Quick and comforting, this chicken and kale soup recipe is as nourishing as it is easy to make.
When it comes to quick, easy, and Mediterranean Diet healthy soup recipes, this chicken and kale soup with creamy white beans is at the top of my list.
Beans, whether canned or dried, are a staple in my diet because I eat the Mediterranean way, and beans are a staple in the Mediterranean Diet. Which means affordable, easy-to-use, healthy, and super-satisfying recipes like this one are on the regular rotation.
Beans, like other legumes, are also a great source of plant-based protein, fiber, and iron. That’s why I use them regularly in many of my soup recipes, including Ribollita, an Italian white bean soup, and this vegan Mediterranean White Bean Soup.
In today’s recipe, two humble cans of white beans along with chicken, kale, and fragrant spices like coriander, cumin, and red pepper flakes are transformed into a delicious one-pot dinner. This satisfying weeknight dinner checks all the boxes, and you’ll love the flavor.
Chicken and Kale Soup Ingredients
A few simple, easy-to-find ingredients come together in this one-pot white bean chicken soup with kale:
- Chicken: You can use either thighs or breast meat. I like to use a combination. Cut the chicken into bite-sized pieces before cooking. First, I brown the chicken in a little extra virgin olive oil. It’s a great way to develop flavor right off the bat.
- Yellow onions and garlic cloves are soup-base powerhouses. They provide the foundation of flavor upon which all the other ingredients are built.
- Seasonings: This is no plain soup recipe! I’ve built layers of flavor spices like coriander, cumin, rosemary, and a pinch of red pepper flakes.
- Canned white beans: Either great northern or cannellini beans will work here. However, I find cannellini beans to have more of a nutty taste and a creamier, more tender texture. For a shortcut, I used canned beans, but if you have the time and want to start with dry beans, you certainly can.
- Chicken or vegetable broth will both work in this recipe. You can use store-bought if you’re tight on time but both homemade chicken stock and vegetable broth are a great way to make the most of your kitchen scraps and upgrade your soup game.
- Kale: You’ll need about 8 ounces of kale in this recipe, and I like to trim the thick stems, then chop the kale into thin strips. If you don’t love kale, a handful of baby spinach will work; just throw them in toward the end of the cooking time.
- Parmesan rind is the secret ingredient that brings all the umami and richness to this white bean chicken soup. Since I last used a small cheese rind in this minestrone soup, I’ve been keeping those last bits of Parmesan cheese for such soupy occasions. So good, and nothing goes to waste!
- Fresh lemon juice: A squeeze of fresh lemon juice to round out the flavor, adding just enough zing to wake everything up.
- Extra virgin olive oil: Once the soup is transferred to serving bowls, I like to add a drizzle of this Early Harvest extra virgin olive oil for that added bit of velvety, rich finish.
How to make white bean and kale soup on the stovetop
I almost always make this soup on the stovetop because it literally takes 30 minutes or less. Here is how (print-friendly recipe below):
- Sear the chicken. Set a large soup pot or Dutch oven over medium heat and add about 2 tablespoons of olive oil. You want to coat the bottom in a thin layer of oil. Once the oil begins to shimmer, add the chicken and season with salt and pepper. Cook, stirring regularly, until browned, about 5 to 7 minutes. Transfer the chicken to a plate and set it aside.
- Make the aromatic base for the soup. In the same pot set over medium heat, add the onions and saute for about 4 minutes, tossing regularly until softened (add a little more olive oil if the pot gets dry). Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir until aromatic, 30 seconds to 1 minute.
- Add the remaining ingredients. Add the beans, and use the back of a wooden spoon to mash about half of them on the side of the pot. Return the chicken to the pot, then add the broth, kale, and Parmesan rind.
- Boil, then simmer. Raise the heat and bring to a boil for 5 minutes. Skim any foam that bubbles up on top, then turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breathe. Cook for 25 minutes, or until everything is cooked through and the kale softens to your liking.
- Finish and serve. Remove the cheese rind and stir in the lemon juice. Taste and adjust seasonings, adding more of any of the spices used to your liking. Transfer to serving bowls and add a drizzle of extra virgin olive oil.
