Hearty and comforting, this white bean and kale soup recipe is worthy of your winter rotation. The crunchy homemade croutons take it over the top.
This kale soup recipe is exactly what I’m craving right now: comfort food + tons of veggies, all rolled into one. Its creamy broth (which, by the way, is thickened with a mixture of white beans, not heavy cream) swims with tender kale and aromatics like onions, carrots, and celery. Rosemary and thyme add piney flavor, and a squeeze of lemon juice gives it the perfect bright finish. If you’re looking for a dish that’s equal parts comforting, healthy, and delicious, look no further. This kale soup!
How to Make Kale Soup
You can find the complete kale soup recipe with measurements below, but here’s a little overview of the process:
First, saute the aromatics. Heat a large glug of olive oil in a Dutch oven or large soup pot over medium heat. Then, add onion, carrot, celery, garlic, rosemary, thyme, salt, and a few grinds of pepper. Cook until vegetables are tender and fragrant, 8 minutes or more.
Next, add the beans and broth and simmer for 20 minutes. You can use it cooked dried beans or canned white beans to make this recipe. I really recommend cooking your own if you can, because beans cooked from scratch taste better than canned ones. However, if you use canned, this initial simmer will give the beans a chance to absorb some flavor. The same goes for vegetable soup. Use store-bought, or make your own! If you are cooking your own beans, you can also use the bean cooking liquid instead of the broth.
Then, stir in half of the soup. Scoop it into an upright blender and blend until smooth. Stir the creamy puree back into the soup pot.
Finally, add the kale and lemon juice. Boil for 5 minutes, or until the kale is wilted. If necessary, add water to thin the soup to your desired consistency. Season to taste and serve!
Kale Soup Recipe Tips
- When it comes to kale, anything. I often make this recipe with curly kale, but Tuscan kale, or lacinato kale, would be lovely here too. No kale on hand? You can change to another durable green, such as Swiss chard.
- Adjust the consistency to your liking. This kale soup recipe needs a little tweaking at the end. The type of white bean you use (cannellini beans, great northern beans, and navy beans are all great!) and how much soup you blend in will affect how thick the soup will be when you stir the puree back into the pot. If it’s too thick, don’t worry about it! Add water, 1/2 cup at a time, until it reaches your desired consistency.
- Season to taste. Once the soup reaches your desired level of creaminess, don’t forget to season to taste! After you adjust the consistency, you may need to add more lemon juice, salt, and/or pepper to bring out the flavors.
- Save for later. This white bean and kale soup stores well in an airtight container in the refrigerator for up to 4 days, although it will thicken as it sits. You will probably need to thin it with a little water or stock when you heat it. For longer storage, freeze the soup for up to 3 months.
White Bean and Kale Soup Serving Suggestions
Packed with protein and fiber from white beans, this kale soup recipe is a satisfying meal on its own. Before digging in, top your bowl with a drizzle of olive oil and fresh parsley. A little Parmesan cheese and a sprinkle of red pepper flakes would also be delicious toppings. You can’t go wrong either homemade croutons, offering a wonderful crunchy contrast to the creamy soup. If you skip them, be sure to serve the soup with something nice crusty bread instead.
Want something else on the side? This kale soup recipe pairs well with a salad. Serve it with any of these recipes:
More Favorite Kale Recipes
If you like this kale and white bean soup recipe, try one of these fresh kale recipes next:
Want more convenient soup recipes? Find 35 of our favorites here!
Serving 4 until 6
Packed with flavorful greens and creamy white beans, this kale soup recipe is a hearty and comforting vegetarian meal. Vegan and gluten-free.
- ¼ cup extra-virgin olive oil, extra for misting
- 1 medium yellow onion, chopped
- 1 medium carrots, chopped
- 2 ribs of celery, chopped
- 2 garlic cloves, chopped
- 1 spoon chopped fresh rosemary
- 1 teaspoon sea salt, plus taste
- ½ teaspoon dried thyme
- Freshly ground black pepper
- 4½ cups cooked white beans, drained and rinsed
- 4 cups vegetable soup
- 6 cups chopped kale leaves
- 2 spoon fresh lemon juice
- Homemade croutons, for delivery
- Fresh parsley, for decoration
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and a few grinds of pepper. Cook 8 minutes, stirring occasionally, or until tender. Add the beans and broth. Simmer for 20 minutes.
Transfer half of the soup to a blender and blend until smooth. Stir the juice back into the pot and add the kale and lemon juice. Cook, stirring, until kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon of salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.