Name: Creamy White Bean Soup with Kale Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 medium sweet onion, finely chopped; 5 cloves garlic, minced; 2 large carrots, peeled and sliced into coins; 2 stalks celery, chopped; 3 cups chopped kale or baby spinach; 4 15-ounce cans cannellini beans, drained and rinsed; 4 1/2 cups vegetable broth; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon tomato paste; 1 tablespoon Italian seasoning; 1/2 teaspoon red chili flakes; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt, plus more to taste; Shredded parmesan cheese (e.g., Violife) for serving

There's something so comforting and satisfying about a warm, hearty soup on a chilly day, and this Creamy White Bean Soup with Kale Recipe hits every note. It’s got that perfect creamy texture, with tender kale and a touch of lemon that brightens it all up — trust me, it’s one you’ll want to make again and again.

A white bowl filled with thick soup showing layers of orange carrot slices scattered on top and inside, soft white beans mixed throughout, and dark green leafy vegetables visible in the broth. A layer of light grated cheese melts on one side, sprinkled with tiny green herb pieces and specks of black pepper. A silver spoon is placed inside the bowl near the edge. The bowl sits on a white plate, and a piece of bread is placed near the plate on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Bean Soup with Kale Recipe
Top Tip
How to Serve Creamy White Bean Soup with Kale Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Bean Soup with Kale Recipe

Why You'll Love This Recipe

This soup is one of those kitchen gems that feels fancy but is really easy to whip up. I first made it on a busy weeknight, and it turned into an instant favorite in my house. The blend of creamy beans and earthy kale with just a bit of zing from lemon makes it a bowl of pure comfort.

Simple yet robust flavor: The tomato paste and Italian seasoning pack a flavor punch that never gets boring.
Super creamy texture without cream: Blending part of the soup gives it a silky feel that’s totally nourishing.
Healthy and hearty: Loaded with protein-packed cannellini beans and nutrient-rich kale, it’s a meal in itself.
Customizable: Easy to adapt with what you have on hand, whether it’s adding spices or swapping greens.

The image shows a close-up of a silver ladle lifting thick vegetable soup from a light gray pot. The soup has several visible layers and colors: light beige beans form a dense base, bright orange slices of carrot add pops of color, and dark green leafy kale pieces are spread throughout. The broth is golden brown and looks rich with small herbs sprinkled on top. The pot sits on a white marbled surface, with hints of the soup's orange stains visible inside the pot's sides. A woman's hand holds the ladle at the top left corner, lifting the soup in a way that reveals its thick texture and many ingredients. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy White Bean Soup with Kale Recipe plays an important role, balancing flavor, texture, and nutrition. Having good-quality canned cannellini beans and fresh kale really makes all the difference. Here’s why I love each one:

Flat lay of a small white ceramic bowl filled with golden olive oil, a medium whole sweet onion with its light papery skin, five whole uncracked garlic cloves with smooth white skins, two peeled bright orange carrots sliced into coins, two fresh pale green celery stalks chopped, a simple white bowl holding creamy white cannellini beans, another white bowl containing rich red tomato paste, a small white bowl with mixed Italian seasoning herbs, a tiny white bowl with red chili flakes, a small white bowl of coarse ground black pepper, a small white bowl of fine white salt, a pile of vibrant chopped dark green kale leaves, a small white bowl with fresh lemon juice, and a few shreds of pale creamy parmesan cheese, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness to sauté the vegetables and infuses flavor right from the start.
Sweet onion: Provides a natural sweetness and depth that forms the flavor base.
Garlic: Essential aromatic that boosts the savory profile.
Carrots: Bring a subtle sweetness and a lovely texture contrast to the beans.
Celery: Adds a classic soup base crunch and earthiness.
Cannellini beans: The star ingredient for creaminess and protein—go for good quality, drained and rinsed well.
Vegetable broth: The liquid that ties everything together with savory notes; homemade or store-bought both work great.
Tomato paste: This little ingredient packs umami and a subtle tanginess that brightens the broth.
Italian seasoning: Classic herbs that bring warmth and a familiar taste.
Red chili flakes: Just enough heat to make the flavors pop without overwhelming.
Black pepper & salt: Seasoning essentials to make the flavors sing—adjust to your taste.
Kale: Adds a hearty, slightly bitter green that softens perfectly in the soup.
Lemon juice: A touch of acidity that lifts the entire dish and balances richness.
Optional shredded parmesan: For a savory, salty finish—try a dairy-free version like Violife if you prefer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Creamy White Bean Soup with Kale Recipe my own depending on what’s in season or what’s in my pantry. You can easily swap kale for spinach or add in a splash of cream if you want it extra indulgent. Don’t hesitate to tweak it — that’s where the magic of homemade cooking happens!

