Midwest Foodie

Home » Family Style Dinners » White Bean Kale Soup

White Bean Kale Soup

by 37 Comments

Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

This creamy vegan white bean and kale soup comes together in less than 30 minutes. It’s the perfect quick and easy dinner when you’re looking for something hearty, healthy, and satisfying!

Close up shot of a bowl of creamy vegan white bean soup with croutons and chopped parsley

You’ll 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 soup possible on even the busiest of weeknights. A classic mirepoix gets a quick saute and then everything goes in the pot to simmer together.
  • It’s filled with veggies but also very hearty and satisfying! This 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.
  • It’s the perfect meal prep recipe and it just gets better with time! Make a pot of this on Sunday afternoon and enjoy it for dinner all week! It reheats beautifully making it a meal prep lover’s dream.
Close up shot of a bowl of creamy vegan white bean soup with croutons and chopped parsley

Instructions

It couldn’t be easier! Just look at the simple ingredients that are included in this recipe:

White marble counter top with ingredients to make vegan white bean kale soup

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

Large white pot with sliced carrots celery and onion

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

Large white pot with sliced carrots celery and onion with a hand pouring a bowl of seasonings into the pot

Cook for 1 minute, stirring frequently. 

A hand with a wooden spoon stirring a pot of veggies and dried spices

Add vegetable broth to the pot.

A hand holding a measuring cup pouring veggie broth into a pot of veggies

Add white beans.

White beans veggies and broth in a large white pot with a wooden spoon

Add coconut milk.

Coconut milk white beans veggies and broth in a large white pot

Stir to combine.

A hand using a wooden spoon to stir a pot of white bean soup

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

Blended white bean soup being poured back into the pot

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

A hand adding chopped kale to a large pot of white bean soup

Season to taste with salt and pepper.

A hand using a wooden spoon to stir a pot of white bean soup with kale

Garnish with homemade croutons and fresh parsley and enjoy!

Close up shot of a pot of creamy vegan white bean soup with croutons and chopped parsley

Frequently Asked Questions

  • Can I use another bean instead of white beans?
  • Can I use an immersion blender instead of a high speed blender?
    • You bet! Use an immersion blender to blend part or all of the soup for a creamier texture.
  • Do I have to blend the soup?
    • No way! The flavors of this white bean soup will be just as delicious whether you blend it or not.
    • Blending part or all of the soup just gives it a creamier, smoother texture. I like to blend half of it so that it has the texture of a chowder. It’s got that creamy, smooth broth but also has large pieces of veggies and whole beans.
Close up shot of a bowl of creamy vegan white bean soup with croutons and chopped parsley

Tips

  • 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!
  • As this soup sits in the fridge, it will thicken up a bit. I’d recommend adding a splash of broth, coconut milk, heavy cream or water to loosen it up before reheating. Be sure to also season to taste with salt and pepper after reheating each time.
  • The coconut milk is totally optional 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 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’re not worried about this recipe being vegan you can substitute heavy cream in place of the coconut milk. I’d use about 1/2 – 3/4 cup of heavy cream in place of the 15 oz. can of coconut milk.
Close up shot of a bowl of creamy vegan white bean soup with croutons and chopped parsley

Easy Soup Recipes

A bowl of creamy vegan white bean soup with croutons and chopped parsley
Print

White Bean Kale Soup

★★★★★

4.9 from 10 reviews

This creamy vegan white bean and kale soup comes together in less than 30 minutes. It’s the perfect quick and easy dinner when you’re looking for something hearty and healthy!

  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
Scale

Ingredients

Garnish: 

Instructions

  1. Heat oil in a large pot over medium high heat. 
  2. Add onion, celery and carrots. Cook, stirring frequently for 8 minutes. 
  3. Add garlic, oregano, thyme, sage and a large pinch of salt and pepper. Cook for 1 minute, stirring frequently. 
  4. Add veggie broth, white beans, and coconut milk to the pot. Stir to combine. 
  5. If desired, remove about two cups of the soup mixture and blend in a high speed blender. 
  6. Return blended soup to the pot and bring everything to a simmer over medium high heat. 
  7. Turn heat to medium and simmer for 5 minutes. 
  8. Stir in kale and vinegar.
  9. Season to taste with salt and pepper. Garnish with croutons and fresh parsley and enjoy!

Notes

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!

As this soup sits in the fridge, it will thicken up a bit. I’d recommend adding a splash of broth, coconut milk, heavy cream or water to loosen it up before reheating. Be sure to also season to taste with salt and pepper after reheating each time.

The coconut milk is totally optional 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 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’re not worried about this recipe being vegan you can substitute heavy cream in place of the coconut milk. I’d use about 1/2 – 3/4 cup of heavy cream in place of the 15 oz. can of coconut milk.

