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This cozy white bean and kale soup can feed an army on a budget with simple vegetables and a few pantry staples. Busy people and beginner cooks adore this quick, healthy vegetable bean soup made for the Instant Pot or the stove!
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Why you'll love this recipe
White bean kale soup is a delicious, affordable answer to the dinner dilemma most days of the year. This family-friendly Italian soup is the ultimate comfort food made with simple vegetables, a few pantry staples, and fresh kale.
This flavor-loaded vegetable bean soup is so satisfying and comforting that even carnivores won't miss the meat as they happily devour it. I can't tell you how many readers have contacted me to share this sentiment. Of course, it never hurts to serve this mouthwatering vegetable bean soup with crusty bread or homemade croutons because, well, soup and bread.
You'll be shocked by the quantity and delicious flavors this combination of affordable, everyday ingredients offers. When I say eating healthy on a budget is anything but boring, this soup is proof!
Ingredient notes
- Olive oil - Or preferred cooking oil.
- Onions, carrots, celery, and garlic—building flavor and volume doesn't get easier than with these affordable vegetables.
- Tomatoes - Use canned diced tomatoes for a brothier soup or canned crushed tomatoes for a slightly thicker soup base, as seen in my photos. Fresh tomatoes can be substituted but will also extend cooking time.
- Canned white beans - Any variety of white beans can be used. Canned beans offer convenience, but cooking beans from scratch yields more volume for less money. Both options yield delicious results!
- Vegetable broth - You can use homemade or packaged vegetable broth. I'm a fan of vegetable broth for its flavor, value, and minimal space requirement.
- Seasonings - This soup can be made with packaged or homemade Italian seasoning. The addition of crushed red pepper gives it the perfect flavor kick.
- Salt and pepper - Use as instructed or add to taste.
- Fresh kale—You can use any kale variety or substitute other greens, such as fresh spinach or chard. For this recipe, I used Tuscan kale, also known as Dinosaur kale or Lacinato kale.
- Fresh parsley - This is an optional garnish, but always recommended for a pop of color and herbaceous flavor.
How to make Tuscan white bean soup
This white bean soup is suitable for busy people and beginner cooks because of its simple prep and mostly hands-off cooking using an Instant Pot or stove. Enjoy these step-by-step stove instructions with photos. Both methods are included in the recipe card below.
Saute vegetables in olive oil over medium-high heat until tender. Add tomatoes and beans.
Stir in vegetable broth and seasonings. Increase heat to bring soup to a boil, stirring as needed. Then lower heat, cover, and simmer for 10-15 minutes, or until soup ingredients are fully heated, stirring as needed.
Stir the kale into the soup and continue simmering until it softens to your liking. Serve immediately if desired.
Recipe Test Kitchen Tips
- Chopping shortcut – Chopping the onions, carrots, celery, and garlic is the main prep for this recipe. Use pre-chopped or frozen vegetables if you want to save time.
- Beans – This recipe uses canned white beans for convenience. If using dried beans, cook them fully before adding to the soup. Cannellini, navy, great northern, and white kidney beans all work well.
- Tomato options – Fresh tomatoes can be used in place of canned. Chop them into small pieces and expect a slightly longer simmer time to fully soften and develop flavor.
- Kale prep – Remove tough kale stems before chopping, and cut the leaves into bite-sized pieces so the soup is easier to serve and eat. Baby kale can be used as-is. Any kale variety works well, including curly, Tuscan, and red kale.
- Finish with brightness – Add a squeeze of lemon juice or a pinch of lemon zest just before serving to brighten the flavor.
- Reheating – The soup will thicken as it sits, so add broth or water when reheating to loosen it.
Freezing Instructions
First, allow the soup to cool completely. Transfer to airtight freezer containers and place in the freezer. Once frozen, enjoy within 3 months (or longer if vacuum sealed).
