White Bean Kale Soup

5 from 64 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!


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  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!



  • 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.


Keywords: white bean soup, white bean and kale soup, white bean kale soup, kale white bean soup