Kale pesto and white bean soup


On cool days, nothing tastes better than a creamy, luscious bowl of soup. The only problem? To get that creamy texture, you usually have to use, well, cream. But beans are often your hidden secret to super creamy soups. When pureed, they’re thick and delicious without adding fat. On the contrary, they add big boosts of protein and fiber. In this hearty but healthy recipe, we’ve paired white beans with cauliflower, another creamy secret weapon. Many people even use pureed cauliflower to stand in for mashed potatoes, and it’s easy to see why. Their rich texture adds an amazing amount of body to any soup.

But hey, we weren’t done adding nutrition to this soup just yet. What gives this soup most of its flavor is the simple but tasty kale pesto. You might have seen pesto made with basil, but it can be made with any herb or green. We mix together finely chopped kale, toasted walnuts and olive oil to create a paste that’s chock full of superfoods. Add a healthy dollop to your soup for a nutritious kick and a bright green color. For vegetarian bean lovers, sub vegetable broth for the chicken broth in the base – you’ll never taste the difference!

To add one final wow factor, use raisins or dates to top this soup. Unusual, we know, but trust us, that bit of sweetness propels this dish over the top!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kale Pesto Soup with White Beans and Cauliflower


  • 1 bunch (3 cups) fresh parsley, leaves coarsely chopped
  • 810 kale leaves
  • 4 cups cauliflower
  • 1 & 1/2 cups walnuts halves, toasted
  • 2 tsp fresh ground pepper
  • 1/2 cup + 2 tbsp olive oil
  • 1/8 or more red chili flakes
  • 1 1/2 cups sweet onion, chopped
  • 4 cups chicken broth, (vegetable broth can be substituted)
  • 2 cups Randall Great Northern Beans, drained and rinsed
  • 4 tbsp butter, cut up into 4 tbsp slices
  • Fig cake, dates or raisins, for garnish


  1. Pour chicken stock in a stockpot and bring to a boil.  Blanch kale leaves and cool under cold water.  Reduce heat to medium, add cauliflower to pot and cover with a lid.  Cook cauliflower until tender.
  2. To make the pesto, de-vein the kale and coarsely chop. Add kale, parsley, walnuts and pepper to a food processor.  process mixture while slowly adding olive oil. You might have to scrape down the sides and add a little bit of water to ensure a smooth paste. Transfer mixture to a bowl.
  3. Heat the olive oil in the saucepan until shimmering. Add the chili flakes and stir for about 30 seconds.  Add the onions and cook until translucent.  Add beans, cauliflower, stock and bring to a boil.  Skim off any foam that forms on the surface.  Turn off heat and let the soup cool down enough so that you can puree mixture in the food processor.  If you have a handheld electric mixing wand, by all means use it.  Stir in pesto and simmer until ready to serve
  4. Ladle soup into bowls and drizzle with good quality olive oil and garnish with fruit.


Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Beans Great Northern Beans.