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.

Ingredients

Scale

Vegetables and Aromatics

1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
2 cups kale, chopped (stems removed)

Liquids and Beans

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)

Seasonings and Extras

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

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

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3g
Sodium: 550mg
Fat: 6g
Saturated Fat: 0.8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg

Keywords: white bean soup, kale soup, creamy soup, vegan soup, plant-based soup, healthy soup, easy soup recipe