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 is a great recipe! I have loved Emeril’s kale and sweet potato stew with coconut milk and this is similar. I love coconut! However, I was out so used heavy cream instead and enjoyed the different flavor. The combination of spices you suggest are excellent. I made minor changes- red pepper and butternut squash instead of carrot and topped it with parmesan cheese, but otherwise followed your recipe closely. I was really surprised how different it tasted from Emeril’s kale stew. Using heavy cream instead of coconut milk works, too!
This is awesome!!! I used balsamic. Sooo good. I printed this one. Definitely adding to my soup rotation.
I am so glad to hear that you enjoyed this recipe, Valerie! Thanks for leaving a review – I appreciate it!
Thank you for this wonderful meal! This recipe is delicious, aromatic and satisfying! I had a variety of vegetables that made great additions.
CARROT
ONION
GREEN ONION
CELERY
GARLIC
FRESH THYME
BAY LEAVES
FRESH CELERY LEAVES
FRESH CILANTRO LEAVES
OREGANO
LOW SODIUM BROTH
GROUND SAGE
WHITE BEANS
COCONUT MILK
KALE
WHITE WINE
SUGAR
ADOBO
GINGER
TAMED HABANERO PEPPERS
ROASTED RED PEPPER
ORANGE PEPPER
My son, who is vegan and rarely hands out compliments on my food, said this was his favorite recipe I ever made! Lol Needless to say, I was happy. I thought it was delicious too!
That is such a compliment! I am so glad that he enjoyed it 🙂 Thank you for leaving a review – I really appreciate it!
I made this for lunch today for my family and it was AMAZING. I didn’t have the same dried herbs on hand so I used oregano, marjoram and a bay leaf. I also added regular potato. Thank you so much for this wonderful creation!! Definitely a meal that will be made again. 🙏
I just discovered this recipe a couple weeks ago and I’ve already made it twice!!! It was SO good and SO comforting! I’m not the biggest lover of coconut milk so I was a bit apprehensive about that part, but the coconut milk added a creamy richness that really elevated the soup. Thank you Midwest Foodie!
OMG I cooked this tonight. It was my first time using cannellini beans. I didn’t have sage, but added a few bay leaves. I really enjoyed this soup. I will definitely make again. It was so delicious I had two bowls. Looking forward to eating again tomorrow 💙
Definitely a make again and again! I was expecting it to taste a bit like coconut, but not even a hint. This soup will warm the soul.
I love this recipe. So simple and easy to make and has great flavor! I have a bountiful crop of kale which I am chopping and freezing. Will make this often this winter. ❤️
This is a keeper. Next time I will chop the kale a little finer for the more picker eaters in my family. Ha! Thanks for the recipe. It’s really tasty.
Amazing soup! And yes it really does not taste like coconut! Highly recommend it.
This recipe is absolutely delicious! I will keep this in my rotation for sure. My friend even stopped by to drop something off and was like “what smells so good?!” I gave him a bowl and he could not stop talking about how great it was. Thank you so much!!
Very yummy! Felt so good after eating it, that alone is a good reason to go vegan! I totally am! Thanks for the recipe!
I am so glad to hear that you enjoyed this one, Connie! This is one of our family’s favorite soups 🙂
Made this today for the first time. Absolutely love it, and can’t wait to eat the leftovers. The flavors blend perfectly together. I will make it often. Thank you.
I made this soup today , i only modified it a little bit, I added some sweet potato and cream of corn, I have to say it is absolutely amazing.
Absolutely delicious! I used frozen kale but didn’t change anything else. Will definitely make again. Thank you for this recipe!
Delicious! I emailed all my friends and family this recipe, highly recommended.
I love this recipe, I make it all the time!! This last time though I made more than my family will eat in a week. Does this soup freeze well?
I would not hesitate to freeze this soup. Great question, Leah! I’d recommend freezing in an airtight container for up to 3 months. Then thaw overnight in the fridge before reheating. You’ll definitely want to add a few pinches of salt after reheating!
I love this soup! I want to make it again. I have some kale that I froze. Will that work or does it need to be fresh?
Frozen kale would work just fine!! Great question!!