This vegan white bean and kale soup is a comforting meal that features dried beans, fresh rosemary and thyme, and white wine. It’s a satisfying dish with simple flavors, that’s packed with nutrition.
Why I love this vegan white bean and kale soup
First, I love any recipe that makes it easy to use dried beans. I don’t care what anyone says, dried beans can be tricky. But when these cannellini beans cook up into creamy-yummy goodness, they’re so worth it. And so much better than canned if you ask me
Besides, as long as you pre-soak them, they cook in about the same time it takes to fully marry the flavors in this soup.
Next, this recipe employs some French cooking basics: fresh herbs, aromatics and white wine (which is, as always, optional here).
These few, high-quality ingredients work together to create simple but memorable flavors—in my book, the very essence of a great home cooked meal.
Finally, this dish is both easy to prepare and packed with nutrition. Beans and greens are foods we should work into our diets every day, and I can’t think of a more satisfying way to do just that.
How to make this recipe
- First, soak your beans overnight.
- Then, saute some aromatic vegetables and fresh rosemary.
- Next, toss in your beans and broth, a splash of white wine or vinegar, more fresh herbs, and simmer.
- When the soup’s almost ready, toss in your chopped kale, cook and serve.
Here’s how we do it, step by step: (please also check out the full recipe at the bottom of the page!)
Dried beans. Feel free to substitute another white bean of your choice, but make sure to check cooking times. Other beans can take much longer to cook. Also, old beans may take much longer or resist becoming tender. Canned beans are fine as well, but this soup will develop the best flavor by simmering for at least 30 minutes.
Check out this site for tips on cooking different type of dried beans.
Kale. I used lacinato kale, but you could use any hearty green you like here. Just adjust the cooking time accordingly–either by simmering the soup longer or adding your greens to the pot sooner. In general, the thicker/tougher the green, the longer the cooking time.
Vegetable broth. Be sure to use a broth you enjoy the taste of before it goes into the soup. Some packaged broths can be bitter or have strong flavors you may not care for. I like to use soup bases like Protective Diet Plant-Based Broth Mix.
I hope you love this creamy, herb-y, simple soup as much as we do. Let me know what you think!
White Bean and Kale Soup
- 1 yellow onion diced
- 1 carrot 1/4-inch diced
- 2 celery stalks 1/4-inch diced
- 2 garlic cloves minced
- 1 cup dried cannellini beans rinsed, sorted and soaked for 8 hours or overnight (Or, sub 2 1/2 cups cooked/canned white beans. See notes)
- 1 tablespoon fresh rosemary minced
- 1/2 cup dry white wine (Or sub 2 tablespoons of champagne vinegar or sherry vinegar)
- 6 cups low sodium vegetable stock
- 1 small bunch fresh thyme tied into a bundle
- bay leaf
- 1 bunch of lacinato kale chopped (about 5 cups. Or sub other kale or spinach)
- Optional: 1-2 tablespoons vegan parm or nutritional yeast for serving
- In a Dutch oven or large pot, over medium heat, saute the onion, carrots and celery until tender, about 5 minutes. Add the garlic and rosemary and saute another 2 minutes.
- Add the soaked dried cannellini beans, vegetable broth and white wine (or vinegar) and bring to a boil.
- Add the thyme bundle and bay leaf, reduce heat to low and simmer, covered, for 30 minutes.
- Add the kale and continue to simmer, covered, another 10 minutes, or until both the kale and beans are tender.