Name: Kale White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegetarian
Ingredients: Soup:; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced (1 cup); 2 sticks celery, diced (1 cup); 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon crushed red pepper flakes; 4 cups vegetable broth; 2 (14 oz) cans cannellini beans, drained and rinsed (one can mashed); Fine sea salt, to taste; Ground black pepper, to taste; 1 (14 oz) can full-fat coconut milk, just the cream (discard liquid); 1 tablespoon fresh lemon juice (or vinegar); 1 bunch curly kale (about 4 cups), chopped; 2 tablespoons minced flat-leaf parsley

Jump to Recipe·Leave a Review

A warm and creamy bowl of comfort, this Kale White Bean Soup combines tender vegetables, hearty white beans, and luscious coconut cream for a dairy-free delight. Full of flavor from thyme, oregano, garlic, and a splash of lemon, it’s a simple 30-minute meal perfect for any night of the week.

Why You’ll Love This Recipe

This Kale White Bean Soup is the ultimate cozy dish, blending vibrant vegetables with hearty white beans for a filling and nutritious meal. The coconut cream adds a rich, velvety texture while still keeping the soup dairy-free, making it suitable for those with dietary restrictions. Fresh kale adds a pop of color and nutrition, while the herbs and lemon provide bright, bold flavors. Plus, this meal is quick and easy, ready in just 30 minutes, making it perfect for busy weeknights or as a comforting weekend treat. Kale White Bean Soup

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, diced (1 cup)
2 sticks celery, diced (1 cup)
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon crushed red pepper flakes
4 cups vegetable broth
2 (14 oz) cans cannellini beans, drained and rinsed (one can mashed)
Fine sea salt, to taste
Ground black pepper, to taste
1 (14 oz) can full-fat coconut milk, just the cream (discard liquid)
1 tablespoon fresh lemon juice (or vinegar)
1 bunch curly kale (about 4 cups), chopped
2 tablespoons minced flat-leaf parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare ingredients by dicing vegetables, mincing garlic, chopping kale, and mashing one can of beans.
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, celery, garlic, oregano, thyme, and crushed red pepper flakes. Stir often and cook for 5-8 minutes until vegetables begin to soften.
Stir in vegetable broth, whole and mashed white beans, salt, and pepper. Bring to a simmer for 5 minutes.
Add the coconut cream, lemon juice, chopped kale, and parsley. Cook for an additional 5 minutes, until kale is wilted.
Serve hot with crusty bread or your favorite toppings.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Variations

Add protein: For a heartier meal, you can add cooked chicken or sausage to the soup.
Swap greens: If kale isn’t your favorite, feel free to use spinach or Swiss chard for a similar texture and flavor.
Spicy kick: Add more crushed red pepper flakes or a dash of hot sauce to give the soup an extra spicy punch.
Low-fat version: Use light coconut milk instead of full-fat coconut milk for a lower-calorie version of the soup.

Storage/Reheating

Storage: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
Freezing: This soup freezes well. To freeze, let it cool, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, simply warm the soup in a pot over medium heat, stirring occasionally, until hot. Add a splash of vegetable broth if the soup has thickened too much during storage.

FAQs

1. Can I use any type of beans for this soup?

While cannellini beans are ideal for this recipe, you can substitute with other white beans like great northern beans or navy beans.

2. Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors meld. You can make it a day ahead and store it in the fridge until ready to serve.

3. Can I make this soup without coconut cream?

If you don’t have coconut cream, you can substitute with regular heavy cream or a dairy-free cream alternative like cashew cream for a similar texture.

4. How can I make this soup spicier?

To add more heat, increase the amount of crushed red pepper flakes or add a diced jalapeño pepper when cooking the vegetables.

5. Can I make this soup vegetarian?

Yes, this recipe is already vegetarian as long as you use vegetable broth instead of chicken broth.

6. Can I add other vegetables to this soup?

Yes, you can add other vegetables like zucchini, bell peppers, or potatoes. Just chop them into small pieces and cook them along with the other vegetables.

7. Is this soup gluten-free?

Yes, this Kale White Bean Soup is naturally gluten-free, as it doesn’t contain any wheat or gluten-based ingredients.

8. Can I use frozen kale instead of fresh kale?

Yes, frozen kale works well in this recipe. Just thaw it before adding it to the soup.

9. How do I know when the soup is done cooking?

The soup is done when the vegetables are tender, the beans are heated through, and the kale has wilted. If you prefer a creamier texture, you can use an immersion blender to puree some of the soup.

10. Can I add cheese to this soup?

If you’re not following a dairy-free diet, you can sprinkle some grated Parmesan cheese on top before serving for extra flavor.

Conclusion

This Kale White Bean Soup is the perfect comfort food for any season. It’s hearty, flavorful, and comes together in just 30 minutes. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this soup checks all the boxes. With its nutritious ingredients, creamy texture, and fresh flavors, it’s sure to become a family favorite.