What to Serve with Soup
A one-pot meal means you don’t need to add more, and for me, a good piece of crusty bread like a baguette or this no-knead olive bread, served alongside this chicken, kale, and white bean soup, seals the deal.
However, it’s never a bad idea to start with a little salad like this simple butter lettuce salad, especially if you’re trying to stretch a meal. And if you’re a dessert person, these chocolate-covered dates are alwasy a nice way to finish a dinner with something sweet.
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Equipment
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 pound boneless chicken cut into bite-sized pieces
- Kosher salt
- black pepper
- 2 medium yellow onions, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, plus more to taste
- 3/4 teaspoon ground coriander,
- 1/2 teaspoon ground cumin,
- 1/2 teaspoon dried rosemary,
- 2 (15-ounce) cans white beans, drained and rinsed
- 8 cups low-sodium chicken or vegetable broth
- 8 ounces kale stemmed and cut into 1/2 inch strips
- 1 Parmesan rind about 2-inches
- 1 to 2 teaspoons fresh lemon juice
Instructions
- Sear the chicken. Set a large soup pot or Dutch oven, over medium heat and add about 2 tablespoons of olive oil. You want to coat the bottom in a thin layer of oil. Once the oil begins to shimmer, add the chicken and season with salt and pepper. Cook, stirring regularly, until browned, about 5 to 7 minutes. Transfer the chicken to a plate and set it aside.
- Make the aromatic base for the soup. In the same pot set over medium heat, add the onions and saute for about 4 minutes, tossing regularly until softened (add a little more olive oil if the pot gets dry). Add the garlic, red pepper flakes, coriander, cumin, and rosemary. Stir until fragrant, 30 seconds to 1 minute.
- Add the remaining ingredients. Add the beans, and use the back of a wooden spoon to mash about half of them on the side of the pot. Return the chicken to the pot, then add the broth, kale, and Parmesan rind.
- Boil, then simmer. Raise the heat and bring to a boil for 5 minutes. Skim any foam that bubbles up on top, then turn the heat to low. Partially cover the pot, leaving a small opening for the soup to breathe. Cook for 25 minutes, or until everything is cooked through and the kale softens to your liking.
- Finish and serve. Remove the cheese rind and stir in the lemon juice. Taste and adjust seasonings, adding more of any of the spices used to your liking. Transfer to serving bowls and add a drizzle of extra virgin olive oil.
Video
Notes
- Slow Cooker Instructions: Follow instructions for browning the chicken (step 1), then transfer to your crockpot. Add the remaining ingredients EXCEPT the kale, and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Be sure to stir the kale in about 45 minutes or so before soup is done cooking.
- Tip for using dry beans instead of canned beans in this recipe: If you have some dry white beans that you’d like to use instead, you will need just over 1 cup of dry beans. Start with soaking them in plenty of water overnight. Drain and rinse well with cold water. To cook the beans before using them in this recipe, place them in a large pot and cover with water by about 2 to 3 inches. Bring to a boil, skimming any foam that bubbles up to the top. Turn the heat down and let it simmer, partially covered, for 2 hours or until beans are soft. Use cooked beans in this recipe by following the instructions above. (If you’re making your white bean soup in the crockpot, it’s still a good idea to soak the dry beans overnight, but you can throw them in the crockpot from there with the rest of the ingredients and let them cook until the beans are fully tender.)
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and coriander used in this recipe.
Nutrition
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*This post first appeared on The Mediterranean Dish in 2019 and has been recently updated with new information for readers’ benefit
Absolutely delicious!!!
I received compliments from all my family members!
Yay! I love hearing that! Thanks, Dorina!
