Healthy, Quick and Delicious: Kale & White Bean Soup


This is a healthy, quick, and delicious recipe that I found from Real Simple that I know we will make again and again. The recipe is originally by Sara Quessenberry and photo credit to Hans Gissinger. Enjoy!

Kale and White Bean Soup (8 servings)


  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • kosher salt and black pepper
  • 2 15.5-ounce cans cannellini beans, rinsed
  • 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
  • 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
  • 1 tablespoon fresh lemon juice
  • 1 loaf country bread, warmed


  1. Heat the oil in a large pot over medium-high heat.
  2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
  4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

11 responses to “Healthy, Quick and Delicious: Kale & White Bean Soup

  1. I love kale but never though about it with beans in a soup before. This soup looks very filling and perfect for the winter weather here. Great post as always :)

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