Creamy White Bean Soup with Kale, Rosemary & Lemon
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.
- 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
Instructions
- In a soup pot over medium heat, warm olive oil. Add onion, carrot, and celery. Sauté until softened (about 5 minutes).
- Stir in garlic, red pepper flakes, and rosemary. Cook 30 seconds until fragrant.
- Add beans and stir. Pour in vegetable stock. Bring to a boil.
- Carefully blend half the soup with lemon juice until smooth. Return to pot.
- Season with salt and pepper. Add kale. Simmer until kale is wilted and vibrant.
- 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.
