Get your daily serving of vegetables in a warm, comforting bowl of White Bean and Kale Soup. This hearty, healthy vegan soup is full of fresh flavor, simple to make, and ideal for meal prep or a cozy weeknight dinner.
Even if you don’t live somewhere snowy, cool, rainy weather makes soup irresistible. This White Bean and Kale Soup has been a favorite since it first appeared on the blog in 2013. It combines tender white beans, robust kale, and root vegetables in a flavorful broth for a filling plant-based meal.
Why you’ll love this recipe
- This soup is packed with vegetables, creamy white beans and a full bunch of kale for a nutritious, satisfying meal.
- It’s quick and easy to prepare, and flexible—swap ingredients from your pantry or fridge as needed.
- Great for meal prep: refrigerate for up to 5 days or freeze for up to 3 months.
Recipe ingredients
This White Bean and Kale Soup is entirely plant-based but hearty enough to be a main dish. Two cans of white beans add creaminess and substance, while vegetables and herbs build flavor.
Ingredient notes
- White beans: Cannellini beans (white kidney beans) work wonderfully; Great Northern or navy beans are suitable substitutes.
- Kale: Choose hardy kale such as lacinato (dinosaur/Tuscan) or curly kale. Baby kale can be used but adds a milder texture.
- Vegetables: Onion, carrot and celery form a classic base. Fire-roasted diced tomatoes add depth—swap with plain diced tomatoes if preferred.
- Vegetable broth: Homemade vegetable broth enriches the flavor, but any good-quality store-bought broth works too.
- Flavor enhancers: Fresh thyme, a bay leaf and lemon juice brighten the soup and lift the flavors.
Full quantities are listed in the recipe card below.
How to make White Bean and Kale Soup
This soup takes about 10 minutes of active prep and roughly 30 minutes to cook. The steps are straightforward and forgiving, making it perfect for busy cooks.
- Sauté the onion, carrot and celery in olive oil over medium heat until softened, about 5–7 minutes. Add minced garlic toward the end so it becomes fragrant but not burnt.
- Stir in the diced tomatoes, vegetable broth, thyme and bay leaf, then add the rinsed white beans. Bring the soup to a boil, then lower the heat and simmer for 15–20 minutes to blend the flavors.
- Add the torn kale in the last 5 minutes of cooking so it wilts but retains color and texture.
- Remove the bay leaf and thyme sprig, stir in fresh lemon juice, taste and adjust seasoning with salt and pepper, then serve warm.
Recipe FAQs
Cannellini beans (white kidney beans) are common, but Great Northern or navy beans are fine substitutes.
Vegetable-based soups are among the healthiest options because they’re loaded with vegetables, greens and herbs. For lower carbs, avoid adding starchy vegetables like potatoes.
Recipe notes
- Make a big pot for lunches or dinners; the soup reheats well and freezes nicely.
- Customize by swapping greens, vegetables or beans to use what you have on hand.
- Refrigerate up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Easy White Bean and Kale Soup — Recipe Card
Servings: 6 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 large stalk celery, chopped
- 3 cloves garlic, minced
- 15 ounces fire-roasted diced tomatoes
- 4 cups vegetable broth (homemade or store-bought)
- 1 sprig thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 2 cans cannellini beans, rinsed and drained
- 1 bunch kale, torn with tough stems removed
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot and celery and sauté until softened, 5–7 minutes. Add garlic and cook briefly until fragrant.
- Add the diced tomatoes, vegetable broth, thyme sprig, bay leaf and white beans. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Stir in the kale during the last 5 minutes of cooking. Remove the bay leaf and thyme sprig, then stir in the lemon juice. Season with salt and pepper to taste and serve.
Notes
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Swap vegetables, greens or beans to suit your pantry and preferences.
Nutrition (per serving, estimated)
Calories: 199 kcal; Carbohydrates: 33 g; Protein: 11 g; Fat: 5 g; Fiber: 9 g. Nutrition values are estimates intended as a guideline.
Did you try this recipe? If so, leave a review and share how you customized it.
All recipes and images © Flavor the Moments.