Kale and Cannellini Bean Soup

We have officially reached the “hibernate and curl up with a cozy bowl of soup” time of the year. This kale and cannellini bean soup has been a family-favorite for a long time and I get so excited to make it when the weather is chilly.

Nothing satisfies me more on a cold autumn or winters’ night than a warm soup (and probably a chocolatey dessert afterwards). One-pot meals are quick and easy lunch and dinner recipes for those busy days. This kale and cannellini bean soup is exactly that and it packs lots of nutrient-rich kale as well as protein-packed cannellini beans.

This one-pot soup could be transfered to a thermos for work/school or frozen to be enjoyed at a later date. All you need is a little prep time and 30 minutes and you’ll be transported to Italy with this warm soup (ok maybe not Italy… Who wants to plan a trip with me now?).

Italian Kale Cannellini Soup (serves 4)


  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1 28 oz can diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp rosemary
  • 1/4 tsp turmeric
  • Pink salt + pepper to taste
  • A pinch of chili flakes
  • 3 cups water
  • 1 can cannellini beans (19oz)
  • 4 cups kale, chopped
  • cheese and chili flakes for serving


  1. In a large pot over medium heat, heat some oil and add garlic, onion, oregano, rosemary, turmeric, chili flakes, salt, pepper and tomatoes. Bring to a boil.
  2. Once boiling, add the water, beans and kale and bring to a simmer for 20-30 minutes. The soup is ready when the kale is tender to your liking. Enjoy!

happy cooking,


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