30-Minute One-Pot Vegetable & Cannellini Bean Soup with Kale Bliss

There’s something magical about a soup that comes together in one pot, minimal cleanup, maximum flavor, and that cozy feeling of knowing dinner’s sorted. My One-Pot Vegetable & Cannellini Bean Soup with Kale is exactly that kind of dish. It’s packed with all the good stuff: tender veggies, creamy cannellini beans, and hearty kale, all swimming in a fragrant broth kissed with thyme and oregano. The best part? It’s ready in under 30 minutes. Whether you’re craving a light but satisfying meal or just need a quick pantry cleanup, this soup’s got your back. Trust me, your bowl (and your dishwasher) will thank you.

Why You’ll Love This One-Pot Vegetable & Cannellini Bean Soup with Kale

Let me count the ways this soup will win you over:

• Quick & easy: From chopping to slurping, it’s done in 30 minutes, perfect for those “what’s for dinner?!” nights.
• One-pot wonder: Fewer dishes mean more time for cozying up with your bowl (and maybe seconds).
• Nutrient powerhouse: Kale, beans, and veggies pack fiber, protein, and vitamins, comfort food that loves you back.
• Pantry-friendly: Swap in whatever beans or greens you’ve got; it’s forgiving and flexible.

Seriously, this soup checks all the boxes. Even my kale-skeptic cousin asked for the recipe!

Ingredients for One-Pot Vegetable & Cannellini Bean Soup with Kale

Grab these simple ingredients; most are probably already in your kitchen! The prep notes matter here, so don’t skip those little details that make all the difference.

For the Soup Base:

• 1 tbsp olive oil, The perfect start for sautéing
• 1 onion, chopped, Yellow or white works great
• 2 carrots, chopped, about ½-inch pieces
• 2 celery stalks, chopped. Don’t skip these flavor builders!
• 3 garlic cloves, minced, Fresh is best here

Flavor Boosters:

• 1 tsp dried thyme, Rub between your fingers to wake it up
• 1 tsp dried oregano, that classic Italian touch
• 4 cups vegetable broth, Low-sodium if you’re watching salt

The Hearty Stuff:

• 1 can (15 oz) cannellini beans, drained and rinsed well
• 2 cups kale, chopped, Ribs removed, leaves torn bite-sized pieces
• Salt and pepper, to taste (I’m generous with the pepper!)

See? Nothing fancy, just good, honest ingredients ready to become something magical.

Equipment You’ll Need

This soup keeps it simple, just two trusty tools:

• Large pot (at least 4 quarts), the star of our one-pot show
• Wooden spoon, for stirring with love (and not scratching your pot)

That’s it! No fancy gadgets required, just good old-fashioned soup-making magic.

How to Make One-Pot Vegetable & Cannellini Bean Soup with Kale

This soup takes less than 30 minutes to make, and every step is designed to bring out the best flavors in each ingredient. Follow these simple steps for a perfect bowl every time.

Step 1: Sauté the Vegetables

Heat your olive oil in a large pot over medium heat. Once warm, add your onion, carrots, and celery. Cook them for about 5 minutes, stirring occasionally. You’ll know they’re ready when the onion turns translucent and the carrots soften slightly.

Step 2: Add Aromatics and Broth

Now, stir in your garlic, thyme, and oregano. Let them toast for about 1 minute until fragrant. Then, pour in your vegetable broth and bring the soup to a full boil. This step awakens all the herbs’ flavors and ensures everything cooks evenly.

Step 3: Incorporate Beans and Kale

Reduce the heat to low and add your cannellini beans and kale. Let the soup simmer for about 10 minutes. The beans will soften, and the kale will wilt into the broth, perfect for that comforting texture.

Step 4: Season and Serve

Finally, season your soup with salt and pepper to taste. Spoon it into bowls while hot, and enjoy this wholesome, one-pot meal!

Tips for Perfect One-Pot Vegetable & Cannellini Bean Soup with Kale

Let me share some tricks I’ve picked up over the years to make this soup even better:

• Blend some beans: For a creamier texture, mash a few of the beans before adding them. It’ll thicken the soup naturally.
• Add greens last: If you’re substituting kale with spinach, add it just before serving; it cooks much faster.
• Broth control: Want a soupier soup? Add more broth to your liking. It’ll still taste great!
• Herb fresh: Using fresh thyme and oregano? Double the amount since they’re less concentrated than dried.

With these tips, your soup will be a hit every time!

Ingredient Substitutions and Variations

This soup is super adaptable. Here are some swaps and tweaks worth trying:

• Bean swap: Cannellini beans can be swapped with chickpeas, navy beans, or even lentils.
• Greens swap: Kale can be replaced with Swiss chard, spinach, or collard greens.
• Broth swap: Vegetable broth can be swapped with chicken or beef broth for a deeper flavor.
• Protein boost: Add in some cooked chicken or sausage for extra protein.

These variations keep the soup interesting while maintaining its hearty essence. Check out more recipes here!

This soup keeps well in the fridge for up to 4 days. Store it in an airtight container or just cover the pot with a lid. Reheat it on the stove over medium-low heat, stirring occasionally to keep things even. If it thickens up, add a splash of broth or water to thin it out.

Nutritional Information

This nutritious soup provides these per serving:

• Calories: 180
• Protein: 8g
• Carbs: 30g
• Fiber: 8g
• Fat: 4g

It’ll keep you full and satisfied without weighing you down.

