Name: Creamy White Bean Soup With Kale Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium onion, chopped; 1 medium carrot, chopped; 1 stalk celery, chopped; 4 cloves garlic, minced; 2 cups kale, chopped (stems removed); 2 tablespoons olive oil; 4 cups vegetable broth (plant-based); 2 cans (15 ounces each) canned white beans, drained and rinsed (Cannellini or navy beans); 1 teaspoon dried thyme (or 1 tablespoon fresh chopped thyme); 1 teaspoon salt (or to taste); ½ teaspoon black pepper (or to taste); 1 tablespoon freshly squeezed lemon juice

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The Creamy White Bean Soup With Kale is a soul-warming dish that brings together velvety white beans and tender kale in a broth bursting with flavor and comfort. This soup strikes the perfect balance between creamy richness and vibrant greens, making it both nourishing and satisfying. Whether you’re looking for a cozy meal on a chilly evening or a wholesome lunch to brighten your day, this recipe is a delightful way to enjoy plant-based ingredients that come together with ease and elegance.

Creamy White Bean Soup With Kale Recipe - Recipe Image

Ingredients You’ll Need

Simple, fresh ingredients are what make the Creamy White Bean Soup With Kale truly shine. Each one plays a crucial role in building the soup’s depth of taste, texture, and inviting color, proving that delicious meals don’t need to be complicated.

Olive oil: Helps sauté the veggies while adding a subtle fruity richness to the base.
Medium onion, chopped: Adds a natural sweetness that becomes the foundation of the broth.
Medium carrot, chopped: Contributes a gentle earthiness and slight sweetness for balance.
Stalk celery, chopped: Introduces a refreshing crunch and savory depth.
Garlic cloves, minced: Infuses the soup with a warm, aromatic punch.
Vegetable broth: The liquid heart of the soup, made flavorful and plant-based to keep things light and wholesome.
Canned white beans (Cannellini or navy): Provide creaminess and protein, giving the soup its luxurious texture.
Kale, chopped: Adds vibrant green hues and a slightly bitter note that perfectly contrasts the creamy beans.
Dried thyme: Delivers an earthy, herbal aroma that rounds out the flavor profile.
Salt: Enhances all the natural flavors, adjusted to your preference.
Pepper: Adds a gentle heat and zing.
Fresh lemon juice: Brightens the soup with a splash of citrus that lifts the richness beautifully.

How to Make Creamy White Bean Soup With Kale

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion, carrot, and celery, and let them cook gently for 5 to 7 minutes. This patience pays off as the vegetables soften and the onions turn translucent, releasing their natural sweetness that forms the base of this soup’s comforting flavor.

Step 2: Add Garlic

Next, stir in the minced garlic. Cook it for another minute or so until you can smell its fragrant aroma wafting through your kitchen. This quick step unlocks the garlicky depth that complements the beans and greens perfectly.

Step 3: Combine the Broth and Beans

Pour in the vegetable broth and add the drained and rinsed white beans. Sprinkle in the dried thyme, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to let the flavors mingle on a low simmer. This is when the magic of the Creamy White Bean Soup With Kale really starts to occur, as the beans soften further and the herbs infuse the liquid.

Step 4: Simmer and Meld Flavors

Allow the soup to simmer uncovered for about 15 minutes. This slow simmer is essential for the flavors to marry and for the soup to develop its inviting depth.

Step 5: Add the Kale

Stir the chopped kale into the pot and continue cooking for an additional 5 minutes. The kale wilts beautifully, adding not only texture and color but also a healthy boost of greens that enhances the soup’s wholesomeness without overpowering it.

Step 6: Purée Half the Soup

Using an immersion blender or a regular blender, purée half of the soup until it’s silky smooth and creamy. Return this velvety mixture to the pot and stir well. This technique gives the soup a luscious body while still leaving some of the beans and vegetables chunky for a satisfying bite.

Step 7: Final Touches

Finish by stirring in freshly squeezed lemon juice. This brightens all the rich, earthy flavors and perks up the whole bowl. Taste and adjust salt and pepper as needed before warming everything through and serving.

