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+ servings
Overhead view of white bean and kale soup in a white Dutch oven.

Kale Soup

A hearty, wholesome and satisfying soup full of fresh kale, white beans, potatoes and carrots in a deliciously seasoned broth.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8


  • 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


  • 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.


  • 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.
  • 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.