You’ll be amazed at how easy it is to put this ultra-satisfying White Bean Soup together. Made in one pot with a good-for-you blend of canned cannellini beans, kale, fried pancetta, vegetables, and broth, every spoonful is creamy and indulgent.

Looking for an epic soup you can slurp on all winter long? Make it this White Bean Soup! Not only is it a quick and easy meal, but it’s packed with flavor-rich and good-for-you ingredients.

This recipe for white bean soup and kale comes with a few tricks up its sleeves. It’s nourishing and healthy, but all you’ll notice are its indulgent flavors. And those restaurant-quality flavors are simple to build in only one pot using everyday ingredients. Just like my chicken sausage soup, every spoonful is better than the last!

Recipe features

• Canned cannellini beans make this soup filling, satisfying, and surprisingly creamy (no cream or coconut milk necessary)!
• Every bowl is rich in flavor thanks to fried pancetta, sauteed veggies, Italian seasonings, and parmesan cheese.
• It’s a one-pot recipe that takes 40 minutes from start to finish.
• The perfect companion to garlic bread or a loaf of crusty bread!

Ingredients

Pancetta – Once you make soup with seared pancetta, you’ll never look back. The meat is crispy and salty, while the fatty grease makes the soup rich, comforting, and irresistible.  

Soup vegetables – You need the classics, like celery, carrots, onion, and garlic. 

Cannellini beans – The white beans in this white bean soup recipe! After simmering, the beans become super soft and buttery, practically melting in your mouth with every bite. They also pack the soup with fiber and plant-based protein. 

Broth – You can use chicken broth or vegetable broth. I like making soup with homemade bone broth when I have the time because it adds another dimension of savory flavor.

Kale – The pops of green will catch your eye and draw you into the soup. Spinach is just as good here, so go ahead and use it if that’s what you already have at home.

Instructions

Step 1: Cook the pancetta. Cook the bite-sized pancetta pieces in a large pot over medium heat until they’re crispy. Transfer the pieces to a plate but leave the grease in the pot.

Step 2: Saute the veggies. Pour the olive oil into the pot with the pancetta grease. Once hot, add the celery, carrots, and onions. Let them soften before adding the garlic, Italian seasoning, salt, and red pepper flakes.

Step 3: Simmer. Stir the beans and broth into the pot. Bring the soup up to a boil, then reduce the heat to a simmer.

Step 4: Add the rest. Once it’s done simmering, stir the kale, grated parmesan cheese, and lemon juice into the soup. Cook until the kale wilts, then ladle into bowls. Enjoy!

Tips and FAQs

• If you’d like the soup to be a bit thinner, stir in an extra splash of broth at a time until it’s to your liking.
• For garnish, top every bowl of soup with extra parmesan cheese, salt, pepper, chopped fresh herbs, and/or homemade croutons. A dollop of chimichurri or zhoug sauce would be nice, too!

Variations

• Fresh herbs – Substituting the Italian seasonings for bay leaves, fresh parsley, thyme, oregano, and/or rosemary will really jazz up the flavors.
• Make it lemony – 1 to 2 tablespoons of lemon zest will make the flavors pop!
• Vegetarian – You can easily make vegetarian white bean soup by omitting the pancetta and using vegetable broth.
• Vegan – Omit the pancetta and parmesan from the recipe and use vegetable broth. Feel free to stir in 1 to 2 tablespoons of nutritional yeast to give the soup a cheesy flavor.

I don’t have cannellini beans. What can I use instead?

The best substitute for cannellini beans are Navy beans or Great Northern beans. While different in size, both are creamy and won’t overwhelm the soup. Chickpeas should also work here, although they don’t soften quite as much and don’t taste as creamy.

And when you’re all out of canned beans, swap them for diced white potatoes so you don’t miss out on the creaminess. Just know that your soup won’t be as protein-rich or filling without the beans.

What should you serve with white bean soup?

You absolutely need to serve this soup with bread on the side. Slice up a baguette, bake fresh focaccia, make garlic bread, or pick up a crusty artisan loaf from your local bakery. There’s nothing better than soaking up the creamy, herbaceous broth with a slice of bread!

When you’re putting a delicious meal together, pair your soup with a leafy green salad and/or a sandwich. I like it with this avocado tuna sandwich or Caprese grilled cheese and a sun-dried tomato salad.

Storage

Refrigerator: Once the soup is cool, transfer it to an airtight container. Store the leftovers in the fridge for up to 5 days.

Freezer: The soup stays fresh for up to 3 months in the fridge. Let the leftovers thaw in the fridge overnight, then reheat in the microwave or on the stovetop.

More comforting soups

• Spicy Sausage Potato Soup
• Whole30 Mushroom Soup
• Chicken Lentil Soup

If you made this recipe, be sure to leave a comment and star rating below. Thanks!