Lifestyle Diets Vegetarian Vegetarian Dinner Vegetarian Soups Kale, White Bean & Pasta Soup 5.0 (1) 1 Review This veggie-packed kale, white bean and pasta soup is hearty and flavorful. Mashing beans into the soup gives it body and creaminess without actual cream. Serve this delicious vegetarian soup with a piece of crusty whole-grain bread on the side. By Adam Dolge Adam Dolge See More Adam Dolge is an award-winning journalist, writer and recipe developer. He is the author and food photographer for the blog The Real Recipes, where he shares recipes inspired by his experience working for food magazines and professional test kitchens. EatingWell's Editorial Guidelines Updated on October 13, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jen Causey, Food Stylist: Ali Ramee Active Time: 35 mins Total Time: 55 mins Servings: 6 Nutrition Profile: Nut-Free Dairy-Free Healthy Pregnancy Soy-Free Vegan Vegetarian High-Protein Egg-Free Jump to Nutrition Facts This nutritious soup is a tasty vegetarian meal option, rich in vegetables.Whole-wheat pasta provides fiber to keep you full and energized for longer.Kale adds fresh flavor and color, as well as antioxidants and even more fiber. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 2 tablespoons extra-virgin olive oil 1 medium leek, thinly sliced 1 medium yellow onion, chopped 2 medium carrots, scrubbed and chopped 2 medium stalks celery, chopped 2 medium parsnips, peeled and chopped 3 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon ground pepper, plus more for garnish 1 large bunch curly kale, stemmed and roughly chopped 8 cups reduced-sodium vegetable broth or no-chicken broth 12 ounces whole-wheat farfalle pasta or elbow macaroni 2 (14-ounce) cans no-salt-added cannellini beans, rinsed, divided 1 cup water Chopped fresh flat-leaf parsley for garnish Directions Heat oil in a large pot or Dutch oven over medium heat. Add leek; cook, stirring often, until very tender, about 10 minutes. Add onion, carrots, celery and parsnips; cook, stirring occasionally, until the vegetables are slightly tender, 6 to 8 minutes. Stir in garlic, oregano, salt and pepper; cook, undisturbed, until fragrant, about 1 minute. Add kale; cook, stirring often, until it's just starting to wilt, about 2 minutes. Pour in broth; bring to a boil over medium heat. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the kale is tender, about 20 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and set aside. Mash half of the beans in a medium bowl with a fork or potato masher until a chunky paste forms. Stir the mashed beans, the remaining whole beans and 1 cup water into the soup. Cook over medium-high heat, undisturbed, until warmed through, about 5 minutes. Divide the pasta among 6 bowls; ladle the soup over the pasta. Garnish with parsley and additional pepper, if desired. To make ahead Refrigerate in an airtight container for up to 3 days. Originally appeared: EatingWell.com, October 2022 Save Rate Print Nutrition Facts (per serving) 501 Calories 9g Fat 91g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 2 cups soup & 3/4 cup pasta Calories 501 % Daily Value * Total Carbohydrate 91g 33% Dietary Fiber 18g 64% Total Sugars 11g Protein 20g 40% Total Fat 9g 12% Saturated Fat 1g 5% Vitamin A 7910IU 158% Vitamin C 59mg 66% Vitamin E 3mg 18% Folate 149mcg 37% Vitamin K 296mcg 247% Sodium 679mg 30% Calcium 213mg 16% Iron 7mg 39% Magnesium 201mg 48% Potassium 998mg 21% Zinc 4mg 36% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.