Delicious, homemade White Bean Soup in only 30 minutes? This family favorite is surprisingly both easy and healthy. Combine kale, carrots, bacon and beans into a warm bowl of perfection, just in time for dinner!
Warm and cozy white bean soup is one of my family’s favorites when we’re craving a comforting bowl of soup. It’s inspired by Italian white bean soup but instead of making it with pancetta, it’s made with bacon. It adds a smoky, delicious flavor.
It’s also really filling! It’s a meal in itself although I like to serve it with some bread or homemade breadsticks on the side to soak up all the delicious broth.
Why This Recipe Works
- This is an easy one-pot 30-minute soup recipe! Even though it has a short cooking time, it tastes like it simmered all day.
- I like to use frozen kale and carrots for this recipe. They cook faster than fresh but taste just as good.
- The bacon and cannellini beans make this soup so filling and satisfying!
- It has some half and half that adds some richness without making the soup too heavy. It’s the perfect balance.
We all need easy soup recipes and this one is a keeper! Hearty, delicious, and easy enough to make for a weeknight dinner – that’s a winner in my book.
- Sliced bacon – you can also use the same amount of pancetta or even leftover chopped baked ham , but I love the smoky flavor from the bacon.
- Red onion – yellow, white, or sweet onions will work, too. You can also use dried onion powder instead (three tablespoons) but I think the soup is better with fresh onion.
- Minced garlic
- Frozen carrots – you can use fresh carrots if you would like, but you will need to cook them with the onions as they will take a little longer.
- Frozen kale – use fresh kale if you prefer or try using frozen or fresh spinach.
- Fresh parsley – I love the flavor of fresh herbs, but you can substitute dried parsley. I recommend using two tablespoons.
- Salt and black pepper
- Cannellini beans – these types of beans are very creamy, but you can also use white navy beans.
- Chicken stock – or use vegetable stock if that’s what you have on hand.
- Half and half – you can also use whole milk or, if you want it extra rich, use heavy cream. You can also adjust the amount you add depending on how creamy you want the soup.
How to Make Bean Soup with Kale
Place the bacon and onion in a large stockpot and cook them over medium heat. After a few minutes, the bacon should start to curl up and the onions will be more translucent.
At this point, add the garlic and cook it with the bacon and onion for one minuter or until it’s fragrant.
Add the frozen carrots, kale, parsley, salt, and pepper. Cook them for three to five minutes or until the carrots are starting to soften.
Add the beans and chicken stock, stir, and then cover the pot. Bring it to a boil and then reduce the heat so the soup maintains a simmer. Simmer it with the lid on for 10 to 15 minutes.
Take the lid off and move the pot off the heat. Add the half and half and stir.
You can serve the soup just as it is, but I love to add garnishes for serving. Here are some you might like to try.
- Crumbled cooked bacon
- Shredded Parmesan cheese
- Seasoned croutons
- Chopped fresh herbs like parlsey, thyme, or basil
You can store leftovers in an airtight container in the refrigerator for three to five days. Or, you can freeze white bean soup, preferably in serving-size portions, in a freezer-safe container for three to five months. The soup can be thawed in the fridge overnight and heated on the stove or heated directly from the freezer in the microwave.
You can use fresh vegetables in this soup with just a couple of modifications. Fresh carrots and kale take longer to cook than frozen so you will want to plan at least five to ten minutes of sauteing and 40 to 50 minutes of simmering to be sure they are cooked through.
You can also add celery, potatoes, or other vegetables but they may require longer or shorter cooking times. be sure to give it enough time to cook.
Save this recipe for the next chilly, cold day and treat your family to warm bowls of white bean soup for dinner! They are going to love it, I’m sure. Enjoy!
More Easy Soup Recipes
- Crock Pot Zuppa Toscana is another soup with kale that we love to make!
- Cheeseburger Soup is one of my family’s favorite cold-weather dinners. It’s creamy, cheesy, and hearty!
- Chicken Pot Pie Soup is so cozy! The perfect chilly day dinner or lunch.
Did you try it? Don’t forget, comment below and let me know how much you love this recipe!
Post a picture on Instagram and be sure to tag me so I can see it too! You can find me at @julieseatsandtreats or just #julieseatsandtreats – if you hashtag me, I’ll get to see it that way too!
- 6 pieces regular sliced bacon uncooked and chopped
- 1 c. red onion chopped
- 2 tsp minced garlic
- 12 oz bag frozen carrots
- 1 ¼ c. frozen kale about ½ of a 12 ounce bag
- ⅓ c. fresh Italian parsley roughly chopped
- 1 tsp salt
- 1 tsp black pepper
- 3 cans cannellini beans 15.5 ounce each, rinsed and drained
- 5 c. chicken stock
- 1 c. half and half
- Fresh chopped parsley optional garnish
- Freshly shredded parmesan optional garnish
- In a large stock pot, sauté the chopped bacon and onion over medium heat for 2-3 minutes or until the bacon begins to curl and the onion begins to become translucent.
- Add the minced garlic and cook for 1-2 minutes longer, until you can smell the garlic.
- Add the frozen carrots, frozen kale, parsley, salt, and pepper and cook for an additional 3-5 minutes, until the carrots begin to soften on the outside.
- Pour in the white beans and chicken stock. Stir, cover, and bring to a boil.
- Reduce heat and simmer, covered, for 10-15 minutes or until the soup is heated through. (Both the carrots and beans should be hot inside).
- Remove from the heat and stir in the half and half.
- Serve hot topped with fresh parsley and fresh parmesan, optional.