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+ servings
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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  • 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


  • Heat the olive oil over medium heat in a large soup pot or Dutch oven.  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.  Bring to a boil then reduce heat and simmer for 20 minutes.  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.  Serve and enjoy!


  • 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.


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.

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