This soup is like a cozy sweater in a bowl.
It’s warm, filling, and packed with flavor—and it comes together with just simple ingredients you might already have on hand.
I make this when I need something healthy but hearty, especially on a chilly evening.
It’s easy, one-pot, and makes your kitchen smell amazing.
Why I Love This Recipe
I first made this soup after a weekend trip to a cabin in the mountains. I was craving something filling but clean—and this totally hit the spot. It reminded me of those soups that taste better the next day, like all the flavors just came together like best friends. Now it’s in regular rotation when I want something comforting but still feel-good.
- All made in one pot
- Uses pantry staples
- Loaded with fiber and protein
- Delicious with crusty bread or crackers
- Easy to double for meal prep
Makes: 4 servings
Total Time: 40 minutes
What You’ll Need
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional)
- 4 cups vegetable broth
- 2 (15-oz) cans white beans, drained and rinsed
- 1 bunch curly kale, stems removed and leaves chopped
- 1 tbsp lemon juice
- Optional: chopped fresh parsley for garnish
Pro Tips
- Dice your veggies small so they cook faster and give the soup a better texture
- Add lemon juice at the end—it really wakes up all the flavors
- Let it simmer a bit longer if you want a thicker soup
- Use homemade veggie broth for extra depth if you have it
- This soup is even better the next day
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Can opener
- Measuring spoons
- Measuring cup
- Ladle
- Medium bowl for kale
Substitutions & Variations
- Swap kale for baby spinach (add it near the end)
- Add a diced potato or sweet potato for extra heartiness
- Use cannellini or navy beans—any white beans work
- Want it spicy? Add more crushed red pepper
- Add cooked quinoa or small pasta to make it a bit more filling
Make Ahead Tips
- Chop your veggies the night before and store them in the fridge
- You can make the soup up to 3 days in advance—it reheats beautifully
- Freezes well for up to 2 months (just leave out the kale and add it when reheating)
How to Make Vegan White Bean and Kale Soup
Step 1: Heat olive oil and sauté onion, garlic, carrots, and celery
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 small diced onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for 5–6 minutes until the veggies are soft and the onion is translucent.
Step 2: Add seasonings
Stir in 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme, ½ tsp dried oregano, and ¼ tsp crushed red pepper flakes (optional). Cook for another 30 seconds to toast the spices.
Step 3: Add broth and beans
Pour in 4 cups vegetable broth and add 2 cans of drained white beans. Stir well. Bring to a boil, then lower heat and let simmer for 15 minutes.
Step 4: Add chopped kale
Add chopped kale from 1 bunch (stems removed). Stir it into the hot soup and let it cook for about 5 minutes, until it’s tender but still green.
Step 5: Finish with lemon juice
Turn off the heat and stir in 1 tbsp lemon juice. Taste and adjust salt or pepper if needed.
Step 6: Serve and garnish
Ladle the soup into bowls and sprinkle with chopped fresh parsley if you like. Serve hot with crusty bread.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Soup can be frozen for up to 2 months—just add fresh kale when reheating
Macros (Per Serving – Approximate)
- Calories: 240
- Protein: 12g
- Carbs: 34g
- Fat: 6g
- Fiber: 10g
Why This Recipe Works (Quick Science)
- White beans add creaminess because they break down slightly during simmering
- Kale holds its shape better than spinach, so it doesn’t turn mushy
- Lemon juice brings out brightness at the end and balances the earthy beans
Common Mistakes
- Adding the kale too early—it gets overcooked and dark
- Not rinsing the beans—they can add a gummy texture from the can liquid
- Skipping the lemon—it really makes a difference!
What to Serve With
- A slice of crusty sourdough bread
- Grilled veggie sandwich
- Simple green salad with balsamic vinaigrette
- Crackers or toast with hummus on the side
FAQ
Can I use dried beans?
Yes, just soak and cook them first—about 1½ cups cooked beans will equal two cans.
Is it spicy?
Only a little. You can leave out the red pepper flakes if you prefer it mild.
Can I blend part of it?
Sure! Blend 1-2 cups of the soup and stir it back in to make it creamier.
Final Thoughts
This soup is the kind of meal you’ll keep coming back to. It’s filling without being heavy, full of flavor but still simple. I hope it warms up your kitchen like it does mine. If you try it, let me know how it turned out or if you have any questions—I’d love to hear from you!