AI-generated serving inspiration; not a photograph of a tested recipe.
Mashing a few of the canned beans gives the broth body in minutes. Kale adds a sturdy green texture, and lemon goes in at the end so its flavor stays bright.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Canned beans keep the simmer short.
Mashed beans thicken the broth naturally.
Ingredient notes
Use canned, fully cooked beans.
Remove tough kale stems before measuring.
Equipment you’ll need
Large saucepan
Wooden spoon
Ladle
Helpful cooking tips
Chop kale into spoon-size pieces.
Add more broth if reheated soup becomes thick.
Make it your own
Variations
Top each bowl with a little grated Parmesan.
Substitutions
Use spinach in place of kale and add it only for the last 2 minutes.
What to serve with it
Serve with toast or a warm roll.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use great northern beans?
Yes. Drain and rinse them just as you would the cannellini beans.
Let’s get cooking
White Bean and Kale Soup
Cannellini beans and chopped kale in a lemony vegetable broth.
Prep time
10 min
Cook time
27 min
Total time
37 min
Servings
4
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Large saucepan · Wooden spoon · Ladle
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oil in a saucepan over medium heat. Cook onion and carrots for 6–8 minutes.
Stir in garlic for 30 seconds. Add beans, broth, rosemary, salt, and pepper.
Simmer 10 minutes until carrots are tender. Mash a few spoonfuls of beans against the side.
Stir in kale and simmer 5–7 minutes until tender.
Add lemon juice, taste, and serve.
Cook’s notes
Chop kale into spoon-size pieces.
Add more broth if reheated soup becomes thick.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/white-bean-and-kale-soup.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
