Go Back
white bean and kale italian soup recipe

Italian White Bean and Kale Soup

A comforting Italian-style soup made with cannellini beans, potatoes, kale, rosemary, and olive oil. Part of the beans get blended for a creamy broth without cream. Flexible for vegetarian or sausage versions and perfect for weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Olive oil
  • 1 small onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 5 cups low-sodium chicken or vegetable broth
  • 3 cans cannellini beans drained and rinsed
  • 1 large potato peeled and diced
  • 3 cups chopped Lacinato kale
  • Salt to taste
  • Black pepper to taste
  • 1 lemon juiced
  • Optional: Italian sausage or bacon
  • Optional: grated Parmesan and fresh parsley for serving

Method
 

Heat olive oil in a large pot over medium heat.
    If using sausage or bacon, brown it first until fat renders. Remove excess fat if needed.
      Add onion, carrots, and celery. Cook 6 to 7 minutes until soft and lightly sweet.
        Add garlic and rosemary. Stir 30 seconds until fragrant.
          Blend 1 can of beans with 1 cup broth until smooth.
            Add blended beans, remaining whole beans, diced potato, and remaining broth to the pot.
              Bring to a gentle simmer. Cook 20 to 25 minutes until potatoes turn fork-tender.
                Stir in kale. Cook 2 to 3 minutes until wilted and bright green.
                  Season with salt and black pepper.
                    Finish with lemon juice. Taste and adjust seasoning.
                      Serve hot with olive oil drizzle and Parmesan if desired.

                        Notes

                        Blend beans instead of adding cream for a thick broth.
                        Add kale near the end to keep color and texture.
                        Finish with lemon or red wine vinegar to lift flavor.
                        Soup tastes better the next day.
                        Freeze up to 3 months in airtight containers.