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.
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).
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: 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
(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.
This recipe is definitely worth all the 5 star reviews! It was delicious and had so much depth of flavour! I can’t wait to make for my non vegan friends and family!
Amazing, Vanessa! We can’t wait for you to make it for them, either! :)
Love this recipe! I substitute stuff and it’s always great! Thank you for sharing! Love your channel!
Awesome, Lana! So wonderful to hear :) You’re welcome for the recipes!
I loved it! But it needs far more broth as it is… then it needs more broth to cook the kale. I would say MINIMUM 6 cups.
We’re thrilled you did! And thank you for sharing your experience, Joni!
Made this a few times! So delicious and filling! We added cumin in our bowls at the end and it was great! Just an idea :)
Ooh, interesting suggestion, Ellie! So great to learn you enjoy the soup :)
Great dish! It is delicious will make again!
Awesome, LoLo. Thanks for your comment and for taking the time to review!
Great dish! The aromatics make the dishes. The gremolata gives added layer of favor!
Thanks, LoLo! Glad you agree the aromatics and gremolata are lovely additions!
Oh, the joy of cooking a nice vegan meal for my non-vegan mother, and hear her say “This is the best soup I’ve ever had in my LIFE!” I discovered this recipe in October and have already made it twice, once with canned beans and once with cooked dry beans. Each batch was AMAZING, but cooking dried beans added a new depth of flavor. I don’t usually go through the effort of making a topping but the gremolata really made this soup pop. I wish I could give 10 stars. Thank you Nisha! Next I’m trying your vegetarian chili.
Wow, what a compliment! And good to hear you were a fan of the gremolata :) We hope you love the chili!
This 👏🏻 recipe 👏🏻 is 👏🏻 MAGIC! Eleven stars! 💫 The layers of flavors and the health benefits are amazing! Gremolata is worth it. I had Better than Bouillon Veg on hand and added extra water to dilute. New favorite!
So awesome to hear you’re such a huge fan of the soup, SB! Thanks for sharing :)
This soup is seriously good! Do NOT be tempted to leave out the gremolata – it takes the soup to the next level.
Cathy, So glad to hear you loved this recipe!
Hi Nisha – where can I find the first blog post in the FAQ for the Instant Pot recipe, I navigated up and down several times and can’t locate it and this recipe is not in your instant pot cookbook. 😊
Hi Margaret, you can find the instructions for the Instant Pot in the FAQ section- click the button and the step by step instructions are broken down!
I love soups and am used to good soups. This one was so good. I thought it would be good, but it really is better than what expected. I love your recipes. Thank you so much.
I bought your instant pot cookbook and another one for a friend. I am looking forward to your new cookbook.
Hi Tertia, we’re thrilled to hear you enjoyed this recipe and we hope you enjoy the cookbook! 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!
sounds amazing! you mentioned IP directions but I do not see them anywhere :)
can you share that?
Hi Karina, they can be found in the drop down section under the Frequently Asked Questions header!
Oh my flavourful.😋
This recipe is excellent, nourishing and ohh so delicious. I didn’t make the Gremolata which I’m sure could have taken it to another level, but this recipe was off the hook. I paired it with a simple artisan bread I made and that combo was magic. Thank you for sharing such an incredible recipe. I just found your channel on YouTube so I am looking forward to trying out even more recipes from you.
Tricia, So glad to hear you loved this recipe!
I made this soup at my regular Friday night dinner that I host for friends. To die for! and they loved it. Changed the beans to pinto and the kale to spinach. Served with garlic bread and a French bistro salad. Such a great soup! Thank you for sharing.
That’s so great to hear, Sue! 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!
WOW! I have literally never been compelled to write a recipe review but this soup KNOCKED MY SOCKS OFF! I have tried a few of your recipes and they are all so good! Do not hesitate making this one; you will love it! Absolutely DO NOT skip the gremolata. It is easy and adds a nice punch of flavor. I also added a sprinkle of Parmesan cheese on my bowl 😚 👌
Whoops! I got so carried away I forgot to rate the recipe. If there was a way to rate more than five starts I would!
Hi Kayleigh, thanks so much for your awesome review of this recipe! I’m so happy you enjoyed it so much. The gremolata is my favorite part!
This soup was an instant hit in the family! This is the first time I try a recipe with white beans and I’m glad I chose this one. I cooked the white beans from dry instead of canned. Used spinach instead of kale, reduced the amount of pepper flakes and had to skip the gremolata as I didn’t have the ingredients. Even with these changes the soup was delicious. I will definitely be making this soup again.
Hi Elgie, all the little changes you made sound delicious. The gremolata really makes this recipe all come together beautifully, I really hope you are able to make it next time!
I have wanted to try a white bean and kale soup for a while. This one made me a bit nervous with the Artichoke and lemon. But it was soooo yummy. Very flavorful. I would have never put some of these flavor combinations together but now I have them in my arsenal for future recipes.
Hi Mari, thank you for trusting us. I’m so glad you enjoyed the flavor combinations together!
Lovely soup for cold weather! I made a huge pot to take to a monastery. I did not do the bouquet garni, but added some italian seasoning and did not do the gremolata either, but still very flavorful and delicious! Will try the gremolata when I do it just for the family at home.
Amaaaazing!! I made this over the rainy, cold weekend and it blew my mind! Even my meat-eating husband loved it. It’s incredibly rich, creamy, and infused with earthy, herby goodness in the best possible way. Adding to the rotation. Thank you!!
Awesome, Sarah. Thanks for your comment and for taking the time to review!
This was beyond lovely and delectable, as every recipe on this site!
I don’t have any kitchen twine, so I have been simply cutting off the strings from teabags and using that to tie the herbs. It works very well :)
Wonderful! Thanks for sharing your hack, Nick! And we’re happy you loved the soup :)