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Creamy White Bean Soup with Kale

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Vegan Meals
  • Cuisine: Mediterranean Inspired
  • Diet: Vegan


Creamy white bean soup with kale is the perfect recipe for fall. It’s protein-packed and healthy. The perfect recipe for fall!



1 tbsp olive oil

1 large yellow onion, diced

3 medium-sized carrots, diced

3 ribs of celery, diced

3 garlic cloves, diced

1 tsp sea salt

1/2 tsp black pepper

1/41/2 tsp red chili flakes

2 tbsp. fresh rosemary, finely chopped

1 tbsp. fresh thyme, finely chopped

3 bay leafs

34 cups white bean of choice, strained and rinsed

900mL vegetable stock

1 large head of black or curly kale, washed and finely chopped

Juice of half of a lemon

garnish with fresh parsley and olive oil, optional


Heat a large pot on medium.  To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant.  To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.

To the pot, add the beans.  Brown for 5 minutes.

Add the vegetable stock and increase heat to high.  Bring to a boil and simmer for 15 minutes.

Before serving, add the kale and lemon juice.  Cook till the kale is tender!

Transfer half the soup to a high-speed blender and blend till smooth.  Return the blended soup into the pot and stir till combined.

Garnish with fresh chopped parsley and olive oil.


This will last in the fridge in a tightly sealed container for up to 1 week.

This soup is freezer-friendly in a tightly sealed container for up to 2 months.

Always let the soup cool completely before sealing and adding it to the fridge.


  • Serving Size: 4
  • Calories: 258
  • Sugar: 9.1g
  • Sodium: 1261.3mg
  • Fat: 5.7g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 0.6g
  • Trans Fat: 0g
  • Carbohydrates: 43.6g
  • Fiber: 12g
  • Protein: 11g
  • Cholesterol: 0mg

Keywords: kale, creamy, easy, recipe