More easy soup recipes
Vegetarian soups: Tomato Soup, Chickpea Kale Soup, Minestrone Soup, Cream of Mushroom Soup
Classic soups: Ham and Bean Soup, Cabbage Roll Soup, Zuppa Toscana, Slow Cooker Chicken and Vegetable Soup, Lasagna Soup, Easy Italian Lentil Soup
📖 Recipe
Tuscan White Bean and Kale Soup
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 2 tablespoons Olive Oil, or preferred oil
- ½ large Onion, diced (1 cup)
- 2 Carrots, diced (1 cup)
- 2 ribs Celery, diced (1 cup)
- 5 cloves Garlic, minced
- 1 (28-ounce can) Diced Tomatoes or Crushed Tomatoes, don't drain
- 2 (15-ounce cans) White Beans (Cannellini or Navy), drained and rinsed = about 3 cups beans
- 4 cups Vegetable Broth
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt, use more or less, to taste
- ½ teaspoon Crushed Red Pepper, optional
- 4 cups Kale, any variety, chopped
Topping options
- Lemon zest, fresh parsley, croutons, and grated Parmesan cheese.
Instructions
- Heat a 4.5-quart soup pot over medium-high heat. Add OLIVE OIL and heat until shimmering.
- Add ONIONS, CARROTS, CELERY, and GARLIC. Sauté a few minutes until softened, stirring as needed to build flavor.
- Stir in TOMATOES (use diced for a more brothy soup or crushed for a thicker, tomato-forward broth), VEGETABLE BROTH, WHITE BEANS (drained and rinsed), ITALIAN SEASONING, SALT, and CRUSHED RED PEPPER.
- Bring to a boil, then reduce heat and simmer 10–15 minutes, stirring occasionally. For a thicker soup, mash some of the WHITE BEANS in the pot during this time.
- Remove tough stems from KALE, chop into bite-sized pieces, and stir into the soup during the last few minutes of simmering (add earlier for softer KALE or later for more texture).
- Taste and adjust SALT as needed.
- Serve warm with optional toppings like lemon zest, parsley, croutons, or Parmesan.
- To store, cool completely and refrigerate up to 5 days or freeze up to 3 months.
Recipe Notes
Equipment
- 4.5-quart Dutch oven or stockpot or 6-quart Instant Pot
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Mary says
I’m meal prepping now and am planning on making this tomorrow!!I’d like to add farro.recommendations?
The Kitchen Girl says
Hi Mary, sure, farro takes a lot longer to cook than the soup does. I personally would cook it separately and add it to the soup once everything is cooked. I hope that answers your question...let me know 🙂
Krystal says
Delicious. This dish is so satisfying on a winter's night and is one of the cheapest dishes I've made using an instant pot so far. For those of you sick of getting the dreaded burn message when making soups, etc (which I am!), I sauteed the veggies separately, put the steaming grate in after coating the bottom with olive oil, then dumped all the ingredients in without stirring. The ingredients congealed just fine without stirring and I never got the burn message! 🙂
The Kitchen Girl says
Awesome, Krystal! I'm so glad to hear you're enjoying this recipe! Now I have never gotten a burn message with soup, but I trust you have your system dialed in. Thanks for taking the time to leave feedback too!
Kelly Brauer says
I make this for my family (we are vegetarians) almost every week. It’s easy, healthy, and delicious. Even my 5 and 2 year old love it. Thank you for a great recipe!!
The Kitchen Girl says
Awesome, Kelly! Makes me so happy when the little ones sign off 🙂 We might not be vegetarian but do we devvvvour this soup lol. Thanks so much for the feedback and happy holidays to you and yours
Ness Tyson says
I made this last night. It was so good and easy to make! I added waaaay more kale than the recipe called for and I also added some chickpeas with the cannellini beans. So good.
The Kitchen Girl says
So glad to hear it, Ness! Yay...glad you love it as much as we do 🙂 More kale is always good LOL. Thanks for the review! Cheers!
Anita says
This was fast easy and delish
The Kitchen Girl says
Awesome, Anita! So glad to inspire that kind of meal for you 🙂 We love this soup too!
Chloe M. says
Hello! This recipe sounds delicious and I am planning in making it next week, and I have a couple of questions in advance! How do you think pinto beans would fare in this soup? I have some pre-cooked ones on hand. Also, would you recommend fresh or frozen kale, or would either suffice? Thank you!
