Creamy White Bean Soup with Kale, Rosemary & Lemon

Why You’ll Love Creamy White Bean Soup with Kale, Rosemary & Lemon Recipe

• It strikes a lovely balance: rich and comforting thanks to the blended beans, but still light and fresh with kale and lemon.

• The trick of puréeing half the soup gives it a silky texture without heavy cream or dairy.

• It’s simple and quick—comes together in about 40 minutes.

• Vegan and gluten‑free, it works for many dietary preferences.

• Ideal for using pantry staples (beans, stock, greens) yet tastes elevated thanks to the rosemary + lemon lift.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• olive oil

• a medium yellow onion, small dice

• a medium carrot, small dice

• one stick celery, small dice

• 2‑3 cloves garlic, minced

• red pepper flakes or Aleppo pepper, to taste

• a sprig fresh rosemary, minced

• cooked navy beans, drained and rinsed

• vegetable stock

• fresh lemon juice

• salt and ground black pepper, to taste

• chopped and packed Lacinato kale (roughly one small bunch)

• flat‑leaf parsley leaves, chopped

Directions

1. Heat the olive oil in a medium‑large soup pot over medium heat. Add the onion, carrot and celery and sauté until lightly softened and translucent (about 5 minutes).

2. Add the garlic, red pepper flakes (or Aleppo pepper) and minced rosemary. Stir and cook for about 30 seconds until the garlic becomes fragrant. Then add the drained beans and stir. Add the vegetable stock and bring the mixture to a boil.

3. Once boiling, ladle about half the soup into an upright blender. Add the lemon juice to the blender. Carefully blend until the portion is fully liquified. Pour this blended portion back into the pot. Season the soup with salt and pepper.

4. Add the chopped kale to the pot and bring the soup to a boil again. Once the kale is slightly wilted and bright green, stir in the chopped parsley. Taste and adjust seasoning (salt, pepper, lemon) as desired. Serve the soup hot.

Servings and timing

• Makes about 5 servings.

• Prep time: ~20 minutes.

• Cook time: ~20 minutes.

• Total time: ~40 minutes.

Variations

• Swap white navy beans for cannellini or great northern beans if preferred.

• Add a diced potato at the same time as the beans for extra creaminess and body.

• Substitute the kale with collard greens, spinach or swiss chard depending on what you have.

• For extra spice, increase the red pepper flakes or top with a drizzle of chili‑infused oil.

• If you don’t have fresh rosemary, you could use ½‑1 teaspoon dried rosemary (though fresh gives the best flavour).

• Serve with toasted bread, croutons or a sprinkle of vegan Parmesan style cheese for added texture.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

• To reheat, gently warm on the stove over medium‑low heat, stirring occasionally. If the soup is too thick after refrigeration, add a splash of vegetable stock or water and stir until the desired consistency is reached.

• You may also freeze the soup (without the parsley if you prefer fresher herbs) for up to 2–3 months. Thaw overnight in the refrigerator and reheat as above.

FAQs

What kind of beans can I use if I don’t have navy beans?

You can absolutely use cannellini beans or great northern beans. They’re similar in texture and flavour and will work just fine in this recipe.

Can I use canned beans instead of cooking them from dried?

Yes — canned beans are a convenient option. Just be sure to drain and rinse them well and adjust seasoning since canned beans may have added salt.

Is this soup gluten‑free?

Yes, this recipe is naturally gluten‑free as long as your vegetable stock is certified gluten‑free (some store‑bought stocks may contain gluten).

Can I skip the blending step?

You could skip the blending, but the texture of the soup will be more chunky rather than creamy. The blending of half the soup gives that silky, comforting texture without using dairy.

How can I make it spicier or milder?

For more heat, increase the amount of red pepper flakes or use a hotter chili powder. To make it milder, leave out or reduce the red pepper flakes entirely.

Can I add protein or grains to make it more substantial?

Yes — you can stir in cooked grains like quinoa or farro, or top with cooked chicken sausage, turkey sausage or even shredded roasted chicken if you’re not strictly vegan. (Note: that changes the recipe away from vegan.)

What herbs or flavour tweaks work well?

Beyond rosemary, thyme also complements this soup well. You could add a bay leaf when simmering (remove it before blending). Finishing with a little lemon zest or a drizzle of good olive oil adds brightness.

Can I use frozen kale or greens?

Yes, frozen kale can work in a pinch. Just add it to the soup and allow a few extra minutes for the heat to return it to the right texture. Fresh greens are preferred for flavour and colour.

How do I reheat it without losing flavour?

Reheat gently on the stove over medium‑low heat, stirring so it doesn’t stick or scorch. If it has thickened too much from cooling, add a splash of stock or water and adjust the seasonings (especially lemon) before serving.

Can I freeze this soup and will it affect the texture?

Yes you can freeze it. Bean‑based soups freeze quite well. However the kale may become softer after freezing and reheating; you may want to slightly under‑cook the kale when initially making if you plan to freeze. Reheat gently and stir to restore texture.

Conclusion

This creamy white bean soup with kale, rosemary and lemon is a lovely example of how simple ingredients can yield a nourishing, flavourful meal. It manages to be soothing yet vibrant, wholesome yet elegant. Whether you’re looking for a quick vegan main, a warming dish on a chilly evening, or a versatile base for variations, this soup ticks the box. Serve it with crusty bread or a side salad, and you’ll have a satisfying, plant‑based meal in under an hour.

Creamy White Bean Soup with Kale, Rosemary & Lemon

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Creamy White Bean Soup with Kale is a comforting, vegan, and gluten-free dish made with puréed white beans, hearty Lacinato kale, aromatic rosemary, and bright lemon. This wholesome plant-based soup is perfect for cozy evenings or a quick nutritious weeknight meal—ready in under 40 minutes using simple pantry staples.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 5 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American / Mediterranean-inspired
• Diet: Vegan

Ingredients

• Olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2–3 garlic cloves, minced
• Red pepper flakes or Aleppo pepper, to taste
• 1 sprig fresh rosemary, minced (or ½–1 tsp dried)
• Cooked navy beans (or cannellini/great northern), drained and rinsed
• Vegetable stock
• Fresh lemon juice
• Salt and ground black pepper, to taste
• 1 small bunch Lacinato kale, chopped and packed
• Flat-leaf parsley, chopped

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Instructions

1. In a soup pot over medium heat, warm olive oil. Add onion, carrot, and celery. Sauté until softened (about 5 minutes).
2. Stir in garlic, red pepper flakes, and rosemary. Cook 30 seconds until fragrant.
3. Add beans and stir. Pour in vegetable stock. Bring to a boil.
4. Carefully blend half the soup with lemon juice until smooth. Return to pot.
5. Season with salt and pepper. Add kale. Simmer until kale is wilted and vibrant.
6. Stir in chopped parsley, taste, and adjust seasoning. Serve hot.

Notes

• Swap beans: cannellini or great northern work well.
• Add diced potato for extra creaminess.
• Kale alternatives: spinach, chard, or collards.
• Spice it up with more red pepper flakes or chili oil.
• Pairs well with toasted bread or vegan Parmesan.
• Freeze without parsley for better texture upon reheating.