You are going to love this rich and creamy White Bean and Kale Soup! This delicious soup is vegan and dairy free, packed with protein and veggies, and the perfect comfort food meal for a cold day.
Why This White Bean and Kale Soup Recipe is So Good
- 45-Minute Recipe - From washing and chopping the veggies to simmering and serving, this amazing soup is ready in less than an hour.
- Hearty and Filling Meal - This soup includes creamy cannellini beans, potatoes, and plenty of kale, so it will fill you up and keep you satisfied all day.
- So Creamy! Canned coconut milk gives this vegan veggie soup a silky smooth creaminess.
- Delicious Leftovers - Use this recipe for meal prep, and you can enjoy a bowl of this soup for lunch all week! I think the flavors deepen after it's been in the fridge for a day, and it tastes even better.
Tips and Tricks for Making The Best White Bean and Kale Soup
- Add In Your Favorite Veggies: This soup is very easy to edit to include your favorite veggies or the ones in your fridge that need to be used up! Try broccoli, green beans, corn, or mushrooms.
- Don't Skip the Saute! Cooking the onions, carrots, and celery slowly for at least 10 minutes allows them to start to caramelize and release much more flavor. Trust me, you don't want to skip this step.
- Adjust the Seasonings: Sage and rosemary pair beautifully with garlic to create the flavor of the broth, but that doesn't mean you can't get creative. Add a pinch of crushed red pepper for some heat, or use Italian seasoning or your favorite herb blend in place of the other herbs.
- Make white bean soup extra thick and creamy by pureeing some of the soup using a blender and adding it back in.
What to Serve With White Bean and Kale Soup
Homemade Vegan Croutons take any soup to the next level! They add a crispy bit of texture that you're going to love.
You can also make croutons in the air fryer!
You can also serve white bean and kale soup with slices of gluten-free crusty bread, garlic bread, or rolls.
More Delicious and Easy Soup Recipes
- Vegetarian Potato Soup
- Vegan Pumpkin Soup
- Tofu Noodle Soup
- Crockpot Cheesy Enchilada Soup
- Instant Pot Ramen
- French Onion Soup
- Chickpea Soup
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White Bean and Kale Soup
Fall in love with this rich and creamy White Bean and Kale Soup! Vegan and dairy free, and packed with protein and veggies.
Ingredients
- 1 medium white onion diced
- 4 cloves garlic crushed
- 2 stalks celery diced
- 2 large carrots peeled and diced
- 1 large baking potato finely diced
- 3 ¼ cups vegetable stock
- 2 cans cannellini beans drained
- 1 can (400g) can coconut milk
- 1 tsp dried sage
- ½ tsp dried rosemary
- salt and pepper to taste
- 3 cups chopped kale
Instructions
- Heat a little olive oil in a large soup pot and fry the onion, carrot and celery over a medium heat for about 10 minutes, stirring frequently. Then add the garlic and cook for another minute.
- Add the potato, vegetable stock, cannellini beans, coconut milk, sage and rosemary to the pot. Stir well, bring to a boil then leave to simmer for 20 minutes.
- Season to taste, then add the kale and simmer for another few minutes.
- If desired, remove approx. ¼ of the soup from the pot and blitz in a blender until smooth for a creamier result.
- Return the blended soup back to the pot and stir well. Serve with croutons and chopped parsley (optional).
Notes
- Add In Your Favorite Veggies: This soup is very easy to edit to include your favorite veggies or the ones in your fridge that need to be used up! Try broccoli, green beans, corn, or mushrooms.
- Don't Skip the Saute! Cooking the onions, carrots, and celery slowly for at least 10 minutes allows them to start to caramelize and release much more flavor. Trust me, you don't want to skip this step.
- Adjust the Seasonings: Sage and rosemary pair beautifully with garlic to create the flavor of the broth, but that doesn't mean you can't get creative. Add a pinch of crushed red pepper for some heat, or use Italian seasoning or your favorite herb blend in place of the other herbs.
- Make white bean soup extra thick and creamy by pureeing some of the soup using a blender and adding it back in.
Nutrition
Calories: 323kcalCarbohydrates: 40gProtein: 12gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 870mgPotassium: 545mgFiber: 12gSugar: 6gVitamin A: 7023IUVitamin C: 43mgCalcium: 203mgIron: 5mg
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