Tuesday Tastings :: Kale & White Bean Soup


After our last few Tastings of chocolate & berry trifle, pancakes for two and chocolate-covered peanut butter ritz crackers…suffice it to say, I thought it was time to indulge in something a little more nourishing this week. This kale & white bean soup is brimming with antioxidant-rich veggies and fiber-packed beans…and even my naughty-eater husband is constantly requesting it for dinner because it’s so tasty. I love to grate big shards of parmesan on top, drizzle with a little olive oil & sea salt, then serve with slices of grilled rustic bread for sopping up every last drop. Let me know what you think…and I’d love to hear about any of your favorite winter soup recipes! Keep reading for the recipe… 


Kale & White Bean Soup

*serves 4 – 6

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon finely chopped rosemary or thyme
  • Salt and freshly ground pepper
  • 1 pound Tuscan kale, stemmed and leaves coarsely chopped
  • 1 quart chicken stock
  • 1/2 cups small tube-shaped pasta (like dittalini)
  • 1 cup drained canned cannellini beans
  • Shaved Parmigiano-Reggiano cheese and grilled bread

  1. In a large pot, heat the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the carrots, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and herbs and cook until fragrant, 1 minute. Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, cover and simmer until the kale and carrots are just tender, 8 minutes. Season with salt and pepper.
  2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.
  3. Add the pasta and cannellini beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Drizzle with good extra-virgin olive oil, and serve with grilled bread.

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18 Responses to “Tuesday Tastings :: Kale & White Bean Soup”

  1. Sophee Houseman

    Look so good!! Mmmm

  2. Jen @ pretty plate

    Making this today. So glad I have all the ingredients!
    Have a great week.

    : ))

    • Camille Styles

      Oh yay! Let us know what you think!! xx

  3. Clara

    Delicious! I’ve been meaning to make a kale soup. I’ve been roasting kale a lot this winter, turning it into crispy chips, but I think I need to expand a bit beyond that!

  4. Tiffany @ Savor Home

    I have been obsessed with kale lately! It is so versatile and so good. I will definitely have to make this!

    • Camille Styles

      Same here! I’ve also been sautéing it with olive oil, red pepper flakes, golden raisins and capers… so delish!

  5. Annie Hall

    Looks yummy!

  6. Josie

    Looking forward to trying this homemade version! My tried and true winter soup, though not necessarily super healthy, is my grandmother’s gumbo. Perfect to make on a cold Sunday (not that we’ve had many in TX this year!) it warms the soul and takes me home to Louisiana every time!

  7. Betsy

    After splurging during our trip to Santa Barbara, this recipe is MUCH needed!! My husband and I love kale and might add a little protein with ground turkey.

    Thanks for the post!

  8. Michelle Sereno

    Looks amazing, I know what I’m cooking for dinner tonight!

  9. erin | houseofearnest

    oh my goodness, this looks amazing! I *think* I have the stuff at home to make this… if so – it’s on!

  10. caitlindentino

    Kale and white bean soup is one of my absolute faves. I never add pasta to my soups because I have a tough time with its texture by the next day (and several days lunches or dinners is one of the best things about soup). Did these little guys hold up? It looks great!

  11. Meryl

    I’m officially inspired! Making this soon, probably tonight :)


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