Hearty Kale and White Bean Stew

Craving a bowl of warmth that’s both nourishing and incredibly flavorful? This hearty kale and white bean soup is a simple, satisfying meal that truly stands out. Naturally vegan and bursting with fresh produce, this recipe combines wholesome ingredients with a vibrant, zesty gremolata topping that elevates every spoonful. Perfect for cooler evenings or a comforting lunch, serve it with crusty bread for an experience of pure bliss in a bowl.

Top-down view of a bowl of creamy kale and white bean soup finished with gremolata. — A delicious bowl of creamy kale and white bean soup, garnished with fresh gremolata.

Why This Kale and White Bean Soup Will Become Your New Favorite

This isn’t just another soup recipe; it’s a culinary hug in a bowl, designed to be both incredibly easy to make and profoundly satisfying. We’ve poured our hearts into perfecting this dish, and here’s why we believe it deserves a top spot in your recipe collection:

It’s crafted with simple, hearty, and exceptionally nutrient-dense ingredients. Kale and white bean soup consistently ranks high on our list of favorite meatless meals, especially as soup season approaches. It’s a powerhouse of plant-based goodness, offering sustained energy and vital nutrients without compromising on taste.
There’s nothing complicated or overly involved about the cooking process. Even novice cooks can achieve remarkable results with this straightforward recipe. From sautéing aromatics to the final garnish, each step is designed for ease and efficiency, ensuring a delightful meal without hours spent in the kitchen.
A unique blending technique transforms a portion of the soup into a velvety, thick consistency without the need for any milks, creams, flours, or added starches. This clever trick ensures a luxurious mouthfeel while keeping the soup light, healthy, and naturally dairy-free.
The vibrant gremolata is the perfect finishing touch, offering a burst of fresh flavor and contrasting texture. It beautifully complements the earthy kale and creamy white beans, adding a zesty brightness that will make you want to put gremolata on absolutely everything! Its fresh herbs, citrus, and garlic awaken the palate and elevate the entire dish.
This soup is budget-friendly and uses pantry staples. White beans are an economical source of protein and fiber, and kale is readily available. You likely have most of the other ingredients on hand, making this a go-to meal when you want something delicious without a special grocery run.
It’s incredibly versatile and adaptable. While delicious as is, this soup serves as an excellent base for various additions. Feel free to throw in other vegetables, a different type of bean, or even a grain like farro or quinoa for an extra hearty twist. It’s a recipe that encourages creativity in the kitchen.
This recipe is naturally vegan and gluten-free (ensure your broth is GF), making it suitable for a wide range of dietary preferences and restrictions. It proves that healthy eating can be incredibly flavorful and inclusive.

Key Ingredients for a Remarkable Soup

The beauty of this kale and white bean soup lies in its straightforward ingredients, each playing a crucial role in building its rich flavor profile and comforting texture. Here’s a closer look at what makes this recipe sing:

Lacinato Kale: Also known as Dinosaur Kale or Tuscan Kale, lacinato kale has a slightly sweeter, milder flavor and a more tender texture than curly kale. It holds up well in soups without becoming overly bitter or mushy. Its dark green leaves are packed with vitamins A, C, and K, as well as antioxidants.
White Beans: Cannellini beans (also called white kidney beans) are our preferred choice for their creamy texture and mild, nutty flavor. Great Northern beans or navy beans are excellent alternatives. These beans are a fantastic source of plant-based protein, fiber, and essential minerals, contributing to the soup’s heartiness and satiety.
Fresh Aromatics: Chopped onions and minced garlic form the foundational flavor base, adding depth and sweetness when sautéed. Their aromatic qualities are essential for any truly great soup.
Fresh Rosemary: This herb introduces a wonderfully earthy, piney aroma and flavor that pairs beautifully with both kale and white beans. Using fresh rosemary makes a significant difference compared to dried, adding a vibrant complexity.
Vegetable Broth: The liquid base for our vegan soup. Choose a good quality, low-sodium vegetable broth to control the overall saltiness and ensure a rich flavor without overpowering the other ingredients.
Fresh Lemon Juice: A squeeze of fresh lemon juice at the end brightens the entire soup, cutting through the richness and adding a crucial touch of acidity that awakens the flavors. Don’t skip it!
Olive Oil: Used for sautéing the aromatics and as a base for the gremolata. High-quality extra virgin olive oil enhances the overall taste.
Salt and Freshly Cracked Black Pepper: Essential for seasoning to taste, bringing out all the wonderful flavors of the fresh ingredients.

