White Bean and Kale Soup with Pesto

I think soup season is here!

And this is the perfect soup to start the season off.

Carrots and onions and herbs

It’s hearty, packed with veggies, and swirled with pesto on top for a boost of flavour. This soup has it all – veggies, protein from white beans, and crunchy kale stirred in at the end.

I like to blend half the soup – it makes it creamy and thicker without you having to add any dairy. The best part – this soup takes only about half an hour to make!


This soup is vegan, high in protein, and packed with vitamins! Just what you need at the start of a long winter!

White bean and kale soup with pesto


1 tbsp olive oil
1 onion, peeled and chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 cup white wine
3 tomatoes, chopped
2 cans white beans, drained and rinsed
4 cups vegetable stock
1 tsp sea salt
cracked black pepper
2 cups kale, roughly chopped
6 tsp basil pesto

A scoop of hearty goodness


Heat oil in a medium soup pot over medium heat. Add onion, and cook, stirring, until soft. Add carrots and cook another few minutes. Season with basil, oregano, and parsley. Add garlic and cook 2-3 minutes. Add wine and stir, scraping the brown bits off the bottom of the pot. Add tomatoes, beans, and stock. Bring to a boil and reduce to a simmer, cooking about 5 minutes to warm all the ingredients up.

Season with salt and pepper. Blend half the soup using an immersion blender (or transfer half the soup to a blender and blend. Add back to pot).

Stir in kale and bring soup back to a simmer. Simmer 10 minutes until kale is soft.

Garnish with pesto and serve!


With soup season upon us, it’s time to embrace it with this healthy, hearty soup!


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