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:

Rachel Conners

Vegan Kale White Bean Soup

5 from 13 reviews
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.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients
 

  • 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, drained and rinsed
  • 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 2 tablespoons olive oil until shimmering.
    2 tablespoons olive oil
  • Add the onion, carrots, and celery and cook until the onions are translucent and the celery and carrots are softened, about 5 minutes. Add the garlic and cook until fragrant but not burned, about 1 to 2 minutes, stirring frequently.
    1 medium yellow onion, 2 large carrots, 2 celery stalks, 3 cloves garlic
  • Add in the broth, beans, bay leaves, salt, and thyme. Bring to a slow boil over medium heat and then reduce heat to a simmer. Let cook over low heat for about 10 minutes to let the flavors meld.
    2 dried bay leaves, 1 teaspoon sea salt, 2 cans white beans, 4 cups vegetable broth, ½ teaspoon dried thyme
  • 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 to the soup.
    2 tablespoons white miso
  • 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. You can also use an immersion blender and pulse a few times until you reach your desired consistency.
  • Stir in the kale and let cook for 2 minutes to soften. Add salt to taste.
    1 small bunch lacinato kale
  • Serve immediately! I love serving this with a squeeze of lemon juice on top and a big slice of sourdough. A spoonful of pesto on top is delicious as well.
    Lemon juice
Serving: 1.5cups, Calories: 318kcal, Carbohydrates: 46g, Protein: 16g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 1910mg, Potassium: 1125mg, Fiber: 13g, Sugar: 6g, Vitamin A: 13283IU, Vitamin C: 68mg, Calcium: 315mg, Iron: 6mg
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