Ham Kale White Bean Soup (Printable)

Hearty blend of ham, white beans, and kale simmered in a rich, flavorful broth for a wholesome dinner.

# 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 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika
14 - Salt to taste

→ Oils

15 - 2 tablespoons olive oil

# How To:

01 - Heat olive oil in a large pot over medium heat. Add 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.
04 - Add cannellini beans, chicken broth, water, bay leaf, thyme, black pepper, and smoked paprika. Bring to a boil.
05 - Reduce heat to low, cover the pot, and simmer for 20 minutes.
06 - Add chopped kale and simmer uncovered for 8-10 minutes until kale is tender and flavors meld.
07 - Taste and season with salt as needed. Remove bay leaf before serving.

# Expert Tips:

01 -
  • Hearty and nourishing: Packed with protein from ham and cannellini beans, plus a full serving of greens from kale, this soup keeps you satisfied for hours.
  • Simple and approachable: Rated easy in difficulty, it comes together with straightforward steps and pantry-friendly ingredients.
  • Diet-friendly: Naturally gluten-free and dairy-free, making it suitable for a wide range of dietary needs.
  • Great for meal prep: The flavors deepen overnight, making leftovers even more delicious the next day.
  • Flexible and customizable: Easily adapted with smoked turkey, sausage, or made fully vegetarian with a few simple swaps.
02 -
  • Use low-sodium broth: Starting with low-sodium chicken broth gives you full control over the final saltiness of the soup, especially since the ham already adds a savory depth.
  • Don't skip the sauté: Taking the time to cook the onion, carrots, and celery until softened before adding the other ingredients builds a much richer base flavor.
  • Add kale at the end: Kale only needs 8–10 minutes of cooking. Adding it too early can make it overly soft and dull in color.
  • Mash some beans: For a thicker, creamier soup, lightly mash a handful of the cannellini beans against the side of the pot before adding the kale.
  • Brighten with lemon: A squeeze of fresh lemon juice just before serving lifts all the flavors and adds a welcome brightness to the finished bowl.
  • Check your labels: If you need the soup to be strictly allergen-free, always verify the labels on canned beans and broth for potential hidden allergens or additives.
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