Kale White Bean Soup

Creamy kale white bean soup recipe in bowl with croutons

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Delicious, creamy White Bean and Kale Soup! Made vegan friendly, this healthy soup recipe is made in less than 30 minutes on the stovetop for a perfect weeknight meal. Or make in the slow cooker in about 2 hours.


Units Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced (equal to 1 cup)
  • 2 sticks celery, diced (equal to 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 2 (14 ounce) cans cannellini beans (divided), drained and rinsed
  • 4 cups vegetable broth
  • sea salt and ground black pepper, to taste
  • 1 bunch curly kale, about 4 cups chopped
  • 1 tablespoon fresh lemon juice (or sub vinegar)
  • 2 tablespoon minced flat leaf parsley leaves
  • 1 (14 ounce) can full-fat coconut milk, just the cream, liquid discarded (see notes)


  1. Gather all of your ingredients: Dice vegetables, mince garlic, chop kale and mash one can of beans, while keeping the other can whole.
  2. Cook vegetables: Over medium heat in a medium-large dutch oven or heavy-bottomed pot, add oil, onions, carrots, celery, minced garlic cloves and spices. Stir frequently for 5-8 minutes, cooking until carrots and celery are slightly soft.
  3. Add remaining ingredients: Add broth, whole white beans and mashed white beans, plus salt and pepper. Bring to a simmer for 5 minutes, then stir in the coconut cream, lemon juice, kale and parsley.
  4. Continue cooking soup for another 5 minutes, until kale is wilted. 
  5. Serve immediately and enjoy with your favorite soup additions such as crusty bread.


Coconut cream – I like to use just the coconut cream, and saving the liquid for smoothies. Make sure you do not shake the can prior to removing the cream with a large spoon. If not worried about this recipe being dairy-free, you can sub about 3/4 cup half & half.