Creamy White Bean Kale (Printable Version)

Hearty blend of white beans, kale, and aromatic herbs in a smooth, comforting broth.

# What You Need:

→ Beans & Vegetables

01 - 2 cans (15 oz each) cannellini beans, drained and rinsed
02 - 1 bunch (about 5 oz) kale, stems removed and leaves chopped
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 2 tablespoons olive oil

→ Herbs & Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

→ Optional Finish

14 - 1/4 cup grated Parmesan cheese (omit for vegan)
15 - 2 tablespoons fresh lemon juice

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; cook for 5 to 6 minutes until softened.
02 - Incorporate minced garlic, dried thyme, oregano, and crushed red pepper flakes. Cook for 1 minute until fragrant.
03 - Add drained cannellini beans and vegetable broth. Bring to a simmer, cooking for 10 minutes.
04 - Partially mash some beans in the pot using a potato masher or immersion blender to achieve a creamy consistency.
05 - Stir in whole or plant-based milk and chopped kale. Simmer for 7 to 10 minutes until kale is tender and soup is creamy.
06 - Adjust seasoning with salt and pepper to taste. Stir in fresh lemon juice and grated Parmesan cheese if using.
07 - Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and tastes like it simmered for hours.
  • The kale becomes impossibly tender without losing its green, and the beans create natural creaminess without heavy cream.
  • It adapts gracefully—add sausage, skip the Parmesan, use spinach instead—and it's still exactly what you wanted.
02 -
  • Don't skip draining and rinsing the canned beans, or the soup will be cloudy and starchy instead of clear and silky.
  • The mashing step is what separates this from just bean soup—it's what makes it feel creamy and Italian and whole.
  • Add the milk at the end, not the beginning, so it stays fresh and sweet instead of cooking down and separating.
03 -
  • Toast your bread in a hot skillet with a little of that good olive oil before serving on the side—it absorbs the soup better and tastes infinitely better than plain bread.
  • If the soup ever breaks or looks separated when you add the milk, turn the heat down to the lowest setting and whisk gently for a minute—the heat usually finds its balance.

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