Why You’ll Love This Recipe

Nutrient-Dense: Packed with protein and fiber from white beans and kale, supporting digestive health and providing sustained energy.
Diet-Friendly: Naturally vegan, gluten-free, nut-free, and oil-free, catering to various dietary preferences.
Quick and Easy: Ready in under 30 minutes, making it ideal for busy weeknights or meal prepping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cans (15 ounces each) cannellini beans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 teaspoon dried thyme
4 cups low-sodium vegetable broth
1 teaspoon dried tarragon
1.5 tablespoons yellow or white miso paste (or coconut aminos for soy-free)
1 to 2 tablespoons nutritional yeast (optional)
4 cups kale, finely chopped
Salt and pepper to taste

Directions

Sauté Aromatics: In a large pot over medium heat, sauté chopped onion for 3-4 minutes until translucent.
Add Vegetables and Spices: Add chopped carrot, minced garlic, dried thyme, and dried tarragon. Cook for an additional 2 minutes, stirring occasionally.
Add Beans and Broth: Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes.
Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. For a chunkier texture, blend only half of the soup.
Add Miso and Kale: Return the blended soup to the pot. Stir in miso paste and nutritional yeast (if using). Add chopped kale and cook for an additional 2 minutes until the kale is tender and bright green.
Season and Serve: Season with salt and pepper to taste. Serve hot, optionally garnished with fresh herbs or a squeeze of lemon juice.

Servings and Timing

Servings: This recipe yields 4 generous servings.
Preparation Time: Approximately 10 minutes.
Cooking Time: Around 20 minutes.
Total Time: About 30 minutes.

Variations

Add More Vegetables: Incorporate additional vegetables like zucchini, bell peppers, or potatoes for a heartier soup.
Spice It Up: Add red pepper flakes, a pinch of cayenne, or a dash of hot sauce to introduce some heat.
Creamier Texture: For a richer soup, blend in a cup of coconut milk or a handful of cashews.

Storage/Reheating

Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Place cooled soup in a freezer-safe container and freeze for up to 4 months.
Reheating: Reheat on the stovetop over medium heat until warmed through, adding a splash of vegetable broth or water if needed to adjust consistency.

FAQs

Can I use other types of beans?

Yes, great northern beans or navy beans can be used as alternatives to cannellini beans.

Is there a substitute for miso paste?

Coconut aminos can be used as a soy-free alternative to miso paste.

How can I make this soup spicier?

Add red pepper flakes, a pinch of cayenne pepper, or a dash of hot sauce to increase the heat.

Can I add other greens?

Yes, spinach or Swiss chard can be substituted for kale.

Is this soup suitable for meal prep?

Absolutely! This soup stores well in the refrigerator and freezer, making it perfect for meal prepping.

Can I make this soup in a slow cooker?

Yes, sauté the aromatics first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How do I adjust the thickness of the soup?

For a thicker soup, blend more of the mixture. For a thinner soup, add more vegetable broth.

Can I add pasta to this soup?

Yes, small pasta shapes like shells or elbows can be added. Cook them separately and add them to the soup just before serving to prevent them from becoming mushy.

How can I make this soup creamier?

Blend in a cup of coconut milk or a handful of cashews for a creamier texture.

What can I serve with this soup?

Serve with a side of whole-grain bread, a fresh salad, or a baked sweet potato for a complete meal.

Conclusion

This Vegan White Bean Kale Soup is a comforting and nutritious dish that’s easy to prepare and perfect for meal prepping. Packed with wholesome ingredients and bold flavors, it’s a great option for a cozy dinner or a healthy lunch. Whether you enjoy it on its own or with your favorite toppings, this soup is sure to be a satisfying addition to your meal rotation.

Vegan White Bean Kale Soup

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This Vegan White Bean Kale Soup combines creamy cannellini beans, nutrient-packed kale, and savory herbs in a hearty, flavorful broth. It’s a wholesome, quick-to-make meal that’s naturally vegan, gluten-free, and oil-free, perfect for chilly days or meal prepping.

Author: Amy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

Instructions

1️⃣ Sauté Aromatics – In a large pot over medium heat, sauté the chopped onion for 3-4 minutes until translucent.
2️⃣ Add Vegetables & Spices – Stir in chopped carrot, minced garlic, thyme, and tarragon. Cook for 2 minutes.
3️⃣ Add Beans & Broth – Pour in vegetable broth and add the cannellini beans. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
4️⃣ Blend the Soup – Remove from heat. Blend with an immersion blender until smooth. For a chunkier texture, blend half of the soup.
5️⃣ Add Miso & Kale – Return the soup to the pot, stir in miso paste and nutritional yeast. Add chopped kale and cook for 2 minutes until tender and bright green.
6️⃣ Season & Serve – Add salt and pepper to taste. Serve hot, optionally garnished with fresh herbs or a squeeze of lemon juice.

Notes

✅ Add More Veggies – Zucchini, bell peppers, or potatoes can be added for a heartier soup.
✅ Spicy Kick – Add red pepper flakes, cayenne pepper, or hot sauce to increase heat.
✅ Creamier Texture – Blend in coconut milk or cashews for extra richness.
✅ Other Greens – Swap kale for spinach or Swiss chard.