White Bean Kale Soup
This Tuscan inspired white bean kale soup brings the kind of comfort that’s both hearty and bright. It’s earthy, creamy, and perfectly balanced with a hint of lemon to lift all the flavors. Even better, this soup is ready in 30 minutes.
Whether you’re after a quick weekday dinner or something nourishing to batch cook, this one’s a keeper. It keeps you warm in the fall and winter, it’s suitable for meal prep, and most importantly – this white bean kale soup is utterly delicious!
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Why You’ll Love This Recipe
- Like a comforting hug in a bowl, this soup is creamy, cozy, and satisfying without feeling heavy.
- Consisting almost entirely from pantry staples and affordable vegetables, this recipe is budget-friendly yet fancy at the same time.
- Lightly mashing the beans thickens the soup beautifully, and you don’t even need a blender!
- Protein-rich beans and fiber-filled veggies keep you full for hours, as well as making sure you get some essential nutrients.
- This white bean kale soup comes together in just about 30 minutes. Perfect for weeknights and last-minute meal prep.
Key Ingredients
- White beans provide plant-based protein and add creaminess to the texture of this soup.
- Coconut milk makes the soup silky smooth without the need for dairy.
- Tomato paste and Italian herbs bring the Tuscan flavors to the forefront.
- Lemon juice brightens everything at the end, cutting through the creaminess of beans and coconut milk.
- Kale adds a deep green touch and a little texture. And let’s face it, kale can elevate almost any dish.
Hack It!
- Switch up the greens if you don’t have kale. You can use spinach, collard greens, or even frozen herbs.
- Coconut milk can have quite a strong flavor. Try oat milk, cashew cream, or even a splash of tahini for a milder flavor.
- Add even more protein by topping each serving with some air fryer tofu cubes. Similarly, you can stir in some textured soy pieces right into the soup.
- Serve it your way! Enjoy this white bean kale soup with crusty bread, over rice, or drizzled with olive oil.
How to Make White Bean Kale Soup
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Step 2: Stir in the garlic, tomato paste, Italian seasoning, and oregano. Cook for another minute until fragrant.
Step 3: Add the white beans and vegetable broth, stirring to combine. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
Step 4: Using a potato masher or the back of a spoon, lightly mash some of the beans in the pot to thicken the soup.
Step 5: Stir in the coconut milk and chopped kale. Simmer for another 3-5 minutes until the kale has wilted and the soup is creamy.
Step 6: Finish with the lemon juice and season generously with salt and pepper to taste. Serve warm with crusty bread or a sprinkle of nutritional yeast for extra flavor.
Frequently Asked Questions
Up to 4 days in an airtight container in the fridge.
Yes! It freezes quite well for up to 3 months. Make sure to cool it completely first.
Absolutely! I almost always use cans when it comes to things like that. If you’re using cooked-from-dry beans, use about 3 cups.
Spinach, chard, or even frozen greens all work fine.
More Plant-Based Soup Recipes
- Roasted Red Pepper Carrot Soup
- Broccoli Leek Soup
- Creamy Dill Pickle Soup
- Spring Noodle Soup
- Healthy Alphabet Soup
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The Recipe: White Bean Kale Soup
Ingredients
- 1 tbsp olive oil
- 1 white onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 2 cans white beans, 14 or 15 oz cans, drained and rinsed
- 4 cups vegetable broth
- ½ cup coconut milk
- 1 handful kale, roughly chopped
- 1 lemon, juiced
- salt and pepper, to taste
Equipment
- Large soup pot
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5 to 7 minutes until softened. Stir in the garlic, tomato paste, Italian seasoning, and oregano, cooking for another minute until fragrant.
- Add the white beans and vegetable broth, stirring to combine. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
- Using a potato masher or the back of a spoon, lightly mash some of the beans in the pot to thicken the soup.
- Stir in the coconut milk and chopped kale, simmering for another 3 to 5 minutes until the kale has wilted and the soup is creamy. Finish with the lemon juice and season generously with salt and pepper to taste.
- Serve warm with crusty bread or a sprinkle of nutritional yeast for extra flavor.
Notes
- Switch up the greens if you don’t have kale. You can use spinach, collard greens, or even frozen herbs.
- Coconut milk can have quite a strong flavor. Try oat milk, cashew cream, or even a splash of tahini for a milder flavor.
- Add even more protein by topping each serving with some air fryer tofu cubes. Similarly, you can stir in some textured soy pieces right into the soup.
- Serve it your way! Enjoy this white bean kale soup with crusty bread, over rice, or drizzled with olive oil.