Should I use dried or canned cannellini beans for this soup?

Both work, so choose based on your schedule. Three cans equal about 4 1/2 cups cooked beans; one cup of dried beans yields the same after soaking overnight and simmering 45 to 60 minutes. Canned beans are the weeknight answer, just rinse them well. If you cook from dried, reserve the cooking liquid and swap it for part of the broth for extra body.

Why mash some of the beans instead of blending the whole soup?

Mashing one can of beans releases their starches directly into the broth, thickening it naturally while leaving the rest of the soup rustic and chunky. Blending the whole pot would turn it into a uniform puree and lose the pleasant contrast of whole beans. It is the classic Italian technique behind the creamiest white bean and kale soup, with no cream required.

How do I keep the kale from turning bitter or mushy?

Strip out every bit of the thick stem, which stays tough and bitter no matter the cooking time, and chop the leaves into bite size ribbons. Add the kale during the last 5 to 7 minutes of simmering so it turns tender while staying bright green. Lacinato kale holds up better than curly kale, but either works if you respect the timing.

Can I make white bean and kale soup in the Instant Pot?

Yes. Use saute mode for the onion, carrots, celery, garlic, and herbs, then add the mashed beans, whole beans, broth, and bay leaf. Pressure cook on high for 8 minutes with a quick release, remove the bay leaf, and stir in the kale on saute mode for 3 minutes until wilted. Finish with the lemon zest and juice exactly as in the stovetop version.

Why add the lemon at the end instead of during cooking?

Lemon's bright flavor comes from volatile aromatic oils that break down and turn dull with prolonged heat. Stirring in the zest and juice at the very end preserves that fresh sparkle, which is exactly what lifts the earthy beans. If you reheat leftovers, a fresh squeeze of lemon per bowl brings the brightness right back.

White Bean and Kale Soup (One-Pot Vegan)

Ingredients

Scale

2 tablespoons extra virgin olive oil, plus more for serving1 large yellow onion, diced (about 1 1/2 cups)3 medium carrots, diced2 celery stalks, diced1 teaspoon fine sea salt, divided, plus more to taste4 garlic cloves, minced1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)1 teaspoon dried thyme1/2 teaspoon red pepper flakes, plus more to taste3 cans (15 oz / 425 g each) cannellini beans, drained and rinsed, divided6 cups (1.4 L) low sodium vegetable broth1 bay leaf1 large bunch lacinato kale (about 225 g), thick stems removed and chopped1 teaspoon lemon zest plus 3 tablespoons fresh lemon juice (about 1 large lemon)1/2 teaspoon freshly ground black pepperLemon wedges, for serving

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Instructions

Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat until shimmering. Add the onion, carrots, and celery with 1/2 teaspoon of the salt. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.Stir in the garlic, rosemary, thyme, and red pepper flakes. Cook for 1 minute, stirring constantly, until intensely fragrant. Do not let the garlic brown, since burnt garlic turns the whole pot bitter.Mash one can of the drained beans in a bowl with a fork or potato masher until mostly smooth with a little texture remaining. This mashed portion is the natural thickener that gives the soup its creamy body.Add the mashed beans, the remaining whole beans, the vegetable broth, and the bay leaf to the pot. Stir well, scraping up any flavorful bits from the bottom, and bring to a boil.Reduce the heat to a gentle simmer and partially cover the pot. Cook for 20 minutes, until the carrots are completely tender and the broth has thickened slightly from the bean starches.Stir in the chopped kale a handful at a time, letting each addition wilt before adding more. Simmer for 5 to 7 minutes more, until the kale is tender but still bright green. Overcooking dulls both its color and its flavor.Remove and discard the bay leaf. Stir in the lemon zest and lemon juice off the heat or over the lowest flame.Taste the soup carefully. Season with the remaining salt, the black pepper, and more lemon juice or red pepper flakes until the flavors pop. Bean soups need assertive seasoning, so do not be shy.Ladle into warm bowls, finish each with a thread of your best olive oil, and serve with lemon wedges on the side for anyone who wants extra brightness.

Author: Nora Ellis