Kale & White Bean Soup

Cozy up with a bowl of this nourishing Kale & White Bean Soup—a vibrant, veggie-packed recipe that hits the spot on chilly days. It’s warming, grounding, and full of ingredients that support immunity and gut health. Made with pressure-cooked white beans, hearty carrots, and mineral-rich bone broth, this soup is as healing as it is delicious.

Each bowl is loaded with fiber, plant-based protein, and antioxidants from the kale and herbs. Cannellini beans offer a creamy texture and are especially gentle on digestion, while the broth delivers amino acids that support your gut lining and collagen production. It’s gluten-free, dairy-free, and can easily be made vegan with veggie broth.

Whether you’re meal prepping or feeding a hungry crowd, this soup comes together beautifully and reheats like a dream. Pair it with a slice of sourdough, gluten free bread or enjoy it solo—it’s the kind of comfort food you’ll feel good about eating again and again.

Kale & White Bean Soup

Serves: 7–8   |   Prep Time: 10 min   |   Cook Time: 30 min

Ingredients:

  • 1 white or yellow onion, chopped
  • 6–7 stalks of celery, chopped
  • 1 bunch of large carrots, chopped
  • 3–4 garlic cloves, crushed
  • 2 tbsp tomato paste
  • 3 jars (or cans) cannellini beans (Jovial preferred)
  • Dried thyme & parsley to taste
  • Salt & pepper to taste
  • 3.5 cups bone broth (or veggie broth)
  • 2 bay leaves
  • 1 bunch kale, chopped

Instructions:

  1. In olive oil, sauté onion, celery, carrots, and garlic with salt & pepper until soft.
  2. Stir in tomato paste and cannellini beans. Season with dried thyme and parsley.
  3. Let cook for a few minutes to deepen the flavor.
  4. Add broth and bay leaves. Bring to a boil, then simmer for 20–25 minutes.
  5. Remove bay leaves, stir in kale, and simmer until wilted.

A feel-good bowl for busy weeknights, meal prep, or Sunday reset vibes.