Ham Kale White Bean Soup (Printable)

A comforting blend of ham, white beans, and kale simmered in a flavorful broth.

# What you'll need:

→ Meats

01 - 1 lb cooked ham, diced

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 cups chopped kale, stems removed
06 - 3 cloves garlic, minced

→ Beans & Legumes

07 - 2 cans (15 oz each) cannellini beans, drained and rinsed

→ Liquids

08 - 6 cups low-sodium chicken broth
09 - 1 cup water

→ Herbs & Spices

10 - 1 bay leaf
11 - 1 tsp dried thyme
12 - 1/2 tsp black pepper
13 - 1/2 tsp smoked paprika, optional
14 - Salt to taste

→ Oils

15 - 2 tbsp olive oil

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced ham and cook for 2 minutes to warm through.
04 - Add cannellini beans, chicken broth, water, bay leaf, thyme, black pepper, and smoked paprika if using. Bring to a boil.
05 - Reduce heat to a simmer. Cover and cook for 20 minutes to allow flavors to meld.
06 - Add chopped kale and simmer uncovered for 8-10 minutes, or until kale is tender and flavors fully integrate.
07 - Taste and season with salt as needed. Remove bay leaf before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, perfect for weeknight dinners when you're tired but hungry.
  • The soup tastes even better the next day, so you're basically getting two meals out of one cooking session.
  • It's naturally gluten-free and dairy-free, which means it works for almost any table without fussing.
02 -
  • If you add the kale too early, it turns into sad, mushy, brownish-green mush instead of bright and tender.
  • Draining and rinsing your canned beans reduces the starch that can make you feel uncomfortably bloated afterward—this isn't optional if you want to feel good later.
03 -
  • Don't rush the initial vegetable sauté—those 5 minutes create a flavor foundation that makes people think you've been cooking all day.
  • If your kale is particularly tough or bitter, briefly blanch it in boiling water before adding it to the soup, which softens it and mellows any harsh flavors.
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