Variation: I’ve tried adding smoked paprika for a subtle smoky depth — it’s a game-changer!
Dietary tweaks: Keep it vegan by skipping the parmesan or use nutritional yeast instead.
Seasonal switch: Swap kale for Swiss chard or collard greens to experiment with texture and flavor.

Step-by-Step: How I Make Creamy White Bean Soup with Kale Recipe

Step 1: Sauté Aromatics and Veggies

First things first, heat olive oil in a large pot over medium heat. Toss in your finely chopped onions, minced garlic, sliced carrots, and celery. Stir frequently and cook this for about 4-5 minutes until everything softens and smells irresistible. This step is vital—it builds the flavor base and ensures your soup isn’t flat.

Step 2: Add Beans, Broth, and Seasonings

Dump in the drained cannellini beans, pour the vegetable broth, then stir in tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Give it a good stir so the tomato paste dissolves into the liquid evenly. The soup will start coming together here with a wonderful aroma filling your kitchen.

Step 3: Simmer and Blend for Creaminess

Bring your soup to a boil, then reduce the heat and let it simmer uncovered for 15 minutes. After simmering, carefully ladle about 2 cups of the soup into a blender and puree until silky smooth (watch out for steam). Pour this back into the pot for that creamy texture without any cream. Alternatively, an immersion blender works perfectly if you want to keep it all in one pot.

Step 4: Add Kale and Finish with Lemon

Stir in your chopped kale or spinach and let it gently simmer for a few minutes until the greens are just tender (kale takes a little longer). Finally, add the lemon juice to brighten everything up. Taste and adjust salt, pepper, or chili flakes if needed.

Step 5: Serve Warm and Enjoy

Ladle the soup into bowls and sprinkle with parmesan or a dairy-free alternative if you like. Serve it alongside crusty bread, and you’ve got a comforting meal that’s healthy and satisfying. Perfect for chilly nights or whenever you need a cozy pick-me-up.

Top Tip

From personal experience, getting the balance right between blending and texture is key. The blend boosts creaminess but leaving a bit of bean whole adds delightful body to the soup.

Partial Blending: Blend about a third of the soup for creaminess but keep some beans whole for texture—it keeps the soup lively and interesting.
Don't Skip Lemon Juice: Adding lemon at the end cuts through richness and brightens the entire dish.
Using Fresh Greens: Fresh kale or spinach should be added last and just wilted to preserve color and nutrients.
Watch Salt Levels: Since broth and beans have varying salt content, season carefully and adjust at the end.

How to Serve Creamy White Bean Soup with Kale Recipe

Garnishes

I usually top my bowls with a sprinkle of shredded parmesan or a vegan alternative like Violife — it melts slightly and adds a savory, creamy contrast. Sometimes I throw on a dash of extra chili flakes or a drizzle of good olive oil for an extra flavor kick.

Side Dishes

Nothing pairs better than crusty artisan bread or homemade garlic bread for dipping into the soup. Also, a fresh green salad or roasted veggies make for a complete, balanced meal.

Creative Ways to Present

For dinner parties, I like serving this soup in small cups as an appetizer, garnished with microgreens or fresh herbs like parsley. It adds a beautiful pop of color and makes the experience feel a little extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavor actually improves overnight, so it’s a great make-ahead meal for busy days. Just give it a good stir before reheating.

Freezing

This soup freezes really well — make sure it cools completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stove. Sometimes the texture thickens after freezing, so just add a bit of broth or water to loosen it up.

Reheating

I reheat leftovers on the stovetop over medium heat, stirring often to prevent sticking. If the soup looks too thick, a splash of vegetable broth or water brings it back to that perfect creamy texture.

Frequently Asked Questions:

Can I use dried beans instead of canned?

Yes! If using dried cannellini beans, soak them overnight and cook fully before adding to the soup. It will add extra time but the flavor and texture are wonderful. Just be sure to keep the broth amount adjusted since dried beans absorb more liquid.

How spicy is this soup with red chili flakes?

The chili flakes add a gentle warmth, not overpowering heat. You can always reduce or omit them if you prefer a milder soup. I like that subtle kick to balance the creaminess.

What if I don’t have kale?

Spinach or Swiss chard are great alternatives. Spinach wilts faster and is milder in flavor, while chard adds a slightly earthier taste similar to kale. Feel free to experiment according to your preference!

Is this recipe gluten-free and vegan?

Absolutely! This Creamy White Bean Soup with Kale Recipe is naturally gluten-free and can easily be vegan by skipping the parmesan or using a plant-based cheese alternative.

Final Thoughts

This Creamy White Bean Soup with Kale Recipe has become my go-to for easy, comforting meals that still feel a bit special. It’s forgiving, healthy, and packed with flavor — everything you want from a soup you can rely on. I know you’ll find it as satisfying and cozy as I do, so give it a try and make it truly your own!