Introduction

This Creamy Vegan White Bean & Kale Soup is the perfect easy 30-minute meal for a busy weeknight. It’s hearty, healthy, and packed with flavor from simple pantry staples. For a sweet finish to your cozy meal, try these Cranberry Lemon Bars Recipe.

Ingredients

This Creamy Vegan White Bean and Kale Soup comes together with simple, wholesome ingredients that create a deeply savory and comforting bowl. You’ll need:

1 tablespoon extra virgin olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 cup sliced celery
1 cup sliced carrot
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried sage
3 cups vegetable broth
3 (15 oz.) cans white beans (such as cannellini or great northern), drained and rinsed
1 (15 oz.) can full fat coconut milk
3 cups chopped kale (lacinato or curly)
1 tablespoon vinegar (apple cider, white wine, red wine, or balsamic)
Kosher salt, to taste
Fresh cracked pepper, to taste
Homemade croutons, for serving (optional)
Fresh chopped parsley, for garnish (optional)

Creamy Vegan White Bean and Kale Soup ingredients

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Creamy Vegan White Bean and Kale Soup is ready in about 40 minutes, roughly 25% faster than many similar stovetop soup recipes.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add one diced yellow onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Stir in 3–4 minced garlic cloves and cook for another minute until fragrant.

Step 2 — Build the Soup Base

Add 2 diced carrots and 2 diced celery stalks to the pot. Cook for 5–6 minutes, allowing the vegetables to soften slightly. Pour in 6 cups of vegetable broth and 2 (15-ounce) cans of drained and rinsed cannellini beans, reserving ½ cup of beans for later.

Step 3 — Simmer for Flavor

Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Add 1 teaspoon of dried thyme, ½ teaspoon of smoked paprika, and a bay leaf. Season with salt and black pepper. Let it simmer uncovered for 15–20 minutes to allow the flavors to meld.

Step 4 — Prepare the Creamy Element

While the soup simmers, make the creamy base. In a blender, combine the reserved ½ cup of white beans with ½ cup of raw cashews (soaked for 2 hours or boiled for 15 minutes to soften) and ¾ cup of water. Blend on high until completely smooth and creamy, about 1–2 minutes.

Step 5 — Blend Part of the Soup

For a creamy yet textured soup, use an immersion blender directly in the pot to purée about one-third of the mixture. Alternatively, carefully transfer 3 cups of the soup to a stand blender, blend until smooth, and return it to the pot.

Step 6 — Add Creaminess and Greens

Stir the blended cashew and bean cream into the pot. Add 4–5 cups of chopped kale (stems removed) and the juice of half a lemon. Simmer for another 5–7 minutes, just until the kale is wilted and tender but still bright green.

Step 7 — Final Seasoning and Serve

Taste the creamy vegan white bean and kale soup and adjust seasoning, adding more salt, pepper, or lemon juice as needed. For extra richness, stir in a tablespoon of nutritional yeast or a drizzle of good olive oil. Remove the bay leaf before serving.

Nutritional Information

Calories	~320 kcal
Protein	~15 g
Carbohydrates	~45 g
Fat	~8 g
Fiber	~12 g
Sodium	~480 mg

This Creamy Vegan White Bean and Kale Soup is also a good source of Vitamin A, Vitamin C, and iron. Note: Nutritional estimates are based on typical ingredients and a one-cup serving size.

