This Vegan White Bean and Kale Soup is one of those cozy, comforting meals that’s surprisingly easy to throw together.
It’s full of flavor, loaded with nutrients, and just hits the spot on chilly nights.
I make this at least once a week when the weather turns cool—it’s hearty enough to be a meal on its own, and it’s even better the next day.
You don’t need anything fancy, just simple ingredients, one pot, and about 35 minutes.
Why I Love This Recipe
This soup is one of those go-to recipes that always delivers. It reminds me of Sunday afternoons when I just want something warm and nourishing on the stove. I’ve played around with this one for years, and it always feels like a reset for my body and mind.
- No fancy ingredients—just pantry staples
- Easy to customize with whatever greens or beans you have
- Great for meal prep and makes awesome leftovers
- Freezer-friendly
- Makes you feel good from the inside out
What You’ll Need
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 (15-ounce) can of white beans (like cannellini), drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 bunch curly kale, stems removed and leaves chopped
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Ingredients
Pro Tips
- Don’t skip the lemon juice—it brightens up all the flavors at the end
- Use a mix of white beans if you have different kinds on hand
- Chop your kale small so it’s easier to eat
- Add the kale at the end so it doesn’t get too mushy
- Let it sit 10 minutes after cooking—it thickens and tastes better
Tools You’ll Need
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon
- Can opener
- Citrus juicer (optional)
Substitutions and Variations
- Beans: Use great northern beans, navy beans, or chickpeas
- Greens: Try spinach or Swiss chard instead of kale
- Spice it up: Add red pepper flakes or hot sauce for a kick
- More protein: Toss in cooked quinoa or tofu cubes
- No oil?: Sauté veggies in a splash of water or broth
Make Ahead Tips
Chop all your veggies and kale the night before and store in airtight containers. You can even cook the full soup a day ahead—it tastes better as it sits. Just reheat gently on the stove.
How to Make Vegan White Bean and Kale Soup (Serves 4 | Ready in 35 minutes)
Step 1: Heat the oil and sauté aromatics
Add 1 tablespoon of olive oil to a large pot over medium heat. Toss in 1 diced yellow onion and 3 minced garlic cloves. Cook for 3–4 minutes until softened and fragrant.
Step 2: Add the carrots, celery, and spices
Add 2 peeled and sliced carrots, 2 sliced celery stalks, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and ½ teaspoon smoked paprika. Stir everything together and cook for another 4–5 minutes.
Step 3: Add beans, broth, and water
Pour in 1 can of drained and rinsed white beans, 4 cups of vegetable broth, and 1 cup of water. Stir and bring to a simmer. Cover partially and cook for 15 minutes.
Step 4: Add kale and simmer
Stir in 1 bunch of chopped kale. Let it cook for another 5–7 minutes until the kale is wilted and tender.
Step 5: Finish with lemon juice, salt, and pepper
Turn off the heat. Stir in 1 tablespoon lemon juice, plus salt and black pepper to taste. Let sit for 5 minutes before serving.
Step 6: Serve and enjoy
Ladle the soup into bowls and enjoy hot. Garnish with extra herbs or a drizzle of olive oil if you like.
Leftovers and Storage
Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. Reheat on the stove or in the microwave with a splash of water or broth.
Macros (Per Serving)
Calories: 210
Protein: 9g
Fat: 6g
Carbs: 30g
Fiber: 9g
Sugar: 5g
Why This Recipe Works (Quick Science)
White beans release starch as they simmer, which naturally thickens the soup without needing flour or cream. The kale adds fiber and texture while lemon juice boosts the flavor by balancing the richness of the broth with acidity.
Common Mistakes
- Overcooking the kale: It only needs a few minutes. If you add it too early, it turns mushy.
- Not rinsing the beans: Canned bean liquid can make the soup too salty or starchy.
- Forgetting the lemon: That final splash makes the soup bright and balanced.
- Using too much broth: Stick to the measurements or it’ll taste watered down.
What to Serve With
- Crusty sourdough bread
- Vegan grilled cheese
- Simple side salad
- Roasted sweet potatoes
- Garlic bread
FAQ
Can I use dry beans instead of canned?
Yes! Just soak and cook them ahead of time. You’ll need about 1½ cups cooked beans.
Can I freeze this soup?
Totally. Let it cool and freeze for up to 2 months.
What kind of kale is best?
Curly kale holds up well in soup, but you can use lacinato (dino) kale too.
Can I blend it?
You can blend half of it for a thicker texture, but leave some chunky for best results.
Is this soup gluten-free?
Yep! Just make sure your broth is certified gluten-free.