My mom has been making some version of this delicious white bean soup recipe for as long as I can remember! It’s one of my favorites, and I’m sure that your family will love a big bowl of this tasty vegetarian bean soup as much as mine does. This Mediterranean-style white bean soup is packed with vegetables, fiber-rich cannellini beans, and rice, in a savory broth. With 20 grams of protein per serving, it’s also completely vegetarian, naturally gluten-free, and ready in about half an hour! We first shared this recipe back in 2018, but we decided to tweak the recipe to make it even better now. We’ve updated this post with new photos and tons of useful tips. If you’re looking for the best soup recipes, look no further! After you’ve made this recipe, try my personal favorite Chicken Enchilada Soup, or creamy and comforting Chicken Pot Pie Soup. Your kiddos will love my homemade version of classic Alphabet Soup too!
Why You’ll Love This Recipe
Key Ingredients for White Bean Soup
Here’s what you need to make the best white bean and kale soup: Complete list of ingredients and amounts can be found in the recipe card below.
Cannellini Beans: These medium-sized white beans are used often in Mediterranean and Middle Eastern cooking. They’re versatile, creamy, and high in fiber and protein. If you’re using canned beans, be sure to rinse and drain them first. If you’d prefer to use dry beans, keep reading for simple cooking instructions. Soup Vegetables: Diced onion, carrot, and celery are standard for so many soup recipes. They add wonderful flavor to this dish. Kale: For even more nutritious veggie power, chopped kale is added to the soup at the very end. You can use common curly kale or lacinato kale. You can also substitute spinach, escarole, or another leafy green that you enjoy. Flavorings: Fresh garlic, dried bay leaves, and Italian seasoning give vegetable broth the perfect savory notes. Rice: To make this bean soup extra filling, I like to add long-grain white rice to the pot.
How To Make White Bean Soup
White Bean Soup Recipe Tips
This soup recipe is pretty forgiving! Be sure to use quality ingredients, and you’ll end up with a delicious pot of bean soup without much fuss. If you’d like to make soup with dried beans, rather than canned ones, you just need to cook them first! Soak 1.5 cups of dry cannellini beans in water overnight to make them easier to digest and to cut the cooking time, then cook until tender. I usually cook beans in the instant pot. Soaked beans take 20 minutes at high pressure. When sauteeing, use light olive oil rather than extra virgin. Save the good oil for homemade apple cider vinaigrette or an amazing Greek salad! Be sure to remove the stems from the kale. They are difficult to chew. Save them in the freezer for the next time you make homemade vegetable stock! The kale and beans only need a few minutes to cook. Overcooking the kale will make it lose its bright green color. You can leave the rice out if you like, but it makes this soup extra filling, and I love how it soaks up all of the delicious flavors of the broth. For a creamy texture, try blending up some of the beans before adding them to the soup. Instead of parmesan cheese, top your bowl of soup with your favorite vegan substitute, or nutritional yeast. If you aren’t concerned with keeping this recipe vegan and vegetarian, feel free to experiment with adding meat or chicken, or cooked bacon to this soup for a smoky, salty addition.
Storing Tips
White bean soup stores and freezes very well! Store leftovers in the fridge for up to 5 days, or in the freezer for up to 3 months. To reheat, thaw as needed, and warm in a saucepan on the stove, or microwave until hot.
What To Serve With White Bean Soup
My favorite thing to serve with this white bean soup is crusty bread! I love to dip the bread into the broth while I’m eating. Pick up your favorite from your local bakery, or try your hand at making a rustic loaf of No-Knead Bread at home. You might also enjoy making copycat Olive Garden Breadsticks or turning a loaf of bread into Easy Crispy Garlic Bread. Need a sweet treat for dessert? Make a batch of cookies to share with your family, like my classic Half Moon Cookies, or decadent Chocolate Caramel Cookies! Enjoy making AND eating this delicious white bean soup with kale and rice! And remember, soup isn’t just for cold winter nights. You can make this easy recipe any time of the year, so be sure to Pin it for later. This recipe first appeared on Little Sunny Kitchen in March 2018, but it was slightly tweaked and republished in March 2023 with new images and more useful tips. © Little Sunny Kitchen