Healthier Alternatives

For a protein boost — Swap the white beans for chickpeas or lentils. They add a heartier, earthier flavor and even more plant-based protein.
To lower the carbs — Replace half the white beans with cauliflower florets. They blend into a wonderfully creamy texture with a mild, slightly nutty taste.
For a different green — Use spinach or Swiss chard instead of kale. They cook faster and offer a more delicate texture and slightly sweeter flavor.
To make it nut-free — Substitute the cashew cream with a can of full-fat coconut milk or silken tofu. Coconut adds a subtle tropical note, while tofu keeps it neutral and extra creamy.
For a gluten-free thickener — Instead of using flour, blend a portion of the cooked beans and broth to naturally thicken your Creamy Vegan White Bean and Kale Soup.
To reduce sodium — Use no-salt-added beans and a low-sodium vegetable broth. Boost flavor with extra garlic, a squeeze of lemon juice, and fresh herbs like rosemary or thyme.
For an oil-free version — Sauté your onions and garlic in a splash of vegetable broth or water. The soup will be just as flavorful and a bit lighter.
To add a smoky depth — Stir in a teaspoon of smoked paprika or a dash of liquid smoke with the broth. It creates a rich, savory flavor without any meat.

Serving Suggestions

Pair this Creamy Vegan White Bean and Kale Soup with a thick slice of crusty sourdough or a warm, seeded roll for a satisfying, rustic meal.
For a heartier dinner, serve it alongside a simple grain like quinoa or farro, or a baked sweet potato.
Brighten the bowl with a squeeze of fresh lemon juice, a drizzle of good olive oil, or a sprinkle of red pepper flakes for a touch of heat.
This soup is perfect for a cozy weeknight dinner, a healthy lunch prep, or as a starter for a larger plant-based feast.
Garnish with extra chopped kale, fresh herbs like parsley or thyme, or a dollop of vegan pesto for added color and flavor.
Serve it in a deep, wide bowl to showcase its creamy texture and vibrant green kale.
For a complete, comforting meal, add a side salad with a tangy vinaigrette to balance the soup’s richness.

This versatile and nourishing soup stands beautifully on its own but is easily elevated with these simple accompaniments and garnishes.

Common Mistakes to Avoid

Mistake: Using canned beans without rinsing them. Fix: Always rinse canned white beans thoroughly to remove the starchy, salty liquid that can make your soup cloudy and overly salty.
Mistake: Overcooking the kale until it turns brown and slimy. Fix: Stir the kale in during the last 5-10 minutes of simmering to preserve its vibrant color and pleasant texture.
Mistake: Not sautéing the aromatics (onion, garlic) properly. Fix: Cook them low and slow until truly soft and fragrant to build a deep flavor foundation for your creamy vegan soup.
Mistake: Skipping the step of blending a portion of the soup. Fix: Blend at least one-third of the soup mixture before adding the kale to create a luxuriously creamy, dairy-free base.
Mistake: Using a weak vegetable broth. Fix: Opt for a robust, low-sodium vegetable broth or make your own; a flavorful liquid is essential for a satisfying white bean and kale soup.
Mistake: Adding acidic ingredients like lemon juice or vinegar too early. Fix: Stir in brightening acids right at the end of cooking to preserve their fresh, vibrant kick.
Mistake: Underseasoning in layers. Fix: Season your aromatics with salt when sautéing, then taste and adjust again after blending and finally before serving.
Mistake: Letting the soup boil vigorously after adding the creamy blended portion. Fix: Keep the soup at a gentle simmer once combined to prevent separation and maintain a smooth texture.
Mistake: Not letting the soup rest before serving. Fix: Allow the finished soup to sit off the heat for 10-15 minutes; this lets the flavors meld beautifully.

Storing Tips

Fridge: Cool your Creamy Vegan White Bean and Kale Soup completely before transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
Freezer: This soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving some space for expansion. For best quality, consume frozen soup within 2 to 3 months.
Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot. You can also microwave it in a covered, microwave-safe bowl, stirring every 30 seconds. Always ensure the reheated soup reaches a food-safe temperature of 165°F (74°C).

For the creamiest texture upon reheating, you may need to add a small splash of vegetable broth or water and stir well to recombine.

Conclusion

This Creamy Vegan White Bean and Kale Soup is the ultimate cozy, nourishing meal. We hope you love it as much as we do! If you try it, please leave a comment or rating. For another hearty kale dish, try our One Pan Creamy Lentils Japanese Sweet Potatoes Kale Recipe. Don’t forget to subscribe for more easy, delicious recipes!