Kale & White Bean Soup

Kale & White Bean Soup // Love & Lemons

I just love making soups. There’s something so cozy and comforting about the whole process. It hasn’t exactly been soup weather around here, so last week when it dipped down into the 60’s, a stay-home, curl-up-on-the-sofa, soup night happened.

Kale & White Bean Soup // Love & Lemons

This soup is hearty but still kind of light. The sherry vinegar gives it a nice zing and the fresh herbs bring it alive. Feel free to mix in whatever herbs you like – I went out of my herb comfort zone here and used tarragon, but basil would also be delicious also.

Enjoy with lots of crusty bread and some nice red wine…

adapted from Bon Appetit

Kale & White Bean Soup
Serves: 2 as a main
  • A few tablespoons olive oil
  • 2-3 chopped shallots (or about half an onion)
  • ½ cup chopped carrots
  • 2 garlic cloves, minced
  • 1 cup sliced mushrooms
  • ½ cup white wine
  • 3 cups veggie broth (or more)
  • 1 15-oz can white beans
  • 1 tablespoon finely chopped rosemary
  • 1 small bunch kale, chopped, coarse parts of the stems removed
  • 1 tablespoon sherry vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped chives
  • Sea salt and fresh black pepper
  • A few pinches of red pepper flakes
  • Parmesan or pecorino cheese, shaved or grated, for garnish (optional)
  • Crusty bread, for serving
  1. In a medium pot, heat the oil over medium heat. Add the shallots and a few pinches of salt and pepper, and cook until they’re beginning to turn translucent, 5-7 minutes. Add the carrots, garlic, mushrooms, and a pinch of salt and stir. Continue cooking until the mushrooms wilt down, another 10 minutes or so, stirring occasionally (turn down the heat on your stove slightly if your vegetables start to burn).
  2. Add the white wine and stir to get the bits off the bottom of the pan, and cook until the liquid reduces, 5-7 minutes. Add the broth, white beans, and rosemary and bring to a boil. Add the kale. Reduce heat and simmer for 15-20 minutes or so.
  3. Mix in the sherry vinegar, tarragon, and chives. Toss in a few pinches of red pepper flakes. Taste and add more salt & pepper to your liking.
  4. Serve with freshly grated parmesan cheese and crusty bread.



If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. This looks incredible! Beans+greens=love. I discovered tarragon last year and it was an instant winner. This year I planted it in my garden. I have to see how my chives look, they may have died already… Anyways, can’t wait to make it. Thanks for sharing! πŸ™‚

    • jeanine from loveandlemons.com on said:

      I know, I discovered tarragon only recently. I need to try planting some so I can have it around more often!

  2. Kale/escarole and white beans soup has crept its way up to probably my favorite soup…can’t get enough in the winter–even here in seasonless Los Angeles!

  3. Ashley from edibleperspective.com on said:

    Yes! This soup looks perfect. I haven’t experimented much with tarragon and am not even sure if I know what it tastes like. Guess it’s time to give it a try. The shaved parmesan on top really seals the deal. Yummm.

  4. Eileen from hampiesandwiches.blogspot.com on said:

    Hooray for soup! Kale and white bean is one of my favorite combinations. πŸ™‚ Looks great!

  5. Kasey from turntablekitchen.com on said:

    Oh this is my favorite kind of soup! We’ve actually had a few gloomy/rainy days, so I think it’s about time I bust out a pot and make some hearty and nourishing soup. πŸ™‚

  6. Melissa from Www.thewhimsicalwife.com on said:

    What a lovely, healthy looking soup. It’s summer here in Australia so will have to bookmark this recipe for winter.

  7. I’m always drooling over your beautiful shots. You just went and made herbs look gorgeous and I want that shot on my wall!

  8. Crista on said:

    I have an obsession with kale, therefore I am in love with this soup. πŸ™‚

  9. Sandra from leeksandhighheels.blogspot.be on said:

    what a great recipe, i will surely try it. i love the recipe cards you did, i wish you all the best with the shop
    i also recently started a log http://www.leeksandhighheels.blogspot.be

  10. Tina from Www.thealbrecht.com on said:

    I usually like to make a nice batch of soup early in the week for lunches. I haven’t gotten around to it yet this week but I think this is the recipe that I need to make!

  11. Allyn from lollingabout.wordpress.com on said:

    We made this last night and were amazed at how good it was. The sherry vinegar really makes it bright and delicious.

    • jeanine from loveandlemons.com on said:

      I’m so glad you liked it!

  12. Stacy on said:

    The tarragon + white wine made this into something really special. We all liked it! I used dried cannellini beans and cooked them in the crockpot earlier in the day so they were ready to use when the time came.

    • jeanine from loveandlemons.com on said:

      so glad you liked it! I really loved the punch from the wine & tarragon too πŸ™‚

  13. Sophia on said:

    Can this be stored and reheated?

  14. Kelly on said:

    OMG! This is amazing!

  15. Connie on said:

    Do you drain the beans?

    • yes, drain and rinse the beans, then add them to the soup (thank you! I’ll correct this).

      • Connie on said:

        Wow your fast thank you

  16. Connie on said:

    Should the beans be drained?

    • Connie on said:

      Oops pls disregard I didn’t think my question posted earlier.

  17. Carolyn Rivers on said:

    Hello can this recipe be frozen and reheated?

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