This hearty white bean soup is perfect for a cozy night in. It's packed with nutritious kale and flavored with aromatic thyme. Simple to make and incredibly satisfying, this soup is sure to become a staple in your household.
While most of the ingredients for this white bean soup are common pantry staples, you might need to pick up some fresh kale and vegetable broth. Make sure to get white beans in cans for convenience, and check your spice rack for dried thyme.

Ingredients for White Bean Soup Recipe
Olive oil: Adds a rich, smooth base for sautéing the vegetables.
Onion: Provides a sweet and savory depth to the soup.
Garlic: Enhances the flavor with its aromatic and pungent qualities.
White beans: The main protein source, offering a creamy texture and hearty taste.
Vegetable broth: Forms the liquid base of the soup, adding a savory flavor.
Dried thyme: Adds an earthy, slightly minty flavor to the soup.
Salt: Enhances all the flavors in the soup.
Black pepper: Adds a hint of spice and warmth.
Kale: Adds a nutritious, slightly bitter green element to the soup.
Technique Tip for This Recipe
When sautéing the onion and garlic, make sure to cook them until they are just starting to brown. This caramelization process enhances the flavor of the soup, adding a deeper, richer taste to the final dish. Additionally, when adding the kale, ensure it is chopped into bite-sized pieces to make it easier to eat and to ensure it cooks evenly in the soup.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
olive oil - Substitute with butter: Butter adds a rich flavor and can be used for sautéing.
onion - Substitute with shallots: Shallots have a milder and sweeter taste, making them a good alternative.
onion - Substitute with leeks: Leeks provide a subtle onion flavor and can add a different texture.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be less intense.
garlic - Substitute with shallots: Shallots can provide a mild garlic flavor along with a hint of onion.
white beans - Substitute with chickpeas: Chickpeas have a similar texture and can be used in soups.
white beans - Substitute with cannellini beans: Cannellini beans are a type of white bean and can be used interchangeably.
vegetable broth - Substitute with chicken broth: Chicken broth adds a richer flavor but is not vegetarian.
vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.
dried thyme - Substitute with dried oregano: Oregano has a different but complementary flavor profile.
dried thyme - Substitute with dried rosemary: Rosemary offers a robust flavor that pairs well with beans.
salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami flavor.
salt - Substitute with sea salt: Sea salt can be used in the same quantity for a slightly different mineral taste.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a lighter color in the soup.
black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat along with the peppery flavor.
kale - Substitute with spinach: Spinach has a similar texture and cooks quickly, making it a good alternative.
kale - Substitute with Swiss chard: Swiss chard has a slightly different flavor but similar nutritional benefits.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
Allow the white bean soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and kale will maintain their flavors and textures well during this period.
For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the white beans and kale.
Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and helps preserve the flavors of the dried thyme and garlic.
If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between to ensure even warming.
For an added burst of freshness, consider adding a handful of freshly chopped kale or a drizzle of olive oil just before serving. This can enhance the texture and flavor of the reheated soup.
How to Reheat Leftovers
- For stovetop reheating, pour the leftover white bean soup into a pot. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the soup's texture and flavor.
- If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- For a slow cooker, pour the soup into the cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is great for maintaining the soup's consistency and flavor.
- To reheat in an oven, preheat to 350°F (175°C). Transfer the white bean soup to an oven-safe dish, cover with foil, and heat for about 20-30 minutes, or until hot. This method is ideal if you want to reheat a large quantity at once.
- If you have a steamer, place the soup in a heatproof bowl and set it in the steamer basket. Steam for about 10-15 minutes, or until heated through. This method helps retain the soup's moisture and flavor.
Best Tools for Making This Soup
Large pot: To cook the soup and combine all the ingredients.
Wooden spoon: For stirring the ingredients as they cook.
Chef's knife: To chop the onion and kale, and to mince the garlic.
Cutting board: A surface to safely chop the vegetables and garlic.
Can opener: To open the cans of white beans.
Measuring spoons: To measure out the olive oil, dried thyme, salt, and black pepper.
Measuring cups: To measure the vegetable broth and chopped kale.
Ladle: To serve the soup into bowls.
How to Save Time on Making This Soup
Prep ingredients ahead: Chop the onion and kale in advance and store them in airtight containers.
Use canned beans: Opt for canned white beans to save time on soaking and cooking.
Pre-minced garlic: Buy pre-minced garlic to skip the peeling and chopping.
Batch cook: Make a large batch of white bean soup and freeze portions for future meals.
Efficient simmering: Use a lid to cover the pot while simmering to speed up the cooking process.

White Bean Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoon Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 cans White Beans, drained and rinsed
- 4 cups Vegetable Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cups Kale, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Add white beans, vegetable broth, dried thyme, salt, and black pepper. Bring to a boil.
- Reduce heat and let it simmer for 20 minutes.
- Add chopped kale and cook for another 5 minutes.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Soup
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