the kale with spinach. Heads up, spinach cooks a lot faster than kale. So just add it after the rest of the soup has cooked and let it wilt down in the hot soup for about 5 minutes before serving.
  • Add cooked rice or quinoa. They will add a lovely texture and flavor!
  • Add cooked chicken. If vegetarian and/or vegan isn’t needed, this is a great way to add bonus protein to this soup.
  • Top with shredded cheese or avocado. They just make a good thing better!

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Other hearty and cozy soup recipes to fall in love with

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A pot of kale and white bean soup on a table. There is sliced bread next to it.
5 from 1 vote

Kale and White Bean Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: American
Course: dinner, Soup
This Kale and White Bean Soup is cozy, hearty, and super simple to make! Full veggies and protein from beans, it is the perfect easy dinner to curl up with at the end of a busy day.


  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 4 cloves garlic , minced
  • 4 cups vegetable broth
  • 2 cups roughly chopped and loosely packed kale, hard stems removed
  • 15 ounces canned diced tomatoes , with juices (1 can)
  • 30 ounces canned navy bean, drained and rinsed (2 cans)
  • 1 1/2 cups diced carrots
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt, or to taste
  • black pepper, to taste


  • In a large saucepan, heat coconut oil over medium-high heat. Once the oil is hot, add the onion and cook for about 4 minutes or until they are starting to turn translucent.
  • Add garlic and cook for 1 more minute or until fragrant. Careful not to burn the garlic, that can happen fast!
  • Add the remaining ingredients to the pot and stir to combine. Cover and bring to a simmer.
  • Once simmering, cook for 15 minutes or until carrots are tender. Once done cooking, taste an adjust flavoring as desired.
  • Enjoy warm with sliced bread, topped with a little grated cheese or sliced avocado. Allow leftovers to cool completely before storing in fridge for up to 4 days.
Serving: 1.5cups, Calories: 241kcal, Carbohydrates: 43g, Protein: 13g, Fat: 3g, Saturated Fat: 1g, Sodium: 1686mg, Potassium: 811mg, Fiber: 10g, Sugar: 6g, Vitamin A: 8009IU, Vitamin C: 39mg, Calcium: 156mg, Iron: 4mg