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Hearty Mediterranean White Bean and Kale Soup

A comforting and nourishing Mediterranean white bean and kale soup, packed with flavor and nutrients. This easy one-pot meal is perfect for a healthy lunch or satisfying dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch parsley leaves and stems separated, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion finely chopped
  • 3 large garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 large carrots chopped
  • 2 stalks celery stalks chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon red pepper flakes (or Aleppo pepper) plus more for serving
  • Kosher salt to taste
  • Black pepper to taste
  • 4 cups vegetable broth 32 ounces
  • 2 cans Cannellini beans drained and rinsed
  • 2 heaping cups spinach
  • 1/4 cup fresh dill chopped, stems removed
  • 2 tablespoons white wine vinegar

Equipment

  • Dutch oven or heavy-bottomed pot
  • Immersion blender (optional)

Method
 

  1. Trim the very bottom of the parsley stems, then separate the leaves from the stems. Finely chop both the leaves and stems, keeping them in separate piles to be added at different stages.
  2. In a large Dutch oven or heavy-bottomed pot, heat the 3 tablespoons of extra virgin olive oil over medium-high heat until it shimmers. Add the finely chopped yellow onion and minced garlic. Sauté, stirring regularly, for about 3-5 minutes until fragrant. Adjust heat as needed to prevent the garlic from burning, which can impart a bitter taste.
  3. Stir in the tomato paste, chopped carrots, chopped celery, and the chopped parsley stems. Season generously with Italian seasoning, sweet paprika, red pepper flakes (or Aleppo pepper), a good pinch of kosher salt, and black pepper. Continue to cook, stirring occasionally, for about 5 minutes, allowing the vegetables to soften slightly and the tomato paste to deepen in color.
  4. Pour in the 4 cups of vegetable broth and add the drained and rinsed Cannellini beans. Increase the heat to high and bring the mixture to a rolling boil, letting it bubble for about 5 minutes.
  5. Reduce the heat to low, partially cover the pot (leaving a small opening for steam to escape), and let the soup simmer gently for about 20 minutes, or until the beans and vegetables are tender.
  6. For a richer, creamier texture without dairy, use an immersion blender to carefully blend about half of the soup directly in the pot. Do not fully puree; the goal is to break down some beans and vegetables to thicken the broth while leaving some whole for texture. Alternatively, mash some beans against the side of the pot before adding the broth.
  7. Stir in the 2 heaping cups of spinach and cover the pot for 1-2 minutes until the spinach has just wilted. Remove from heat and stir in the reserved chopped parsley leaves, fresh dill, and 2 tablespoons of white wine vinegar. The vinegar adds a crucial bright acidity that balances the soup's richness.
  8. Ladle the hot soup into bowls. Garnish each serving with an extra drizzle of good quality olive oil and a pinch of red pepper flakes or Aleppo pepper, if desired.

Notes

This hearty Mediterranean White Bean and Kale Soup is a flavorful and nutritious one-pot meal. The optional blending step creates a lovely creamy texture without dairy. For variations, feel free to use other white beans like Great Northern or even chickpeas. Adjust red pepper flakes to your spice preference. Enjoy with crusty bread!
Nutrition information is estimated based on common ingredients and serving sizes and may vary.