How to Serve Creamy White Bean Soup With Kale

Garnishes

Enhance your soup experience by adding a sprinkle of freshly chopped parsley or a drizzle of good-quality olive oil on top. A few toasted pumpkin seeds will add a lovely crunch and a nutty contrast to the creamy texture.

Side Dishes

This soup pairs wonderfully with crusty artisan bread, perfect for dipping into all that creamy goodness. For a heartier meal, serve alongside a crisp green salad or roasted vegetables to balance the smoothness of the soup with fresh or smoky bites.

Creative Ways to Present

Serve in rustic bowls to highlight its cozy vibe, or for an elegant dinner, offer small cups as an appetizer before the main course. You can even drizzle a swirl of cashew cream or garnish with chili flakes if you want a spicy kick!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Creamy White Bean Soup With Kale in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it a perfect make-ahead option for busy days.

Freezing

This soup freezes beautifully—just transfer it into freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove to maintain its creamy texture and vibrant kale.

Reheating

Warm the soup slowly over low heat, stirring occasionally to prevent sticking. If it thickens too much, simply add a splash of vegetable broth or water to loosen it up, ensuring you get that perfect creamy consistency every time.

FAQs

Can I use fresh beans instead of canned beans?

Absolutely! If you have the time, cooking dried white beans from scratch can add even more depth to the soup. Just be sure to soak them overnight and cook until tender before adding them to the recipe.

Is this soup suitable for vegans?

Yes, the Creamy White Bean Soup With Kale is entirely plant-based when made with vegetable broth. It’s a hearty vegan favorite that doesn’t compromise on flavor or creaminess.

Can I substitute kale with another green?

Definitely! Spinach, Swiss chard, or collard greens are great alternatives that will work well and offer similar nutritional benefits.

How can I make this soup thicker or thinner?

If you prefer a thicker soup, blend a larger portion or add a few more beans before puréeing. To thin it out, simply stir in more vegetable broth or water until you reach your desired consistency.

Can I add protein like sausage or chicken?

Of course! Adding cooked sausage or shredded chicken will make this soup more filling and add a new layer of flavor, but it will no longer be vegan. Feel free to customize according to your preference.

Final Thoughts

This Creamy White Bean Soup With Kale is one of those special recipes you’ll find yourself returning to again and again. It’s cozy, nourishing, and full of vibrant flavors that feel like a warm hug in a bowl. Whether you’re feeding family, entertaining friends, or simply treating yourself, this soup brings both comfort and health to your table. Give it a try and watch how it becomes a cherished favorite in your cooking repertoire.

Creamy White Bean Soup With Kale Recipe

★★★★★

4.8 from 17 reviews

Author: Jack
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This creamy white bean soup with kale is a hearty, nutritious, and comforting plant-based dish perfect for chilly days. Featuring tender white beans, vibrant kale, and aromatic herbs, this soup is blended to achieve a luscious, creamy texture without any dairy. It’s simple to prepare and packed with wholesome ingredients, making it ideal for a healthy lunch or dinner.

Instructions

Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes until the vegetables are soft and the onion is translucent.
Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Add Broth and Beans: Pour in the vegetable broth, add the drained white beans, dried thyme, salt, and pepper. Bring the mixture to a gentle boil.
Simmer Soup: Reduce the heat to low and let the soup simmer for about 15 minutes to allow the flavors to meld together.
Cook Kale: Add the chopped kale to the pot and cook for another 5 minutes until the kale has wilted and softened.
Blend Soup: Using a blender or immersion blender, puree half of the soup until smooth and creamy. Return the blended portion to the pot and stir well to combine both pureed and chunky textures.
Finish and Serve: Stir in the freshly squeezed lemon juice, taste and adjust seasoning if necessary, then heat through briefly before serving.

Notes

For a vegan option, ensure vegetable broth is free from animal products.
Use fresh thyme if available for a brighter herb flavor; dried thyme works well too.
You can substitute kale with other hearty greens such as spinach or Swiss chard.
To add extra protein, include some cooked quinoa or shredded tofu.
For a creamier texture, blend more of the soup or add a splash of coconut milk before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Sautéing, Simmering, Blending
Cuisine: American