Creamy Vegan White Bean & Kale Soup Recipe

I kept the secret to this Creamy Vegan White Bean Soup for months, and now I’m finally sharing the unexpected ingredient that changed everything.

I’ll admit I doubted a quick soup could feel this substantial, until I made my version of White Bean Kale Soup. The garlic cuts through the creaminess in a way that keeps the bowl from getting boring, and the kale gives just enough chew to make every bite interesting.

It’s done in under 30 minutes which is kinda dangerous because you want it all the time, yet it never feels like a compromise. I love the little finishing notes that turn it from simple to kind of unforgettable, the sort of thing you find yourself craving again.

Ingredients

• Cannellini beans packed with protein and fiber make the soup creamy and filling
• Kale iron vitamins A and C adds earthy bitterness holds up when simmered
• Garlic gives savory depth small anti inflammatory benefits can be strong if raw
• Olive oil healthy fats helps nutrient absorption a rich silky mouthfeel when finished
• Carrots and celery sweet aromatic base boost fiber and vitamins classic soup backbone
• Vegetable broth light savory liquid keeps it vegan adds mineral and umami notes
• Lemon juice and nutritional yeast lemon brightens yeast gives cheesy savor and B vitamins
• Plant milk adds creaminess without dairy thins if needed subtle nutty flavor

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 tsp red pepper flakes, optional
• 4 cups vegetable broth
• 2 cans cannellini or great northern beans, 15 oz each, drained and rinsed
• 4 cups kale, stems removed and roughly chopped (about 1 small bunch)
• 1/2 cup unsweetened plant milk (almond or oat works)
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast, optional
• 1 to 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil for finishing, optional
• 2 tbsp fresh parsley, chopped, optional

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots and 2 diced celery stalks, and cook, stirring occasionally, until soft about 6 to 8 minutes.

2. Add 3 minced garlic cloves, 1 tsp dried thyme, 1 bay leaf and 1/4 tsp red pepper flakes if using. Cook 30 to 60 seconds until fragrant.

3. Pour in 4 cups vegetable broth and add 2 cans (15 oz each) cannellini or great northern beans that you drained and rinsed. Bring to a simmer and cook 8 to 10 minutes to let flavors meld.

4. Remove the bay leaf. Reserve about 1 cup of whole beans in a bowl for texture, then use an immersion blender to partially puree the soup until creamy but still chunky, or transfer about half the soup to a blender and pulse until smooth then return it. Dont overblend or it will get gluey.

5. Stir in 4 cups chopped kale and cook 3 to 4 minutes until wilted but still bright green.

6. Add 1/2 cup unsweetened plant milk, 1 tbsp lemon juice, and 2 tbsp nutritional yeast if using. Stir and simmer 1 to 2 minutes to warm through.

7. Season with 1 to 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, tasting and adjusting as needed. If you want it thicker add a few more mashed beans, if thinner add a splash more broth.

8. Ladle into bowls and finish with 1 tbsp extra virgin olive oil drizzled on top and 2 tbsp chopped fresh parsley if you like. Serve hot, it’s hearty and ready in under 30 minutes.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 qt) for sautéing and simmering
2. Wooden spoon or heatproof spatula for stirring
3. Sharp chef’s knife for chopping onions carrots celery and kale, don’t use the dull one you keep reaching for
4. Cutting board
5. Measuring cups and measuring spoons
6. Can opener plus a colander or fine-mesh strainer to drain and rinse the beans
7. Immersion blender or regular blender (you can partially puree in either)
8. Small bowl to reserve beans and a ladle for serving

FAQ

Creamy Vegan White Bean & Kale Soup Recipe Substitutions and Variations

• Olive oil (2 tbsp) – Swap for avocado oil or grapeseed oil, same amount; or go oil-free and use 2 tbsp veg broth to sauté, just stir more cause it won’t brown the same
• Cannellini beans (2 cans) – Use 3 cups cooked white beans (navy or great northern) or 2 cans chickpeas (drained); if you start from dried, about 1 1/2 cups dried cooked equals the same
• Kale (4 cups) – Replace with baby spinach (same volume, add at the end since it wilts fast), or Swiss chard (same amount, remove stems), or collard greens (use ~3 cups and simmer a bit longer)
• Unsweetened plant milk (1/2 cup) – Use cashew or soy milk 1 for 1 for creaminess; or 1/3 cup canned coconut milk for a richer finish, or blend 1/4 cup soaked cashews with 1/2 cup water for quick cashew cream

Pro Tips

– Sauté low and slow, dont rush it. Let the onion, carrot and celery get a little sweet and golden, and if you see brown bits on the bottom, splash a little broth to scrape them up — that stuff adds real depth.

– Be careful with the blender, dont overdo it or the beans get gluey. Pulse instead of purée, or mash most with a potato masher and only puree a small portion; a splash of plant milk before you blend helps it go smooth without getting gummy.

– Add the kale late so it stays bright and slightly chewy, dont let it turn mushy. If you want it softer but still green, give it a quick blanch in boiling water for 30 seconds then toss into the soup.

– Taste and finish at the end, not the start. Beans and broth vary wildly in salt so add most salt after everything’s together, then brighten with the lemon and a drizzle of olive oil or chopped parsley when serving; for leftovers add a splash of broth when reheating because the beans will soak it up.