The Zesty Gremolata: A Flavor Explosion

While the soup itself is fantastic, the gremolata is truly what elevates this dish from good to extraordinary. This fresh, vibrant condiment is ridiculously easy to make and provides a powerful punch of flavor and textural contrast.

Fresh Parsley: Finely chopped fresh parsley (flat-leaf is ideal) offers a clean, herbaceous base.
Lemon Zest: The aromatic oils from lemon zest provide an intense, bright citrusy flavor without adding extra liquid. This is distinct from lemon juice and crucial for the gremolata’s signature tang.
Fresh Garlic: Grated garlic (rather than minced) releases more of its potent flavor and integrates smoothly into the mixture.
Red Pepper Flakes: A large pinch adds a subtle warmth and gentle heat, balancing the freshness of the herbs and citrus. Adjust to your preference for spice.
Olive Oil and Salt: A good drizzle of olive oil binds the ingredients together, and a pinch of salt enhances all the flavors.

Chef’s Expert Tips for Soup Success

Achieving soup perfection is within reach with these simple yet crucial tips:

Handle the Kale with Care: When adding the kale to the pot, aim to cook it just until it’s wilted and its color brightens to a vibrant green. It shouldn’t retain the raw texture of fresh kale, but it also shouldn’t become slimy or overly chewy. The goal is to maintain some of its slight crispness and structural integrity. Overcooked kale can become bitter and lose its appealing texture.
Master Blending Hot Liquids Safely: Blending hot liquids can be hazardous if not done properly. Make sure to review the specific tips in the Notes section below before you proceed. Always exercise caution and never overfill your blender. An immersion blender offers a safer, more convenient alternative for creamy soups.
Taste and Adjust Seasoning: This is perhaps the most important tip for any recipe. Taste the soup throughout the cooking process and especially before serving. Add salt and freshly cracked black pepper as needed. Different vegetable broths have varying sodium levels, so adjusting at the end is key for perfect flavor balance.
Prep Ahead: To make this soup even quicker on a busy weeknight, chop your onions, mince your garlic and rosemary, and prepare your gremolata components in advance. Store them separately in airtight containers in the refrigerator.
Don’t Skip the Gremolata: While the soup is delicious on its own, the gremolata is truly transformative. It adds a fresh, zesty counterpoint that brightens the entire dish. Don’t be shy with it!

Other Irresistible Soup Recipes You Can’t Miss!

If you love the comforting appeal of this kale and white bean soup, you’re in for a treat! Explore some of our other fantastic soup creations that are perfect for any season:

Instant Pot Potato Leek Soup – Creamy, decadent, and incredibly easy in your pressure cooker.
Chicken Parmesan Soup – All the flavors of your favorite Italian dish in a warm, comforting bowl.
Turnip Green Soup – A unique and flavorful Southern-inspired comfort food.
Hazelnut Soup with Parsnips – An unexpectedly elegant and earthy soup.
Sweet Potato Soup – Naturally sweet and wonderfully creamy, a fall favorite.
Escarole Soup – A light yet satisfying Italian classic.
Cream of Jalapeño Soup – For those who like a little kick!
Boilermaker Chili – A hearty and robust chili perfect for game day.
Chicken Velvet Soup – A silky, smooth, and incredibly rich chicken soup.
Potato Asparagus Soup – A fresh, seasonal soup bursting with spring flavors.
Jalapeño Popper Soup – All the cheesy, spicy goodness of the appetizer in soup form.
Ratatouille Soup – A vibrant and rustic vegetable soup inspired by the French classic.
Tom Kha Goong (Thai Coconut Shrimp Soup) – An aromatic and exotic Thai delight.
Instant Pot Chicken and Rice Soup – A quick and easy classic made even faster in the Instant Pot.

