This creamy white bean soup recipe is the perfect cozy dinner on those cold winter nights. With two kinds of tender white beans, zesty lemon and leafy kale, this hearty vegetable soup is best with a side of crusty bread!
Why You’ll Love This White Bean Soup Recipe
This creamy vegetable soup, loaded with kale and white beans, is one of our favorites! Here’s why we know you are going to love it:
- So Creamy: This soup has a velvety smooth texture thanks to blending some of the beans with the lemon-y broth. You don’t need any cream or dairy to make a rich and satisfying soup!
- Cost Effective: One of the hidden benefits of vegetarian recipes? They tend to be incredibly budget friendly and thankfully this one is no different!
- Hearty: Loaded with fiber and protein from the two kinds of white beans, hearty kale, carrots, celery, onion and so much more… We promise you won’t be leaving the table hungry.
- Nice and Bright: This white bean soup has an incredible bright and fresh flavor thanks to zesty lemon and lots of fresh herbs.
Looking for more vegetarian soup recipes to add to your menu? You’ll also love our minestrone soup, easy crockpot butternut squash soup or this creamy tomato basil soup!
What You’ll Need
With just a few ingredients, you’re on you way to a delicious, creamy white bean soup. Scroll down to the recipe card for exact amounts.
- Oil: Extra virgin olive oil or avocado oil both work great.
- Veggies: We’ll be using yellow onion, fresh minced garlic, carrots, celery and kale.
- Beans: We used cannellini beans and chickpeas. White navy beans or any tender white beans will work!
- Fresh Herbs: Fresh herbs make a big difference in the overall flavor of soup. We’ll be using rosemary, thyme, and marjoram. Topping the soup with a little fresh parsley is also delicious.
- Broth: You can use a vegetable broth if you’d like to keep the soup vegetarian, or chicken broth.
- Lemon: Grab a fresh lemon since we’ll be using both the zest and the juice.
- Parmesan Cheese: Optional garnish.
- Salt and Pepper: Freshly cracked pepper will give you the best flavor.
How to Make White Bean Soup
When we see a soup that takes less than an hour to make, sometimes we wonder if has any flavor… We assure you that this one absolutely does! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Sauté: In a large dutch oven, cook the onions, carrots, celery and garlic, until tender.
- Blend: Blend one can of the cannellini beans, half the chickpeas, and a cup of the broth. You can do this in a blender, food processor or with an immersion blender.
- Simmer: Add the bean purée, remaining beans, herbs, and broth into the pot, seasoning with salt and pepper. Bring to a boil and simmer for 30 minutes, stirring every so often. Feel free to only simmer for 15 minutes, but the flavors will be less developed.
- Kale: Add the kale and cook for another 5 minutes, then take the pot off the heat.
- Serve: Add lemon juice and lemon zest and stir to combine. Serve with a little fresh parsley and parmesan cheese on top.
Cook’s Tips for Best Results
A few tips to ensure this creamy white bean soup recipe turns out perfect, every time!
- Creamy vs. Non Creamy: The base of this soup is quite creamy thanks to the bean puree that also helps to thicken the soup. If you’d rather not have a creamy soup, just skip that step and add all the beans whole.
- Crockpot: After you sauté the onions and garlic, place them in the crockpot. Add blended beans, other beans, chickpeas, spices, celery, carrots, and broth. Cook on high for 2 hours, or on low for 4 hours. 20 minutes before serving, add the kale, lemon juice and zest.
- Heat: If you want to add a little heat, sprinkle in some crushed red pepper flakes. For a lot of heat, consider adding a diced jalapeño or serrano pepper. Leave the seeds in for an extra spicy soup!
- Dried Beans: If you prefer to use dried beans, soak the beans overnight. Rinse the beans well, then add them to the pot with the sautéed veggies and broth. Bring to a simmer and cook the beans for about an hour, until tender. You will likely need an extra few cups of broth.
What to Serve With White Bean and Kale Soup
We’re big fans of enjoying a big bowl of this soup with grated parmesan, freshly chopped parsley, and a crusty roll or garlic bread. Often, that’s enough all on its own!
