White Bean & Kale Soup with Ground Chicken
This rustic white bean and kale soup is a hearty Mediterranean-inspired meal made with simple, affordable ingredients. Canned white beans, crisp kale, fresh herbs, and ground chicken simmer together in a savory broth for a nourishing soup ready in about 45 minutes.
Inspired by classic Italian ingredients, this white bean and kale soup recipe combines cannellini beans and lacinato kale, with sautéed carrots, onions, celery, and fresh herbs in a store-bought broth to save time. Ground chicken adds lean protein while keeping the soup lighter than traditional sausage-based versions, so you’re left satisfied without feeling heavy.
One of the things I love most about this soup is how the white beans naturally thicken the broth. As they simmer, some of the beans break down and release their starches, creating a slightly creamy texture while remaining dairy-free.
Fresh ingredients paired with healthy pantry staples for convenience keep this recipe simple, accessible, and budget-friendly. And like many soups, the flavor improves after a day or two in the refrigerator, making leftovers even better than the first bowl.
Related
If you enjoy Mediterranean-style dishes like this one, you might also love my White Bean and Artichoke Dip or my Mediterranean Green Salad with Rosemary Garlic Chicken.
Why You’ll Love White Bean & Kale Soup
- One-pot meal – Easy to make and clean up
- Mediterranean-inspired – Packed with vegetables, beans, herbs, and olive oil
- Protein-rich – Ground chicken and beans make it satisfying
- High in fiber – Supports healthy digestion
- Budget-friendly ingredients – Uses pantry staples and simple organic produce
- Great for meal prep – Tastes even better the next day and freezes well
- Gluten-free, dairy-free, easily vegetarian or vegan
Health Coach Tip
Look for canned beans that are cooked with kombu seaweed (such as Eden Foods). Kombu contains digestive enzymes that may help make beans easier to digest.
Main Ingredients
- WHITE BEANS – Cannellini beans (also called white kidney beans) are most traditional in white bean and kale soup, but any thin-skinned white bean will do. I prefer canned beans for the convenience, but if you’d rather soak and cook your own, go for it!
- KALE – Lacinato kale is the classic choice for this recipe. You may also see it referred to as Tuscan kale or dino kale—they’re all the same.
- GROUND CHICKEN – I tested chopped chicken breasts and ground chicken for this soup, and ground chicken worked the best. You’ll get a little bit of chicken in every bite, and it’s a lot less prep.
- LOW-SODIUM BROTH – I use chicken broth, but beef or veggie broth works just as well. Use what you already have on hand.
- CARROTS & CELERY – Form the vegetable base of the soup
- ONION & GARLIC – Add rich, savory flavor.
- HERBS – Fresh thyme, rosemary, and a bay leaf give this soup extra flavor and nutrients. Dried herbs work just as well if preferred.
- LEMON JUICE – Adds vibrance and brightness to balance all the savory flavors. Don’t skip it.
Substitutions
Swap ground turkey: It works just as well as chicken.
Vegetarian or vegan version: Omit the chicken and use vegetable broth for a completely plant-based soup.
Add collagen (optional): For extra protein in a meatless version, you can stir ½ cup of collagen peptides into the broth while the soup simmers. Without the chicken, the beans and kale contribute most of the texture, so there’s a higher liquid-to-solid ratio this way.
How to Make White Bean & Kale Soup
This white bean and kale soup comes together in one pot and builds flavor step by step.
Begin by sautéing carrots, celery, onion, and garlic with fresh thyme and rosemary in extra virgin olive oil. As the veggies and herbs cook, they create the savory foundation of the soup. After a few minutes, the onions become soft and translucent, and the kitchen will start to smell incredible.
Next, add the ground chicken to the pot. As it cooks, break it up with a wooden spoon so it blends evenly into the vegetables. Let it cook until it’s opaque.
Once the chicken is cooked, pour in the broth and add a bay leaf. Bring everything to a gentle boil to develop the flavors. Once boiling, add the white beans and reduce the heat to a simmer for a few minutes.
Lastly, stir the kale and black pepper into the soup, and let it simmer for about five minutes, so the greens soften while still keeping their vibrant color and nutrients. A squeeze of fresh lemon juice at the end brightens the entire pot and balances the savory flavors.