FAQs

Q1. Can I freeze this soup?
Yes! This soup freezes well for up to 3 months. Just thaw it in the fridge overnight before reheating.

Q2. Can I use dried beans instead of canned?
Absolutely! Just soak the beans overnight and cook them until tender before adding to the soup.

Q3. Can I omit the kale in this soup?
Of course! Replace it with any other green you like; spinach, Swiss chard, or collard greens are great options.

Q4. Can I add meat to this soup?
Definitely! Cooked chicken, sausage, or even ground beef can be added for extra protein. Try this turkey sausage hash for another easy meal.

Q5. How do I make this soup creamier?
Mash some of the beans before adding them to the soup for a creamier texture.

Tips for Perfect One-Pot Vegetable & Cannellini Bean Soup with Kale

After making this soup more times than I can count, here are my can’t-miss tips for the best results every time:

• Don’t rush the sauté: Let those veggies get nice and soft before adding broth; it builds flavor you can’t get any other way.
• Massage your kale: Sounds funny, but rubbing the leaves with a bit of olive oil before adding makes them more tender and less bitter.
• Broth too thin? Scoop out a cup of beans, mash them, then stir back in for instant creaminess without heavy cream.
• Taste as you go: The beans soak up salt, so season in small doses at the end until it’s just right for you.

Trust me, these little tricks make all the difference between good soup and “wow, can I get this recipe?!” soup.

Ingredient Substitutions and Variations

The beauty of this soup is how forgiving it is! Here’s how to make it your own:

• Greens swap: Out of kale? Spinach wilts faster (add last minute), while Swiss chard stems add nice crunch (cook them with the carrots).
• Bean alternatives: Chickpeas hold their shape beautifully, while navy beans melt into the broth for extra creaminess.
• Herb twists: Swap oregano for rosemary if you want earthier notes, or add a bay leaf for depth.
• Veggie mix-ins: Toss in zucchini or mushrooms with the carrots; they’ll soak up all that herby goodness.

Every version I’ve tried turns out delicious; that’s the magic of a good soup base! If you like kale, you might enjoy this lentil and kale bake.

Serving Suggestions for One-Pot Vegetable & Cannellini Bean Soup with Kale

Oh, the joy of serving this soup! My absolute favorite way is with a big hunk of crusty bread for dipping, that golden, slightly chewy kind that soaks up every last drop. If I’m feeling fancy, I’ll toast it with garlic butter first (trust me, it’s worth the extra step). For lighter meals, a simple side salad with lemon vinaigrette balances things perfectly. And on really cold nights? I sometimes float a slice of toasted baguette right on top, loaded with melty Parmesan, it’s like a mini grilled cheese in your soup bowl!

Storage and Reheating Instructions

This soup actually gets better after a day in the fridge, all those flavors get cozy together! Store it in an airtight container for up to 4 days. When reheating, do it gently on the stove over medium-low heat, stirring occasionally to keep things even. If it’s thickened up too much (those beans love to soak up broth!), just add a splash of water or extra broth to loosen it back up. And whatever you do, don’t boil it, we’re warming, not cooking it again!

Nutritional Information

Here’s the scoop on what makes this soup as nourishing as it is delicious:

• Calories: 180 per bowl, light yet satisfying
• Protein: 8g, thank you, mighty cannellini beans!
• Fiber: 8g, great for keeping you full
• Vitamin A: 120% DV, all those carrots are hard at work
• Iron: 3mg, kale’s gift to your energy levels

Note: These values are estimates. Your actual nutrition may vary slightly based on ingredient brands and substitutions.

Frequently Asked Questions

Q1. Can I freeze this soup?
Absolutely! This soup freezes like a dream. Just let it cool completely, then store in airtight containers (leave some room for expansion!) for up to 3 months. Thaw overnight in the fridge before reheating; it’ll taste just as good as the day you made it.

Q2. Can I use dried beans instead of canned?
Yes, but they need some prep first. Soak 1/2 cup dried cannellini beans overnight, then simmer until tender (about 1 hour) before adding to the soup. Pro tip: Cook extra beans and freeze them for next time, future you will be thrilled!

Q3. My soup turned out too thick. How can I fix it?
No worries! Just stir in a bit more broth or water until it reaches your perfect consistency. The beans love to soak up liquid, so I often add an extra 1/2 cup broth when reheating leftovers.

Q4. Can I make this soup in a slow cooker?
You bet! Sauté the veggies first (trust me, it’s worth it), then dump everything except the kale into the slow cooker. Cook on low 6-8 hours or high 3-4 hours, adding the kale in the last 30 minutes.

Q5. What’s the best way to chop kale for soup?
Strip the leaves from the tough stems (save those for stocks!), then stack and roll them like a cigar before slicing into ribbons. They’ll cook evenly and be the perfect bite size. No one wants a giant kale leaf attacking their spoon!

For more delicious recipes and cooking inspiration, check out Recipesloop.

One-Pot Vegetable & Cannellini Bean Soup with Kale

A hearty and nutritious soup made with vegetables, cannellini beans, and kale. Perfect for a quick and healthy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 1 tbsp olive oil
• 1 onion chopped
• 2 carrots chopped
• 2 celery stalks chopped
• 3 garlic cloves minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 cups vegetable broth
• 1 can cannellini beans drained and rinsed
• 2 cups kale chopped
• salt and pepper to taste

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Add garlic, thyme, and oregano. Cook for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to low and add cannellini beans and kale. Simmer for 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.

Notes

You can substitute kale with spinach or Swiss chard if preferred.