The Kitchen Girl says
Hiya Chloe. Thanks for asking 🙂 You can use any beans you like, as long as they're pre-cooked, so you're all good there. As for kale, fresh or frozen would work great, but you might need a little longer for frozen. Enjoy!
Lindsay says
Delicious! Intended to do it as written but ended up making it on the stove, which was still excellent. Perfect for a post-Thanksgiving meal when I was craving something lighter and full of veggies after days of heavy foods and sweets. I’ll keep it on rotation this winter and try the Instant Pot next time. Thanks, Traci!
The Kitchen Girl says
Yay Lindsay! I'm so glad to inspire your lovely meal, esp after days of holiday food LOL. I was hoping someone would make this soup today ... so glad it was you
Lisa says
This was great! I added 2 diced and pre-cooked "Beyond Beef" Italian Sausages. Cooked on stove v. insta-pot. Next time I'll add even more Kale. Yummy!
The Kitchen Girl says
Glad to hear it, Lisa! Love the sausage add-in idea...great! Thanks for the feedback and happy you enjoyed 🙂 Cheers!
Coral says
Made this soup tonight for dinner and it was delicious! My vegan neighbor growing up Always used to make the best food and this tasted just like something she would to make. Doubled the spices and added black pepper. Also let it simmer for a couple hours on very low heat. Will definitely be making again :o)
The Kitchen Girl says
Awww this makes me so happy to hear...I'm glad to inspire your dinner AND be considered in the same company as your neighbor. Thank you for the kind words and taking the time to review Much appreciated!
Suzannah says
This is a really flavorful soup and is on regular rotation in our house. My 4 and 6 year old kids love it too. I usually substitute leeks for the celery and (since we’re not vegan) toss in an inch or two of Parmesan rind at the same time as the tomatoes, broth and beans. It adds an additional depth of flavor. Thanks for the great recipe!
The Kitchen Girl says
Yayy Suzannah! I'm so glad to hear this kale soup is family-approved in your house! I'm happy to inspire that anytime...thanks for taking time time to let me know
Megan says
I've made this three times in the last month! I LOVE it! It is so warming, and nourishing, with such a great flavor. I pack it in my thermos and sip on it like tea. I prefer the stove top method. However, I have not mastered the Instant Pot yet.
The Kitchen Girl says
So happy to hear it, Megan! I absolutely love being a part of someone's delicious meal and awesome day! The stove method is just as good for this kale soup. If you ever want to explore the Instant Pot version, don't hesitate to reach out to me with questions Thanks for the review!
Lucy says
OMG!!!!!! This soup was incredible and so easy to make! I’m 16 and the only vegan in my house so I’m a huge Instant Pot and soup fan bc I’m busy (and love soup!). The recipe was super easy to follow and the soup is to die for 🙂 thanks for the recipe! Adding it to my collection
The Kitchen Girl says
Lucy, this makes my day ... I'm so happy to be a part of your food joy 🙂 I'm not diet-restricted, but I love eating vegan often and sharing my best creations here on the blog. Thanks so much for the feedback
Nicki says
How could you adapt this for the crockpot? Thanks!
The Kitchen Girl says
Hi Nicki, if I were to make this in my slow cooker, I would most likely add all of the ingredients to the pot at once and set it on low for 4 to 6 hours. Hope that helps...thanks!
Gretchen says
In the summer I don't make a lot of soup but this is so easy and delicious. I have already made it twice in the month of August. I can't wait to try some of your other vegan options!
The Kitchen Girl says
Awesome, Gretchen! Sounds like you love this one as much as we do 🙂 Even my meat-craving other half LOVES this one. Thanks for your feedback...much appreciated!
Catherine says
We made this soup today and I must say it is delish.
The Kitchen Girl says
So glad to hear it, Catherine Thanks for stopping by to let me know
JB says
White bean kale soup is spot on every time! It's hard to believe "vegan" can be THIS good! I'm not usually team kale either, but it's a MUST for this soup. I look forward to this every time it's on the menu. Thanks KG!
