Cannellini Kale Soup

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Ahh, Michigan and spring. Just when you think spring has sprung because of the nice 60s, 70s…and even an 80 degree day…it plummets back to the 40s and 50s. And rains. BRRRR.

But it does make this soup perfect to make when these temps are see-sawing! This soup is pretty life saving in the spring to take the damp chill away and warm oneself up from the inside out. It will also bring a smile to your face because it is so darn delicious.Maybe I should have called it Springtime Happiness Soup.

Enjoy this Cannellini Kale Soups on your cold spring days…or cold fall days…or polar votex winter days…it will warm you up in any season!
This soup is filled with so many yummy ingredients! Sweet potato, diced tomatoes, kale, white beans all simmered in a vegetable broth with basil and savory spices. 

If you love soup as much as we do, be sure to check out these other recipes:

If you make this soup, we would love to know tag @badtothebowl on social media.

Cannellini Kale Soup

Recipe by Sarah HayesCourse: Soups

Cannellini kale soup is full of savory spices and good for your ingredients that will warm you from the toes up.


  • 1 Tblsp olive oil

  • 1 Sweet Potato diced

  • 2 celery stalks, chopped

  • 1/2 sweet onion, chopped

  • 3 cloves of garlic

  • 1 can cannellini beans, rinsed and drained

  • 1 can diced tomatoes

  • 3 cups veggies broth

  • 1/4 tsp crushed thyme

  • 1/4 tsp crushed rosemary

  • 1/4 tsp salt

  • 1 tsp basil from Gourmet Garden (could also use dried, 1/4 tsp)

  • pinch of pepper

  • pinch of Italian seasoning

  • 2 – 3 cups curly kale chopped


  • In large stockpot, saute sweet potato, celery, onion and garlic in oil for 3 – 5 minutes. Add in beans, tomatoes and veggie broth. Stir in all seasonings.
  • Bring to a boil. Cover and cook until veggies are tender, 15 – 20 minutes.
  • When veggies are done to your likeness, stir in kale until wilted.

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