Easy White Bean and Kale Soup

You’ll enjoy this easy one dish meal any time of the year from ingredients you can keep on hand in your pantry and fridge. It’s delicious comfort in a bowl!

4 Servings

Total time: 30 minutes (includes 15 minutes cooking time)


2 Tablespoons Olive Oil

1 bay leaf

I medium onion, chopped

2 parsnips, peeled and chopped into ½” pieces

3 cloves garlic, finely chopped

Pinch of chili flakes

2 Tablespoons fresh chopped basil or tarragon, or 1 to 2 teaspoons dried 

2 cans canned cannellini (white kidney) beans, rinsed and drained

4 cups vegetable or chicken stock

4 cups loosely packed chopped fresh kale

Salt and white pepper to taste

Lemon quarters and grated parmesan cheese for serving



In a large pot over low-medium heat, sauté onions, parsnip, and bay leaf in olive oil stirring occasionally for about 5 minutes until soft and the onions are translucent. 

Add garlic, chili flakes, and basil or tarragon and heat for another minute until garlic is fragrant. 

Add beans and broth, bring to a boil, cover, reduce heat, and simmer for 10 minutes. Taste and season with salt and white pepper. 

Add kale and simmer for an additional 5 minutes or until kale is as wilted as you like.  Serve with lemon wedges to squeeze juice over soup and sprinkle with a teaspoon or 2 of parmesan cheese.


(Photo from Deryn at Running on Real Food!)



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