Name: White Bean & Greens Soup with Kale, Spinach, and Parmesan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 4 cups vegetable broth; 2 15-ounce cans cannellini beans, drained and rinsed; 2 cups chopped kale, ribs removed; 2 cups fresh spinach; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon lemon juice; 1/2 cup grated Parmesan cheese, plus more for serving

Nothing says cozy like a hearty bowl of White Bean & Greens Soup. Packed with creamy white beans, nutrient-rich kale and spinach, and finished with a dusting of salty Parmesan, this soup is both comforting and revitalizing. It’s the kind of meal that warms you to your core while giving your body a dose of pure, green goodness.

Whether you’re chasing away a winter chill or just need a simple dinner that tastes like it simmered all day, this soup delivers. It comes together fast, is incredibly adaptable, and makes excellent leftovers. Vegetarian, filling, and budget-friendly—what more could you ask for?

What Kind of Beans Work Best for White Bean & Greens Soup?

Cannellini beans are the classic choice for their creamy texture and mild flavor, but great northern or navy beans work beautifully too. Canned beans make this soup weeknight-ready, while dried beans (soaked and cooked) can be used for a richer depth.

Ingredients for the White Bean & Greens Soup with Kale, Spinach, and Parmesan

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 cups vegetable broth
2 (15-ounce) cans cannellini beans, drained and rinsed
2 cups chopped kale, ribs removed
2 cups fresh spinach
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper
1 teaspoon lemon juice
1/2 cup grated Parmesan cheese, plus more for serving

White Bean & Greens Soup Kale, Spinach, and Parmesan 2

How To Make the White Bean & Greens Soup with Kale, Spinach, and Parmesan

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.

Step 2: Build the Soup Base

Pour in the vegetable broth and bring it to a gentle simmer. Add the drained white beans and season with salt and pepper. Let it cook for 10 minutes to allow the flavors to come together.

Step 3: Add the Greens

Stir in the chopped kale and cook for about 5 minutes, until wilted. Then, add the spinach and cook just until it wilts, about 1-2 minutes more.

Step 4: Finish with Flavor

Remove the pot from heat. Stir in lemon juice and Parmesan cheese until melted and blended into the soup. Taste and adjust seasoning if needed.

How to Serve and Store White Bean & Greens Soup

Serve hot with extra Parmesan sprinkled on top and a slice of crusty bread on the side. For a boost of protein, feel free to add grilled chicken or sausage.

To store, let the soup cool completely before transferring to airtight containers. It keeps well in the refrigerator for up to 4 days or can be frozen for up to 2 months. Reheat on the stove over medium heat, adding a splash of water or broth if it thickens.

Frequently Asked Questions

How can I make this soup vegan?

Simply skip the Parmesan or use a plant-based alternative.

Can I use frozen greens instead of fresh?

Yes! Frozen chopped spinach or kale works just as well. Add them directly to the soup during the greens step.

What other beans can I use?

Great northern or navy beans are great substitutes if cannellini aren’t available.

Is this soup freezer-friendly?

Absolutely. Let it cool first, then freeze in portions for easy meal prep.

Can I add grains like rice or quinoa?

Definitely. Stir in cooked grains at the end for a heartier bowl.

Does this soup work in a slow cooker?

Yes, just sauté the aromatics first, then transfer everything (except spinach, lemon, and Parmesan) to the slow cooker and cook on low for 4 hours. Add the spinach, lemon juice, and cheese before serving.

Want More Soup & Cozy Meal Ideas?

If this White Bean & Greens Soup hit the spot, you might fall in love with these too:

📌 Save this recipe to your Pinterest soup board for chilly days and cozy nights.

Tried it? Let me know how yours turned out in the comments below. Did you use kale or go full spinach? Parmesan or a vegan twist?

I love hearing your take on these comforting bowls. Got a question or substitution? Ask away—we’re cooking together here!

For more soul-soothing soups and hearty dinner ideas, follow me on Pinterest @NinaDishes.

White Bean & Greens Soup Kale, Spinach, and Parmesan Pin 1

White Bean & Greens Soup with Kale, Spinach, and Parmesan

Author: Nina Klatten
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

A cozy, nourishing soup made with creamy white beans, hearty kale, and baby spinach, all simmered in a savory broth and finished with bright lemon and Parmesan. It’s simple, filling, and ready in under 30 minutes.