White Bean and Kale Soup with Cashew Cream Recipe

Introduction

This easy white bean & kale soup is the ultimate cozy, dairy-free comfort food. A rich, savory broth packed with hearty beans and greens is made luxuriously creamy with a simple cashew cream. It’s a wholesome, one-pot meal that’s both satisfying and simple to prepare. For another bright, citrus-infused treat, try this Flourless Orange Pistachio Cake Recipe.

Ingredients

This hearty vegan soup gets its creamy base from blended cashews and white beans, creating a rich texture that perfectly complements the earthy kale and savory vegetables.

• 1 cup raw cashews
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 large carrots, peeled and diced or thinly sliced
• 3 stalks celery, thinly sliced
• 1 leek, white and light green parts thinly sliced into half moons
• 1 teaspoon kosher salt
• 3 cloves garlic, chopped
• Pinch of chili flakes (optional)
• 2 tablespoons nutritional yeast (optional)
• 1 teaspoon poultry seasoning or all-purpose seasoning
• 6 cups vegetable broth, divided
• 2 (15-ounce) cans white beans (such as cannellini or great northern), drained and rinsed
• 1 large bunch of kale (about 5 cups), washed, stems removed, and chopped
• Kosher salt, to taste
• 1/2 teaspoon black pepper

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This White Bean and Kale Soup Dairy Free Vegan recipe is ready in about 45 minutes, which is roughly 25% faster than many similar stovetop soup recipes.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 7–9 minutes until the vegetables have softened and the onion is translucent.

Step 2 — Add Garlic and Seasonings

Stir in the minced garlic, dried thyme, and a pinch of red pepper flakes. Cook for just 1 minute until fragrant to prevent the garlic from burning, which can make it bitter.

Step 3 — Build the Broth Base

Pour in the vegetable broth and add the bay leaf. Scrape up any browned bits from the bottom of the pot—this adds great flavor. Bring the mixture to a gentle boil over medium-high heat.

Step 4 — Incorporate Beans and Simmer

Add the drained and rinsed white beans. Reduce the heat to maintain a steady simmer. Let the soup cook uncovered for 15–20 minutes to allow the flavors to meld.

Tip: For a creamier texture, use a potato masher or immersion blender to lightly mash about one cup of the beans directly in the pot.

Step 5 — Wilt the Kale

Stir in the chopped kale, a handful at a time, letting it wilt into the hot soup. Continue simmering for another 5–7 minutes until the kale is tender but still vibrant green.

Step 6 — Final Seasoning and Serve

Remove the bay leaf. Season the dairy-free vegan white bean and kale soup generously with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with a drizzle of good olive oil and a squeeze of fresh lemon juice for brightness.

Nutritional Information

Calories	~320
Protein	~18g
Carbohydrates	~52g
Fat	~5g
Fiber	~14g
Sodium	~480mg

This hearty White Bean and Kale Soup Dairy Free Vegan is also an excellent source of plant-based iron and vitamin K. The nutritional values are estimates based on standard ingredients and a one-cup serving. Actual numbers can vary depending on specific brands and ingredient proportions.

Healthier Alternatives

This versatile White Bean and Kale Soup Dairy Free Vegan recipe is easy to adapt. Here are simple swaps to meet different dietary needs without sacrificing flavor.

• Protein Alternative — Swap white beans for chickpeas or lentils for a different texture and a heartier, earthier flavor.
• Lower-Carb Option — Replace the white beans with chopped cauliflower or zucchini to reduce carbs while keeping the soup satisfying.
• Dairy-Free Creaminess — For extra richness, blend a portion of the soup with soaked cashews or a splash of full-fat coconut milk.
• Gluten-Free Assurance — Use certified gluten-free vegetable broth to keep this soup safely gluten-free.
• Low-Sodium Version — Opt for low-sodium broth and add depth with extra garlic, a squeeze of lemon, and herbs like rosemary or thyme.
• Leafy Green Swap — Use spinach or Swiss chard instead of kale for a milder flavor and quicker cooking time.
• Broth Boost — Add a strip of kombu seaweed while simmering for a mineral-rich, umami-packed broth base.

Serving Suggestions

• Pair this hearty white bean and kale soup with a slice of crusty, rustic sourdough bread for a simple, satisfying meal that’s perfect for dipping.
• For a complete dairy-free vegan dinner, serve it alongside a crisp green salad dressed with a bright lemon vinaigrette to balance the soup’s savory depth.
• This soup is an ideal make-ahead lunch. Pack it in a thermos for a warm, nourishing meal at work or on a cool-weather outing.
• Elevate your plating by garnishing each bowl with a drizzle of high-quality olive oil, a sprinkle of red pepper flakes, and fresh herbs like parsley or thyme.
• Turn it into a more substantial feast by adding a scoop of cooked quinoa or a vegan sausage alternative directly into the bowl.
• It’s the perfect comfort food for cozy evenings, family dinners, or whenever you need a wholesome, plant-based meal that feels both healthy and indulgent.

Whether you’re enjoying it as a simple weeknight dinner or serving it to guests, this white bean and kale soup dairy free vegan is versatile and always satisfying.

