This delicious Kale Soup is the ultimate comfort food soup! It’s a one-pot meal made with a flavorful blend of kale, white beans, tomatoes, and Italian seasonings. It’s so hearty and satisfying, you’ll never know it’s vegetarian!
This soup makes for delicious leftovers or a convenient meal prep option. Serve it with a simple sandwich on the side, and you have a well-rounded and satisfying meal!
Ingredients Needed
- Olive oil
- Yellow onion
- Garlic
- Kale – Use any type of kale you like!
- Vegetable broth – Feel free to use chicken broth or beef broth if you don’t need the soup to be vegetarian/vegan.
- Diced tomatoes
- White beans – I used canned cannellini beans.
- Carrots
- Potatoes – I use Russet potatoes, but gold potatoes can also be used.
- Italian seasoning – Use store-bought or make your own homemade Italian seasoning.
- Bay leaf
- Salt and pepper
How to Make Kale Soup
For the detailed instructions, please see the recipe card.
- Sauté the onions and garlic in a large oiled soup pot over medium-high heat until they’re soft.
- Stir in the kale and let the leaves wilt.
- Pour the vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes, Italian seasoning, and bay leaf into the pot. Bring the mixture up to a gentle boil, then reduce the heat to a simmer.
- Cover the pot with a lid and let the soup simmer until the potatoes and carrots are tender.
- To finish, adjust the seasonings as needed and discard the bay leaf. Serve and enjoy!
5 Star Review
“This soup is delicious and I plan on making it again.” ~ Patricia
Storage
- Refrigerator: Once cooled, transfer to an airtight container and store in the refrigerator for 3 to 4 days.
- Freezer: Freeze in an airtight container for up to 3 months. Before serving, let the leftovers defrost in the refrigerator overnight, then reheat in a pot on the stove or in the microwave.
More Vegetable Soup Recipes
Kale Soup
A hearty, wholesome and satisfying soup full of fresh kale, white beans, potatoes and carrots in a deliciously seasoned broth.
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Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 bunch kale (8 to 12 ounces) rinsed, large stems removed and coarsely chopped
- 1 (32 ounce) container vegetable broth
- 1 (28 ounce) can diced tomatoes undrained
- 2 (15.5 ounce) cans cannellini beans undrained
- 2 cups peeled and sliced carrots (sliced ¼ inch thick) 3 to 4 carrots
- 3 russet potatoes peeled and sliced into bite size pieces (about ½ inch cubes) about 4 cups
- 1 tablespoon Italian seasoning
- 1 bay leaf
- ½ teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
Instructions
- Heat olive oil over medium high heat in a 6 quart Dutch oven or soup pot. Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly.
- Add kale and cook for an additional 2 minutes, stirring constantly.
- Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes, Italian seasoning and bay leaf. Stir to combine. Bring to a gentle boil and reduce heat to maintain a gentle simmer (medium low to low).
- Cover and cook for 25 to 30 minutes, or until potatoes and carrots are tender. Season with desired amounts of salt and pepper. Remove and discard bay leaf before serving.
Video
Notes
- This recipe yields approximately 14 cups.
- Cannellini beans can be substituted with great northern beans.
- Vegetable broth can be substituted with chicken broth, but will not be vegetarian.
- Once cooled, store in an airtight container in the fridge for 3 to 4 days.
- Freeze in an airtight container for up to 3 months. Defrost in the refrigerator overnight and reheat.
Nutrition
Calories: 278kcal | Carbohydrates: 51g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 780mg | Potassium: 1258mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7341IU | Vitamin C: 38mg | Calcium: 176mg | Iron: 6mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
This recipe was originally published February 2016. Photos and text updated September 2023.
Lene
I first made this recipe back in 2020, during the dark days if the the very begining of covid, and I make it several times every winter! Its a family favorite and so comforting! Tastes amazing with grated pecorino and fresh bread. Thank you for this amazing recipe!
Dew
Very good. I didn’t have carrots or potatoes on hand, so I added another can of beans, black beans for a bit of visual difference. For my tastes, it needed a bit more tomato flavor (probably because of that second can of beans) so I added a 6 ounce can of V-8.
The kale I had from my CSA box was the curly kind so I’m really glad there was a weight given for the amount, that stuff takes up a LOT of space.
Elizabeth
Wonderful! I subbed black beans for cannelini (that’s all I had). My husband said if he paid $8 at the farmer’s market for a bowl of this soup he would be ecstatic. I felt full & healthy. Thanks for listing cup and oz amounts (instead of one onion or one bunch of kale)
David Weinberg
Good stuff. I used golden potatoes instead of russet, personal preference.
Lily
this is my emotional support soup and it is delicious and relatively easy to make for someone just beginning in the kitchen
Wanda S. Smith
My husband and I loved this soup. I’m going to try spinach in the next batch. It’s so light and refreshing.
Thanks so much, Wanda – So glad you and your husband enjoyed it!
Erica Beasley
Really tasty