Easy, wholesome, and comforting is the name of the game in this Creamy White Bean Soup with Kale. Its luscious texture will feed your soul while the unique flavors and zesty finish will keep you coming back for more.
As someone who gravitates towards hyper-flavorful curries and Asian-inspired soups, I knew I needed to work extra hard to make the flavors pop in this white bean soup.
So I used three techniques for an epic flavored soup: a bouquet garni, gremolata, and finishing with olive oil. The bursts of refreshing, herbaceous, zingy, and comforting flavors here feel like fireworks.
And you agree! This white bean soup has racked up 250+ five-star reviews!
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why this recipe works
Major creaminess.
This white bean soup gets its natural creaminess from just two ingredients: white beans and potatoes. No dairy, coconut milk, or cashews needed!
When partially blended, the cannellini beans and potatoes become velvety smooth while naturally thickening the soup.
Just don’t forget the crusty bread for dipping!
Gourmet flavors but wholesome.
There are three techniques that make this soup a flavor bomb.
- A bouquet garni, a French term for a bundle of herbs tied together. A bundle of fresh rosemary & sage + bay leaves infuses every spoonful with layers of deep woodsy flavors.
- A gremolata is stirred into each bowl of soup before serving. Made with just parsley, basil, lemon zest, and garlic, it takes mere minutes to make but adds a zesty, lemony pop to each bite.
- A drizzle of good-quality extra virgin olive oil at the end adds rich mouthfeel and body to this veggie-packed soup.
Despite being gourmet and creamy, this soup is 100% wholesome and allergen-friendly (free of nuts, soy, gluten, and dairy).
It’s packed with five(!) veggies, 19g of protein, and 16g of fiber!
Surprisingly easy!
First of all, you probably already have most of the ingredients in your kitchen and pantry.
Second, it’s made in just one pot. Just use an immersion blender to blend roughly half the soup right in the pot.
If you want to make prep time quicker, I recommend one of these ninja vegetable choppers (we recently got one and just wow!) (affiliate link).
You can also make this white bean kale soup in your Instant Pot (check out the FAQ section for instructions).
Perfect for meal prep.
No more searching high and low for perfect vegan meal prep recipes. This white bean and kale soup is easy to prepare ahead of time and can be stored in the fridge throughout your work week.
Plus, cannellini beans are an amazing source of protein (17g in just 1 cup!), helping you stay full throughout the day. They’re also the star in my creamy vegan broccoli soup and creamy vegan cauliflower soup.
Ingredient notes
Fresh herbs. To make the bouquet garni, I use fresh sage and rosemary, plus dried bay leaves. All three pair really well with white beans.
Substitute: You can replace sage or rosemary with fresh thyme. While dried herbs can be used in a pinch, they simply do not add the same punch of flavor.
Cannellini beans. AKA white kidney beans. These are some of the creamiest beans out there. They’re also what make this Instant Pot Wild Rice Mushroom Soup stick-to-your-ribs comforting.
Substitute: If you can’t find them, use another white bean.
Yukon gold potatoes. When cooked down, potatoes naturally thicken this soup. I use just one medium Yukon gold potato, but if potatoes are your jam, feel free to add some more (you might want to add a bit more vegetable broth to compensate).
Substitute: If you only have sweet potatoes on hand, add a small sweet potato for a different flavor profile.
Lacinato kale. Also known as dino kale or Tuscan kale. This soup feels like it comes from the hills of Tuscany, so lacinato kale is the preferred option!
Substitute: Curly kale works but may take a few extra minutes to become tender. Baby spinach is fine too, but will add a softer texture.
Lemons. Lemon zest is a key element in gremolata and gives this soup its punchy finish. To prepare lemons for zesting, remove any produce stickers from the outside and scrub the peel very well before using. I prefer to use organic lemons for zesting.
Extra virgin olive oil. Because this soup is naturally low in fat, the olive oil at the end really takes it over the top, adding a rich and luxurious mouthfeel that’s often missing in plant-based soups.
Step-by-step instructions
Saute the vegetables. Heat the oil in a Dutch oven (affiliate link) over medium-high heat. Once hot, sauté the onion, celery, and carrots until soft.
