This Creamy Vegan Kale & White Bean Soup is so flavorful, filling, and ready to eat in about 30 minutes. This easy soup recipe is gluten-free, dairy-free, and full of plant-based protein.
I love enjoying soup all year round. But, as the months get chillier, there are so many nights where I want to curl up with a bowl of soup and a thick slice of gluten-free sourdough bread (or maybe some focaccia). It’s the perfect warming fall and winter meal, and such a fabulous way to pack loads of veggies into your diet.
This Vegan Kale & White Bean Soup is an quick & easy fall favorite for me. It hits all of my boxes for a delicious simple soup:
Easy to Make: this vegan soup recipe is done in about 30 minutes, plus a little time for chopping veggies! It can be ready in practically no time.
Loaded with Veggies: it has onions, carrots, celery, garlic, and lots of kale, so it’s full of good-for-you nutrients that will make you feel so good.
Protein-Packed: with 3 cups of white beans, this isn’t the kind of bean soup that has a few beans here or there – nope, this one is loaded with creamy white beans, which makes it full of filling plant-based protein.
So Flavorful: it has the beautiful flavors of the garlic and herbs we use, but we also add a little bit of miso paste for an extra umami flavor that adds such a beautiful depth of flavor! We also finish the soup with a bit of lemon juice, which adds so much brightness and flavor!
Tips for the best creamy white bean soup:
- Since this recipe is simple with just a few ingredients, use the best ingredients you can get your hands on. I did use canned beans for this recipe in the photos, but if you have the time, cooking beans from scratch always makes for the most delicious results.
- Use any white bean that you love! I love cannellini beans here, since I find they’re the creamiest. Great Northern beans or Navy beans will also work well.
- Making ahead? If you’re planning on making this soup ahead of time, I recommend leaving out the kale and adding it when you reheat so it stays a vibrant green.
- Don’t have kale? Any dark leafy greens will work in this recioe: chard, spinach, and collard greens would all work well.
- Feel free to add more herbs to the soup! I kept it simple with just thyme, but rosemary, oregano, and sage would also work well here. Add slowly and to taste.
If you want a creamier soup? Blend one-third to half of the soup before adding the kale to make it super-duper creamy. This breaks down the beans and veggies and makes for a luscious broth.
More amazing Vegan Soup Recipes:
- Easy Red Lentil Soup
- White Bean Chili
- Mushroom Wild Rice Soup
- Vegetable Miso Noodle Soup
- The Best Vegan Chili
Vegan Kale White Bean Soup
- Author: Rachel Conners
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Diet: Vegan
Description
This Creamy Vegan Kale & White Bean Soup is so flavorful, filling, and ready to eat in about 30 minutes. This easy soup recipe is gluten-free, dairy-free, and full of plant-based protein.
Ingredients
Scale- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 dried bay leaves
- 1 teaspoon sea salt, plus more as needed
- ½ teaspoon dried thyme
- 2 cans white beans or 3 cups of home-cooked white beans, I used cannellini
- 2 tablespoons white miso
- 4 cups vegetable broth
- 1 small bunch lacinato kale, very thinly sliced, about 2 cups
- Lemon juice, to finish
Instructions
- In a medium saucepan or stockpot over medium-low heat, heat the olive oil.
- Add the onion, carrots, and celery and cook until the onions are translucent and the celery and carrots are softened, for about 5 minutes. Add the garlic and cook until fragrant but not burned, about 1 to 2 minutes.
- Add in the broth, beans, bay leaves, salt, and thyme. Bring to a boil and then reduce heat to a simmer and let cook for about 10 minutes to let the flavors meld.
- Place the miso in a small bowl and spoon some of the brothy liquid on top. Whisk the miso into the liquid to smooth it out, and then add into the soup.
- If you want a super creamy soup, transfer half the soup to a blender now and blend until completely smooth before returning to the pot.
- Stir in the kale and let cook for 2 minutes to soften. Add salt to taste.
- Serve immediately! I love serving this with a squeeze of lemon juice on top and a big slice of sourdough bread. A spoonful of vegan pesto on top is delicious as well.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: kale soup, white bean soup, white bean stew, vegan stew
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