This hearty white bean and kale soup is like wrapping your taste buds in a cozy blanket. It’s the kind of recipe that feels like home—simple, nourishing, and full of flavor. Whether you’re looking for a comforting meal on a chilly evening or something light yet satisfying, this soup checks all the boxes.
Packed with wholesome goodness like protein-rich beans and vitamin-loaded kale, it’s a dish that warms both the body and soul. The best part? You can have it ready in under an hour, making it perfect for busy days. (And trust me, it’s even better the next day—hello, leftovers!)
Irresistible Comforting Soup With White Beans And Kale
Some of my favorite recipes are the ones that feel like a hug in a bowl—simple, nourishing, and satisfying. This white beans and kale soup is exactly that. It’s the kind of dish that brings people together, whether it’s a cozy family dinner or a casual lunch with friends. Plus, it’s quick to make, so you can spend more time enjoying the company of loved ones than standing over the stove.
If you’re vegan (or just looking for a plant-based option), this recipe is a winner. It’s made entirely with wholesome, plant-based ingredients—no meat or dairy in sight! White beans bring an excellent source of protein and fiber, while the kale and other veggies pack in antioxidants and vibrant flavor. Together, they create a creamy, hearty soup that’s as comforting as it is nutritious.
The best part? You probably already have most of the ingredients in your kitchen—think potatoes, carrots, onions, and pantry staples like herbs and broth. And with just 42 minutes from start to finish, it’s perfect for busy weeknights when you want something delicious and healthy without a lot of fuss.
Do you want to learn more soup recipes? Check out my Creamy Leek and Potato Soup Recipe, One-Pot Hearty Chickpea Soup Recipe, and Easy 3-Ingredient Potato Soup Recipe.
Ingredients You Will Need and Buying Tips
You won’t believe how easy it is to make this white bean and kale soup with just a handful of these ingredients.
- Cannellini beans: You’ll want the canned version of cannellini beans to save some prep time. Make sure it’s BPA-free and doesn’t contain any preservatives.
- Kale: Opt for fresh lacinato kale or dinosaur kale for a milder, less bitter taste. The leaves should be deep green with a crisp texture.
- White onion: Look for a medium-to-large white onion with dry and papery skin. It should feel firm to the touch.
- Garlic: Check the appearance of the garlic. It should have dry skin without any sprouts and brown spots.
- Celery: Feel your celery before buying them. They should have firm, crisp stalks without any blemishes.
- Carrots: Choose firm carrots with a bright orange color to indicate freshness. Watch out for large, withered green tops because they’re likely older.
- Potato: You’ll want to choose Yukon Gold or Red potatoes because of their creamy texture when cooked. They should be firm without any greenish tint.
- Vegetable stock: It should use natural ingredients like vegetables and spices. To stay away from chemicals, go organic as possible.
- Coconut milk: To get that desired rich flavor and consistency, opt for full-fat coconut milk. Make sure that the can is BPA-free.
- Herbs: Look for vibrant green-colored dried sage and dark green, needle-like rosemary leaves. They should have a strong aroma.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- While you save time by using canned beans, you can add a deeper flavor if you use dried beans. Simply soak the beans overnight and cook them until tender before adding to the soup.
- Aside from cannellini beans, you can also try chickpeas or great northern beans to pair with kale.
- You can also add some cooked shredded turkey, chicken, or Italian sausage for more protein, that is, if you’re not vegan.
- Experiment with other leafy greens. Swap kale for spinach, collard greens, or Swiss chard.
- If you don’t mind a meat-based stock, use chicken broth instead of vegetable stock for a more savory flavor.
- Consider adding a bit of tomato paste or diced tomatoes for a little acidity to the soup.
- For some extra heat, add cayenne pepper, fresh chilies, or red pepper flakes.
How To Make White Beans And Kale Soup
Let’s get cooking and create a soul-soothing white bean and kale soup that’s sure to become a weeknight favorite.
1
Saute The Veggies
I heat a drizzle of olive oil in a large pot over medium heat until it shimmers. Once it’s ready, the diced onion goes in first, sautéing for about 5 minutes while I give it a stir now and then. When the onion softens and fills the kitchen with its sweet aroma, I add the diced carrots and celery.
These cook for another 5 minutes, blending their flavors as they soften. The crushed garlic goes in last, cooking for just a minute—enough to release its fragrance without burning. This step always feels like the start of something delicious coming together.
2
Simmer The Soup
Now it’s time to bring everything together! Add the diced potatoes to the sautéed veggies, followed by the vegetable stock. Give it all a good stir, letting the flavors mingle for a moment. Next, toss in the cannellini beans—but be sure to drain and rinse them first. (Nobody needs that extra sodium or starch hanging around.)
Pour in the creamy coconut milk, then sprinkle in your dried sage and rosemary. These herbs will fill your kitchen with an aroma that practically whispers, “Dinner’s ready!” Bring the soup to a gentle boil, then lower the heat and let it simmer for about 20 minutes. You’ll know it’s ready when the potatoes are perfectly tender—soft enough to break with a spoon but still holding their shape.