Make sure to remove the bay leaf before serving the soup in warm bowls. Season with additional salt and pepper to taste.
Recipe Tips
Don’t overcook the beans. Cannellini beans have delicate skins, so as they simmer, some will naturally break down and release their starches into the broth. This creates a naturally creamy texture and helps thicken the soup. If cooked too long, however, the beans can completely disintegrate, leaving behind only their skins.
Adjust the broth to your preference. This white bean and kale soup is intentionally hearty with a high ratio of beans, vegetables, and chicken to broth. If you prefer soup with more liquid, simply add extra broth before serving or when reheating.
Storage
Refrigerator: Store leftover soup in a sealed glass container for 3-5 days.
Freezer: Freeze in individual portions for up to 3 months.
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of extra broth or water if needed.
More Healthy Soup Recipes
FAQs
Yes. Simply omit the ground chicken and use vegetable broth instead of chicken broth. The cannellini beans still provide plenty of texture and protein, making the soup hearty and satisfying.
Yes. This soup freezes very well. Let the soup cool completely, then store it in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. You can also reheat it while frozen; it just takes a little longer to thaw.
Cannellini beans have thin skins and a soft interior. As they simmer, some of the beans naturally break down and release their starches into the broth, which creates a lightly creamy texture that thickens the soup without adding dairy.
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White Bean & Kale Soup with Ground Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 7–8 cups 1x
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Vegan-Option
Description
A hearty Mediterranean-inspired white bean and kale soup made with ground chicken, fresh vegetables, herbs, and a savory broth. Simple, nourishing, and ready in about 45 minutes.
Ingredients
1 tablespoon extra virgin olive oil
3 large carrots, finely chopped
2 stalks celery, finely chopped
1 medium yellow onion, finely chopped
2 large cloves garlic, minced
1 tablespoon fresh thyme, woody stems removed (or 1 teaspoon dried)
2 teaspoons fresh rosemary, roughly chopped (or 1/2 teaspoon dried)
1 teaspoon salt, divided
1 pound ground chicken
1 (32-ounce) carton low-sodium broth
2 (15-ounce) cans cannellini beans, drained and rinsed
1 bay leaf
1 bunch lacinato kale, stems removed, roughly chopped
1/2 teaspoon pepper
Lemon juice from 1/2 lemon
Instructions
Sauté the Vegetables: Warm the olive oil in a large 6.5-quart pot over medium heat. Add the carrots, celery, onion, garlic, thyme, rosemary, and ½ teaspoon of the salt. Cook, stirring occasionally, until the onions become soft and translucent, about 5–8 minutes.
Cook the Ground Chicken: Add the ground chicken and the remaining ½ teaspoon salt. Break the chicken into small pieces with a wooden spoon and cook, stirring occasionally, until the chicken is fully opaque, about 8 minutes.
Add the Broth and Boil: Pour in the broth and add the bay leaf. Increase the heat to high and bring the soup to a boil.
Simmer the Beans: Stir in the white beans, reduce the heat to medium-low, and simmer for about 5 minutes to allow the flavors to blend.
Add the Kale: Stir in the kale and black pepper and continue simmering for about 5 minutes, until the kale is tender.
Finish and Serve: Remove the pot from the heat. Discard the bay leaf and stir in the fresh lemon juice. Serve the soup in warm bowls and season with additional salt and pepper to taste.
Storing Leftovers: Refrigerate leftover soup in an airtight glass container for up to 3-5 days or freeze individual portions for up to 3 months. Reheat gently on the stovetop until warmed through.
Notes
Don’t overcook the beans, or they may break down too much.
Add extra broth if you prefer a soup with more liquid.
Substitutions:
Vegetarian/vegan: Omit the chicken and use vegetable broth.
So delicious!!! I decided to try this in the slow cooker. I started the chicken, broth and herbs on low and added the other ingredients after about 6 hours. Came out perfectly!
Thank you for sharing this tip, Katie. I’m so glad you liked it. I bet your house smelled amazing.
If you love a chunky soup that just gets better as it sits in the refrigerator, this one is for you! The herbs really shine on the second day.