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White Bean Soup Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Calories: 119kcal
Cost: $15


  • 1 tbs olive oil
  • 1 cup of onion diced about half of an onion
  • 3 garlic cloves minced
  • 1 cup of cut and peeled carrots
  • 32 oz of vegetable broth
  • 1 medium sweet potato cut and peeled
  • 1 can of white beans drained and rinsed
  • 2-3 bay leaves
  • 1 tsp paprika
  • salt and pepper to taste
  • 2-3 stalks of kale
  • parmesan cheese with rind


  • In a medium sized pot, pour in olive oil and onion and cook until translucent (about 5 min).
  • Add in the garlic cloves and carrots and cook for an additional 2 minutes.
  • Cut the rind off of your parmesan block and set aside.
  • Pour in vegetable broth with the sweet potato, white beans, bay leaves, paprika, salt and pepper, and parmesan rind and let cook for 15-20 minutes until the you can pierce the potato with a fork.
  • Remove soup from heat and take out the parmesan rind. Add kale and cheese to the top and allow the kale to wilt and cheese to melt just a little bit.
  • Serve immediately.


Calories: 119kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 960mg | Potassium: 431mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13533IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 1mg