Creamy White Bean Soup with Kale

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Creamy White Bean Soup with Kale is no ordinary soup! It has a super creamy texture without any dairy or nuts and features wholesome and comforting yet gourmet flavor boosters. A weeknight dinner or meal prep must (16 fiber + 19g protein!).
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
5 from 506 votes

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!

Overhead shot of woman's hand dipping spoon into white bean soup with herbs and lemon on the side

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! 

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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.

white bean soup with kale and gremolata in dutch oven

Ingredient notes

ingredients for white bean soup on cutting board with ingredients labeled

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.

Italian gremolata chopped up with lemon zest on a wooden cutting board and zested whole lemons.

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!

Overhead shot of white bean soup with kale and fresh herbs on the side

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.

white bean soup with kale and gremolata in dutch oven with wooden spoon

Frequently Asked Questions

Can I make this soup in my Instant Pot?

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.

Is the gremolata necessary?

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.

Can I use dried beans instead of canned beans?

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).

How do you store this soup?

Store leftovers in an airtight container in the fridge for up to 5 days. 

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.

Can you freeze white bean soup?

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). 

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.

close up of creamy white bean soup with kale and gremolata in bowl

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
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

5 from 506 votes
Creamy White Bean Soup with Kale is no ordinary soup! It has a super creamy texture without any dairy or nuts and features wholesome and comforting yet gourmet flavor boosters. A weeknight dinner or meal prep must (16 fiber + 19g protein!).
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dinner, Soup
Cuisine: Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Serving size: 4

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: Remove bouquet garni and 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

* You may need to use a bit more oil if you’re not using a nonstick pan. 
** Use 3 1/2 cups of broth (840 mL) if you want the soup to be very thicker; use 4 cups (960 mL) of broth for a slightly thinner but still chunky texture.
*** Don’t have kitchen twine? You can do the following: 
(1) Just add the herb sprigs into the pot and use tongs to remove them after cooking; or
(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. 
 

Calories: 376kcal | Carbohydrates: 69g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 659mg | Potassium: 1504mg | Fiber: 16g | Sugar: 7g | Vitamin A: 8163IU | Vitamin C: 35mg | Calcium: 223mg | Iron: 7mg

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687 comments on Creamy White Bean Soup with Kale

  1. VANESSA RAMOS

    We LOVE this soup. Prepared it tonight and was bummed when I found out I did not have artichoke hearts which gives the soup a unique and delicious touch. Got creative and added a can of hearts of palm chopped and it worked like a charm! 😋

  2. Sabrina

    Love this soup! I will absolutely make it again. Even my 5 and 7 year old ate it and asked for more (minus the Gremolata). The only change I made was I added
    Zucchini, which I would do again.

  3. Kat

    4 stars
    I love how flavorful all of the recipes on this site are! This one turned out great, but next time I will take more care with the salt level and I will use less rosemary (my sprig was more like a tree branch, and it did overpower). I needed to double the amount of broth to make it the consistency that I thought was intended, so maybe that is where the salt got away from me.

    1. Kaitlin @ Rainbow Plant Life

      Hi Kat, sorry the soup turned out a bit too rosemary-heavy for you! We hope you can get the recipe just right next time. And as for the salt content, feel free to try using low sodium broth and adding any additional salt as you feel is necessary.

  4. Susie

    5 stars
    I have recently committed to a plant base style of eating after a few health scares. I am so happy to have found the Rainbow Plant Life recipes. Tonight I made the white bean and kale soup and oh my goodness it is delightful. I will make it again and I am already looking for others. Thank you for sharing.

    1. Kaitlin @ Rainbow Plant Life

      Hi Susie, we are so glad you found RPL as well! Thanks for the awesome comment, it makes us happy to hear the recipes have been fulfilling!

  5. Arianna

    5 stars
    Thank you so much for this beautiful recipe! Your website has made transitioning to veganism a joy! Even my carnivore husband is happy to eat vegan food for much of our week.