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Rated: 5 out of 5 stars (5 votes)

Kale and White Bean Soup

Prep:
15 minutes

Cook:
30 minutes

Total:
45 minutes

Full of fresh produce, nourishing vegetables, and lots of flavor, this kale and white bean soup is a simple, hearty meal at its finest.

Cheryl Malik

Print Recipe

6 servings

Ingredients

For the Kale and White Bean Soup

2 tablespoons olive oil
1 cup chopped onions approximately 1 medium onion
1 tablespoon minced garlic approximately 3 cloves
1 teaspoon minced fresh rosemary leaves from 1 6-inch-long sprig
1 15-ounce can white beans drained and rinsed, such as cannellini or great northern beans
4 cups vegetable broth low-sodium preferred
1 tablespoon fresh lemon juice zest lemon before juicing for gremolata
salt to taste
freshly cracked black pepper to taste
5 cups chopped lacinato kale stems removed

For the Gremolata

½ cup finely chopped fresh parsley
1 teaspoon lemon zest from 1 lemon
1 large pinch red pepper flakes or more, to taste
¼ teaspoon salt more or less to taste
¼ cup olive oil
3 large cloves fresh garlic grated or very finely minced

Equipment

Large, heavy-bottomed pot or Dutch oven
Large wooden spoon
Standard blender or immersion blender
Small mixing bowl
Whisk for gremolata

Instructions

For the Kale and White Bean Soup

Place a large, heavy-bottomed pot or Dutch oven on your stovetop over medium heat. Allow the pot to warm up for a minute or two. Once warm, add 2 tablespoons of olive oil and continue heating until the oil is hot and slightly shimmery, indicating it’s ready for sautéing.
When the oil is ready, carefully add 1 cup of chopped onions to the pot. Stir well to coat the onions evenly with the oil. Sauté the onions for approximately 5 minutes, or until they become translucent and softened. Stir occasionally to prevent them from sticking to the bottom of the pot.
Once the onions are soft and fragrant, add 1 tablespoon of minced garlic and 1 teaspoon of minced fresh rosemary leaves to the pot. Stir continuously for about 30 seconds, or until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.
Next, add 1 15-ounce can of white beans (drained and rinsed) and 4 cups of vegetable broth to the pot. Stir all the ingredients together to combine. Increase the heat under the pot to medium-high and bring the liquid to a rolling boil. As soon as it reaches a boil, immediately reduce the heat back to medium to maintain a gentle simmer.
Once the soup begins to simmer, carefully ladle about half of the soup into a standard blender. Allow the soup to cool in the blender for 3 to 5 minutes before proceeding. Then, add 1 tablespoon of fresh lemon juice to the blender. Blend the soup on high speed until the mixture is completely smooth and creamy. Refer to the “Tips for Blending Hot Liquids” in the Notes section below for safe blending practices. Alternatively, use an immersion blender directly in the pot to blend half of the soup until creamy, leaving the other half chunky for texture.
Return the blended soup portion to the pot with the unblended soup, if you used a standard blender. Stir thoroughly to incorporate the creamy mixture. Season the soup generously with salt and freshly cracked black pepper to taste. Adjust as needed until the flavors are perfectly balanced.

For the Gremolata

While the soup simmers, prepare the gremolata. In a small mixing bowl, combine ½ cup of finely chopped fresh parsley, 1 teaspoon of lemon zest, 1 large pinch of red pepper flakes, ¼ teaspoon of salt, ¼ cup of olive oil, and 3 large cloves of grated fresh garlic. Stir all ingredients together thoroughly with a whisk or spoon until fully incorporated and fragrant. Set aside.

To Serve the Soup

Increase the heat under the pot to high. Add 5 cups of chopped lacinato kale to the soup and stir it in to incorporate. Bring the soup back to a boil and cook just until the kale is slightly wilted and turns a vibrant, bright green. This usually takes only a few minutes.
Taste the soup once more and add additional salt and/or pepper if needed to achieve your desired flavor profile. When you are satisfied with the soup’s seasoning, ladle the warm soup into individual serving bowls. Top each serving generously with the prepared gremolata to taste. Serve warm immediately and enjoy this wholesome, flavorful meal!

