Name: Pioneer Woman White Bean and Kale Soup
Prep time: 10 min
Cook time: 3 h
Total time: 6 min
Ingredients: 1 large red onion (about 1 ¼ cups), diced; 4 celery stalks (about 1 ½ cups), diced; 1 large carrot or 2 medium carrots (about 1 ½ cups), diced; 5 garlic cloves (about 4 teaspoons), minced; 1 can (14 oz) diced tomatoes; ¾ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon Italian seasoning (or 1 teaspoon each of dried oregano, dried parsley, and dried basil); 2 cans (15 oz each) white kidney beans, drained and rinsed; 4 cups vegetable broth; 2 cups kale, finely chopped; Juice of 2 limes (about 1–2 tablespoons)

This easy White Bean and Kale Soup is a warm, healthy, and comforting meal packed with protein and fiber. It’s perfect for a quick weeknight dinner or meal prep. Made with simple pantry ingredients, this soup is flexible,you can use any beans or greens you have on hand. A splash of lime adds a fresh, bright flavor!

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Ingredients Needed

1 large red onion (about 1 ¼ cups), diced
4 celery stalks (about 1 ½ cups), diced
1 large carrot or 2 medium carrots (about 1 ½ cups), diced
5 garlic cloves (about 4 teaspoons), minced
1 can (14 oz) diced tomatoes
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Italian seasoning (or 1 teaspoon each of dried oregano, dried parsley, and dried basil)
2 cans (15 oz each) white kidney beans, drained and rinsed
4 cups vegetable broth
2 cups kale, finely chopped
Juice of 2 limes (about 1–2 tablespoons)

How To Make White Bean and Kale Soup

Prepare the slow cooker: Turn your slow cooker on warm and line it with a Reynolds Kitchens Slow Cooker Liner for easy cleanup.
Add ingredients: Into the slow cooker, add the onion, celery, carrots, garlic, diced tomatoes, salt, pepper, Italian seasoning, white beans, and vegetable broth. Stir everything together.
Set and cook: Cover and cook on HIGH for 3 hours or LOW for 6 hours. If cooking on high, check the soup in the last 30 minutes. If cooking on low, check during the last hour.
Stir in kale and lime juice: Once cooking time is up, add the chopped kale and lime juice. Stir well and let it cook for another 5 minutes until the kale softens.
Serve and enjoy! Ladle the soup into bowls and enjoy it warm. Serve with crusty bread or a fresh salad for a complete meal.

Recipe Tips

Sauté for more flavor: Cook the onions, garlic, celery, and carrots in a little oil before adding them to the slow cooker for a richer taste.
Use fresh kale last: Add the kale in the final 5 minutes of cooking to keep it bright and slightly crisp.
Adjust thickness: Blend a cup of the soup and mix it back in for a thicker, creamier texture.
Boost the protein: Add cooked chicken, sausage, or even quinoa for a heartier meal.
Balance the seasoning: If the soup tastes bland, add a little more salt, black pepper, or a pinch of red pepper flakes for a kick.

How To Store & Reheat Leftovers

Refrigerate: Put leftovers white bean and kale soup in a container and refrigerating it. It will last for about 4 days.
Freeze: freeze leftovers white bean and kale soup in a safe container for up to 3 months. To thaw, place it in the fridge overnight or heat it on the stove.
Reheating: Reheat leftovers white bean and kale soup in the microwave for 2–3 minutes, stirring halfway through, or on the stove over low heat for about 5–7 minutes, until hot. Add a splash of broth or water if the soup is too thick.

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