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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688 comments on Creamy White Bean Soup with Kale

  1. Savanna

    Oh my GOSH, this is sooo delicious you guys!!! Holy cow! I can’t even think of the right words to describe it except, DIVINE and AMAZING. It’s great for cold, cozy evenings and the gremolata on top was absolute perfection. If you can, don’t skip the gremolata!!! Even my omni boyfriend raved about how good this soup is. I will absolutely make this again… and soon!

    1. Sarah Lingley

      Lol I just left a comment on another recipe of Nisha’s that said it was DIVINE. Fun that we both used this word in all caps. This one is my favorite too!

  2. Cherise

    This looks SO good but it’d be SO much easier to print this out if there was a recipe card.

    1. Judy

      Copy and paste into any word processer program. That’s easy

  3. Kimera

    Another winner – made this for dinner last night, it was simple to make and delicious. I had some baby spinach and brown mushrooms to use up, so substituted the spinach for kale. I sautéed the mushrooms separately – added half in the soup before the blending step and the rest on top when serving. Will definitely make this one again!

  4. s

    so I made it for the fam and did half and half kale and spinach, put a bit more water and added liquid smoke. it was a creamy crowd-pleaser! none of us are vegan but it was just the thing on a rainy day. I appreciate that this recipe didn’t use coconut milk as a thickener bc I can’t eat it. thank you!

  5. Teri Miller

    I love White Bean soup and anything with Kale in it. Can’t wait to try this one but right now it’s triple digits out side planning on making tomorrow and freezing until the weather changes….. hopefully soon!

  6. Rita

    This is the perfect soup for a cold night. It’s so good & delicious! I don’t have the other fresh herbs to make the Bouquet Garni except for bay leaves. The soup still turned out delicious. The Gremolata makes the perfect last touch to the soup. I just love all the different flavors that come with it. My husband & I love it! Will surely be making more of this.

  7. Sabrina

    This was delicious! Although I used a bit too much rosemary for my liking. I didn’t have kitchen twine so I just put the herbs directly in the soup, will make sure to get twine when I make it next time. The rosemary in the soup while eating is a little much. A squeeze of fresh lemon juice on this with the gremolata was perfection!

    1. Sarah Lingley

      I have used strips of cheese cloth as a sub for kitchen twine. I think you’ll like it better removing the rosemary sprigs before eating. Hope this helps!

  8. Victoria

    This. Is. AMAZING! My new favorite soup! My husband also loved it. Definitely looking forward to repeating this meal!

  9. Sandra Zanck

    I just finished a big bowl of this soup and it’s literally the best soup I’ve ever had.The gremolata creates such a unique flavor profile. My 3 year old son even enjoyed the broth.

  10. Anthony Ramos

    Excellent recipe as always, Nisha! I didn’t have enough lemon for the gremolata but it came out really well with just a squeeze of lemon juice and a handful of fresh parsley at the end. I also added some fresh chopped fennel at the beginning of the recipe as well and it was amazing. Keep up the good work :)

    1. Nisha Vora

      Thank you Anthony – so sweet of you to say! Glad it was delicious with lemon juice and parsley at the end. And I love the slightly sweet addition of fennel. So good!

  11. Jpetri

    I’ve never made a white bean soup before. But this was super easy, quick and delicious.
    I love flavorful, bright flavors. This gremolata is fancy looking but easy and so good. I’ve made it several times, and I have tried to substitutions when I was missing a few ingredients. But the way it is written is best. However, I do prefer lemon juice in the gremolata the lemon peel, because it’s quicker and I’m lazy!
    You may have 99% of these items in your pantry already. This is a fancy, tasty, comforting, inexpensive soup!

    1. Nisha Vora

      I’m so glad you found the recipe to be easy and delicious! I love the fanciness that the gremolata brings, even though it’s actually quite simple! Good to know that it’s delicious with lemon juice instead of the zest :) Thank you for the feedback!

      1. Judy

        How long would the Gremolata last in the fridge? Would it hold up in the freezer? Single girl here

  12. Susan

    This soup turned out super delicious and satisfying. I needed a dinner that would come together quickly, and already had Royal Corona beans soaking on the counter (which were gigantic and so creamy- highly recommended for a unique experience).Thank you Nisha for your many delicious recipes. And thanks also for your polish style. You are truly easy to listen to and watch.

