When you need a quick and satisfying plant-based meal, this Creamy Vegan White Bean and Kale Soup checks every box. White beans create a naturally creamy texture, coconut milk adds richness, and kale brings a boost of nutrients. This soup comes together quickly in one pot, making it ideal for busy evenings when you still want something wholesome and comforting.
Ingredients
| Ingredient | Amount |
|---|---|
| Extra virgin olive oil | 1 tablespoon |
| Yellow onion, diced | 1 |
| Garlic, minced | 4 cloves |
| Celery, sliced | 1 cup |
| Carrot, sliced | 1 cup |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried sage | 1 teaspoon |
| Vegetable broth | 3 cups |
| White beans, drained and rinsed | 3 (15 oz) cans |
| Full-fat coconut milk | 1 (15 oz) can |
| Kale, chopped | 3 cups |
| Vinegar | 1 tablespoon |
| Kosher salt | To taste |
| Fresh cracked pepper | To taste |
Creamy Vegan White Bean and Kale Soup (Healthy Plant-Based Dinner)
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegan
Description
Creamy vegan white bean and kale soup made with coconut milk, vegetables, and herbs. Healthy, hearty, and plant-based.
Ingredients
1 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 cup celery, sliced
1 cup carrot, sliced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried sage
3 cups vegetable broth
3 (15 oz) cans white beans, drained and rinsed
1 (15 oz) can full-fat coconut milk
3 cups chopped kale
1 tbsp vinegar
Salt and pepper to taste
Instructions
1. Cook onion, celery, and carrots in olive oil.
2. Add garlic and dried herbs.
3. Stir in broth, beans, and coconut milk.
4. Blend part of the soup if desired.
5. Simmer briefly.
6. Add kale and vinegar.
7. Season and serve.
Notes
Blend partially for extra creaminess.
Adjust seasoning to taste.
Great for meal prep.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Step-by-Step Instructions and Helpful Tips
Step 1
Heat the olive oil in a large pot over medium-high heat. Add the diced onion, celery, and carrots and cook for about 8 minutes, stirring frequently, until softened.
Helpful tip: Cooking the vegetables slowly builds a flavorful base.
Step 2
Add the garlic, oregano, thyme, sage, and a generous pinch of salt and pepper. Cook for 1 minute, stirring constantly, until fragrant.
Helpful tip: Stir continuously to prevent the garlic from burning.
Step 3
Pour in the vegetable broth, white beans, and coconut milk. Stir well to combine.
Helpful tip: Rinsing the beans helps control sodium and improves flavor.
Step 4
For a creamier texture, remove about two cups of the soup and blend until smooth, then return it to the pot. Bring the soup to a gentle simmer over medium-high heat, then reduce the heat and simmer for 5 minutes.
Helpful tip: This step adds creaminess without needing dairy.
Step 5
Stir in the chopped kale and vinegar. Cook just until the kale wilts. Season with additional salt and pepper as needed. Garnish with croutons and fresh parsley if desired and serve warm.
Conclusion
This Creamy Vegan White Bean and Kale Soup is proof that simple ingredients can create big flavor. It’s comforting, nutritious, and easy enough for weeknight dinners, making it a go-to recipe for anyone following a plant-based lifestyle.
Frequently Asked Questions
Is this soup fully vegan?
Yes, all ingredients are completely plant-based.
Can I make it oil-free?
Yes, sauté the vegetables in a splash of broth instead of oil.
Does this soup freeze well?
Yes, allow it to cool completely before freezing.
Can I use another green instead of kale?
Yes, spinach or Swiss chard work well.