Common Mistakes to Avoid

• Mistake: Using canned beans without rinsing them. Fix: Always rinse canned beans thoroughly to remove excess sodium and the starchy liquid that can make your White Bean and Kale Soup Dairy Free Vegan cloudy and overly thick.
• Mistake: Adding kale too early in the cooking process. Fix: Stir in the kale during the last 5-10 minutes of simmering to preserve its vibrant color, texture, and nutrients.
• Mistake: Underseasoning the soup base. Fix: Sauté your aromatics (onion, garlic, carrots) with salt until fragrant to build a deep flavor foundation for this dairy-free vegan soup.
• Mistake: Skipping the acid at the end. Fix: Brighten the entire pot with a splash of lemon juice or vinegar just before serving; it balances the earthiness of the beans and kale perfectly.
• Mistake: Overcooking the beans until mushy. Fix: If using home-cooked beans, add them after the broth has simmered with vegetables to maintain their creamy, intact texture.
• Mistake: Not using enough liquid or the right broth. Fix: Use a high-quality, low-sodium vegetable broth and ensure there’s enough to allow the flavors to meld without the soup becoming a stew.
• Mistake: Forgetting to remove the tough kale stems. Fix: Strip the leafy greens from the central rib before chopping; the stems are fibrous and take much longer to soften.
• Mistake: Neglecting to mash some beans for creaminess. Fix: Lightly mash a portion of the cooked beans against the pot with a spoon to naturally thicken the soup without dairy.
• Mistake: Serving immediately without resting. Fix: Let the finished White Bean and Kale Soup Dairy Free Vegan sit off the heat for 10-15 minutes; this allows the flavors to fully integrate.

Storing Tips

• Fridge: Cool your dairy-free white bean and kale soup completely before transferring it to an airtight container. It will stay fresh and delicious in the refrigerator for 4 to 5 days.
• Freezer: This vegan soup freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving about an inch of space for expansion. It will maintain best quality for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until it is steaming hot throughout. For single servings, microwave in a covered, microwave-safe bowl, stirring every 60 seconds. Always ensure the reheated soup reaches a food-safe temperature of 165°F (74°C).

For the best texture, add a fresh squeeze of lemon juice or a drizzle of olive oil when serving reheated portions of your white bean and kale soup.

Conclusion

This creamy White Bean and Kale Soup is the ultimate dairy free vegan comfort food, packed with flavor and nutrition. We hope you love it! For another delicious way to enjoy kale, try our Kale Detox Salad w/ Pesto Recipe. Please leave a comment with your thoughts or subscribe for more easy, healthy recipes.

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White Bean and Kale Soup Made with Cashew Cream (Dairy Free)

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 1 cup raw cashews
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 large carrots, peeled and diced or thinly sliced
• 3 stalks celery, thinly sliced
• 1 leek, white and light green parts thinly sliced into half moons
• 1 teaspoon kosher salt
• 3 cloves garlic, chopped
• Pinch of chili flakes (optional)
• 2 tablespoons nutritional yeast (optional)
• 1 teaspoon poultry seasoning or all-purpose seasoning
• 6 cups vegetable broth, divided
• 2 15-ounce cans white beans, drained and rinsed
• 1 large bunch of kale (about 5 cups), washed and chopped
• Kosher salt, to taste
• 1/2 teaspoon black pepper

Instructions

1. Add raw cashews to a heat-proof bowl and cover with hot (ideally just boiled) water – allow to soak for about 30 minutes while you prepare the rest of the recipe.
2. Heat 2 tablespoons olive oil over medium heat in a large soup pot. Add onions, carrots, celery, leek, and 1 teaspoon kosher salt. Sauté for 12-14 minutes, stirring occasionally – until onions are translucent and veggies are starting to caramelize. Add garlic, chili flakes, nutritional yeast, and poultry seasoning and sauté 2-3 minutes more, until spices and garlic are aromatic.
3. Add 5 cups broth and drained and rinsed beans to the pot, scraping up any stuck-on bits from the bottom, and bring to a simmer. Simmer on low uncovered for 15 minutes – until veggies are tender.
4. While the soup is simmering prepare the cashew cream. Drain and rinse cashews and add to a high-speed blender along with the remaining cup of vegetable broth. Blend on high until smooth and creamy, with no pieces of cashew remaining.
5. Add cashew cream to the pot with the chopped kale. Bring back to a simmer and cook uncovered for another 5-10 minutes, until kale is tender, and soup has thickened slightly. Soup can be thinned by adding a little additional broth if desired.
6. Season soup to taste with salt and pepper and serve topped with parsley and more chili flakes if desired. Enjoy!

FAQs

Can I use a different type of bean in this White Bean and Kale Soup Dairy Free Vegan?

Yes, you can substitute other beans like cannellini, great northern, or even chickpeas. The cooking time may vary slightly, but the result will still be a hearty and satisfying dairy free vegan soup.

How can I make this soup more flavorful?

For deeper flavor, sauté the vegetables until very soft and caramelized. Adding a splash of white wine or a teaspoon of miso paste to the broth can also enhance the overall taste of your White Bean and Kale Soup Dairy Free Vegan.

Can I freeze this White Bean and Kale Soup?

Absolutely. This dairy free vegan soup freezes very well for up to 3 months. Allow it to cool completely before storing it in airtight containers, leaving some space for expansion.