There’s something super cozy about a big warm bowl of this Creamy White Bean Kale Soup. It’s smooth, hearty, and full of flavor — and it comes together with simple ingredients you probably already have. It’s one of those “clean out the fridge” soups that feels fancy but is so easy. I make this all the time when I want something healthy but filling. The beans give it a creamy texture without needing a ton of cream, and the kale adds just the right pop of green.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried thyme
- 2 (15 oz) cans white beans, drained and rinsed
- 1 medium russet potato, peeled and diced
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 4 cups chopped kale, stems removed
- 1/2 cup heavy cream or full-fat coconut milk
- Juice of 1/2 lemon
Why I Love This Recipe
This soup brings me back to cold nights when I needed something warm, fast, and comforting without feeling heavy. I made it once when I had no energy, just some leftover kale and beans—and it instantly became a weekly thing.
- It’s rich and creamy without being heavy
- Comes together in under an hour
- Uses pantry staples
- Perfect for meal prep
- It tastes even better the next day
Makes: 4 servings
Total Time: 45 minutes
Macros (Per Serving, Estimated)
- Calories: 310
- Protein: 11g
- Carbs: 36g
- Fat: 15g
- Fiber: 9g
Why This Recipe Works (Quick Science)
Blending some of the beans and potatoes gives the soup that creamy texture without needing a roux or flour. White beans are naturally starchy and smooth when pureed, so they create a thick base that coats the kale and adds richness. Cooking the aromatics first brings out deeper flavors, and the lemon at the end balances everything with brightness.
Pro Tips
- Blend just half the soup to keep a mix of creamy and chunky textures
- Use pre-washed kale to save time
- Add more broth if it gets too thick
- Coconut milk makes a great dairy-free swap
- Don’t skip the lemon—it wakes up the flavors
Tools You’ll Need
- Large soup pot
- Immersion blender or regular blender
- Sharp knife
- Cutting board
- Wooden spoon
- Ladle
Substitutions and Variations
- Swap kale for spinach or Swiss chard
- Use cannellini, great northern, or navy beans
- Sub potato with cauliflower for lower carbs
- Use coconut milk instead of cream for dairy-free
- Add cooked sausage or shredded chicken for extra protein
Make Ahead Tips
This soup stores beautifully. Make a full batch and keep in the fridge for up to 4 days. Reheat gently on the stove. You can also freeze it (before adding the cream or coconut milk) for up to 3 months.
How to Make Creamy White Bean Kale Soup
Step 1: Sauté Onion and Garlic
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and cook until soft, about 5 minutes. Stir in 3 minced garlic cloves, 1/2 teaspoon red pepper flakes, and 1 teaspoon dried thyme. Cook 1 minute more until fragrant.
Step 2: Add Beans, Potato, Broth, and Seasonings
Add 2 cans of white beans (drained and rinsed), 1 peeled and diced russet potato, 4 cups of vegetable broth, 1 cup water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and bring to a boil.
Step 3: Simmer Until Tender
Reduce heat and simmer for 20 minutes, or until the potatoes are soft and tender when pierced with a fork.
Step 4: Blend Half the Soup
Use an immersion blender to blend half the soup directly in the pot for a creamy texture. Or carefully transfer half to a blender, then return it to the pot.
Step 5: Add Kale and Cream
Stir in 4 cups of chopped kale and let it wilt for 5 minutes. Add 1/2 cup of heavy cream (or full-fat coconut milk) and the juice of 1/2 lemon. Stir gently and taste for salt.
Step 6: Serve
Ladle the soup into bowls and drizzle with a little olive oil or a sprinkle of pepper, if you like. Serve warm.
Leftovers and Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave. Freeze before adding cream if storing longer-term (up to 3 months). Thaw in the fridge overnight and reheat gently.
Common Mistakes
- Blending too much — you want some texture
- Adding the cream too early — wait until the end to keep it from breaking
- Not seasoning enough — taste and adjust after blending
- Forgetting to rinse the beans — canned beans need a rinse to cut the salt and slime
What to Serve With
- Crusty sourdough bread or garlic toast
- A side salad with lemon vinaigrette
- Roasted veggies like carrots or Brussels sprouts
- A grilled cheese sandwich for extra comfort
FAQ
Can I use dried beans instead of canned?
Yes, just soak and cook them first. You’ll need about 3 cups of cooked beans.
Is this soup spicy?
Only slightly — the red pepper flakes add a gentle heat, but you can leave them out.
Can I make it without a blender?
Yes! Mash some beans and potatoes with a spoon or potato masher for a rustic texture.
Can I freeze this soup?
Yes, just freeze it before adding the cream or milk. Add that after reheating.
What kind of kale should I use?
Lacinato (dino) kale or curly kale both work. Just remove the stems and chop it up.
Let me know how it turns out when you make it! Drop a comment below with any questions or how you made it your own—I’d love to hear!
