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 its delicious, aromatic flavor base. If you’re looking for a shortcut, 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 beans, 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 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 1/2 to 3/4 cups 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 until tender.
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 (no need to boil).
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 dairy-free 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)
Is white bean soup good for you?
I prefer not to refer to foods as good or bad, but this white bean soup is loaded with real, wholesome ingredients so you can feel good about eating it! It’s filled with veggies for fiber and has plenty of protein from the beans as well.
What is the thickener in white bean soup?
The secret to this creamy kale soup is full-fat canned coconut milk (which is naturally gluten-free)! It gives the soup a creamy, dreamy texture while still keeping it totally dairy free. Blending a portion of the soup also adds to the smooth, rich, creamy texture too! Instead of blending you could add a couple tablespoons of the cornstarch slurry to thicken it up as well!
What are the white Italian beans called?
Cannellini beans are a popular white bean in Italy. The term “white beans” is an umbrella term that refers to four varieties of beans including Cannellini, Great Northern, Navy, and baby lima beans. You can use any white bean you have on hand for this easy soup recipe!
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 in the refrigerator for up to a week.
- Freezing: Freeze leftover soup in an airtight container in the freezer for up to 3 months. Thaw overnight before reheating.
- Reheating: Reheat soup in a saucepan over medium heat. Cook, stirring frequently until warmed through. You can also microwave the soup in 30-60 increments until warmed through. Be sure to season to taste with salt and pepper before serving.
Try these easy soup recipes next!
Did you love this recipe?
Please leave a 5-star rating and review below!
White Bean Kale Soup
This creamy vegan white bean and kale 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!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon extra virgin 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
- 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.
This soup is one of my favorite go to recipes now for comfort food. And the best part is that it fits in perfectly with the Mediterranean diet (minus the croutons). I do have a question…is 1 portion considered 1 cup?
Absolutely delicious! My little kids even love it!
This looks so delicious! Can I used dry beans instead of canned and just cook them separately first?
Of course! That’s a great idea, Niambi! I bet the dried brings will add another dimension of flavor that will be delicious 🙂
This soup was so delicious! We enjoyed this on a cold, rainy day and it was just perfect. My husband and 8 year old son were big fans as well.
I am so glad that you and your family enjoyed this kale soup, Holly! Thanks for leaving a review – I really appreciate it 🙂
This soup is so good. It is now one of my favorites. Even my husband loved it and he hates beans in his soup. I even made the croutons to add to the soup. This is a winner.
I am so glad to hear that you enjoyed this recipe, Sandi! I agree – those crispy crunchy croutons really make this dish!! Thanks for leaving a review – I really appreciate it 🙂
This soup is amazing!!! Incredible flavor!!! Adding it to my ‘favs’ list!!
Delicious! I added some vegan sausage crumbles to mine just because. I will definitely make it again.
Great idea adding the vegan sausage, Penny! Thanks for leaving a review – I really appreciate it 🙂
OMG, this is soooo DELICIOUS!!! I was looking for a replacement for my non-vegan kale and white bean soup recipe, and while this one tastes nothing like it, it is so awesome that I don’t even care! Thank you so much!
WOOHOO! I love to hear that, Karen!! SO glad you enjoyed this soup – thanks for leaving a review 🙂
This is the most delicious, healthiest, easiest soup to make! My family loves it and definitely use the homemade crouton recipe as well. 5 stars!
Thank so much, Bonnie! The croutons really do make the recipe – I agree. Thanks for leaving a review – I really appreciate it 🙂
Great recipe! I used marjoram in place of sage just because that’s what I had on hand and added nutritional yeast and it was delicious! Thank you!
YUM – marjoram is a great substitute!! I am so glad that you enjoyed this recipe, Cassie! Thanks for leaving a review 🙂
I’m doing a Vegetarian January and found this soup on Pinterest and I am OBSESSED. I’m making my third pot this month. I sub white kidney beans when I can’t find navy beans. I also add a tiny pinch of cayenne and a tsp of red pepper flakes to give it a tiny hit of heat. This soup is so filling and delicious, it’s going into my regular rotation forever!
YUM! Love your additions – I bet that really makes the flavors pop 🙂 Thanks so much for leaving a review, Laura. I really appreciate it!
This came together very easily and was SO delicious! I highly recommend!
WOOHOO! I love to hear that! Thanks so much for leaving a review – I really appreciate it 🙂
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!
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 🙂
Easy, cozy soup for cold winter evenings when you’re wanting to eat cheap and healthy. Loved the addition of vinegar at the end!
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!
This recipe was so good! Definitely a keeper in our weekly dishes.
I am so glad to hear that, Fatema. Thank you so much for leaving a review – I really appreciate it 🙂
Can I use light coconut milk in this recipe? Cant wait to make this!
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!