Next, add the garlic and red pepper flakes (you can leave these out if you don’t want the kick).
Deglaze the pot. Pour the vegetable broth into the pot and scrape up any stuck browned bits on the bottom.
Stir in the salt, pepper, bouquet garni, potatoes, cannellini beans, and artichokes.
Simmer the soup. Bring the soup up to a boil, then turn down the heat, cover with a lid, and simmer for 15 minutes.
Meanwhile, make the gremolata. Finely chop the parsley and basil. Grate the garlic over the herbs, then zest the lemon on top. Stir the garlic and lemon into the herbs. Chop the herbs once more until they’re finely minced. Finish with a sprinkle of sea salt.
Blend the soup. Once the potatoes are tender, turn off the heat and remove the bouquet garni.
Use an immersion blender directly in the pot to blend half of the soup (or transfer half of the soup to a stand blender and blend until smooth, and stir the blended soup back into the pot).
Add the chopped kale to the soup and simmer until tender. Adjust the seasonings.
Serve. Ladle the white bean kale soup into individual bowls. Sprinkle a generous amount of the gremolata on top and finish with a drizzle of extra virgin olive oil. Enjoy!
Tips for making this white bean soup
Watch the lemon pith. The white pith underneath the lemon peel is quite bitter. Be sure to not zest too deeply, or you’ll end up with pith in your gremolata. A microplane is the best tool for getting the zest but not the pith.
No kitchen twine for the herb bouquet?
You have a few options to make your bouquet garni if you don’t have kitchen twine:
- Add the herb sprigs into the pot and use tongs to remove them after cooking; or
- MacGyver it: tie the herbs using a leftover scallion or the string from a tea bag; or
- Chop the herbs (not the bay leaves) and sauté them when you add the garlic.
Partially blend the soup. Make sure to not blend the entire batch. Blending half of the soup before adding the kale creamifies the soup yet retains a good amount of texture.
Deglaze with wine instead. If you have an open bottle of dry white wine (think Pinot Grigio, Sauvignon Blanc, etc.), feel free to deglaze the pot with 1/4 to 1/3 cup for an extra depth of flavor.
Add toppings! Feel free to garnish this soup with croutons, a sprinkle of vegan parmesan cheese, or homemade cashew parmesan. We love serving it with slabs of seeded whole grain bread for a balanced, wholesome meal.
Use these flavor techniques elsewhere. Tuck a bouquet garni into your next pot of beans, or try it with my fall favorite Pumpkin Lasagna Soup. Gremolata is a lovely topping for crostini, pizza, and pasta, like my Lemon Orzo Pasta Salad.
Frequently Asked Questions
Yes!
1) Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil (you may need more than 1 tbsp to prevent sticking). Once hot, add the onion, carrots, and celery and a pinch or two of salt. Cook for 6-8 minutes, or until the vegetables are softened.
2) Add the garlic and red pepper flakes, and cook for 1 minute, stirring frequently to prevent burning.
3) Pour in the broth to deglaze the pan and scrape up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.
4) Select the Pressure Cook setting at high pressure for 7 minutes. While the soup cooks, make the gremolata.
5) Once the 7-minute timer goes off, allow a natural pressure release for 10 minutes and then manually release any remaining steam.
6) Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. Or, use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture.
7) Now stir in the kale. Select the Sauté setting and heat until the kale is wilted, about 3 minutes. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni. Transfer to bowls, top with gremolata and olive oil, and enjoy.
Technically no, but it’s recommended! It really makes this soup unique and shine in flavor. Plus, it takes like 5 minutes and you can easily make it while the soup is simmering.
You can use 1/2 pound (227g) dried white beans but you’d need to cook them plain ahead of time (this is a quick-simmering soup, so the dried beans won’t cook through in it).
Store leftovers in an airtight container in the fridge for up to 5 days.Â
If you are not eating all the soup now, store the gremolata in a small jar and drizzle with some extra virgin olive oil for better storage in the fridge. You can spoon this herby oil directly on your soup when ready to reheat and eat instead of finishing with olive oil.
