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. Deandra

    Hi Nisha! Can’t wait to try this recipe! (I’m a huge fan btw) How well does this recipe freeze? Would love to prep this for the future

    1. Support @ Rainbow Plant Life

      Hi Deandra, we can’t wait for you to try the recipe either!

      This soup freezes well! Transfer cooled soup to a few small airtight containers, or silicone storage containers like Souper Cubes (we love using these for single-serve portions that are quick to defrost). 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.

      Enjoy :)

      1. Deandra

        Thank you for your reply! Souper helpful ;)

        1. Support @ Rainbow Plant Life

          You’re very welcome!

  2. LauraB

    5 stars
    Our youngest son recently became a vegan so, I was looking for a dish that we all could enjoy and this definitely was a hit!! The gremolata really makes it sing,( so don’t get lazy and leave it out)

    My son just txtd me for the recipe to make on his own! This will be a keeper for when he visits us again! Thank you

    1. Support @ Rainbow Plant Life

      Laura, So glad to hear you and your family loved this recipe!

  3. Steve

    5 stars
    Made this tonight with a couple of variations. As others have posted, I used sweet potatoes and bagged chopped kale, which does still have stem pieces. I didn’t have ingredients for gremolata, but I do have a nice Pinot Grigio. Lol! Delicious!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Steve!

  4. Myrto

    5 stars
    Wow. This is one of the best soups I’ve ever made! The bouquet garni adds a lot of flavor – I’ll be using that tip in my own soups going forward! And the gremolata adds such a nice, fresh touch to the soup too. Amazing recipe!

    1. Support @ Rainbow Plant Life

      Myrto, So glad to hear you loved this recipe!

  5. Shannon

    5 stars
    Fantastic soup. I was looking for recipes or white beans due to their high iron content because I have very low iron levels. Besides supplements, I wanted to eat foods with iron. This soup was AMAZING! Its a staple for my lunches now. Highly recommended.

    1. Support @ Rainbow Plant Life

      Shannon, So glad to hear you loved this recipe!

  6. Tammy

    5 stars
    This recipe was delicious. Saving the recipe to make again!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Tammy!

  7. Elizabeth

    5 stars
    Second time in 10 days making this soup! It is so flavorful and warming. We use sweet potato instead of regular and deglaze with a little white wine. Perfect with a piece of Crusty bread on a cold night!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Elizabeth! We’re glad you’re getting good use out of the recipe :)

  8. Nisox9

    5 stars
    I made this soup after recovering from a cold and it was just the thing to make me feel better! Definitely will be one of my “go to” recipes along side your red lentil curry! Big fan of your recipes. The directions are easy to follow and both the step by step photos and your videos are a huge help! Thank you!

    1. Support @ Rainbow Plant Life

      Awesome. Thanks for your comment and for taking the time to review!

  9. Kat

    5 stars
    This soup was beyond delicious! I skipped making the gremolata but garnished with grated garlic in addition to the olive oil and wow! I can just imagine how fantastic it would be with the gremolata. Can’t wait to try more recipes! This meat eater almost wants to become vegan lol

    1. Support @ Rainbow Plant Life

      Kat, So glad to hear you loved this recipe, we hope you enjoy the others you try! :)

  10. Jennifer Petri

    5 stars
    I’m obsessed with this soup. I make it once per month in the cold winter months.

    The GREMOLATA is worth the effort. I trust Nisha’s recipe creating skills.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Jennifer!

  11. Nicole

    5 stars
    Scrumptious wow!! I thought I’d always be someone who felt pretty neutral about white bean soups but this proved me wrong. I counted the liquid from the beans toward the 3.5c of broth to add more flavor and thickening and was really pleased

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Nicole!

  12. Stephen B Schoene

    The whole family loved this soup, 5 stars from Sun Valley

  13. Babs

    5 stars
    Made this soup today because it sounded good. It did not disappoint and was very full of flavor! I didn’t make the Gremolata, because none of the stores had any basil, even my favorite market. But it will definitely be added to my soup list. I did top it with some hot sauce, which gave it a nice added flavor, also.

    Although it is not a difficult recipe to make, there is a lot of prep with all the chopping involved.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Babs! Good to hear the soup was a hit!

  14. Michele

    Any ideas for a replacement of fresh basil? Could I just use more parsley?

    1. Support @ Rainbow Plant Life

      Hi Michele, that works if you can’t find fresh basil anywhere! You can also use dried basil to the soup if you’d like.

  15. Daniel

    5 stars
    love the recipe but it seems like there’s an issue with printing, just so you know. The “print” button doesn’t direct me to the normal window with the adjustable quantity but just brings me back to the top.

    1. Support @ Rainbow Plant Life

      Hi there Daniel, I’m sorry to hear that. Have you tried printing the recipe from a different browser? The print button seems to be working on our end. Let us know!

  16. Joy W

    This channel would be more helpful if it included nutritional information on the recipes. Thank you.

    1. Support @ Rainbow Plant Life

      Hi Joy, we don’t include nutrition facts on our recipes for a few reasons. If you’d like to read more as to why, you can do so at this link: https://rainbowplantlife.com/welcome/.

      Many of our readers use apps like MyFitnessPal to calculate nutrition facts for their own purposes. Hope that helped!

  17. Carolyn Smith Moorman

    5 stars
    Feeling lazy today so I made this soup minus the gremolata. Don’t get me wrong, I can tell that’s going to be great next time when I’m not feeling down and out. The soup is VERY tasty, and it was just what I needed today with some warm, crusty bread! Thank you for helping us all to cook healthy AND vegan! xoxo

    1. Support @ Rainbow Plant Life

      Awesome, Carolyn. Thanks for your comment and for taking the time to review!

  18. Sarah Howell

    5 stars
    This meal is by far one of the best soups I’ve ever had the privilege to make. I made a few edits: used purple sweet potatoes, added a splash of cream, and added corn. The flavors are incredible!!! Paired very nicely with an acidic white wine.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Sarah!

  19. Victorianna

    5 stars
    This was so warming and wholesome. I’ve seen this recipe and always wanted to make it but never did because I thought that it was an intricate one. I was wrong, it was extremely easy! Warm bread on the side is an absolute must!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Victorianna!

  20. Emily

    4 stars
    This is a wonderful soup! However, the recipe made a LOT more gremolata than I needed, can you suggest any other recipes that use it? Thanks so much.

    1. Support @ Rainbow Plant Life

      Hi Emily, here are a couple recipes you can use gremolata in:

      Lemon Orzo Pasta Salad: https://rainbowplantlife.com/lemon-orzo-pasta-salad/

      Tomato & White Bean Casserole: https://rainbowplantlife.com/tomato-and-white-bean-casserole/

      Enjoy!

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