30 Minute White Bean Soup with Kale

This creamy vegan white bean soup comes together in less than 30 minutes with pantry ingredients and fresh veggies. It's the perfect quick and easy dinner when you're looking for something hearty and satisfying!

You Will Love This

• It's super quick and easy! We are talking 25 minutes from the stovetop to your dining room table! Canned beans, canned coconut milk, and chopped kale make this creamy, dreamy vegan recipe possible on even the busiest of weeknights. A classic mirepoix gets a quick sauté and then everything goes in the pot to simmer together.
• It's filled with veggies but also very hearty and satisfying! This kale white bean soup is LOADED with vegetables and beans, but don't let that fool you into thinking that it's not going to fill you up and fuel you through the day! The coconut milk in this soup works in combination with the vegetables to give you an energizing meal that will leave you satisfied. Looking for more easy soup recipes - check these out!
• If you loved this kale soup recipe, be sure to check out my Creamy One Pot Vegan Chickpea Stew, my Easy One Pot Vegetable Stew, or my One Pot Creamy Vegan Mushroom Soup.

Ingredients and Substitutions

• Carrot, Onion, Celery — AKA mirepoix — This is what gives this soup it's delicious, aromatic flavor base. If you're looking for a short cut, most grocery stores now carry a pre-made mirepoix (diced onion, carrot and celery mixture)! You'll want about 3 cups total of this diced mixture so plan accordingly as the mirepoix seems to come in varying amounts depending on the store. This will save you at least 5 minutes of prep time!
• Garlic — Mincing garlic yourself releases all those oils for a super fresh, bright flavor, but I also totally get that sometimes you just need that jar. Sub ½ teaspoon of pre-minced garlic, or ⅛ teaspoon garlic powder, for each clove.
• Dried Herbs - Dried oregano, dried thyme, and rubbed sage are my favorites for this recipe. If you're out of any of these herbs just substitute more of one of the others, or use Italian seasoning in place of all three. Dried rosemary or bay leaves would be a delicious addition as well!
• Veggie Broth — If you’re not worried about this soup being vegan, you can use chicken broth instead of veggie broth.
• White Beans — Use whichever white beans you prefer, or a mixture of three! Cannellini beans, Great Northern, baby lima, and even Navy beans will work well in this soup. You could also use kidney beans, chickpeas, or even pinto beans in place of the white beans. Just stick with 3 (15-ounce cans) of whatever beans you're using. Also if you're using low sodium beans, be sure to salt the soup to taste.
• Coconut Milk — Full-fat canned coconut milk is the magic in this creamy vegan soup and it does not make the soup taste like coconut. If you’re not worried about this being vegan, go ahead and use heavy cream instead. I'd use about ½ to ¾ cup of heavy cream in place of the 15 oz. can of coconut milk.
• Fresh Kale — Did you know there are lots of different kinds of kale? Curly kale is the most common and will work fine in this white bean soup. However, Tuscan kale or dinosaur kale will work as well! Baby spinach will work in its place.
• Vinegar — Vinegar might seem like an odd addition to this recipe, but just trust me on this! A splash of vinegar is going to cut through the creaminess of the kale soup and make all the flavors sing! You can use white wine vinegar, red wine vinegar, white balsamic vinegar, or apple cider vinegar. If you don't keep vinegar on hand, a squeeze of fresh lemon juice will work as well!

Instructions

Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onion, celery, and carrots. Cook, stirring frequently for 8 minutes. 

Add garlic, oregano, thyme, sage and a large pinch of salt and pepper.

Cook for 1 minute, stirring frequently. 

Add vegetable broth to the pot.

Add white beans.

Add coconut milk.

Stir to combine.

If desired, remove about two cups of the soup mixture and blend in a high speed blender or use an immersion blender. Return blended soup to the pot and bring everything to a simmer over medium high heat. 

Turn heat to medium and simmer for 5 minutes. Stir in kale and vinegar.

Season to taste with Kosher salt and black pepper.

Garnish with homemade croutons, fresh parsley, and vegan Parmesan cheese and enjoy! Red pepper flakes are also a fun addition if you like it a little spicy!

Tip

• The coconut milk is optional (but highly recommended) in this recipe! If you prefer a more brothy and less creamy soup, feel free to leave out the coconut milk. Also, don't worry - the soup won't taste like coconut! The flavor of the coconut milk is really masked by the mirepoix and the myriad of dried herbs. It will impart just a tiny hint of sweetness, but you won't actually taste the coconut flavor. If you don't believe me, read the reviews! Coconut milk is one of my favorite ways to add creaminess to vegan soups without impacting the flavor. It's much less labor intensive than cashew cream but it gives a similar effect!

Variations

This soup recipe is super forgiving, so feel free to switch up the ingredients based on what you've got on hand or what you need to use up in the fridge. I like to add:

• canned fire roasted diced tomatoes
• diced baby yellow potatoes
• spicy Italian sausage (can use vegan if you want to keep the recipe vegan)
• cooked orzo pasta
• Parmesan rind (if you're not worried about it being vegan)

FAQ

Make Ahead, Storage, Freezing, and Reheating

• Make Ahead: This white bean soup recipe is one of my favorite make ahead meals! I love to throw a big batch together over the weekend and then I've got quick and easy lunches ready to go whenever I need them!
• Storage: Store leftover kale soup in an airtight container for up to a week.
• Freezing: Freeze leftover soup in an airtight container for up to 3 months. Thaw overnight before reheating.
• Reheating: Reheat soup in a saucepan over medium heat. Cook, stirring frequently until warmed through. Be sure to season to taste with salt and pepper before serving.

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