Cannellini Bean Kale Soup with Carrots

Cannellini bean, kale, and carrot soup with Parmesan cheese in white bowl with spoon.

4.41 from 30 votes

Cannellini Bean Kale Soup with Carrots

This vegetarian Italian Cannellini Bean Kale Soup recipe is healthy and made with carrots in a tomato broth topped with Parmesan cheese.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: cannellini bean soup, white bean kale soup, cannellini bean soup with kale

Servings:

Calories: 136kcal

Author: Christine Rooney

Ingredients

6 cloves garlic
1 onion any color
1 jalapeno pepper remove seeds and membranes for less heat
4-5 large carrots
2 15 oz. cans cannellini beans
2-3 packed cups kale
4 cups vegetable stock
16 oz. crushed tomatoes
2 tsp. Italian seasoning
2 tsp. sugar
2 Tbsp. olive oil
¾ tsp. kosher salt split
½ tsp. pepper split
¼ cup Parmesan cheese optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic, 1 onion (any color), and 1 jalapeno pepper (remove seeds and membranes for less heat).
Roughly chop 2-3 packed cups of kale.
Chop 4-5 large carrots into slices (yields 3-4 cups chopped chopped carrots). Feel free to peel the carrots if you like. If you do not peel the carrots be sure to wash and dry them thoroughly before chopping.
Drain and rinse 2 15 oz. cans of cannellini beans (or canned beans of choice).
Heat a cast iron Dutch oven or heavy bottom soup pan to medium-high on stove top. Add 2 Tbsp. olive oil.
Once the oil is heated, add the minced garlic, onions, and jalapeno. Sauté for 2-3 minutes, stirring often.
Add the chopped carrots to the pot along with ¼ tsp. each kosher salt and pepper. Sauté for 8 minutes or so, stirring often. The carrots should be slightly softened at this point.
Add 4 cups vegetable broth, 16 oz. crushed tomatoes, 2 tsp. Italian seasoning, 2 tsp. sugar (or sweetener of choice), ½ tsp. kosher salt and ¼ tsp. pepper to the pot. Stir until combined.
Bring to a boil and then reduce to a low boil. Cover and cook for 25-30 minutes on medium heat. The carrots should be soft and easily pierced with a knife by this point.
Add the drained beans and the chopped kale to the soup. Stir and cook for another 2-3 minutes, uncovered, or until the kale has wilted a bit.
Adjust salt, pepper, and sugar levels.
Serve with freshly grated Parmesan if desired.

Video

Notes

Any variety of canned beans may be used in place of cannellini beans. Dried cannellini beans that have been soaked may be used in place of canned beans.

Feel free to substitute the kale for any variety of greens you prefer. Swiss chard, escarole, arugula, or spinach are all great options.

Chicken stock may be used in place of vegetable stock if this recipes does not need to be vegetarian.

Nutrition