White Bean & Kale Soup

Ingredients

• 3 cansCannellini beans$4.20
• 1 bunchKale$2.60
• 1Onion$0.90
• 4 clovesGarlic$0.50
• 2 tbspOlive oil$0.51
• 4 cupsVegetable broth$2.51
• 1 tspSalt—
• 1/2 tspBlack pepper$0.08
• Total for 4 servings$11.30

Most of the cost is cannellini beans ($4.20) and kale ($2.60). With oil, spices and staples already at home, the shop drops to about $4.08. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Strip the kale leaves from their woody stems and roughly chop them. Finely dice the onion, mince the garlic cloves, and drain and rinse the cannellini beans.
2. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
3. Add the garlic and cook over medium heat for about 1 minute until fragrant, making sure it does not brown.
4. Pour in the vegetable broth and add the cannellini beans, salt, and black pepper. Bring to a simmer over medium-high heat, then lower the heat to medium-low and simmer gently for 10 minutes.
5. Stir in the chopped kale and continue to simmer over medium-low heat for 5 to 7 minutes until the leaves are tender and dark green.
6. Press about one cup of the beans against the side of the pot using a wooden spoon or potato masher to create a thick, creamy broth, then stir in the remaining 1 tablespoon of olive oil.
7. Ladle the hot soup evenly into four deep bowls and serve immediately, if you like with toasted crusty bread.