Hearty Canning White Bean and Kale Soup in 90 Minutes

There’s nothing more comforting than opening a jar of homemade soup on a busy weeknight—especially when it’s my Canning White Bean and Kale Soup. I stumbled into this recipe years ago when my garden was overflowing with kale, and I needed a way to preserve it. Now, it’s my go-to for meal prep magic. Hearty white beans, earthy kale, and a savory broth come together in a soup that’s not just nutritious but also freezer- and pantry-friendly. Whether you’re canning for the winter or just stocking the fridge, this soup is a lifesaver. Trust me, once you taste it, you’ll want to make a double batch every time.

Why You’ll Love This Canning White Bean and Kale Soup

This soup isn’t just tasty—it’s practically a superhero in your kitchen! Here’s why:

• Meal prep magic: One batch gives you ready-to-go lunches or dinners for days (or months if you’re canning!)
• Nutrition powerhouse: Packed with protein from the beans and all the good stuff from kale—vitamins A, K, and iron galore
• Kind to your wallet: Dried beans and seasonal kale make this crazy affordable compared to store-bought soups
• Freezer-friendly: Stays perfect whether you’re canning jars or freezing portions for later
• Crowd-pleaser: Even kale skeptics go back for seconds when it’s simmered in this savory broth

Ingredients for Canning White Bean and Kale Soup

Here’s everything you’ll need to make this hearty soup—trust me, fresh ingredients make all the difference!

• 2 cups dried white beans (soaked overnight—don’t skip this step!)
• 1 bunch kale (stems removed and chopped—I like curly kale best)
• 1 onion, diced (yellow works great)
• 3 cloves garlic, minced (more if you’re feeling bold)
• 2 carrots, diced (no need to peel if they’re organic)
• 2 celery stalks, diced (leaves add extra flavor)
• 6 cups vegetable broth (homemade if you’ve got it)
• 1 tsp dried thyme (rub between your fingers to wake it up)
• 1 tsp dried rosemary (crushed slightly)
• 1 bay leaf (the soup’s secret whisper)
• Salt and pepper to taste
• 2 tbsp olive oil (for sautéing)

See? Mostly pantry staples—except maybe the fresh kale, but that’s why we’re making this soup!

Equipment You’ll Need

Don’t worry, you probably already have most of this in your kitchen! Here’s what I grab every time I make this soup:

• Large stockpot (at least 6 quarts—this soup needs room to bubble!)
• Canning jars with lids (quart-sized are perfect for soup portions)
• Wooden spoon (for stirring—it won’t scratch your pot)
• Sharp chef’s knife (chopping all those veggies is a breeze with a good blade)
• Ladle (for transferring hot soup to jars without spills)
• Jar lifter (if canning—safety first with boiling water!)

No canning equipment? No problem! This soup freezes beautifully in regular containers too.

How to Make Canning White Bean and Kale Soup

Alright, let’s get cooking! This soup comes together beautifully if you follow these steps—I’ve made it so many times I could probably do it blindfolded (but please don’t try that with boiling soup). Here’s exactly how I get that perfect balance of tender beans and vibrant kale every single time.

Preparing the Beans

First things first—those beans need some love! Soaking overnight is non-negotiable for dried white beans. I just plop them in a big bowl with enough water to cover by at least 2 inches before bed. By morning, they’ll have plumped up nicely.

Drain and rinse them thoroughly—this helps reduce the, uh, musical side effects beans can sometimes have. In a pinch? You can use 3 cans of drained white beans, but honestly, the texture won’t be quite as velvety.

Sautéing the Vegetables

Now for the flavor foundation! Heat your olive oil in that big pot over medium heat. Toss in the onion first—let it sweat for about 2 minutes until translucent. Then add the garlic (smell that heavenly aroma?), followed by the carrots and celery.

Here’s my trick: stir occasionally but don’t rush it. You want everything softened but not browned—about 5 minutes total. This gentle sauté builds layers of flavor that’ll make your soup taste like it simmered all day.

Simmering the Soup

Time for the main event! Add your prepared beans, vegetable broth, thyme, rosemary, and that magical bay leaf. Crank the heat to bring it to a lively boil, then immediately reduce to a gentle simmer.

Set your timer for 45 minutes—this is when the beans transform from pebbles to creamy perfection. Stir occasionally and skim off any foam that forms on top (totally normal!). The soup’s ready when beans mash easily against the side of the pot.

