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My Kale Soup Is So Good!
Kale in soup goes together like PB&J for me—I can’t get enough of it! I’ve been making this soup for so long, I could probably do it in my sleep. It’s got everything I love, beans, potatoes, and a broth that brings it all together.
I still remember the first time I made a kale soup like this—I’d just started experimenting with using kale for more than your typical messaged kale salad and I quickly became obsessed with using it in soup! This recipe has evolved over time, but one thing hasn’t changed: it’s my go-to when I want kale in the colder months.
The Kale soup recipe below has become my trusty go-to over the years. A squeeze of lemon and a little parmesan on top are my fav.
Ingredients You’ll Need
- Olive Oil: You can swap it for avocado oil or even butter if that’s what you have.
- Onion: Yellow, white, or even sweet onions will work here—use whatever you’ve got.
- Celery: If you’re out of celery, diced fennel or even a bit of chopped zucchini can work as a substitute.
- Garlic: Fresh garlic is ideal, but ½ teaspoon of garlic powder per clove can be used in a instead.
- Cannellini Beans: Great Northern beans or navy beans can easily take their place if needed.
- Yukon Potatoes: Yukon potatoes hold their shape well, in soups so are my preferred choice. If you don’t have them, red potatoes or even russets (peeled) will work.
- Fresh Rosemary: If you don’t have fresh rosemary, use 1 teaspoon of dried rosemary, or swap it for fresh thyme (or 1 teaspoon dried thyme) for a slightly different flavor.
- Salt and Black Pepper: Adjust to taste as the soup cooks.
- Vegetable Broth: I like to use low sodium so I can control the salt or homemade veggie stock. You can use chicken stock if you’re not keeping it vegetarian or water with a ½ teaspoon extra salt.
- Tuscan Kale: Lacinato (aka dinosaur kale) works for this recipe too, but curly kale or even spinach can substitute. Just note that spinach cooks faster.
- Lemon Juice: Fresh lemon is best, but bottled lemon juice will work if that’s what you have on hand.
- Parmesan Cheese (Optional): If you’re avoiding dairy, nutritional yeast or a dairy-free Parmesan alternative can be used instead.
- Crushed Red Pepper (Optional): For a little heat. Skip it if you’re not a fan of spice or replace it with a pinch of cayenne.
Popular Additions
- Swirl in pesto. Try adding a spoonful of homemade or store-bought pesto to each bowl of soup.
- Make it creamier. Add a dollop of Greek yogurt, sour cream, or creme fraiche to each serving!
- Add in more veggies. Stir in frozen peas and let cook in the soup to thaw.
- Make it cheesy. I know I say topping the potato white bean and kale soup with parmesan is optional, but I highly recommend it! Grated pecorino Romano or crumbled feta or goat cheese would also be delicious.
How to Make Kale Soup
My Best White Bean and Kale Soup Tips
- Drain and rinse the beans well. Canned beans come in a viscous, salty liquid you’ll want to get rid of before adding the beans to the soup! I like to use a fine mesh strainer or colander and rinse the beans until any foaming subsides.
- Don’t include the kale stems. Kale stems are tough and too fibrous to eat! I like the hold the end of the stem and pull the kale leaf downward to separate them.
- Be careful when blending. The steam from the hot soup can cause the blender’s lid to fly off! I like to cover the lid and hold it down with a kitchen towel to prevent this.
- …Or use an immersion blender. You can also use an immersion blender to blend the soup right in the pot!
What to Serve
Recipe Help & Common Questions
Kept in an airtight container in the fridge, this soup will keep for up to 5 days! To reheat it, you can do so in a saucepan on the stovetop! You can also use the microwave, but it tends to heat soup less evenly.
Yes! Transfer the soup to an airtight container and then freeze it. It’ll keep for up to 3 months this way. I recommend thawing it in the fridge overnight before reheating.
You can, but make sure not to blend all of the soup—just about half of it!
More Vegetarian Soup Recipes:
- Creamy Corn Chowder
- Vegetarian Tortilla Soup
- Blended Potato Leek Soup
- Tomato Tortellini Soup
- Orzo Zucchini Soup
- Lemon Rice Soup
- Wild Rice Mushroom Soup
- Kale and Lentil Soup
- Red Curry Noodle Soup
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Kale Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 celery stalks diced
- 3 garlic cloves minced
- 2 (15-ounce) cans cannellini beans drained and rinsed
- 1 pound Yukon potatoes peeled and diced
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 1 large bunch Tuscan kale stems removed and leaves chopped (about 4-5 cups)
- 1 lemon juiced
- Freshly grated Parmesan for serving (optional)
- Crushed red pepper for garnish
Instructions
- Heat the olive oil in a large pot over medium heat and add the onion, celery, and garlic. Cook until the vegetables start to soften, 5-7 minutes.
- Add the beans, potatoes, rosemary, salt, and pepper and cook with the onion mixture until well blended, 2-3 minutes.
- Stir in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20 minutes.
- Carefully remove half the soup into a blender and blend until smooth and creamy. Return the blended portion of the soup on top of the soup in the pot. Add the kale and simmer until the kale is tender, about 10 minutes.
- Stir in the lemon juice, ladle into bowls and serve with grated parmesan cheese and crushed red pepper, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
