Name: White Bean and Kale Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: American
Ingredients: 2 (15-ounce) cans white beans, drained and rinsed; 1 medium onion, diced; 3 garlic cloves, minced; 2 stalks celery, diced; 4 cups vegetable broth; 2 cups water; 1 bunch kale, stems removed, leaves chopped; 1 bay leaf; 1 tsp dried thyme; 1 tsp smoked paprika; 1/4 tsp red pepper flakes (optional); Salt and pepper, to taste; 1 tbsp olive oil (optional)

This White Bean and Kale Soup is a comforting, nutritious, and hearty crockpot recipe perfect for busy weeknights or meal prepping. Loaded with protein-packed white beans, tender kale, and aromatic herbs, this soup delivers rich flavor with minimal effort. It’s vegan, gluten-free, and customizable to suit your tastes and dietary needs.

Why You’ll Love This Recipe

You’ll adore this recipe for its simplicity, nutrition, and versatility. The crockpot does all the work, letting flavors meld beautifully over hours. It’s a budget-friendly dish that pairs wholesome ingredients with delicious, earthy notes. Ideal for weeknight dinners or batch cooking, this soup keeps you warm and nourished all year round.

Recipe Tips and Tricks

Sauté onions and garlic before adding them to the crockpot for enhanced flavor.
Add kale in the last hour of cooking to retain its texture and vibrant color.
For a creamier consistency, mash some of the beans with a fork before adding them to the soup.
Serve with crusty bread or a sprinkle of Parmesan for extra indulgence.

Yield: Serves 6

White Bean and Kale Soup

A hearty, healthy White Bean and Kale Soup made effortlessly in the crockpot, perfect for cozy dinners or meal prep.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

2 (15-ounce) cans white beans, drained and rinsed
1 medium onion, diced
3 garlic cloves, minced
2 stalks celery, diced
4 cups vegetable broth
2 cups water
1 bunch kale, stems removed, leaves chopped
1 bay leaf
1 tsp dried thyme
1 tsp smoked paprika
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
1 tbsp olive oil (optional)

Instructions

Prepare the Ingredients: Dice the onion, celery, and garlic. Rinse and chop the kale, removing tough stems.
Layer the Crockpot: Add white beans, onion, celery, garlic, vegetable broth, water, bay leaf, thyme, smoked paprika, and red pepper flakes (if using) to the crockpot. Stir gently to combine.
Cook Slowly: Set the crockpot on low for 6-8 hours or high for 3-4 hours. The longer cooking time allows the flavors to meld beautifully.
Add Kale: In the final hour of cooking, stir in the kale. Let it soften and absorb the soup’s flavor.
Season and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and drizzle with olive oil for a finishing touch.

Notes

This soup thickens as it cools; add a splash of water or broth when reheating.
Garnish with fresh parsley or grated Parmesan for a gourmet touch.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 119Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 664mgCarbohydrates 19gFiber 4gSugar 2gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

White Beans: Use canned cannellini or Great Northern beans for convenience. If using dried beans, soak them overnight and cook separately before adding.
Kale: Fresh kale is ideal, but frozen kale works too. For a milder flavor, opt for baby kale.
Vegetable Broth: Use low-sodium broth to control salt levels. For extra depth, try a mushroom-based broth.
Aromatics: Onion, garlic, and celery bring depth to the soup. Chop finely to ensure even cooking.
Seasonings: Thyme, bay leaf, and smoked paprika enhance the flavor, while a dash of red pepper flakes adds subtle heat.
Optional Add-ins: Diced tomatoes, carrots, or potatoes can bulk up the soup, making it even heartier.

Variations and Substitutions

Beans: Substitute white beans with chickpeas or lentils for a different texture.
Greens: Swap kale for spinach, collard greens, or Swiss chard, adjusting cooking times as needed.
Broth: Use chicken broth if not vegetarian, or add a splash of coconut milk for creaminess.
Herbs: Experiment with rosemary, oregano, or parsley for a unique flavor profile.
Protein Boost: Add diced tofu, tempeh, or cooked sausage for more protein.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave until hot.
Freezer: This soup freezes exceptionally well for up to 3 months. Divide into single servings for easy reheating. Thaw overnight in the refrigerator before reheating.