Kale and White Bean Soup

Kale and White Bean Soup
Staff Writer
Kale and White Bean Soup

Jane Bruce

Kale and White Bean Soup

I have a newfound love for kale. These days, I'm baking it into chips, adding it to pasta dishes, and even eating it in salads. But this was my first attempt at a kale soup — and it's delicious! The broth is simple and comforting, the kale is packed with nutrients, and the white beans add a richness and heartiness to the soup. Serve it with a piece of toasted bread and you have a perfect winter meal.

Click here to see The Best Kale Recipes You've Ever Tried. 


In a large pot, heat the olive oil. Add the garlic and onion and cook until onion is softened, about 5 minutes. 

Mash about ½ of the beans with a fork and add to the onions and garlic. Stir to combine. Add the chicken stock, water, and Parmesan rind and bring to a boil. 

Once boiling, add the rest of the beans, the chopped kale, and season with salt and pepper, to taste. (The Parmesan and chicken stock have plenty of salt in them already, so be careful not to add too much extra salt.)

Reduce the heat to a simmer, partially covered, until the kale is tender, approximately 20 minutes. 

Sprinkle grated Parmesan on toasted bread. Ladle soup into bowls and serve with the toast. 


Calories per serving:

274 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 6g 9%
  • Carbs 42g 14%
  • Saturated 2g 8%
  • Fiber 10g 39%
  • Sugars 4g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 17g 35%
  • Cholesterol 6mg 2%
  • Sodium 532mg 22%
  • Calcium 286mg 29%
  • Magnesium 117mg 29%
  • Potassium 1,133mg 32%
  • Iron 6mg 31%
  • Zinc 2mg 15%
  • Phosphorus 259mg 37%
  • Vitamin A 389µg 43%
  • Vitamin C 92mg 154%
  • Thiamin (B1) 0mg 17%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 207µg 52%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 539µg 673%
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