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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!
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.
Instructions
It couldn't be easier! Just look at the simple ingredients that are included in this recipe:
- chopped fresh kale
- canned white beans
- creamy full-fat coconut milk (canned)
- dried herbs + salt and pepper
- olive oil
- balsamic vinegar
- garlic, onion, carrot, celery
- veggie broth
Heat oil in a large pot 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. 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 salt and pepper.
Garnish with homemade croutons and fresh parsley and enjoy!
Frequently Asked Questions
- Can I use another bean instead of white beans?
- Sure! I LOVE LOVE LOVE white beans (also called cannellini beans or Great Northern beans) but if you're not a fan, feel free to switch out the bean!
- Good substitutes for white beans are:
- lima beans
- kidney beans
- pinto beans
- fava beans
- garbanzo beans
- navy beans
- I'd recommend using the canned (already cooked) version of whatever bean you choose and keep the ratios the same!
- 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.
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 ½ - ¾ cup of heavy cream in place of the 15 oz. can of coconut milk.
Easy Soup Recipes
- Vegan Curry Ramen Noodle Soup
- Beer Cheese Soup with Sausage and Potato
- Vegan Creamy Tomato Soup
- Creamy Roasted Potato Soup
- 30 Minute Chicken Tortilla Soup
White Bean Kale Soup
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!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup sliced celery
- 1 cup sliced carrot
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 3 cups vegetable broth
- 3 (15 oz.) cans white beans, drained and rinsed
- 1 (15 oz.) can full fat coconut milk
- 3 cups chopped kale
- 1 tablespoon vinegar (apple cider, white wine, red wine, balsamic)
- Kosher salt
- fresh cracked pepper
Garnish:
- homemade croutons
- fresh chopped parsley
Instructions
- Heat oil in a large pot 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 veggie broth, white beans, and coconut milk to the pot. Stir to combine.
- 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.
- Turn heat to medium and simmer for 5 minutes.
- Stir in kale and vinegar.
- 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 ½ - ¾ 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
Janet Fazio
Looks perfect for a mid-week dinner with enough leftovers for lunch the next day!.
Kylie Lato
So true! The leftovers are delicious!!
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 🙂
Kylie Lato
Ohhh I LOOOOVE focaccia. That sounds perfect with this soup! So glad that you enjoyed it - and I love the addition of shredded chicken. Thanks Whitney!
Amanda
I there something that can be used instead of coconut milk? Maybe half and half?
Kylie Lato
Yes! Half and half or heavy cream would work great in place of the coconut milk. Great question, Amanda!
Savanna
How do you think nutritional yeast would taste with it? And if good, at what stage would I add that in there? TIA!
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!
Lisa
Delicious! Even the non-vegans loved it and eat it!
★★★★★
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 🙂
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!!!
★★★★★
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!
Elise
Amazing!! Super super easy recipe!! I’ll be eating this all fall and winter!
★★★★★
Kylie Lato
Woohoo! I am so glad that you enjoyed this recipe, Elise. This one is perfect for when temps start to drop. Thanks for leaving a review - I really appreciate it 🙂
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.
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!
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 🙂
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!
★★★★★
Kylie Lato
Sounds delish! I am so glad you enjoyed this recipe, Brooke. Thank you for leaving a review!
Gena
I was thinking of substituting spinach for kale!?! Do you think that would work? I’m not a big kale fan.🙁
Kylie Lato
Yes! That would totally work! Just make sure you add it right at the end as it will wilt right away. Great question, Gena!!
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
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 🙂
Suzanne
This looks so good! What a great lunch meal prep for the week or easy weeknight dinner!
Vanessa
Thanks for sharing! Does it keep long?
Kylie Lato
It should stay good in the fridge about 5 days or so!
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!
★★★★★
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 🙂
Sariah
I used lite unsweetened coconut milk and I couldn’t taste any! And I hate the taste of coconut so I was weary of adding it anyways but it turned out great! Loved this recipe thank you!
Kylie Lato
I am SO glad to hear that! I have had the same experience with not being able to taste the coconut milk in this recipe either. It gives it just the right amount of creaminess and a hearty dose of fat which boosts the flavor. I'm so glad that you enjoyed this soup, Sariah! Thank you for leaving a review 🙂
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.
★★★★★
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 🙂
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?
★★★★
Kylie Lato
So glad that you enjoyed this recipe, Nancy! This soup does freeze well! Thank you for leaving a review - I really appreciate it!
Emily
I just had my first spoonful and WOW so delicious!! The perfect soup for a rainy fall day 🙂
★★★★★
Kylie Lato
I am so glad that you're loving this recipe, Emily! It IS perfect for rainy day!! Thanks for leaving a review - I really appreciate it!
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 🙂
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe, Emily! Thank you for leaving a review - I really appreciate it!
Jane
This is a fantastic soup- flavorful and easy to make. It wasn’t spicy enough for me so I added some chopped jalapeños (which could be served on the side) and I made cornbread croutons
Delicious!
★★★★★
Kylie Lato
Chopped jalapenos sound like a great addition - my partner would have loved that!! And CORNBREAD CROUTONS?!?!?!? YUM! So glad you enjoyed this recipe, Jane. Thank you for leaving a review 🙂
Kathy Mozingo
We're not vegan, but this looked delish and didn't disappoint. I followed the recipe pretty much except I doubled the carrots and was generous with the celery too. I did not blend anything as it was plenty thick and creamy as it was. New favorite. Very satisfying, comfort food.
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe, Kathy! It's always fun to switch up family dinner even if you're not following a vegan diet. Thank you for leaving a review - I really appreciate it 🙂
Amy E.
