Grab a bowl and spoon and dive in to this White Bean Kale Soup. The soup is loaded with tons of flavor and nutrients to warm you from the inside out and fuel your body.
If you are looking for an easy and delicious bean soup recipe—other than a classic chili—give this dish a try. This hearty and comforting soup only takes minimal ingredients to make.
This White Bean Kale Soup is...
- Easy to prep
How to Make White Bean Kale Soup
- Heat oil in the pot.
- Add in garlic, onion, carrots, and celery.
- Cook vegetables until tender and fragrant.
- Add spices and seasonings, and cook 1-2 more minutes.
- Add broth, beans, and tomatoes, then bring soup to a boil.
- Reduce heat and simmer as directed.
- Add kale and orzo, then simmer for 15 minutes or until orzo is fully cooked.
Full directions for how to make White Bean Kale Soup are in the printable recipe card at the bottom of the post.
Tips & Tricks for White Bean Kale Soup
Heavy Duty Pot
I recommend using a heavy duty pot for making this soup. You will find items like a Dutch oven or a nice soup pot will cook your soup evenly. If a pan is of less quality, it can create hot spots and offer an uneven cook.
If you want to have extra soup on hand, go right ahead and double the recipe. Just ensure you have a pot big enough to hold all the soup!
Make sure to rinse your kale really well, de-vein it, and then chop. If you don't devein your kale, it can give an extra chewy texture to your soup.
Variations to White Bean Kale Soup
Swap the kale with spinach if you would like a different green in your soup. Just add the spinach during the last 5 minutes of cooking to allow it to wilt.
The veggies add nutrients and flavor to the soup. Feel free to raid your vegetable drawer and change up the vegetables you choose to use in your soup.
Swap the orzo for rice to give your soup a different flavor and texture. Or skip the orzo and don't replace it with anything if you want! This option will give you a lighter, clearer soup.
Stir in some heavy cream at the very end of cooking to give your soup a creamy component. You will find that it helps to add richness to the broth.
White Bean Kale Soup FAQs
How should I store leftover soup?
You can store any leftover soup in the fridge for 4–5 days. Just place the soup in airtight containers and then store. I like to store my soup in single serve containers for meal prepping for the week.
Can you freeze this kale and bean soup?
This soup can be frozen, but you will find that the kale will develop a very soft and mushy texture. You can remove all the kale before freezing, and then add in fresh kale as you are warming up the soup.
Can I swap out the beans?
Not a fan of white kidney beans? Go right ahead and swap them with any white bean—or even pinto bean. The great thing about making your own soup at home means that you can adjust it however you want!
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots chopped
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 1 tsp salt
- 6 cups vegetable broth
- 16 oz crushed tomatoes canned
- 15 oz white kidney beans canned, drained, and rinsed
- 1 bunch kale deveined and chopped
- ½ cup orzo
- Heat the olive oil in a large stockpot over medium heat.
- Add the onion, garlic, celery, and carrots.
- Cook until veggies are tender, about 6-8 minutes
- Stir in the Italian seasoning, oregano, and salt. Cook an additional 1-2 minutes.
- Add the vegetable broth, white kidney beans, and crushed tomatoes and stir.
- Bring to a boil, then reduce heat to a simmer and cook for 5-10 minutes.
- Add the kale and orzo and stir.
- Allow soup to simmer until orzo is cooked, about 15 minutes.
- Ready to serve and enjoy!
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