The Best (and easiest) Kale and White Bean Soup

Its finally fall, at least according to my calendar. Its still like 90 in LA but whatever SOUP is on my MIND. This is one of my favorite and I’ve been making it for years. Its easy, healthy and delicious. Basically everything we want in soups, right?

The star of the show, at least in my opinion, is the kale. Its a hearty green packed with nutrition. Our bodies LOVE leafy green carbohydrates like kale. They feed our gut bacteria, fight oxidative stress, provide phytonutrients and antioxidants that our body needs to thrive.

Kale also has been scientifically shown to help prevent cancer, protect from free radical damage, support cardiovascular health, is great for pregnant women, our brain and blood pressure.

So you excited to make this soup or what? All you need is 10 main ingredients and 30 minutes. You got this.

 

Kale and White Bean Soup

Serves 4-6 | Prep 10 minutes | Cook 20 minutes

INGREDIENTS:

2 tbsp coconut oil

1 small onion, diced

1 leek, trimmed and cut into thin half moon strips

4 carrots, peeled and cup into coins

3 celery hearts, cut into small half moons

4-6 garlic cloves minced

1 big sprig of thyme

6 cups vegetable broth

1 pound kale, cut into bite sized pieces

2 cans white beans

Optional Ingredients:

Red pepper flakes, parsley, pink salt and pepper

DIRECTIONS:

In a large soup pot over medium heat add the coconut oil. Once add add in the onion, leek, celery and carrots. Cook for 3-5 minutes until freagrant and slightly softened. Season generously with pink salt and pepper.

Then add in the garlic and cook for 30 seconds. Add in the sprig of thyme and vegetable broth. Bring to a boil, then add in the beans, cover and lower to a simmer.

Let simmer for 5-7 minutes. Then add in the kale to wilt. Cover and let cook for another 5 minutes, stirring occasionally. Remove thyme before serving. If desired you can take off the leaves and add into the soup.

Taste it, adjust the seasoning adding red pepper, pink salt and black pepper to taste. Garnish with parsley.

Keeps well for 5 days in the fridge or 1 month in the freezer.

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  • this looks nutritious and delicious
    The Glossychic

  • I love kale, Iโ€™ve never tried it in soup now I have the perfect recipe to give it a go ๐Ÿ˜€

    • ohh its so nice because its a hearty leafy green, it holds up well in soup

  • I love kale and white bean soup, I make it a couple of times a year, it always makes me feel warm and fuzzy on the inside. I eat Kale at least once a day, I love the way it tastes, people think Iโ€™m crazy but Kale is delicious no matter how you cook it. Have a great weekend Cara ๐Ÿ™‚

    • You eat it once a day! that is so awesome Mary! so good for the gut and the body in general. I love soup for all the warm feels too, we on the same page

  • David @ Spicedblog

    We’ve been having some crazy weather here in upstate New York, too…but it finally broke this past weekend! And that means it’s soup season! I love how easy this kale + white bean soup is. Plus, it’s super healthy which helps balance out the Fall desserts! This one is definitely going on our menu sometime soon. Stay cool out there in LA! ๐Ÿ™‚

    • YAY soup season is such a great season! haha it def helps balance all the treats we have this time of year for sure. Stay warm in NYC :0)

  • Girl, this looks so yummy! I’ve just saved this recipe and will definitely be making it soon; I love eating and making soups come fall and winter, they’re so easy and so good for you, too! Thanks for sharing and I hope you have a great week ahead!

    XO,

    Jalisa

    THE STYLE CONTOUR

    • Hi jalisa!
      thank you so much :0) I hope you enjoy the soup when you make it. Its so delicious and you are right! they are so healthy, such a great way to get in vegetables

  • i’m still blasting a/c in my car, so not quite ready for this, but it sounds fantastic! when it gets rainy and windy, this is all i would want (:

    • hahah I feel you! It is still a lil toasty for soup but I did enjoy it nontheless ๐Ÿ™‚

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