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: 107kcal

Author: Christine Rooney

Equipment

Dutch Oven or heavy-bottomed soup pot

Ingredients

6 cloves garlic
1 onion any color
1 jalapeno pepper remove seeds and membranes for less heat
3 cups carrots chopped, equals 4-5 large carrots
2 15 oz. cans cannellini beans drained
2-3 packed cups kale chopped
4 cups vegetable broth
2 cups crushed tomatoes
2 tsp. Italian seasoning
1 tsp. sugar
2 Tbsp. olive oil
½ tsp. kosher salt split
¼ tsp. pepper
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 (remove and discard the woody stems).
Peel and chop 4-5 large carrots into slices (yields 3-4 cups of chopped carrots). Cut the slices into half moons or quarters if the carrot slices are large (the carrots should all be relatively equal in size so that they cook evenly).
Drain 2 15 oz. cans of cannellini beans (or canned beans of choice) (there is no need to rinse the beans).
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 5-6 minutes, stirring often.
Add the 3 cups of chopped carrots to the pot along with ¼ tsp. of kosher salt. Sauté for 5-6 minutes, stirring often. The carrots should be slightly softened at this point.
Add 4 cups vegetable broth, 2 cups of crushed tomatoes, 2 tsp. Italian seasoning, 1 tsp. sugar (or sweetener of choice), ¼ tsp. kosher salt and ¼ tsp. pepper to the pot. Stir until completely combined.
Bring to a boil and then reduce the heat to medium. Cover and cook on a low boil for 20 minutes. 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.
The carrots should be tender, but not mushy and the kale wilted at this point. Feel free to cook for another couple of minutes if needed.
To Serve: Serve with freshly grated Parmesan or Asiago cheese (optional).

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 broth may be used in place of vegetable broth if this recipe does not need to be vegetarian.

Nutrition