Kale White Bean Soup
on Dec 07, 2020, Updated Sep 11, 2026
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This creamy white bean and kale soup is hearty, comforting and packed with vegetables, white beans and tender kale. It’s made with simple ingredients like carrots, celery, potato, garlic and fresh herbs, then finished with lemon.
The soup gets its creamy texture from blended white beans and potato rather than cream or coconut milk. It’s an easy, nutritious soup that’s perfect for a chilly day and makes delicious leftovers for lunch or dinner.
Why You’ll Love Kale White Bean Soup
- Creamy without cream. Blended white beans and potato give the soup a creamy texture without dairy.
- Hearty and satisfying. White beans and potato make this soup filling enough for a complete plant-based meal.
- Packed with vegetables. Onion, carrots, celery and kale add plenty of flavour, texture and colour.
- Bright and flavourful. Fresh rosemary, thyme, garlic, red pepper flakes and lemon keep the soup bright and fresh.
- Easy to make. Everything comes together in 30 minutes with simple ingredients and minimal prep.
- Great for leftovers. The flavour develops as it sits, making this an excellent soup for meal prep.
- Suitable for various dietary needs. The recipe is vegan and naturally gluten-free.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- White beans: I use two cans of white beans for convenience, but you can use cooked dried beans if you have them on hand. Cannellini beans, navy beans or Great Northern beans all work well.
- Russet or yellow potato: Potato helps thicken the soup and contributes to its creamy texture when blended. Russet potato is higher in starch, so it breaks down more easily and makes the blended soup thicker and creamier. Yellow potato is lower in starch, so it gives the soup a slightly smoother, silkier texture while holding its shape a little better. It also has a mild, buttery flavour.
- Kale: Remove the tough stems before chopping. You can use curly kale or lacinato kale (dinosaur kale). I like lacinato in this recipe when I have it available but I use curly if that’s what I have on hand.
- Fresh rosemary and thyme: Fresh herbs add a savoury, aromatic flavour to the broth. The whole sprigs are removed before blending.
- Lemon: A little lemon juice and zest at the end brightens the soup and balances the creamy texture.
- Red pepper flakes: These are optional but add a subtle kick. Add more if you like a spicier soup.
How to Make Kale White Bean Soup
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and season with a pinch of salt. Cook for 7–9 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Add the garlic, fresh rosemary, thyme and red pepper flakes, if using. Cook for about 1 minute, stirring frequently, until the garlic is fragrant.
- Add the white beans, diced potato and vegetable broth. Season with salt and black pepper. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 15–18 minutes, or until the potato is very tender and can easily be pierced with a fork.
- Remove the rosemary and thyme sprigs. Transfer about 4 cups of the soup, including plenty of beans, potato and broth, to a blender. Blend until very smooth. You can also use an immersion blender to partially blend the soup directly in the pot. Leave some of the beans and vegetables whole for a hearty texture. Return the blended soup to the pot and stir to combine.
- Stir in the kale and lemon juice and turn off the heat. Let sit for a few minutes until the kale is tender.
- Ladle the soup into bowls and serve hot. Finish with fresh parsley, pepper and a drizzle of olive oil, if desired.
Recipe FAQs
Cannellini, Great Northern or navy beans all work well in this soup. Use two 540 mL (19 oz) cans, drained and rinsed.
Yes. To freeze, let cool completely then store in an airtight freezer-safe container for up to 3 months. Thaw in the fridge before reheating stovetop or in the microwave.
Yes. An immersion blender works well. Partially blend the soup directly in the pot, leaving some of the beans and vegetables whole for a chunky texture. You can also leave it unblended if you prefer a brothy soup.
Storing
- Fridge: Let cool then store in a sealed container for up to 4 days.
- Freezer: Let cool then store in an airtight freezer-safe container for up to 3 months. Thaw in the fridge.
- Reheating: Reheat in a pot on the stovetop or in a microwave-safe container in the microwave until heated to your preference. If the soup has thickened substantially after storing, adjust the consistency by stirring in a little water or broth.
More Vegan Soups
- Vegan Potato Leek Soup
- Vegan White Bean Chili
- Vegan Zuppa Toscana
- Creamy Vegan Potato Soup
- Cauliflower Potato Soup
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Kale White Bean Soup
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- ¼ tsp red pepper flakes, optional
- 2 cans (540 mL/19 oz each) white beans, drained and rinsed
- 1 medium russet or yellow potato, peeled and cut into 1/2-inch cubes
- 5 cups vegetable broth
- 4 cups finely chopped kale, stems removed
- 2 tbsp lemon juice, plus more to taste
- ¾ tsp salt, plus more to taste
- ½ tsp freshly ground black pepper, plus more to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 7–9 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic, rosemary, thyme and red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant.
- Add the white beans, potato and vegetable broth. Season with the salt and black pepper. Bring to a boil, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 15–18 minutes, or until the potato is very tender.
- Remove the rosemary and thyme sprigs. Transfer about 4 cups of the soup, including plenty of beans and potato, to a blender. Blend until smooth. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving some beans and vegetables whole.
- Return the blended soup to the pot and stir to combine.
- Stir in the kale and lemon juice and remove from the heat. Let sit a few minutes until the kale is tender. Taste and adjust the salt, pepper and lemon juice as needed.
- Serve hot with fresh parsley and a drizzle of olive oil, if desired.
Thanks for another great recipe! Delicious and easy. ☺
So glad to hear it, Jill! Thanks for trying it!
Please amend your recipe. Though I doubted a soup made with dry beans could cook in 20 minutes, I gave it a shot. An hour and a half later (which would be consistent with any other dried bean soup I have made) and an addition of 4 more cups of water (since the dried beans soaked up so much) the beans are finally tender. This recipe might be okay (though needs much more flavor IMHO – I’m truly not trying to be rude, but I added double onion, garlic, rosemary, and it’s still pretty bland) if you were using canned beans, but you are not allowing nearly enough time for dried beans to cook.
Did you soak the beans overnight first as noted in step 1?
I was hopeful – it was awful.