Notes

Leftovers: Store leftover soup separately from leftover gremolata. Keep each in an airtight container in the refrigerator and consume within 1 week. The gremolata maintains its freshness and vibrant flavor better when stored separately and added just before serving.
Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions. Avoid boiling vigorously, as it can overcook the kale.
Freezing: This soup freezes beautifully without the kale (kale can get a bit mushy when frozen and thawed). If you plan to freeze, blend a portion of the soup, but add the kale only when reheating. Freeze cooled soup in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Important Tips for Blending Hot Liquids Safely

Fill Less: Never fill your blender more than halfway with hot liquid. Hot liquids expand and create pressure, which can cause the lid to blow off. Work in small batches as needed.
Cool First: Allow the soup to cool slightly for 3 to 5 minutes before transferring it to the blender. This reduces the internal pressure.
Vent the Lid: Always remove the center cap of your blender lid (the small, clear cap) to allow steam to escape.
Hold Firmly: Place a clean dish towel over the opening where the cap was removed and hold the lid down firmly with your hand. This prevents splashes and keeps the lid securely in place while allowing steam to vent.
Start Slow: Begin blending on the lowest speed and gradually increase to high.

Recipe Variations

Add More Veggies: Sauté carrots, celery, or diced sweet potatoes along with the onions for added nutrition and flavor.
Spice it Up: Increase the red pepper flakes in the soup or add a pinch of cayenne pepper for a more fiery kick.
Add Grains: For an even heartier meal, stir in cooked farro, quinoa, or small pasta shapes like ditalini during the last few minutes of cooking.
Smoky Flavor: A dash of smoked paprika can add a delicious depth.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

Serving Suggestions for Your Hearty Soup

This Kale and White Bean Soup is satisfying enough to be a meal on its own, but it also pairs wonderfully with a few simple accompaniments to complete your dining experience:

Crusty Bread: A warm, crusty baguette or a slice of artisan bread is perfect for dipping into the rich broth. The texture contrast is divine!
Garlic Bread: Elevate your bread game with homemade or store-bought garlic bread.
Side Salad: A light, fresh green salad with a vinaigrette dressing provides a refreshing counterpoint to the warmth of the soup.
Vegan Parmesan: A sprinkle of vegan parmesan cheese (store-bought or homemade from nutritional yeast and nuts) adds an extra layer of umami and cheesiness.
Croutons: Homemade or store-bought croutons add a delightful crunch and soak up the flavorful broth.

Frequently Asked Questions (FAQs)

Can I use other types of kale?

Yes, while Lacinato kale is recommended for its tender texture and mild flavor, you can certainly use curly kale. Just be sure to remove the tough stems and chop it finely. Curly kale may require a slightly longer cooking time to soften to your liking.

What if I don’t have fresh rosemary?

Fresh rosemary truly enhances the flavor, but if you only have dried, use about ⅓ teaspoon of dried rosemary in place of 1 teaspoon fresh. Remember that dried herbs are more potent than fresh ones.

Can I use dried white beans instead of canned?

Absolutely! If using dried beans, you’ll need to soak them overnight and then cook them until tender according to package directions before adding them to the soup. This will add significantly to the overall prep and cook time, but it’s a great option for a more from-scratch approach. One 15-ounce can of beans typically equates to about 1.5 cups cooked beans.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, provided your vegetable broth is certified gluten-free. Always check ingredient labels if you have strict dietary requirements.

Can I make this soup spicy?

Definitely! You can increase the amount of red pepper flakes in both the soup and the gremolata. For an extra kick, consider adding a pinch of cayenne pepper or a finely diced jalapeño to the onions during sautéing.

Conclusion: Your Next Favorite Plant-Based Meal

This Kale and White Bean Soup is more than just a recipe; it’s an invitation to enjoy a truly wholesome, incredibly flavorful, and comforting meal. Its simplicity makes it perfect for busy weeknights, while its rich taste and creamy texture will make it feel like a special occasion. The addition of the bright, zesty gremolata is the ultimate game-changer, proving that plant-based eating can be both easy and exhilaratingly delicious. We encourage you to try this recipe, savor every spoonful, and share your experience with us. It’s a dish that warms the soul and nourishes the body, a true testament to the power of fresh, simple ingredients.