Add As A Trusted Google SourceThis easy white bean soup with sweet potatoes and kale is ready in just 30 minutes! It’s a warm and comforting vegetarian meal.
This soup is perfect for when you want a delicious, nourishing meal but don’t want to spend a long time preparing it. This white bean soup is full of wholesome ingredients, including sweet potatoes and kale. I use canned beans and dried seasonings to keep it extra easy.
Enjoy more delicious soup recipes like Roasted Butternut Squash Soup, Potato Leek Soup, Vegetable Soup, Minestrone Soup and French Onion Soup.
How to make White Bean Soup
To make this easy soup recipe, you’ll start by sautéing sweet potatoes, onion and celery in some olive oil in a large pot or Dutch oven. Once the vegetables have started to soften you’ll add some seasonings: minced garlic, dried rosemary, dried thyme, salt and pepper. Cook, stirring, for just 30 seconds.
Then add cannellini beans and vegetable broth to the pot. Bring the soup to a simmer, cover the pot, and cook until the sweet potatoes are tender. This should take less than 10 minutes if the sweet potatoes are cut into small 1/2-inch pieces.
Finally, you’ll stir in some chopped kale and simmer the soup for just a few more minutes to wilt the kale. Enjoy the soup as is, or with some grated Parmesan cheese.
Warm and comforting, a bowl of this soup makes for a quick and healthy lunch. The leftovers reheat well so it’s a good meal to make for dinner and then eat for lunch for a couple of days. You can also meal prep this white bean soup on Sunday and enjoy it for lunch throughout the week.
This 30 minute white bean soup is a vegetarian meal rich in fiber and protein to fill you up. If you’re worried about adding kale to your soup, don’t be. The hot broth helps to wilt and tenderize the kale.
Let’s get dinner on the table fast, and let’s make it healthy while we’re at it! I like to throw together a quick green salad and serve this soup with some crusty bread. We’ve still got quite a stretch of winter ahead of us, which means plenty of time to make and enjoy this nutrient and flavor-packed soup. Sound good? I thought so. 😉
30 Minute White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet potatoes, cut into ½-inch pieces
- 1 medium onion
- 4 ribs celery
- 3 cloves garlic
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- â…› teaspoon black pepper
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 4 cups low sodium vegetable broth
- 1 medium bunch kale, removed from tough stems and chopped (about 4 packed cups)
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add the sweet potatoes, onion, and celery and cook, stirring often, for 5 minutes.2 tablespoons olive oil, 2 medium sweet potatoes, 1 medium onion, 4 ribs celery
- Add the garlic, rosemary, thyme, salt, and pepper and cook for 30 seconds. Stir in the cannellini beans and broth.3 cloves garlic, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon salt, ⅛ teaspoon black pepper, 2 cans (15 ounces each) cannellini beans, 4 cups low sodium vegetable broth
- Increase the heat to high and bring to a boil. Cover, reduce heat to a medium simmer, and cook until sweet potatoes are softened, about 8 minutes. Stir in the kale and cook until wilted, about 2 minutes. Serve.1 medium bunch kale
This looks so healthy and delicious, Kristine! I love when comfort food is actually good for us! YUM!
The weather has finally turned chilly and a bowl of soup is just the ticket! I did not have kale on hand, but I had just bought brussels sprouts… It’s on the stove cooking now and smells delicious!
This soup was delicious!!! Â I added some cooked shredded chicken to the pot at the end for some extra protein. Â I will definitely be making this again! Â
The shredded chicken is a great idea! I’m glad you liked this soup!