Cannellini Bean Kale Soup with Carrots

4.41 from 30 votes

Cannellini Bean Kale Soup with Carrots

This Cannellini Bean Kale Soup is full of Italian flavors! It's made with canned white beans and carrots simmered in a savory tomato broth.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: white bean kale soup, Italian cannellini bean soup, white bean tomato kale soup

Servings:

Calories: 106kcal

Author: Christine Rooney

Equipment

Dutch Oven or heavy-bottomed soup pot

Ingredients

6 cloves garlic
1 onion any color, or 2 shallots
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
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 grated Parmesan or Asiago cheese for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves garlic and 1 onion (any color).
Feel free to sub 2 shallots in place of the onion for a more mild onion flavor.
Mince 1 jalapeno pepper (remove the seeds and membranes for less heat).
Peel 4-5 large carrots and cut them into slices. Cut the slices into half moons or into quarters if they are large. It's important that the carrots are roughly the same size so that they cook evenly (yields 3 cups chopped carrots).
Roughly chop 2-3 packed cups of kale. You can use any variety of kale you like (such as curly kale or lacinato kale). Remove the woody stem from each stalk of kale and discard (the stems can be tough).
Place a Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil.
Once the oil is heated, add the garlic, onion, and jalapeno. Sauté the aromatics for 5-6 minutes, stirring often.
Add the 3 cups of chopped carrots along with ¼ tsp. of kosher salt. Sauté the carrots for 5-6 minutes, stirring frequently. The carrots should be slightly softened at this point.
Add 4 cups of vegetable broth and 2 cups of crushed tomatoes to the pot.
Stir together and add ¼ tsp. of kosher salt, ¼ tsp. pepper, 2 tsp. Italian seasoning, and 1 tsp. of sugar (the sugar helps to balance out the acidity of the tomatoes). Stir all of these ingredients together until completely combined.
Bring the soup to a boil. Once boiling, reduce the heat to medium, cover, and cook on a low boil for 20 minutes.
After the carrots are tender, but not mushy, add the 2 cans of cannellini beans and 2-3 packed cups of chopped kale.
Stir all of these ingredients together and cook for another 4-5 minutes.
Feel free to cook another couple of minutes if needed.
To Serve: Serve with freshly grated Parmesan or Asiago cheese (optional).

Video

Notes

The nutritional information includes the Parmesan cheese.

Feel free to use Great Northern or Navy Beans 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