HI Suzy, I don’t like any kind of beans except green beans. When I checked your white bean with kale soup recipe, it was so tempting and inviting, I decided to make it. I added some mushrooms and left out the rosemary ( I don’t like rosemary) added chopped green mint instead. We use a lot of dried or fresh mint in Armenian Cuisine, which is almost the same as middle eastern cuisine. ( I am sure you know). I can say OMG ! the soup turned out SOOOOOO GOOOD, thank you for sharing the recipe. I loved it and I will make it again and again. Mediterranean food is the best and the most healthy.
p.s. I use a lot of your recipes, because its very similar to our taste. 🙂
Thank you, Mareeneh! And, I agree… Mediterranean food IS the BEST! 🙂
Once again, you have delivered a foundational recipe to my kitchen. I commented before about your Mediterranean Baked Cod and Chick pea salad. These recipes have kept the joy of cooking and connection to my Italian heritage intact during this difficult year. Your spices remind me of the rich tapestry of travel and dining in the homes of my friends throughout the world. I can’t thank you enough!
I just finished making my weekly pot of this white bean soup with vegetable stock and no chicken (we are primarily pescatarian but, as an Italian, I will break for prosciutto, harissa chicken thighs or a Basque Txuleton beef steak!- not a zealot, just trying to stay healthy). This soup is now in our refrigerator most every day!
I want to let you know how much I appreciate you. Mille Gracie!
Frank Pietromonaco
Thank you so much, Frank! This message means a lot :). You’re very kind!
This truly is the best! I made it in the slow cooker yesterday and my husband and I both swooned over it. So good, and so healthy–minimal points for WW.
Your site is my go-to for recipes! Thank you so much.
Awesome!! Thank you, Charlotte!
I made this today and it was delicious.
Thank you for the wonderful recipes, clear and easy to follow, and using ingredients that are readily available. Good for an amateur (but enthusiastic) cook like me. I am having fun and my wife loves it!
Awesome! So glad to hear it, George!
I grew kale through the winter and cut several leaves just before we had a big snowstorm since I didn’t know if it would survive (it did, beautifully!). Wanted to make sure we used it and came across this recipe and made it for lunch today. My husband is currently on his third helping so it’s obviously a hit! The only thing I did differently was use fresh rosemary (and increased the amount) instead of dried because that’s what I had. I’ll definitely make this often. Thank you!
So glad you both enjoyed it, Ritsei!
How do you think this would taste without the chicken?
Still delicious 🙂
So tasty. I make soup year round instead of casseroles. I’m a widow and make the full recipe, then freeze the rest in individual servings. The flavors just sing in this recipe and don’t forget the fresh lemon just before serving.
Thanks so much, Nancy!!
Has a bit of a kick to it but overall great recipe! Very easy to follow as well 🙂
So glad you enjoyed it, Kayla!
This recipe was absolutely delicious!!!
Thank you, Bella!
This was a delicious soup – I had a mirepoix in the refrigerator I needed to use up, so I sautéed that and put it in a separate bowl. I then sautéed the onion, etc and when that was soft I added the pre-suateed mirepoix – In the end, I probably doubled the spice mix and doubled the lemon. Overall, this was a so good. If you are a new to this site – I have been following this blog since about October or November of 2019 – I have lost about 20 pounds just from cooking foods from this site. I wanted to lose weight but struggle with “planned” diet meals. I have so many favorites from this blog. I wish she would write a cookbook.
Second recipe of yours I have made tastes delicious and is also healthy I plan on trying more of your recipes
I’m so glad to hear it, Joel!
I was wondering how many cups of soup in a serving
Hi, Korry! Unfortunately, I don’t have the exact serving size by cups for this one. The recipe can be divided by 6 to get the “serving size”.
Delicious!
So glad to hear it!
This soup is delicious! I made it on Saturday. My friend was over on Sunday, so I just heated it up and we had a quick lunch. She loved it too!
So glad you enjoyed it, Debbie!
Such a healthy soup perfect for cold winter evenings. I am putting it on the rotation now. Thanks for sharing.
Whoa…this looks awesome! I do not have a Parmesan rind. Suggestions? Thanks!
Hey Susan, the Parm rind does make a big difference, if you can grab some or you can use a little bit of grated Parmesan cheese. Some have omitted it and found the soup still tasty, but I think it makes a difference.
This was really a huge hit at my house! So comforting!