Yes, it freezes well! Transfer the cooled soup to a few airtight containers. We love using these nifty Souper Cubes for single-serve portions that are quick to defrost (affiliate link).Â
Freeze for up to 3 months, then thaw in the fridge overnight. Reheat on the stove or in the microwave.
If freezing, do not add the gremolata. Instead, make the gremolata fresh when you are ready to reheat the soup.
More soup inspiration
Once you add this white bean soup to your rotation, be sure to try out one of these 17 excellent vegan soup or stew recipes! And if you have my cookbook, The Vegan Instant Pot Cookbook, Chapter 6 is packed with globally-inspired soups and stews.
Watch! How to make Creamy White Bean Soup
Creamy white bean & kale soup | cozy one-pot vegan dinner
If you love this White Bean and Kale Soup, please rate and review the recipe below. It’s always much appreciated :)
Creamy White Bean Soup with Kale
Ingredients
- 1 generous tablespoon olive oil*
- 1 large sweet onion (or yellow onion or leek), diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 6 garlic cloves, chopped finely
- ½ teaspoon crushed red pepper flakes
- 3 ½ cups (840 mL) low-sodium vegetable broth**
- 1 teaspoon kosher salt + more to taste
- Freshly cracked black pepper to taste
- Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine***
- 1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans)
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
- Good-quality extra virgin olive oil (for finishing)
Gremolata
- 1 loosely packed cup (12g) Italian flat-leaf parsley leaves
- ½ loosely packed cup (8g) fresh basil leaves
- 2 large garlic cloves, left whole and peeled
- 2 medium lemons (I prefer organic since we're using the peel)
- Coarse or flaky sea salt
Instructions
- Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the onion, celery, and carrots, along with a pinch or two of salt. Cook until the vegetables are softened and starting to just turn brown, 6-9 minutes.
- Add the garlic and red pepper flakes, and cook another 1-2 minutes until very fragrant.
- Pour in the vegetable broth and deglaze the pot, stirring up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.
- Bring the soup to a boil. Then reduce heat, cover the pot, and simmer the soup for 15 minutes, or until the potatoes are tender.
- While the soup is simmering, make the Gremolata. Finely chop the parsley and basil. Using a microplane, grate the garlic directly over the parsley and basil. Then zest the lemons on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the herbs and chop the herbs until they’re finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
- Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. One-pot option: use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture.
- Add the kale to the soup and simmer for 3-5 minutes, or until the kale is tender but still bright green. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni.
- Serve the soup in bowls and sprinkle a generous amount of the Gremolata over each bowl and a drizzle of the extra virgin olive oil.If storing leftovers, add the gremolata to a jar, drizzle some olive oil in there, and refrigerate. Spoon this over leftover soup.
Notes
(2) MacGyver it: tie the herbs using a leftover scallion or the string from a tea bag; or
(3) Chop the herbs (not the bay leaves) and sauté them when you add the garlic. PS: Instant Pot instructions can be found in the first FAQ in the blog post. Â
This was soooooo good!! I made it for my dinner tonight, but the rest is for my grandma. She’s getting older & doesn’t like cooking… which means she doesn’t eat enough. I’m going to bag it & add the gremolata to the top. I do hope the full flavor of the gremolata stays, it was even better than I expected. I never give parsley the credit it deserves, it’s actually really flavorful especially with the lemon zest! (the rest of the bunch will be going to a chimichurri… yummy!)
I did add 1lb of mild pork sausage, destroying the vegan aspect, but I tasted it before & it didn’t need it to be amazing. She definitely needs the extra protein & loves sausage, so I bent the rules for her. I’ll be making this one again & will likely just stick with the pure vegan recipe :)
We’re happy to hear this recipe was a hit, Jason! Thanks for sharing :)
My whole family was extremely delighted! Thank you :) can you please tell me if the nutrition info is per 100 gr or per portion?
Woohoo, we’re so happy to hear that Mihaela! The nutrition info is per serving.
I have made this soup countless times and every single time it’s like Christmas morning. I get so freaking excited to eat this damn soup. I have shared it with friends and coworkers and everyone absolutely adores it. The richness of the soup combined with the brightness of the flavors in the gremolata is just…… the most heavenly combination EVER. I’m going to make it again for dinner tomorrow night and I’m just counting down the minutes until I’m eating this delicious soup again!
