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Up close, overhead shot of a creamy white bean soup with rosemary and lemon. The soup is in an off-white pot and there is a ladle in the pot as well.
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Creamy White Bean Soup with Kale

This creamy white bean soup with kale is simple and quick to make. It has a little bit of zing, spice, but it’s mellow and down to earth too
Cuisine Dairy-free, Gluten-Free, Nut-Free, Plant-Based, Special Diets, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword fall, fall winter, kale, lemon, quick, rosemary, white beans
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5
Calories 255kcal

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, small dice
  • 1 medium carrot, small dice
  • 1 stick celery, small dice
  • 2 cloves garlic, minced
  • chili flakes or aleppo pepper, to taste
  • 1 sprig fresh rosemary, minced
  • 4 cups cooked navy beans, drained and rinsed
  • 4 cups vegetable stock
  • 2 tablespoons fresh lemon juice
  • sea salt and ground black pepper, to taste
  • 3 cups packed chopped lacinato kale (roughly 1 small bunch)
  • ¼ cup flat leaf parsley leaves, chopped

Instructions

  • Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
  • To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.
  • Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper.
  • Add the kale to the pot and bring the soup to a boil. Once the kale is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.

Notes

  • I try not to be an ingredient snob, but this recipe is quite simple with minimal cooking time, so the quality of the ingredients does make a difference. I made a particularly rich homemade vegetable stock and my beans were cooked from dried beans. I think canned beans would be fine, but I’d really encourage you to make homemade stock for this one. I happen to have a great recipe right here.
  • I finished my soup with a lemon-infused extra virgin olive oil and it was delicious!
  • For freezing this recipe: I recommend leaving the kale out. That way, when you reheat the soup for serving, you can add chopped kale as it comes up to a boil. Not a grey, overcooked leaf of kale in sight! ;)

Nutrition

Serving: 1fifth of recipe | Calories: 255kcal | Carbohydrates: 39g | Protein: 13g | Fat: 5g | Fiber: 13g | Sugar: 3g