3
Add The Kale
After the soup has simmered its way to fragrant perfection, give it a taste test. Add a pinch (or two) of salt and a dash of black pepper, stirring well to make sure every bite is flavorful. This is where the magic happens—seasoning to your liking makes all the difference.
Once the soup tastes just right, gently fold in the chopped kale. Let it simmer for another 2-3 minutes, just until the kale becomes tender but still keeps that vibrant green color. You’ll see it wilt down beautifully as it cooks, adding a hearty, wholesome touch to the dish.
By this point, the kitchen smells so inviting, it might just lure the family in before you’ve even called them to the table. (Not that I’m complaining!)
4
Blend (optional)
f you’re in the mood for a creamier texture, here’s a simple trick: blend a portion of the soup! Scoop out about ¼ of the soup and blend it until it’s silky smooth. You can use an immersion blender right in the pot or transfer the portion to a regular blender—just be careful with hot liquids.
Once blended, stir the creamy mixture back into the pot. It’s a little step that makes a big difference, creating a velvety base that feels indulgent without a drop of dairy.
This step is totally optional, but if you’re going for that extra touch of comfort, it’s worth the few extra minutes.
5
Serving The Soup
Time to serve and enjoy! Ladle your warm white bean and kale soup into bowls while it’s still piping hot. For a little extra flair, sprinkle on some crunchy croutons, a handful of shredded cheese, or a sprinkle of freshly chopped parsley—whatever feels right for the moment.
If you’d like to round out the meal, pair this hearty soup with a light green salad for a refreshing balance. Or, keep things cozy by serving it alongside some crusty bread—it’s perfect for dipping and soaking up every last bit of that creamy, flavorful broth.
Gina’s Tips For Recipe Sucess
- Add your salt and pepper gradually. Start with a pinch, then add more until you reach the desired taste.
- Don’t overcook the kale, or it can become tough or overly wilted.
- If you have time, simmer the soup longer than 30 minutes to allow the flavors to meld together and create a more flavorful soup.
- Add more vegetable stock, coconut milk, or water if the soup comes out too thick.
- Don’t skip sautéing the onions, garlic, celery, and carrots because it helps build the flavor of the soup.
It’s hardly noticeable with the other flavorful ingredients like herbs, carrots, and onions. To reduce the bitterness, use lacinato kale and cook it for no more than 3 minutes.
Yes, this soup is gluten-free. Just make sure that your vegetable stock is labeled as gluten-free.
Storing Leftovers
This white bean and kale soup can last well for several days when stored properly. After the soup has cooled down to room temperature, transfer to an airtight container or resealable bag. It can last for up to 4 days in the refrigerator and even longer in the freezer for up to 3 months.
Just a tip for freezing the soup. Remove the kale and add it only when you reheat the soup because this vegetable can become a bit mushy after freezing.
To reheat the soup, heat it gently on the stovetop over low heat. Add a bit of water or broth if the soup has thickened too much. For frozen soup, thaw it overnight in the fridge or reheat it directly, but it may take longer.
Yummy Soup Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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One-Pot Creamy Soup With White Beans And Kale
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- ½ cup onion, mild white or yellow, diced
- 4 cloves garlic, minced
- ⅓ cup celery, diced
- ⅔ cup carrots, peeled and diced
- 2 cups potato, finely diced
- 3 ¼ cups vegetable stock
- 30 ounces cannellini beans, I used two 15 oz cans, drained
- 14 ounce coconut milk, canned
- 1 teaspoon dried sage
- ½ teaspoon dried rosemary
- salt and pepper, to taste
- 3 cups chopped kale , stems removed
Instructions
- Heat a little olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery, and cook for about 10 minutes, stirring frequently. Add the garlic and cook for 1 minute.4 cloves garlic, ⅔ cup carrots, 2 cups potato, ⅓ cup celery
- Add the potato, vegetable stock, cannellini beans, coconut milk, sage, and rosemary. Stir well and bring to a boil, then reduce the heat and simmer for 20 minutes.3 ¼ cups vegetable stock, 30 ounces cannellini beans, 14 ounce coconut milk, 1 teaspoon dried sage, ½ teaspoon dried rosemary, salt and pepper
- Season the soup with salt and pepper to taste. Stir in the kale and simmer for another 2–3 minutes until softened.3 cups chopped kale
- For a creamier texture, remove about ¼ of the soup and blend it until smooth. Return the blended portion to the pot and stir to combine.
- Ladle the soup into bowls and serve hot. Garnish with croutons and chopped parsley if desired.
Notes
- Add your salt and pepper gradually. Start with a pinch, then add more until you reach the desired taste.
- Don’t overcook the kale, or it can become tough or overly wilted.
- If you have time, simmer the soup longer than 30 minutes to allow the flavors to meld together and create a more flavorful soup. Do this step before adding the kale.
- Add more vegetable stock, coconut milk, or water if the soup comes out too thick.
- Don’t skip sautéing the onions, garlic, celery, and carrots because it helps build the flavor of the soup.
