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White Bean Soup with Kale

This simple White Bean Soup with Kale is both a hearty and healthy vegan soup. Flavorful and packed with kale, white beans, carrots, tomatoes and warm spices your family will be asking for seconds. Serve this soup alongside crusty bread and a side salad for a complete meal! 

White Bean Soup with Kale in white bowl


Now that spring has sprung I am all about light, yet comforting soups. Nothing beats a big pot of warm soup.

In Ohio this time of year we get a lot of different weather from rain, to cold to really hot days.

It is a strange mix and often leaves me craving cozy soups.

I love soups that are light but still hearty enough that they fill me up.

This White Bean Soup with Kale does just that. I adore this soup, and I know you guys will too. 

As with a lot of my recipes there are many ways to modify this soup which I will outline below.

In my house we try to add at least two meals a week that are vegetarian and this is a great way to do that. 

I like that I can bulk them up with beans, which makes everyone feel full and offers us protein and energy.

I like to rotate between this Tuscan Bean Soup, White Bean Soup with Ham, Slow Cooker Sausage Kale White Bean Soup and this White Bean Soup.

White Bean Soup with Kale in white bowl

You can almost always find a couple of containers of soup in my freezer waiting for the busy days. Soups are great for meal prep and are even better the next day.

I especially have been loving this Spring Minestrone, Moroccan Red Lentil Soup and Homemade Minestrone Soup. 

One thing I have realized over time is that when I make a soup that is loaded with beans I feel more satisfied.

This soup pairs really nice with a simple side dish, homemade bread or an easy salad for a complete meal.

You will love how easy this comforting soup is to get on the table! 


OLIVE OIL: I used extra virgin olive oil to sauté the vegetables and spices. I love the flavor and nutrients it adds.

BEANS: I really like using great northern beans in soup. They are creamy white beans and have a mild flavor. White kidney beans go great in Tuscan or Mediterranean inspired soups.

You can of course use whatever beans you like from red beans, to kidney beans, navy beans to chickpeas to back beans. 

TOMATOES: Diced tomatoes are in this soup but can be skipped if you want. Another nice option is to use tomato paste to thicken the soup. 

VEGETABLES: This soup is a nice way to get a good dose of vegetables. I used fresh garlic, celery, carrots and diced tomatoes.

Other vegetables that would be good in this are green beans, peas, zucchini, cauliflower and bell peppers. 

BROTH: This soup uses vegetable broth or vegetable stock but if you don’t need the soup to be vegetarian you can use chicken broth or chicken stock. 

GREENS: I used tuscan kale in this white bean soup because I like how it holds up in soups.  You can use any greens you have on hand like spinach or swiss chard. 

SPICES: Spices take any meal to the next level. I am all about spices in my kitchen.

This soup uses oregano, basil and thyme along with red pepper flakes for a hint of spice. A lot of spices go nicely in this soup including rosemary and Italian seasoning. The bay leaves also will add depth of flavor. 

FRESH HERBS: The fresh herbs are a nice finished touch. I always add fresh parsley and basil to this soup!

White Bean Soup with Kale in bowl


There are a lot of modifications you can make to this soup, which I love! 

PROTEIN: Other than beans you can bulk up this soup with a protein. I like sausage, turkey, chicken, pork, ground beef or even a chorizo. The options are endless!

FLAVOR BOOSTS: One thing I love adding to soups like this White Bean Soup is pesto. Pesto offers such a great earthy flavor yet keeps the soup still light.

Try adding a Tablespoon of pesto and then you can always add more if you like. 

PARMESAN RIND: If you keep parmesan rinds in your freezer, now is a good time to add that to the soup. By adding a parmesan rind you add saltiness, flavor and it helps create a more creamy soup.

Keep in mind if you add the Parmesan cheese it will no longer be vegan or vegetarian.

PASTA: I am a big fan of orzo or acini de pepe pasta in this white bean soup. You can of course use any noodle, but I tend to think that the small or medium noodles work best. 

SPIRALIZED VEGETABLES: If you want to add more vegetables, a fun way to do that is adding spiralized vegetables to the soup. Try zucchini or carrot noodles. 

CREAMY: Sometimes I like a creamier soup. You can create a creamy soup by adding cream or half and half or pureeing half of the soup with an immersion blender

WINE: White wine is a great way to add a touch of acidity and flavor.

White Bean Soup with Kale with logo


Let the soup completely cool off before you add it to an airtight container and put it in the freezer. You can freeze it for up to 3 months. When you are ready to reheat the soup take it out the night before and let it thaw in the fridge. 








White Bean Soup with Kale in white bowl

White Bean Soup with Kale

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This simple White Bean Soup is both a hearty and healthy vegetarian soup. Flavorful and packed with kale, white beans, carrots, tomatoes and warm spices your family will be asking for seconds. Serve this soup alongside crust bread and a side salad for a complete meal! 


For the soup

  • 2 Tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 of a large sweet onion, diced
  • 3 large carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1 - 16 ounce can of white beans, drained
  • 1 - 28 ounce can of diced tomatoes in sauce
  • 4 cups of vegetable broth
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper {optional}
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups of kale, chopped {or green of your choice}
  • Fresh parsley, chopped
  • Fresh basil, chopped
  • Crushed red pepper
  • Parmesan cheese or mozzarella cheese


  1. In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and saute for another 3-4 minutes.
  2. Add the white beans, diced tomatoes, vegetable broth, oregano, basil, thyme, crushed red pepper, salt and pepper and stir. Turn the heat to low and simmer for 10 minutes.
  3. Add the kale and continue to simmer on low until the kale is wilted.
  4. Remove from the heat and serve the soup in individual bowls. Add fresh herbs, Parmesan cheese and crushed red pepper.


This soup lasts nicely up to a week in an airtight container in the fridge.

You can also freeze this soup for up to 3 months.

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