Adding the Kale

Last step—the kale! Stir in your chopped greens and let them wilt for about 10 minutes. They’ll turn bright green at first, then soften into silky ribbons that won’t overpower each bite.

Now taste! I usually add 1 tsp salt to start, then adjust with pepper and more salt if needed. Fish out that bay leaf (nobody wants to bite into that!) and your soup’s ready to eat or can.

Troubleshooting tip: If your soup seems too thick, just add a splash of broth or water. Too thin? Mash some beans against the pot to thicken it naturally.

Canning Your White Bean and Kale Soup

Okay, let’s preserve that delicious soup! Canning might sound intimidating, but it’s really just about cleanliness and patience. Here’s how I do it safely every time:

First, sterilize your jars by boiling them for 10 minutes—I keep the lids in a separate pot of simmering water. While they’re heating, keep your finished soup at a gentle bubble. Using a ladle and funnel, fill the hot jars leaving 1-inch headspace (that’s crucial for proper sealing!).

Wipe the rims clean with a damp cloth—any residue can prevent sealing. Place the lids on, screw the bands fingertip-tight (don’t overtighten!), then process in a boiling water bath. Quart jars need 90 minutes of processing time at a full boil.

After processing, let the jars cool undisturbed for 12-24 hours. You’ll hear that magical “pop” as they seal! Store in a cool, dark place—properly canned soup lasts up to 1 year. Refrigerate after opening and use within 5 days.

Safety note: Always check seals before storing—if the lid flexes, refrigerate and eat that jar first!

Tips for Perfect Canning White Bean and Kale Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to wow:

• Bean check: Taste-test beans at 40 minutes—they should mash easily but still hold their shape. Undercooked beans turn grainy after canning!
• Kale timing: Add kale right before canning so it keeps its bright color and texture. Wilted too much? Toss in a fresh handful at serving time.
• Season smart: Go easy on salt before canning—flavors concentrate! I add just 1 tsp, then adjust when reheating.
• Broth boost: Swirl in a splash of lemon juice or vinegar at serving time to brighten up canned batches.
• Freezer trick: For non-canners, freeze in muffin tins for instant single servings—pop out and bag once frozen!

Little touches make all the difference with this soup—trust me!

Variations for Canning White Bean and Kale Soup

This soup is so forgiving—play around with it! Swap kale for spinach (add it at the very end) or try shredded cabbage for a different texture. Love smoky flavors? A teaspoon of smoked paprika takes it in a whole new direction. For extra heartiness, toss in diced potatoes with the carrots. The base recipe is just the beginning—make it yours!

Serving Suggestions

Nothing beats dipping crusty sourdough into a steaming bowl of this soup—the bread soaks up every last drop of that savory broth! For lighter meals, pair it with a simple arugula salad dressed with lemon. Reheating’s easy: just warm gently on the stove (adding a splash of water if needed) or microwave in bursts until piping hot. My favorite lazy dinner? This soup topped with grated Parmesan and cracked black pepper!

Nutritional Information

One generous bowl of this soup packs about 250 calories with 12g protein and 10g fiber to keep you full—all while being low in fat (just 6g per serving). Exact numbers vary based on your exact ingredients, but trust me, it’s a nutritional powerhouse disguised as comfort food!

Frequently Asked Questions

Can I use canned white beans instead of dried?
Absolutely! Swap the soaked dried beans for 3 cans (drained and rinsed) of white beans. Just add them with the kale since they’re already cooked—simmer for 10 minutes to blend flavors. The texture will be slightly softer, but still delicious!

How long does canned white bean and kale soup last?
Properly canned jars keep for up to 1 year in a cool, dark place. Once opened, refrigerate and eat within 5 days. Frozen batches (in airtight containers) stay perfect for 3 months—just thaw overnight in the fridge.

Can I make this soup without canning it?
Of course! This soup shines as a stovetop meal too. It keeps refrigerated for 4-5 days, or freeze portions for quick lunches. The flavors actually deepen overnight—my favorite “leftover” trick!

Why does my kale turn brown after canning?
Don’t panic! Kale naturally darkens during canning’s high heat, but stays nutritious. For vibrant color, add a fresh handful when reheating—the hot soup wilts it perfectly.

Ready to fill your pantry with this wholesome soup? Grab those jars and get cooking—then tag me with your canning victories! Find more canning inspiration on Pinterest!

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