Your review made our day, Lexi! Thank you for taking the time to share your thoughts, we’re delighted you’re such a fan of the recipe!
I made this and used the one pot immersion blender, but when I got to step 7, the bouquet had gotten ripped up in the blender so I have to throw the whole thing out since the kitchen twine got blended in. I don’t think kitchen twine is edible. I’ll have to remember to remove the bouquet before blending if I make this again.
Sorry to hear about that, Marcy! :(
Hello Kaitlin, I have a quick question. If I don’t use the artichoke hearts, would it really alter the taste? Thank you.
Hi Chris, nope, they just add a subtle flavor and texture. Totally delicious without them. Enjoy!
Oh thank you so much for responding so quickly and for the wonderful feedback and suggestions. I will save your page as a favorite and definitely explore more of your recipes. It is so hard to know where to start when there’s so much information out there. I tend to find myself going down a rabbit hole just trying to find healthy foods, recipes, information, and find I’ve not accomplished anything and only wasted time. Lol
I am making this soup this weekend. I’ll update you once it’s done.
Thank you 😊
You’re welcome, Jennifer! I know eating healthy and finding recipes can be difficult- if it makes you feel any better I almost entirely eat just RPL recipes and other simple things! We can’t wait for you to start trying the recipes, have a lovely weekend :)
Hello, I’ve not made this yet but it looks delish! I have a question or two. I am not a vegetarian but eat very little meat, I’m trying to change my diet due to my crohn’s but I live alone. I am hoping to do some meal prep to avoid having to make fresh homemade meals every night and minimize food waste, or eating frozen store bought meals. Not only that, but an elderly couple in friends with who is vegetarian has asked for my help with cooking them meals weekly. Sorry, here’s my question, does this freeze well and do you have any other suggestions for meal prep meals?
I’m hoping by helping them, I can also start cooking better for myself and just make double batches of recipes every week to cut cost and time. I saw someone post that all your recipes have been a 10/10! I might just have to try a few.
Beginning my whole food journey of no processed foods and little to no meat, since it’s hard on my belly.
Thanks in advance
Hi Jennifer- thank you so much for writing in! We hope the Rainbow Plant Life recipes become favorites of yours :) We wish you all the best on your journey to good health, and it is so sweet what you’re doing for that older couple!
And as for this specific recipe, yes it freezes well. We usually write freezer instructions in the blog post! You can usually find them in the FAQ section :)
A couple fan-favorite recipes that are pretty easy to make and freeze well are the red lentil curry and lentil bolognese!
We also have other resources like this Tips for Meal Prepping on a Budget blog post, and How to Eat Well on a Budget + Weekly Meal Plan
Hope all of that helped :)
Hello! I’m in a similar situation in both ways. I was diagnosed with MS 7 years ago & instead of taking very expensive drugs, I’ve been using the Wahls Protocol to not have a single relapse in these last 7 years. That’s essentially unheard of with MS… but food is medicine. Especially if it’s organic. I wish so much that I had this recipe & many of the other Rainbow Plant Life recipes to help me along. Unfortunately, the official Wahls Protocol recipe book is a little plain for my tongue, so I had to always seek out other recipes & fit them to her diet concept. Basically, no dairy / no gluten / no preservatives & lots of veggies / leafy greens / fruits in specific daily amounts. (btw, I’ll bet it would work very well with Chron’s, it fits all the same criteria) I’ve mostly given up on the specific part, I just try to stick to the basic blue print & try to have a little fun with the food. This recipe (my first RPL recipe) was actually pretty fun to make! Also my first time using an immersion blender or kitchen twine, and my introduction to gremolata! I’m learning all kinds of new things :)
I actually picked up a bunch of curry stuff, both Indian & Thai, but I wanted to start with this one because I’m making the majority of it for my grandma. Shes at the age now where she doesn’t want to cook, so she doesn’t eat enough. Plus, she needs extra vitamins & doesn’t understand the health benefit of organic or variety. I’ll be bagging & freezing this up tonight & can’t wait to take it to her tomorrow!
