Warm up with this easy Kale and White Bean Soup—packed with fiber, rich flavors, and ready in 30 minutes. Perfect for cozy lunches or dinners!
Kale and white bean soup is one of those recipes that always feels nutritious, comforting and warming. I make it all the time and I love how it's creamy without cream (it's a vegan soup), but instead from the mashed white beans.
This time, I used cannellini beans, but any white beans work. Sometimes I use butter beans, other times haricot beans.
This soup recipe has got a combination of hearty ingredients, a comforting warmth, and enough versatility to be adapted to whatever you’ve got on hand.
When I make this, I’m always struck by how much flavor comes out of such simple ingredients—think sweet onions, creamy white beans, and fresh, earthy rosemary.
You get a good mix of textures too, from the soft vegetables to the slight chew of the kale.
I call it a white bean soup, because I use any white beans I have on hand - cannellini, haricot, butter beans etc.. But really, it would work fine with red kidney beans too!
There’s a delicate sweetness from the onions and carrot, but it’s balanced with the savory, almost nutty taste of the white beans. Fresh rosemary and thyme add depth, while a touch of smoked paprika gives the soup a little smokey kick without overpowering its delicate flavors.
Plus, the lemon juice at the end brightens everything up, keeping it fresh and not too heavy.
I love that it’s easy to make and uses basic pantry ingredients, so it’s perfect for those times when you want a comforting meal without too much effort.
And it’s surprisingly versatile—you can serve it as a main dish with some crusty bread, or have it as a side for something more substantial.
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Serving Suggestions
I usually make a quick batch of no-knead, no-rise Wheaten Bread or White Soda Bread, so I have soup and freshly baked bread on the table in around half an hour!
When the weather gets colder, I always turn to hearty soups for lunch or dinner. Some of my favorite go-to soups are Kale Soup, Lentil Soup (blended and creamy), as well as Beetroot Soup. Or, check out these 30 Delicious Vegan Soup Recipes!
Why You'll Love This Recipe
- Simple & Quick: Takes only 30 minutes to make.
- Hearty & Filling: Packed with healthy fiber and protein.
- Budget-Friendly: Uses pantry staples like beans, herbs, and basic vegetables.
- Customizable: Easy to adjust seasonings or add-ins based on your preferences.
- Great for Leftovers: Tastes even better the next day.
Ingredients
- Olive Oil: Adds richness and helps soften the vegetables. Feel free to use a neutral oil if that’s what you have.
- Onion, Carrot and Celery: Provides an aromatic base for the soup. Yellow or white onions work well.
- Tomato Paste: Adds umami and a slight tang. You can use a bit of canned crushed tomatoes if you’re out of paste.
- Garlic: Gives a warm, aromatic base to the soup. Fresh garlic is best, but powdered can be a substitute in a pinch.
- Fresh Rosemary: Brings a woodsy, aromatic note. Dried rosemary can work, but reduce the amount slightly.
- Dried Thyme & Oregano: These herbs add depth and a touch of earthiness.
- Smoked Paprika: Gives a gentle smokey kick.
- Vegetable Stock: Forms the white bean soup’s base. Use a good-quality stock for the best flavor.
- Cannellini Beans: Creamy, mild beans that hold their shape well. Great Northern, white kidney, butter beans, or navy beans work as substitutes.
- Kale: Adds an earthy taste and a little bite. Any variety of kale works, or you could use spinach if you prefer a milder green.
- Lemon Juice: Brightens up the flavors at the end.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the oil in a large pan over a low heat, then add the onion, carrot and celery and cook for 5-7 minutes, or until soft and translucent but not browned. Stir in the tomato paste, garlic, rosemary, thyme, paprika, oregano, and cook, stirring, for a further 2 minutes.
Add the stock and beans to the pan and simmer for 15 minutes.
Carefully ladle ½ of the soup into a blender (or use a hand held immersion blender) to puree half of the soup.
Return the blended soup to the pot and stir in the kale and simmer for 5 minutes.
Stir in the lemon juice and season with black pepper.
Variations
- Leafy Swap: Swap kale for spinach or Swiss chard if you prefer a milder green in your white bean soup.
- Extra Veggies: Add diced zucchini or bell peppers to bulk up the soup.
- Creamy Version: Stir in a splash of coconut milk or cream at the end for a richer texture.
Storage
This soup keeps well in the fridge for up to 4 days.
It’s also freezer-friendly, which makes it a great make-ahead option. Just let it cool completely before transferring to an airtight container. It’ll last in the freezer for up to 3 months.
When reheating, I recommend thawing overnight in the fridge and then warming it on the stove over low heat, adding a bit of water if the soup thickened up too much.
Make ahead/meal prep: This kale and white bean soup is perfect for meal prepping. You can cook the soup completely and store it in the fridge for a few days, or freeze it in portions for up to 3 months. I recommend not adding the lemon juice until you’re reheating, to keep the flavors fresh.
Top tips
- If using a blender, let the soup cool slightly before blending to avoid any hot splashes. I find that a hand-held immersion blender works best here.
- When sautéing the onion, carrot, and celery, cook them over a low heat and don’t rush this step. You’re looking to soften them without browning. This low, slow cook helps to bring out their natural sweetness and forms the base flavor of the soup.
- Don’t Skip the Lemon. It really brightens up the flavors, so don’t leave it out!
- Kale stems can be a bit tough in soups. To remove them, I usually hold the base of the stem with one hand and use my other hand to pull the leafy part away in one motion. Then, stack the leaves, roll them up like a cigar, and slice into thin strips.
FAQs
Yes, just soak according to package instructions, and cook them ahead of time until tender.
Sauté the vegetables first, then combine everything, except the beans and the kale, in the slow cooker and cook on low for 4 hours. Add the beans and heat through, then blend half of the soup, return it to the slow cooker and stir in the kale. Heat until wilted.
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📖 Recipe
Kale and White Bean Soup
Equipment
- Pot
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 carrot diced
- 1 celery stick diced
- 1 tablespoon tomato paste
- 3 garlic cloves minced
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 600 ml vegetable stock 2 ½ cups
- 2 400g/15oz 400g/15oz cans white beans I used cannellini beans, drained and rinsed
- 50 g kale stalks removed and finely chopped (2 cups)
- 1 teaspoon lemon juice
- ½ teaspoon freshly ground black pepper
Instructions
- Heat the oil in a large pan over a low heat, then add the onion, carrot and celery and cook for 5-7 minutes, or until soft and translucent but not browned. Stir in the tomato paste, garlic, rosemary, thyme, paprika, oregano, and cook, stirring, for a further 2 minutes.
- Add the stock and beans to the pan and simmer for 15 minutes.
- Carefully ladle ½ of the soup into a blender (or use a hand held immersion blender) to puree half of the soup.
- Return the blended soup to the pot and stir in the kale and simmer for 5 minutes.
- Stir in the lemon juice and season with black pepper.
Slow Cooker
- Sauté the vegetables first, then combine everything, except the beans and the kale in the slow cooker and cook on low for 4-6 hours. Add the beans and heat through, then blend half of the soup, return it to the slow cooker and stir in the kale. Heat until wilted.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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