    1. Nisha Vora

      Hi Susan,
      I am so happy you loved this white bean soup! I don’t think I’ve ever had royal corona beans but I am so intrigued now because I love Gigante beans so I’m sure I would also love these. Thank you for your sweet comment :)

  13. Becca

    The first time I tried this recipe I made two batches, one to give away and one to eat up 😋
    Each batch was a bit different and cooked differently. The batch I made in the instant pot I subbed sweet potato instead of Yukon and used ground garlic instead. This soup came out pleasantly sweet 😋 I also love how easy it was to sauté everything in the pot and then added all the ingredients following Nisha’s recommendations on cook time (cook on high pressure 6-8 minutes, allow natural pressure release for 10 minutes and then when ready put in the kale and mix in to allow to wilt). It was a sinch.
    The other batch I prepped for a family I followed to a T and cooked it stove top. Flavor wise it was definitely savory and also super yummy. (I loved both the Yukon and Sweet potato batches!).
    Cook wise I’d opt for the instant pot again because I liked how simple it was.
    I think I can’t fairly compare the flavors of the soups based off cooking method since the ingredients were different. Part of me thinks the instant pot would help the flavors penetrate the dish well and maybe better since it’s cooked under pressure.
    Anywho… this is a keeper for sure! I give it a five out of five! :)

    1. Nisha Vora

      Hi Becca, thanks for your feedback and explaining the two batches you made – so interesting to read! I definitely love using my instant pot for soups – it is so simple, as you mentioned, and I agree that the pressure cooking helps deepen the flavors. That said, I wanted everyone to be able to make this recipe, Instant Pot, or not. But so glad to hear it works well in the Instant Pot – I’m sure others will appreciate that!

    2. Kathleen

      5 stars
      Ooo! I had wondered about sweet potato. I’ll have to try that. I made it the regular way and as always I’m so happy with these recipes.

  14. Jean K

    I just made this also today… MMM Good.

    1. Nisha Vora

      So glad to hear that, Jean! Thanks for letting me know :)

  15. Christina

    I just made your soup. It is the perfect remedy for an icy, rainy winter day. Amazing! Delicious.I loved preparing the gremolata. I opened up a can of Spanish evo which I have been saving.

    1. Nisha Vora

      Hi Christina, I am so glad you enjoyed the soup! The gremolata is so fun (and fragrant) to make and glad you thought so too.

  16. Susan Porschen

    Made this soup tonight and OMG it’s fabulous. I almost didn’t make the Gremolata because it just didn’t sound right but I’m so glad I did. This soup is a homer in that goes perfectly with a loaf of crusty bread. This is going in the regular rotation thank you and well done!

  17. Nancy

    Outstanding soup! More work than most soups, but the results made it worthwhile. Next time I’ll know to start cooking earlier. The Gremolata made such a huge difference. It definitely added the “wow” factor. Thanks for another yummy recipe!

    1. Nisha Vora

      Hi Nancy! I’m so happy you thought the soup was outstanding :) I also love the gremolata – I think it gives the soup such an interesting flavor and glad you think it was the "wow factor" :)

  18. Rachel Barnes

    This is the third recipe I’ve tried from your blog this month and it was another winner! The gremolata really takes the soup over the top. Fantastic idea!

    1. Nisha Vora

      That’s so nice to hear you’ve made so many of my recipes in a short period of time :) I’m glad you loved the gremolata addition!

  19. Shelly

    This was very good, with a complex flavor profile. However, it’s definitely not what I’d consider a quick and easy weeknight meal.

    1. Nisha Vora

      Hi Shelly, I’m glad you enjoyed the soup and flavors! I probably have a different idea of what constitutes an easy recipe compared to others, so I appreciate the feedback.

  20. Julie W

    Can I make this in the Instant Pot?

    1. Nisha Vora

      Hi Julie, yes you should be able to! I would saute the aromatics first using the Saute setting until they’re softened, then add the vegetable broth through beans. Cook at high pressure on the pressure cook/manual setting for about 6-8 minutes, allow a natural pressure release for 10 minutes. Stir in the kale and turn on the Saute setting for 3-4 minutes or until wilted.

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