So delicious’ Fantastic recipe for a newbie vegan!!
★★★★★
Kylie Lato
I am so glad to hear that, Amy! I LOVE LOVE LOVE this soup - especially this time of year. Thank you for leaving a review - I really appreciate it!
Melanie
Can this be modified for a crockpot?
Kylie Lato
Great question, Melanie! You could totally make this one in the crock pot! I'd recommend 3-4 hours on high or 5-6 hours on low!
Rachel
This was so quick, easy, healthy, AND so super tasty! My husband and I loved this. Not only is it quick, easy, and vegan, but it's also very budget friendly. Will definitely be checking this blog for more recipes 😉
★★★★★
Kylie Lato
I'm glad you enjoyed this recipe, Rachel! Thank you so much for leaving a review!
Iva Morrell
I forgot to add the balsamic. But I did remember to add liquid smoke. This was a delicious recipe, Thank you. The liquid smoke make it taste like ham and white bean soup.
Kylie Lato
Liquid smoke would be a great addition - good idea! I'm so glad you enjoyed this recipe, Iva. Thanks for leaving a review!
Debi
I’m not a kale fan, but decided to make this according to the recipe. I don’t taste ANY bitterness! Thanks for a yummy, and easy vegan soup my whole family loves!
★★★★★
Kylie Lato
Good on you for trying something new - that's not always easy!!! I do agree; the flavor of the kale in this soup is delishhhh!! The way that it wilts I think helps to cut that bitterness and I think the richness from the coconut milk helps too! Thank you for leaving a review, Debi. I'm so glad that you enjoyed this recipe 🙂
Kathy B
I was going to make another soup and then saw this recipe. I had already pre-soaked cashews so I used them instead of coconut milk. I blend the cashews with a cup of vegetable broth. Turned out great!
★★★★★
Kylie Lato
Cashew cream would be delicious in place of the coconut milk - what a great idea! Glad you were able to use what you had on hand and enjoyed this recipe, Kathy! Thanks for leaving a review - I really appreciate it 🙂
Jenny S.
Today was a wet, cold and yucky kind of day. . . So, naturally an awesome day for soup!!! I made the soup and croutons tonight for dinner and it came out so good! 🙌🏼 Even my hubby who is a meat eater all day everyday was pretty blown away!
Kylie Lato
Sounds like a perfect day for this white bean soup. And I love that your husband enjoyed it too!! Thank you for leaving a review, Jenny. I really appreciate it 🙂
Carmen
Can frozen kale be used instead of fresh?
Kylie Lato
I think frozen kale would work okay in this recipe. Was it a fresh bag of kale that you froze yourself or did it come like a block of frozen spinach? I think either would work in a pinch, but definitely fresh or fresh-frozen would work best!
Eric Hollenbeck
I made this for the first time about a month or so ago and it is definitely a legit recipe to add to your lineup. In fact, it's so legit that while I was in the produce section today at the grocery store, the craving for this soup hit me and I was like "Yep! That's on the menu this weekend!"
It's simple to make, absolutely delicious, and super nutritious...what more could you want.
★★★★★
Kylie Lato
Thank you so much for your feedback, Eric! I really appreciate you taking the time to leave such a great review and I'm so glad that you've enjoyed this soup again and again!! It is one of our family's favorites too 🙂
Tammy
Yummmyummm!thank you I loved this soup. I added leeks instead of onions
★★★★★
Kylie Lato
Great idea! I bet the leeks added a ton of flavor! I'm so glad you enjoyed this recipe, Tammy. Thank you for leaving a review! 🙂
Jennifer
I made this last night - only added some cherry tomatoes & did use my immersion blender to slightly purée the beans. It was a huge hit with my husband & 3 twenty something kids who are home. Two of them added rotisserie chicken & we all loved the croutons on top. This is going to be a staple! My first recipe from you & can’t wait to try more vegan recipes!
★★★★★
Kylie Lato
I am SO glad to hear that the whole family enjoyed this one, Jennifer! And I love that everyone was able to customize it based on their own taste. Thank you so much for leaving a review - I really appreciate it 🙂
Leah
Can I use light coconut milk in this recipe? Cant wait to make this!
Kylie Lato
You certainly can but it will change the texture a bit. It will be less creamy and slightly thinner. Perhaps try adding about half the amount that's called for and see what you think before adding the entire 13.5 ounces. Great question!
Fatema Kermalli
This recipe was so good! Definitely a keeper in our weekly dishes.
★★★★★
Kylie Lato
I am so glad to hear that, Fatema. Thank you so much for leaving a review - I really appreciate it 🙂
Amanda
Easy, cozy soup for cold winter evenings when you’re wanting to eat cheap and healthy. Loved the addition of vinegar at the end!
★★★★
Kylie Lato
That splash of vinegar ties everything together so beautifully! I am so glad that you enjoyed this white bean kale soup, Amanada. Thank you for leaving a review - I really appreciate it!
Amber
I really enjoyed this soup! I am not vegan but enjoy meatless meals! I added a bit of Parmesan when serving! I also made homemade croutons out of a take and bake garlic bread! The added crunch was perfect! I halved the recipe but next time, I will make the whole recipe and enjoy it for lunch all week at school!
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe, Amber! The garlic bread croutons are a total game changer!! Thanks so much for leaving a review - I really appreciate it 🙂
L. Kelly
This came together very easily and was SO delicious! I highly recommend!
★★★★★
Kylie Lato
WOOHOO! I love to hear that! Thanks so much for leaving a review - I really appreciate it 🙂