When the temperatures dip and you need a bowl of something nourishing yet deeply flavorful, this White Bean & Greens Soup with Kale, Spinach, and Parmesan answers the call. It’s cozy, packed with protein and fiber from white beans, and brimming with nutrient-dense greens. The final flourish of Parmesan adds a nutty richness that elevates every spoonful.

Whether you’re fighting off a winter chill or just in the mood for a simple, soul-warming meal, this soup checks every box. It’s vegetarian-friendly, easily adaptable, and comes together with pantry staples. It also freezes like a dream, making it a smart choice for meal prep or spontaneous comfort food cravings.

Preparation Phase & Tools to Use

To get this soup just right, you’ll want to have a few key tools on hand:

Large Dutch Oven or Heavy-Bottomed Pot: This ensures even cooking and allows for sautéing the vegetables and simmering the soup all in one place.
Wooden Spoon or Silicone Spatula: For stirring and scraping up those delicious browned bits from the bottom of the pot.
Chef’s Knife & Cutting Board: Precision in chopping your aromatics and greens means faster cooking and better texture.

Ladle: For easy serving, especially if you’re making a big batch.
Microplane or Fine Grater: Perfect for finely grating fresh Parmesan cheese right before serving to maximize its melty, savory impact.

With these tools, you’ll move through the cooking process with ease and confidence, resulting in a restaurant-quality soup right from your own kitchen.

Ingredients for the White Bean & Greens Soup with Kale, Spinach, and Parmesan

White Beans (Cannellini or Great Northern): These creamy beans form the protein-rich base of the soup and soak up all the herby, garlicky flavors.
Kale: Earthy and slightly bitter, kale holds its texture beautifully in simmering broth.
Spinach: Adds vibrant color and gentle flavor; it wilts down easily and complements the kale.

Carrots: Sweetness and color, plus that comforting classic soup base flavor.
Celery: Aromatic and crunchy, it’s essential to building the soup’s savory depth.
Onion & Garlic: The flavor backbone — aromatic and rich when sautéed.

Vegetable Broth: Forms the base liquid of the soup and infuses every ingredient with flavor.
Olive Oil: For sautéing vegetables and enhancing richness.
Crushed Red Pepper Flakes (optional): For a touch of heat.

Salt & Black Pepper: Seasoning essentials.
Parmesan Cheese: Freshly grated on top just before serving, it adds a nutty, umami-forward finish.

How To Make the White Bean & Greens Soup with Kale, Spinach, and Parmesan

Step 1: Build the Flavor Base

Heat olive oil in your Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Sauté until softened and fragrant, about 6-8 minutes.

Step 2: Add Garlic and Spices

Stir in the minced garlic and red pepper flakes (if using). Let them bloom in the heat for about 1 minute.

Step 3: Pour in the Broth and Beans

Add the white beans and vegetable broth. Bring everything to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.

Step 4: Stir in the Greens

Add the chopped kale first, letting it soften for a few minutes before stirring in the spinach. Cook for another 5-7 minutes until the greens are tender but still vibrant.

Step 5: Final Seasoning & Parmesan Finish

Taste and season the soup with salt and pepper as needed. Serve hot, topped with freshly grated Parmesan cheese.

How to Serve and Store White Bean & Greens Soup

Ladle the soup into deep bowls and top generously with fresh Parmesan. A slice of crusty bread or a chunk of sourdough is perfect for soaking up the savory broth.

For storing, let the soup cool completely before transferring it to airtight containers. It will last up to 4 days in the fridge. To freeze, portion into freezer-safe containers and enjoy within 2-3 months. Reheat on the stovetop or microwave until warmed through.

Frequently Asked Questions

Can I use canned beans?

Absolutely! Just rinse and drain them before adding to the soup.

Can I substitute the kale?

Yes, try Swiss chard or collard greens. Just adjust the cook time depending on how hearty the greens are.

Is this soup vegan?

It can be! Just skip the Parmesan or use a vegan alternative.

Can I add meat?

Sure. Cooked Italian sausage or shredded rotisserie chicken would be delicious stirred in.

How do I make it creamier?

For a creamier texture, blend a cup of the soup and stir it back into the pot.

Can I make this in a slow cooker?

Yes! Sauté the aromatics first, then add everything to the slow cooker and cook on low for 6 hours or high for 3-4.

Want More Soup Ideas?

If this hearty soup hit the spot, you might love exploring these other comforting creations from my kitchen:

Creamy Parmesan Italian Sausage Soup for rich, meaty flavor.
Hearty Vegetarian Tortellini Soup when you’re craving cozy without the meat.

Moroccan Sweet Potato Soup with Chickpeas for bold spices and vibrant veggies.
Creamy Alfredo Lasagna Soup if you love pasta in your spoon.
Hearty Creamy Ditalini Soup for old-school comfort in every bite.

Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you can come back to it when the weather calls for something comforting and healthy.

And let me know in the comments how yours turned out. Did you use kale or swap in another green? Maybe tossed in some sausage or extra cheese? I’d love to hear your spin!

Craving even more hearty soup inspiration? Follow me on Pinterest @scherer29 where I share daily recipes straight from my kitchen to yours.

White Bean & Greens Soup with Kale, Spinach, and Parmesan

Author: Olivia McKenney
Total Time: 35 minutes
Yield: 4–6 servings

Diet: Vegetarian

Print Recipe

Description

This hearty and wholesome soup is packed with creamy white beans, nutrient-rich kale and spinach, and finished with freshly grated Parmesan. It’s a comforting, veggie-forward meal that’s as nourishing as it is flavorful—perfect for chilly days or anytime you want something cozy, easy, and satisfying.