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White Bean Kale Soup

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5 from 68 reviews

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!

  • Author: Kylie
  • 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

Units Scale
  • 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: 

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

  • 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.

Find it online: https://midwestfoodieblog.com/white-bean-kale-soup/