I hope you like this recipe & that it works well for your Crohn’s. Definitely look into Wahls Protocol, it seems like a lot at first but it is extremely beneficial for (any & all) auto-immune diseases :)
Hello! This recipe looks great – I was wondering if I could use a russet potato instead of a yukon gold? If not, are there any other substitutions you might suggest? Thank you!!
Hi there, yes you can definitely substitute a russet potato!
Made this tonight for dinner — my husband and I gobbled it up! Followed the incredibly clear directions and it was perfection. Ultra Creamy, full of flavor! I mean, wowza! I took my new vitamix immersion blender for its maiden voyage so it was extra fun. Thank you, Nisha! Being at the one year vegan mark, your recipes and videos are broadening our culinary horizons from now into the future.
First of all, congratulations on one year of veganism, KLS! That’s so awesome to hear. Second, we’re happy to hear this recipe was well-received. Thanks for sharing! :)
OMGOOOOOOODNESS! This was so good.
Yay! Thanks for the fantastic review, Kia!
This was full of flavour and so hearty on a cold winter night!
Hi Janine, thank you so much for your kind review!
Literally every recipe i try of yours is a 10/10. I cant say that of any other cooking blog/channel out there. I loooooove this soup! Perfect for this cloudy summer weather we have in sd :)
Aw, thank you for the lovely compliment, Carla! It makes us happy to know you enjoy the recipes :)
This soup is ]very delicious and healthy at the same. I will keep this recipe to make it again.
Thanks for the recipe.
Hi Quan, we’re so happy you enjoyed it! Thanks for leaving a review :)
Quick, easy, super yummy and filling! I’ll do it again tomorrow, to learn the recipe by heart 😂
Hi Judith, thank you so much for your kind review!
This soup is really good – very flavorful! I wish I could give it 4.5 stars. I was hoping for it to live up to its “creamy” title a bit more, though. I was looking for a slightly richer soup that’s a little further toward the heavy/indulgent end of the spectrum (while still healthy), and I guess I should have realized that based on the ingredients this soup is not that. What could I add to make it even richer, creamier? Maybe some cashew cream? Or would that be weird?
Hi Jamie, we’re glad to hear you enjoyed the soup! Yes, cashew cream could be a lovely addition to make this soup a bit more creamy. We hope you enjoy it that way!
I don’t understand what you mean! My soup was very creamy and rich. I think you should try to blend it more.
Love it!!! So flavourful and delicious!! Great for a hearty meal.
Can I use an instant pot?
She has instructions above.
Yes!
1) Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil (you may need more than 1 tbsp to prevent sticking). Once hot, add the onion, carrots, and celery and a pinch or two of salt. Cook for 6-8 minutes, or until the vegetables are softened.
2) Add the garlic and red pepper flakes, and cook for 1 minute, stirring frequently to prevent burning.
3) Pour in the broth to deglaze the pan and scrape up any browned bits on the bottom of the pot. Add the 1 teaspoon kosher salt, black pepper to taste, bouquet garni, potatoes, cannellini beans, and artichokes (if using). Stir well.
4) Select the Pressure Cook setting at high pressure for 7 minutes. While the soup cooks, make the gremolata.
5) Once the 7-minute timer goes off, allow a natural pressure release for 10 minutes and then manually release any remaining steam.
6) Transfer half of the soup to a stand blender and blend until thick and smooth. Then return this pureed soup back to the pot and stir to incorporate. Or, use an immersion blender throughout half of the soup, but be sure to not blend it all – you want to retain some texture.
7) Now stir in the kale. Select the Sauté setting and heat until the kale is wilted, about 3 minutes. Taste for seasonings, adding more salt as needed. When the soup is done, remove the bouquet garni. Transfer to bowls, top with gremolata and olive oil, and enjoy.
Very good soup! And I loved the gremolata! I had leftover soup and it heated up well the next day. I only had marinated artichoke hearts on hand so I used those and it probably altered the flavor of the soup slightly – it was still really good. Next time, I’ll use plain artichoke hearts. Great recipe!