Save There's something about opening a can of white beans on a cold Tuesday that signals soup weather has officially arrived. My neighbor stopped by just as the aroma of ham and thyme was filling the kitchen, and she immediately asked what I was making—that's when I knew this particular pot was going to be worth sharing. This ham and kale white bean soup emerged from wanting something that felt substantial without weighing you down, the kind of meal that tastes like it took hours but comes together in under an hour. The first spoonful convinced me it deserved a permanent spot in my winter rotation.
I made this soup for my sister who'd just moved into her first apartment with barely a kitchen to speak of, and watching her realize she could make something this good in her tiny dorm-sized pot was genuinely touching. She's made it three times since, each time texting me photos of her progress—once she even added white wine, which absolutely shouldn't have worked but somehow did.
Ingredients
- Cooked ham, 1 lb diced: Use quality ham if you can find it; the difference between grocery store ham and something from a proper butcher shows up immediately in the broth's flavor, creating that salty-savory backbone the whole soup leans on.
- Yellow onion, carrots, celery (1 large, 3 medium, 2 stalks): This classic trio is the foundation, and taking time to cut them relatively uniform helps them soften at the same pace instead of some pieces turning to mush while others stay firm.
- Kale, 4 cups chopped with stems removed: Stems are tough and woody no matter how long you cook them, so remove them completely—the leaves will wilt down dramatically and become almost creamy by the end.
- Garlic, 3 cloves minced: Mince it right before adding so the oils stay volatile and bright rather than sitting around oxidizing into something harsh.
- Cannellini beans, 2 cans drained and rinsed: Rinsing removes the excess starch that makes the broth cloudy and overly thick, letting the delicate flavor of the beans shine through instead.
- Low-sodium chicken broth, 6 cups: Low-sodium matters here because the ham adds plenty of salt—using regular broth often results in something you can't taste past the salt.
- Water, 1 cup: This dilutes the broth just enough to let all the flavors speak without overwhelming each other.
- Bay leaf, dried thyme, black pepper, smoked paprika: The bay leaf and thyme are non-negotiable for that warm, herbaceous undertone, while smoked paprika adds a whisper of campfire smoke that makes people ask what your secret ingredient is.
- Olive oil, 2 tbsp: Good olive oil matters less here than in a salad, but don't use the bottom-shelf stuff since it's the only fat carrying flavor during the sauté.
Instructions
- Building the base:
- Heat olive oil in a large pot over medium heat, then add your diced onion, carrots, and celery. Stir occasionally for 5 to 6 minutes until the vegetables soften and the onion turns translucent—you'll notice the kitchen starting to smell like home cooking, which is the signal you're on the right track.
- Waking up the garlic:
- Add your minced garlic and let it cook for exactly one minute, stirring constantly so it doesn't brown and turn bitter. You'll smell when it's ready—that fragrant, almost sweet garlic aroma hits differently than raw garlic.
- Bringing in the ham:
- Stir in your diced ham and cook for 2 minutes, letting it warm through and release its flavors into the pot. This is a small step but an important one—the ham needs a moment to become part of the soup rather than just sitting in it.
- Creating the broth:
- Add your drained beans, chicken broth, water, bay leaf, thyme, black pepper, and smoked paprika if you're using it. Stir everything together, then bring the whole thing to a boil—the color will deepen and the aroma will suddenly become unmistakably soup-like.
- Letting it simmer:
- Reduce heat to low, cover the pot, and let it simmer for 20 minutes untouched. This time allows the flavors to meld and the herbs to fully infuse the broth, transforming it from simply seasoned to genuinely flavorful.
- Adding the kale:
- Remove the lid and stir in your chopped kale, then simmer uncovered for another 8 to 10 minutes until the kale is completely tender and has darkened slightly. The kale releases minerals into the broth, creating a subtle earthiness that ties everything together.
- Final seasoning:
- Taste the soup and add salt gradually—it's easy to add more but impossible to take out. Remove the bay leaf before serving, which is easier to do while the soup is still hot.
Save There was a moment during a particularly rough week when I made this soup mostly to have something warm to hold onto, and by the second bowl, the combination of savory ham, tender beans, and bright kale had actually shifted my mood. Food doesn't have to be complicated to matter, and this soup proved it to me in the most convincing way possible.
Why This Soup Survives Winter
Hearty soups have a way of making your kitchen feel like the center of the world, and this one does exactly that while fitting into actual weeknight schedules. The combination of protein, vegetables, and beans makes it filling enough for a main course without leaving you feeling sluggish afterward, which is the sweet spot I'm always chasing in cold weather cooking.
Making It Your Own
The beauty of this soup is how it welcomes small changes without falling apart—I've added white wine, switched to smoked turkey, thrown in diced tomatoes, and even added a parmesan rind to simmer in the broth for extra depth. Each version felt like a new discovery rather than a mistake, which is how you know a recipe is genuinely flexible.
Serving and Storage
Serve this soup in generous bowls with crusty bread for soaking up every bit of broth, and if you have a squeeze of fresh lemon at the table, let your guests decide if they want that brightness—some people will, some won't, and both approaches are equally valid. This soup actually improves after a day or two in the refrigerator as flavors continue mingling, and it freezes beautifully for up to three months, making it perfect for batch cooking.
- A small drizzle of good olive oil on top adds richness that feels fancy without any extra effort.
- Grated parmesan or a sprinkle of red pepper flakes let people customize their own bowl at the table.
- Leftover soup reheats gently on the stovetop rather than the microwave, which keeps the kale from getting mushy.
Save This soup has become the recipe I reach for when I want to feed people something that says I care without announcing how long I spent in the kitchen. It's proof that simple ingredients treated with attention and respect can create something that feels genuinely nourishing.
Recipe FAQ Section
- → Can I substitute turkey for the ham?
Yes, smoked turkey or sausage work well as alternatives, providing similar depth and smoky notes.
- → How should I prepare the kale for best texture?
Remove stems and chop the kale finely. Add it in the last 8-10 minutes of cooking to keep it tender yet vibrant.
- → What beans are used in this dish?
Cannellini beans offer a creamy texture and mild flavor that blends perfectly with the savory broth.
- → Can this be made vegetarian?
Omit the ham and use vegetable broth, adding extra beans or mushrooms to enhance heartiness and flavor.
- → What spices enhance the flavor?
Thyme and smoked paprika add aromatic notes and a subtle smoky warmth to balance the rich ingredients.
- → What’s the best way to store leftovers?
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently to preserve texture and flavor.