White Bean and Kale Soup

3.62 from 131 votes

Flavor-packed white bean and kale soup is the epitome of comfort food. It’s full of protein, greens, legumes, and lots of vegetables. Plus, this hearty and filling recipe is ready in just 35 minutes, making it perfect for a busy weeknight.

Prep Time10

Cook Time25

Total Time35

Course: dinner, Lunch, Side Dish

Cuisine: American

Keyword: kale soup, white bean soup, white beans and kale soup

Servings: people

Author: Olivia Ribas

Ingredients

2 tablespoons olive oil
1 lb grass-fed ground beef
1 cup onion finely chopped
3/4 cup celery diced
1 tbsp garlic minced
2 cups butternut squash finely diced
6 cups chicken broth
1 tsp dried oregano
Salt and pepper
1 (19 ounces) can white cannellini beans drained, and rinsed
1 cup kale stems removed and roughly chopped
Freshly grated Parmesan cheese

US Customary - Metric

Instructions

Chop onion and kale, dice celery and mince garlic. Peel and dice butternut squash into half inch cubes and set everything to the side.
In a large pot over high heat, add olive oil. When the oil is hot, turn the heat down to medium and add ground beef. Use a wood spoon and break up the ground beef while it cooks.
When the ground beef is no longer pink, add onions, celery and garlic. Cook for about 5 minutes.
Then, add butternut squash and mix all together. Add chicken broth, dried oregano, salt and pepper. Stir well, cover with a lid, and bring ingredients to a boil. Then, reduce the heat to medium and cook for about 15 mins.
Finally, add cannellini beans and kale. Stir well and cook for about 5 mins or until kale is soft.
Taste and add any extra seasonings, if necessary. Then, before serving, top each soup bowl with Parmesan cheese. Enjoy!

Video

Notes

Pre-chop veggies ahead of time to make for quicker weeknight prep.
Feel free to swap the ground beef for another ground meat of your choice such as ground turkey or chicken.
Kale stems are quite tough so I don't recommend trying to adding them to your soup.
Don't have kale? Feel free to swap for any leafy greens such as spinach or collard greens.
To store: Store leftover soup in an airtight container in the fridge for up to 4 days.
To reheat: Reheat the soup in the microwave or on the stovetop until hot.
To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as soup expands as it freezes.

Nutrition