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Kale White Bean Soup serves up a complete meal with this one recipe.
5 from 2 votes

Kale White Bean Soup

Kale White Bean Soup serves up a complete meal with this one recipe. 
Course Soup
Cuisine Beans, Dairy-Free, Vegan
Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Servings 6 Servings
Calories 218kcal


  • 16 ounces navy beans dried
  • 1 tablespoon coconut oil
  • 1/2 cup onions coarsely chopped
  • 1 clove garlic finely chopped
  • 1 red bell pepper diced
  • 4 tomatoes plum/Roma, chopped
  • 2 cups carrots sliced into chunks
  • 5 cups vegetable broth
  • 6 cups water, divided 4 cups and 2 cups
  • 1 teaspoon Italian Seasoning my homemade recipe is linked below in Instructions
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 lb kale stems and center ribs discarded and leaves coarsely chopped


  • Place beans in a large stockpot and cover with water by about 3". Let it sit overnight to let the beans expand.
  • If you want to do the quick method for preparing the beans t(instead of soaking overnight) then cover beans with water by 2 inches in a stockpot. Cover with a lid and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans.
  • Put the oil in the same stock pan and heat over medium heat.
  • Add the onions and saute for about 15 minutes until soft and translucent.
  • Add garlic and cook, stirring, 1 minute.
  • Add beans, red bell pepper, tomatoes, carrots, broth, 4 cups water, Italian seasoning, salt, and pepper.
  • Cover and bring to a boil. Uncover and turn down to a simmer.
  • Cook until beans are tender, about 60 to 90 minutes.
  • Stir in kale and remaining 2 cups water and simmer, uncovered until kale is tender. About 12 to 15 minutes.


Serving: 2cups | Calories: 218kcal | Carbohydrates: 39g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Sodium: 1622mg | Potassium: 1057mg | Fiber: 10g | Sugar: 7g | Vitamin A: 16400IU | Vitamin C: 131.6mg | Calcium: 196mg | Iron: 3.5mg