Keywords: cannellini bean soup, vegan white bean soup, great northern bean soup, northern bean soup

Reader Interactions

Comments

  2. Whitney Mullenax

    This soup was just lovely (and almost all gone). I picked up some fresh focaccia earlier yesterday – it paired so nicely with the soup. My husband had two big bowls for dinner. I had a bit of cooked, shredded chicken and added that as well. The recipe is perfect as is though 🙂

    Reply

  4. Savanna

    How do you think nutritional yeast would taste with it? And if good, at what stage would I add that in there? TIA!

    Reply

    • Kylie Lato

      I think nutritional yeast would taste great in this! I would add it along with the kale and vinegar, but I think you could really add it anytime. I’d love to hear how it turns out if you try it. Great question, Savanna!

      Reply

    • Kylie Lato

      WOOHOO! I am so glad that you enjoyed this soup – it’s one of our family’s favorites too! Thanks so much for leaving a review, Lisa! I really appreciate it 🙂

      Reply

  6. Catie

    SO GOOD!!! I did leave out the coconut milk. Cooking potatoes in the broth gives a creamy dreamy texture to the soup. I wanted to point out that the final ingredient (before garnishes) is listed as “fresh cracked parsley”. Just FYI. Thank you for the lovely recipe!!!

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad that you enjoyed this recipe, Catie! And I’m glad it worked well without the coconut milk!! Thank you SO much for pointing out the “parsley” typo!!! 🙂 I just fixed it. Thanks for leaving a review!

      Reply

  8. annette

    I think this Is the first time I have commented on a recipe post. We have recently decided to switch to a vegan diet in our home. I have made so many different new recipes. This has by far been my most favorite soup!!! Incredible flavor! Only change I would make is to add more beans next time. Thanks for this recipe.

    Reply

    • Kylie Lato

      Well, I’m glad I could be your first 🙂 Soups are SUCH a great way to enjoy vegan meals that are super easy to make! More beans would be a great addition to this recipe. Thanks so much for leaving a review, Annette. I really appreciate it!

      Reply

      • Jessica

        I have been craving a bean soup and this was absolutely delicious. Added green lentils and topped with saltine crackers. The vinegar was the perfect touch

        ★★★★★

      • Kylie Lato

        Green lentils would be delish in this soup – great idea, Jessica! And saltines too! I could not agree more about the vinegar. It adds just the right amount of acid to balance out the richness of the coconut milk. Thanks so much for leaving a review – I really appreciate it 🙂

  9. Brooke

    This was really yummy! I didn’t use oil or vinegar; increased broth to 4 cups; increased both celery and carrots to 2 cups; and added a can of lentils. I didn’t blend it because it was already pretty thick after sautéing. Delicious!

    ★★★★★

    Reply

  11. Dessa

    Currently trying to switch to a vegan diet after being influenced by my vegan coworkers and their to die for vegan dinners. My boyfriend and his mother eat meat and lots of dairy and I’ve been wanting to make the switch over for a while just hard to do so in a household like mine. This seems easy and so delicious! Any tips or tricks before I start? Buying ingredients tomorrow! Can’t wait

    Reply

    • Kylie Lato

      That’s awesome, Dessa! This is a super quick and easy vegan recipe for beginners so this is a great place to start. Definitely pick a high quality full fat coconut milk. I like Choakoh brand the best. Other than that, don’t be afraid of seasonings – salt and pepper are your best friends when it comes to simple vegan recipes. Can’t wait to hear how this recipe turns out for you. I’ve got a lot of great vegan soup recipes for fall that are perfect for first time vegans 🙂

      Reply

  14. Michelle

    Great soup. Great recipe. I will make it again! Unfortunately I could taste the coconut flavor. It was a bit sweet. Those who don’t like coconut should swap for cashew or oat milk. Saving this recipe and sharing with friends and family! Thanks!

    ★★★★★

    Reply

    • Kylie Lato

      Cashew milk or oat milk would be great in this recipe too! You may want to use just slightly less as those are a bit thinner than a full fat coconut milk. Thanks for leaving a review, Michelle! I really appreciate it 🙂

      Reply

  15. Liam

    Another delicious and nutritious recipe that I’ve tried from this website. Easily adjustable too, I added some string green beans, just because I had them on hand.

    ★★★★★

    Reply

    • Kylie Lato

      Green beans would be delicious in this, Liam! I am so glad that you were able to customize the recipe to suit what you already had. Thanks so much for leaving a review – I really appreciate it 🙂

      Reply

  16. Nancy

    This was delicious! Tastes better after sitting and thickening as it cools. I omitted the coconut milk just because I didn’t want the extra fat. I added a splash of unsweetened almond milk. I didn’t have three cans of cannelloni beans so I only added one. Then a substituted the other for a can of black eyed peas (beans) and butter beans. Yummy! Another tip was I took a hand held mixer and pulsed it a couple times to smash some beans and thicken. I will definitely make this again. Do you think this will freeze well in individual serving containers?

    ★★★★

    Reply

  18. Emily D

    This soup was fantastic! I added a little garlic powder at the end, as well as salt to taste, and it was soooooo delicious. And healthy to boot! Well done 🙂

    ★★★★★

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Copyright © 2020 Midwest Foodie • Privacy Policy