Bright and Beautiful Cannellini Bean and Kale Soup

Posted by on Jan 3, 2014 in Recipes | 0 comments

I have a huge backlog of recipes to post but I wanted to share what I’m eating this week on the easy cleanse I’m doing to start 2014 off right. I’m on day three of my week-long Green Smoothie Challenge and today I decided to make a cannellini bean and kale soup for dinner.  

This white bean and green soup has many traditional ingredients, but the flavors are brightened up with some lemon juice and some fresh basil added just before serving. These ingredients add a delicious twist and some complexity to what is otherwise a hearty, wholesome and comforting dish.  



It’s low in fat, incredibly filling and so good for you! Plus kale. Isn’t kale something you should be eating just about every day?

I love kale!

I love kale!

I guarantee this is a recipe you’ll come back to again and again. 

Almost ready to eat! Yum!

Almost ready to eat! Yum!

Cannellini Bean & Kale Soup
Yields 5
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Total Time
40 min
Total Time
40 min
  1. ½ large leek
  2. ½ large carrot
  3. 2 cloves garlic
  4. ½ - 1 tsp sage (add more or less to taste)
  5. ½ - 1 tsp thyme (add more or less to taste)
  6. 3 tbsps rice wine or white wine
  7. 1 can or 1¾ cups of cooked cannellini beans
  8. 3 cups of vegetable broth
  9. 1 tbsp lemon juice
  10. Salt and pepper to taste
  11. 1 tsp arrowroot starch
  12. 2-3 cups of chopped kale
  13. 1 tbsp fresh basil
  14. Water, for sautéing
  1. Thinly slice leek and carrots. Cut carrot slices in half to make half-moons.
  2. Roughly chop garlic.
  3. Heat about 2 tbsps of water in a big heavy pot on medium heat on your stove. I use my dutch oven for making soup and it's just perfect.
  4. Add leek, carrots and garlic and sauté for about 5 minutes. Let the water evaporate and allow the vegetables to brown a little in the pan to create some delicious flavor.
  5. Add sage and thyme and a little freshly cracked black pepper and allow to cook for about a minute more.
  6. Add rice wine or white wine to deglaze the pot and incorporate the flavors into the broth.
  7. Add the cannellini beans and allow to cook for a minute or so.
  8. Add vegetable broth and lemon juice.
  9. Taste at this point for seasonings and add more salt and pepper as you desire. If your broth is salty, you probably will not need any more salt.
  10. Bring to a boil uncovered, then turn the heat down to low, cover, and let simmer for about 20 - 25 minutes to let the flavors develop.
  11. Use a hand blender to roughly blend the soup to just break up some of the beans and carrots and give it a little creaminess. If you don't have a hand blender you could put a cup or two of the soup into a regular blender, blend, and then add it back into the pot. This step is completely optional.
  12. In a small cup add arrowroot starch and about 1 tbsp of room temperature water and stir with a fork until the arrowroot powder has dissolved. Add to soup. It's not enough arrowroot to thicken the soup, but is enough to give a bit of extra body to the broth.
  13. Turn off heat and add kale. I like lots of kale in mine, but you might like a little less, so put in as much or as little as you like.
  14. Roughly chop fresh basil and add most of it to the soup, leaving a little to garnish.
  15. Serve, garnish with a little fresh basil, and savor it!
  1. Serving size is 1 cup.
  2. Play with your seasonings to get the flavor that's right for you!
Vegan Sweet and Simple
It’s just perfect for a frosty, wintery day, like today.  I hope you enjoy it!



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