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Savory Kale, Cannellini Bean, and Potato Soup


"I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!"
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1 h 15 m servings 262 cals
Original recipe yields 6 servings (3 quarts)


  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  2. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

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Read all reviews 155
  1. 204 Ratings

Most helpful positive review

I'm the first reviewer to make this recipe exactly as written, and it is delicious. I'm sure the additions noted would also be good, but as-is, this is a hearty, healthy soup.

Most helpful critical review

Not overly flavorful, but it tasted fresh and healthy.

Most helpful
Most positive
Least positive

I'm the first reviewer to make this recipe exactly as written, and it is delicious. I'm sure the additions noted would also be good, but as-is, this is a hearty, healthy soup.

Very good soup! I used potatoes, onion, carrots and pepper from our garden. I added a can of diced tomatoes instead of the wine, and threw in some corn for color interest. DH (who loves everyth...

Delicious! Kosher salt and dried basil to taste, 1 can diced tomatoes, 2 cans broth, and 1 cup water instead of 2. I didn't have a red pepper, but I had to make this, so I used a few dashes of h...

Great Soup! But I'm giving it 4 stars because the recipe timing should be flipped -- the kale needs to cook longer than 20 min and should be put in before the potatoes and beans or they become m...

I used more carrots and kale than it called for (doubled), as I like a hearty soup and used veggie broth instead of chicken to make it vegetarian. It was really, really good! DO NOT SKIMP on t...

Delicious! Other than doubling the recipe, I omitted the chile pepper (since this is for a 2 yr old too), added a little sausage, and some sea salt, since I used homemade unsalted chicken broth....

I made some changes, mostly because I didn't have everything in the kitchen. Subbed garbanzo beans for the white beans, which ended up giving some nice texture. I had parsnips (yum!) instead o...

This was great soup...I followed recipe exactly, but added a little more kale than it called for, and also sauteed one link of turkey kielbasa sausage with the onion. This was the perfect compl...

Had guests over tonite and they left with the recipe. I added crushed red pepper flakes b/c I didn't have the chile and they sd it was just the right amount of spice. Only had 2 potatoes and d...