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White bowl of white bean kale soup with cheese and croutons on a grey background with shredded cheese on the side.

White Bean Kale Soup

minestrone-style

STARS

Take a page out of Florentine cookbooks for this hearty minestrone. The warm, classic Italian combination of kale and white beans nourishes as it comforts, packing healthful vitamins and empowering protein into a simply scrumptious soup.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Garlic Croutons

  • 1 baguette, diced into ½-inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Soup

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 15-ounce can crushed tomatoes
  • ½ teaspoon chile flakes
  • 1 teaspoon thyme leaves
  • 3 cups vegetable stock
  • 1 bunch kale, destemmed and roughly chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • ½ cup shredded grana padano or parmesan cheese
Directions
1
Preheat the oven to 400°F. 
2
Toss the bread cubes with the olive oil, garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes. 
3
Heat olive oil in a large saucepan over medium heat. Add the garlic, carrots, onion, and celery and sauté until tender, 5-7 minutes.
4
Stir in the crushed tomatoes, chile flakes and thyme and bring to a simmer. 
5
Stir in the stock, salt and pepper and return to a simmer. 
6
Add the kale and cannellini beans and cook for 5 minutes, until the kale is wilted. 
7
To serve, divide the soup between bowls and garnish with cheese and garlic croutons. 

White Bean Kale Soup

minestrone-style

STARS

Take a page out of Florentine cookbooks for this hearty minestrone. The warm, classic Italian combination of kale and white beans nourishes as it comforts, packing healthful vitamins and empowering protein into a simply scrumptious soup.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Garlic Croutons

  • 1 baguette, diced into ½-inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Soup

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 15-ounce can crushed tomatoes
  • ½ teaspoon chile flakes
  • 1 teaspoon thyme leaves
  • 3 cups vegetable stock
  • 1 bunch kale, destemmed and roughly chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • ½ cup shredded grana padano or parmesan cheese

Directions

1
Preheat the oven to 400°F. 
2
Toss the bread cubes with the olive oil, garlic, salt and pepper on a baking sheet. Toast until crispy, 8-10 minutes. 
3
Heat olive oil in a large saucepan over medium heat. Add the garlic, carrots, onion, and celery and sauté until tender, 5-7 minutes.
4
Stir in the crushed tomatoes, chile flakes and thyme and bring to a simmer. 
5
Stir in the stock, salt and pepper and return to a simmer. 
6
Add the kale and cannellini beans and cook for 5 minutes, until the kale is wilted. 
7
To serve, divide the soup between bowls and garnish with cheese and garlic croutons.