    1. Kaitlin @ Rainbow Plant Life

      Awe, that’s amazing to hear, Arianna! :) Thank you for trying out the recipe and leaving a comment!

  6. kddd

    5 stars
    So tasty! Like another reviewer, I just added the gremolata into the soup after finishing instead of spooning into individual bowls purely bc I was making two days in advance and knew I wouldn’t have the time then. this soup is so hearty and tasty! I’m sure it is even fresher and more amazing with the gremolata as instructed!

    1. Kaitlin @ Rainbow Plant Life

      We’re happy to hear you enjoyed it, kddd!

  7. Abbey

    5 stars
    So yummy and packed full of nutrients! I have made this multiple times now and I can say it is good without the gremolata but she’s definitely right about the flavors shining more with the gremolata! The lemon and the fresh herbs are perfection. The artichoke hearts are also a great add. I love freezing this soup, it reheats well. Thank you so much for offering healthy and unique recipes!

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you enjoyed the recipe, Abbey. Thanks for your kind words! :)

  8. Mattie

    How long can the gremolata be kept refrigerated?

    1. Kaitlin @ Rainbow Plant Life

      Hi Mattie, it will last a few days, but it’s best if you store it in a jar with a drizzle of extra virgin olive oil. This will slow down the browning process for the herbs. And this way, you can spoon the herby oil directly on your soup when ready to reheat, instead of adding the gremolata and finishing with olive oil.

  9. Kathryn Ellman

    5 stars
    Yep, one of the best soups I have ever had. Can’t believe I made it. Curious why you don’t recommend stiring the gremolata into the whole pot of soup? I ended up doing that and hope it still tastes as amazing tomorrow.

    Thank you again!!

    1. Caitlin McMurtry

      Professional chef here…Stirring the gremolata into the soup will certainly give it a lovely diffused flavor, but because the sauce is so fresh and zesty, it loses some of that flavor when cooked in the hot soup. It is more vivid and noticeable when placed fresh on top of the soup when serving. Hope that helps!

    2. Kaitlin @ Rainbow Plant Life

      Hi Kathryn, thanks for the lovely compliment! Happy to hear you enjoyed it :)

      You can certainly stir the gremolata in, but we like to add it right before serving since you’ll get the brightest, freshest flavor with fresh chopped herbs and freshly zested lemon.

  10. Mia

    5 stars
    I just made the soup for dinner and it was already amazing even without the gremolata. I am trying to eat healthier but I was afraid vegan food was not going to be very flavorful but I was wrong! Iam really grateful to have found RPL because I think I can eat more healthy meals without having to sacrifice taste. Thank you so much Nisha! Iam inspired!

    1. Kaitlin @ Rainbow Plant Life

      Thank you so much for the awesome comment, Mia! :) It’s so cool to hear how the RPL meals have positively influenced your life :)

  11. Anita Tisdale

    I made this on a snowy day and the heartiness with the sub note of lemon, croutons and a small grate of cheese was perfect! Love your recipes ❤️. They are also great to convert to one pot recipes

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you enjoyed the recipe, Anita. Thanks for your kind words!

      Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  12. Deborah Ann

    Hi great soup my granddaughter made it for us it was amazing…. Love it love it
    Thank you so much

    1. Kaitlin @ Rainbow Plant Life

      Hi Deborah, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  13. Tori Leya

    5 stars
    Wow, just wow. This is arguably the best soup I’ve ever made. Neither me or my fiancée are vegan, but I am never disappointed with RPL recipes and this is no exception. Also, it seems like it’s a lot of steps but it really wasn’t.

    *also, I subbed artichokes for hearts of palm and I will continue to opt for that in the future but it’s all the same

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the amazing review, Tori! It warms our hearts to know just how much you enjoyed the recipe.

  14. Ioana Bardoc

    5 stars
    This is a brilliant soup! Went straight in to my favourites list ! Thank you so much for the recipe 🙏🏻

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the soup turned out well for you, Ioana. Thank you for taking the time to leave a comment and for trying out the recipe!

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