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Olivia

Vegetable Soup with White Beans & Kale

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Vegetable soup with white beans and kale made with simple ingredients for a warm, nourishing vegetarian dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American, Mediterranean
Calories: 248
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 can 14 oz diced tomatoes
  • 1 can 15 oz white beans drained and rinsed
  • 4 cups vegetable broth
  • 3 cups kale chopped
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
small soup pot

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until soft, about 5 minutes.
  3. Stir in garlic, carrots, and celery and cook for 3-4 minutes.
  4. Add diced tomatoes, white beans, and vegetable broth.
  5. Bring to a simmer and cook for 25 minutes.
  6. Stir in kale and cook for 5 minutes until tender.
  7. Season with salt and black pepper. Serve warm

Nutrition

Calories: 248kcalCarbohydrates: 37gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 988mgPotassium: 895mgFiber: 8gSugar: 8gVitamin A: 7299IUVitamin C: 29mgCalcium: 172mgIron: 5mg

Notes

Add extra broth if a thinner soup is desired.
Spinach can be used instead of kale.
Keeps well refrigerated for up to 3 days.

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