Creamy White Bean Kale Soup (Printer-friendly)

Rustic Italian soup featuring creamy beans, kale, and aromatic herbs in a silky broth.

# What You Need:

→ Beans & Vegetables

01 - 2 cans (15 oz each) cannellini beans, drained and rinsed
02 - 1 bunch (5 oz) kale, stems removed and chopped
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 2 tablespoons olive oil

→ Herbs & Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

→ Optional Finish

14 - 1/4 cup grated Parmesan cheese (omit for vegan)
15 - 2 tablespoons fresh lemon juice

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5 to 6 minutes until softened.
02 - Incorporate minced garlic, dried thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
03 - Add drained cannellini beans and vegetable broth. Bring mixture to a simmer and cook for 10 minutes.
04 - Partially mash some beans in the pot using a potato masher or immersion blender to achieve a creamy consistency.
05 - Stir in milk and chopped kale. Continue simmering for 7 to 10 minutes until kale is tender and the soup is creamy.
06 - Season with salt and freshly ground black pepper. Stir in fresh lemon juice and Parmesan cheese if using.
07 - Ladle into bowls and serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in less than an hour but tastes like it simmered all day.
  • The creaminess happens naturally from mashing the beans, no heavy cream required.
  • One pot means minimal cleanup while you're settling in with a warm bowl.
02 -
  • Don't skip rinsing the canned beans or your broth will turn cloudy and starchy instead of clear and clean.
  • The immersion blender is your secret weapon here, but a potato masher works just as well if you don't mind a little arm workout.
03 -
  • Mash the beans while the soup is still hot; cold beans won't break down as easily or release their starch.
  • Add the milk at the very end to prevent curdling, and keep the heat at a gentle simmer rather than a rolling boil.

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