The Kitchen Girl says
Thanks, JB! We are twinning on our fondness of white bean kale soup So glad you like it as much as I do!
Tracy says
Started a meatless diet and thought this looked good, and it was! It was so easy in the pressure cooker! It also got the approval of my picky husband, who is not on the diet with me!
The Kitchen Girl says
This makes my day, Tracy! I'm glad to be a part of your meatless diet. My other half loves this soup too...like, crazy about it! Thanks for taking the time to let me know
Amy says
Delicious! I made this today. So easy and tastes amazing. I take issue with your math however. I added up the calories in all of the ingredients and I found this to be around 140 calories per one cup serving. Still really low calorie but as someone who really has to watch her calorie intake closely, I thought I’d mention it for others who may be in the same boat. Thanks for the recipe! This will definitely go into our regular rotation.
The Kitchen Girl says
Hi Amy, glad you're enjoying the soup Yes, there appears to be a problem in the nutrition database used in my recipe card. I'm looking into it and trying to get it fixed pronto 🙂 Thanks so much for the heads up!!
Ben says
I love this vegan white bean kale soup. Your step by step direction is good. Thanks for sharing.
The Kitchen Girl says
Thanks, Ben...so glad you enjoyed this one! Much appreciated 🙂
Julianne says
Overall it tasted wonderful! FYI it’s 150 calories per serving according to the nutrition calculator on SparkPeople.com
The Kitchen Girl says
Hi Julianne, I just ran the nutrition data though another source to get a (hopefully) more accurate read. I have made adjustments in the recipe. As always, consult with a professional for the most accurate nutrition data. Glad you enjoyed the soup and apologies for the mistake (and delayed response) 🙂
Sky says
This is absolutely scrumptuous. I modified it as such because I actually had all these ingredients from a family gathering that I hadn't used:
Green onion instead of the white onion;
One of each of these bell peppers: red, yellow, orange and green instead of celery;
Radishes;
Canned chick peas instead of white beans;
Kale AND Swiss chard;
Lemon juice and citric acid.
I'm an omnivore and love 'vegan' recipes. Thank you so much for providing this recipe. Rock on!
The Kitchen Girl says
Sounds absolutely divine to me, Sky I'm so glad you gave this kale soup a go and loved it like we do Thanks so much for taking the time to review!
Julianne says
This is a wonderful recipe! It came together very quickly and tasted great. I doubled all the spices except the salt because I love spice. I can’t believe it’s only 42 calories a serving.
The Kitchen Girl says
Thank youuu and so glad to hear it, Julianne! Yes, I love spice too...I keep my recipes pretty basic so people can adjust accordingly. Also, yay for low calories
Z says
Hello. I don't have broth available at the moment. Could I add water instead?
The Kitchen Girl says
Yep, sure can! In fact, the veggies get cooked in the soup and make their own broth. It will just be more subtle.
CindyLu says
Add my thumbs up for this recipe. It was absolutely delicious and I had everything I needed at home. I used some tomatoes I froze from last year's garden. 10/10! Will DEFINITELY make again! I have shared it with all who will listen to me! 🙂
The Kitchen Girl says
Awww this is so great to hear! Yes, we love to freeze tomatoes too and you're right...they ARE so good in this recipe. Glad you enjoyed, CindyLu and thanks for taking the time to let me know 🙂
Emily says
I’ve made this a couple times now and each time it’s perfect! I shared it with my Grandma who loved it and asked me for the recipe! She doesn’t have an instant pot so any tips for converting it to stove top?
The Kitchen Girl says
Yay! So glad you like it as much as we do, Emily 🙂 I just edited the recipe to include stove instructions Hope your Grandma loves it! ❤️
Hawk West says
OK made it AGAIN! This is the best receipe EVAH! My only problem is that it cooks so fast I don't have enough time to clean the dishes before its ready, so fast! 🙂
The Kitchen Girl says
OMGosh this is the best review EVAH! Thank youuuu ❤️Totes know what you mean about the soup getting done before the dishes are done But wait! This soup doesn't dirty any dishes LOL