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Vegan Kale White Bean Soup

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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.


  • 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


  1. In a medium saucepan or stockpot over medium-low heat, heat the olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the kale and let cook for 2 minutes to soften. Add salt to taste.
  7. 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.

Keywords: kale soup, white bean soup, white bean stew, vegan stew