Soup, salad and a sandwich are also always a classic combo! We’re big fans of the sweetness of our strawberry spinach salad or this warm wilted lettuce salad. For a sandwich, try our easy air fryer grilled cheese!
How to Store and Reheat Leftovers
Homemade soup often tastes even better the next day! Here’s how to store and reheat leftovers:
- Fridge: Store leftover soup in an airtight container, in the fridge, for up to 5 days.
- Reheat: We’ll often use the microwave to reheat individual portions and the stovetop for larger amounts. Give the soup a good stir halfway through to ensure even heating.
- Freeze: Place cooled soup in a freezer safe bag and lie it flat in the freezer (this is a great space saver) for up to 3 months. Thaw overnight in the fridge before reheating.
More Easy Vegetable Soup Recipes
Yield: 4 servings
White Bean Soup
This creamy White Bean Soup is the perfect cozy dinner on those cold winter nights. Warm up with a bowl of tender white beans and vegetables in a light and refreshing broth. Serve with a crusty piece of bread and enjoy!
Ingredients
- 2 tablespoons olive oil
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- 2 large carrots, diced
- 2 celery stalks, sliced
- 2 (15 oz) cans Cannellini beans, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- ½ teaspoon marjoram
- ½ teaspoon salt
- 4 cups low sodium broth, chicken or vegetable
- 1 large bunch kale, roughly chopped, or 1 package frozen kale
- Zest and juice of 1/2 lemon
- ⅓ cup grated parmesan cheese
- Chopped fresh parsley, optional for serving
Instructions
- In a large heavy bottomed pot, like a dutch oven, heat the olive oil and sauté the onions for 3 to 4 minutes. Add the celery, carrots, and garlic. Sauté for 4 to 5 more minutes, until tender.
- Blend one can of the cannellini beans, half of the chickpeas and one cup of the broth in a blender or food processor. Blend until smooth.
- Pour the bean purée, the remaining beans, rosemary, thyme, marjoram, salt, and the broth into the pot. Bring to a simmer and cook for 30 minutes, stirring occasionally.
- Add the kale, and cook for another 5 minutes. Take the pot off the heat and stir in the lemon juice and zest.
- Serve each bowl of soup topped with a sprinkle of parmesan and parsley.
Notes
Store: Store leftover soup in an airtight container, in the fridge, for up to 5 days.
Reheat: We’ll often use the microwave to reheat individual portions and the stovetop for larger amounts. Give the soup a good stir halfway through to ensure even heating.
Freeze: Place cooled soup in a freezer safe bag and lie it flat in the freezer (this is a great space saver) for up to 3 months. Thaw overnight in the fridge before reheating.
Creamy vs. Non Creamy: The base of this soup is quite creamy thanks to the bean puree that also helps to thicken the soup. If you’d rather not have a creamy soup, just skip that step and add all the beans whole.
Crockpot: After you sauté the onions and garlic, place them in the crockpot. Add blended beans, other beans, chickpeas, spices, celery, carrots, and broth. Cook on high for 2 hours, or on low for 4 hours. 20 minutes before serving, add the kale, lemon juice and zest.
Heat: If you want to add a little heat, sprinkle in some crushed red pepper flakes. For a lot of heat, consider adding a diced jalapeño or serrano pepper. Leave the seeds in for an extra spicy soup!
Dried Beans: If you prefer to use dried beans, soak the beans overnight. Rinse the beans well, then add them to the pot with the sautéed veggies and broth. Bring to a simmer and cook the beans for about an hour, until tender. You will likely need an extra few cups of broth.
Nutrition
Serving: 1 serving, Calories: 165kcal, Carbohydrates: 10g, Protein: 8g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 7mg, Sodium: 540mg, Potassium: 412mg, Fiber: 2g, Sugar: 3g, Vitamin A: 6626IU, Vitamin C: 18mg, Calcium: 142mg, Iron: 1mg
