Easy White Bean and Kale Soup is a healthy vegan soup packed with veggies, kale and hearty white beans!

white bean and kale soup in a white bowl with lemon slices on top

Soup weather is in full swing over here in CA.  No, we don’t have snow and freezing cold temps like some parts of the nation, but we do have a considerable amount of rain after a very dry December.

Rain always gets me in the mood for soup.  Then again, I’m always in the mood for soup. ๐Ÿ™‚

This easy White Bean and Kale Soup is one of my favorite soup recipes, which I originally posted back in 2013 when I first started this blog. 

On a whim, I deleted the entire post this past fall because the whole thing needed revamping and the photos were dreadful.

I sort of forgot that there are a few family members and friends that have been following me ever since then and even use the recipes that I first published.  A friend of mine texted me and told me that she couldn’t find the recipe for my white bean kale soup any longer and it was one of their favorites.

Oooooops.

Lesson learned.

overhead shot of white bean kale soup in bowl with lemon and thyme on top

White Bean and Kale Soup

What I love about this soup is that it’s completely plant-based, yet it’s nice and hearty.  There are 2 cans of white beans in this soup, so it will stick to your ribs.

It’s also packed with veggies, fire roasted diced tomatoes and a whole bunch of kale.  I like to use dinosaur kale in this recipe, and I tear it in rustic fashion so that there are no tough kale stems in my soup.

The flavor comes from a good vegetable broth, fresh thyme (or dried), a bay leaf and some fresh lemon juice that’s added once the soup has finished cooking.

That lemon perks all of the flavors right up!

white bean and kale soup in dutch oven with wooden spoon

How to make White Bean Kale Soup

I love it when a healthy meal tastes so good that you want it again and again.  And pretty much everything you need for it is in your pantry or fridge.

The soup takes about 10 minutes of prep, 30 minutes of cook time, and it couldn’t be easier.

  • Sautรฉ the onion, carrot and celery in a large pot or Dutch oven in olive oil until softened, 5-7 minutes.
  • Add the diced tomatoes, vegetable broth, thyme, bay leaf and beans, and bring to a boil.  Reduce the heat to medium low and simmer for 15-20 minutes.  Add the kale during the last 5 minutes of cooking.
  • Remove the soup from heat and stir in the fresh lemon juice and adjust the seasoning as necessary.

Recipe tips and substitutions

  • Whip up a batch of this white bean and kale soup recipe for your meal prep lunch or dinner, or freeze a batch for those busy weeknights.
  • This soup is completely customizable with whatever vegetables that you have on hand.

angled front view of white bean and kale soup with lemon and thyme

Hungry for more soup?  See all of my Soup recipes.

More healthy recipes you’ll love:

Carrot ginger soup

Lentil chili

Quinoa bowls

Roasted Cauliflower Steak by Jessica Gavin

Vegetarian minestrone soup

White bean chard stew

 

White bean and kale soup in white bowl with lemon slices on top

Easy White Bean and Kale Soup

Easy White Bean and Kale Soup is a healthy vegan soup packed with veggies, kale and hearty white beans!
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 large carrot chopped
  • 1 large stalk celery chopped
  • 3 cloves garlic minced
  • 15 ounces fire roasted diced tomatoes
  • 4 cups homemade vegetable broth
  • 1 spring thyme substitute with 1 teaspoon dried
  • 1 bay leaf
  • 2 cans cannelini beans rinsed and drained
  • 1 bunch kale torn, tough stems discarded
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper to taste

Instructions 

  • Heat the olive oil over medium heat in a large soup pot or Dutch oven.ย  Add the onion, carrot, celery and garlic and saute for 5-7 minutes or until softened.
  • Add the diced tomatoes, broth, sprig of thyme, bay leaf and beans and stir to combine.ย  Bring to a boil then reduce heat and simmer for 20 minutes.ย  Stir in the kale during the last 5 minutes.
  • Remove from heat and stir in the lemon juice and season with salt and pepper, to taste.ย  Serve and enjoy!

Notes

  • Store in the refrigerator for 3-5 days or freeze for up to 3 months.
  • This soup is completely customizable with whatever vegetables that you have on hand.

Nutrition

Serving: 1g, Calories: 199kcal, Carbohydrates: 33g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Sodium: 442mg, Potassium: 178mg, Fiber: 9g, Sugar: 4g, Vitamin A: 4453IU, Vitamin C: 31mg, Calcium: 152mg, Iron: 4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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