Hearty White Bean and Kale Soup is everything you want in a cozy, nourishing meal. It’s healthy comfort food packed with creamy cannellini beans, tender kale and Yukon Gold potatoes.

This soup is a Whole Foods Soup Bar copycat. I wrote it after having the white bean and kale soup at Whole Foods because I knew I could make something similar at home for an inexpensive price, and it’s been a hit ever since.

You sauté the vegetables, simmer the beans and potatoes in stock, blend about a third of the soup to make it creamy (no cream needed), then stir in the kale. I love healthy soups like this because they’re nutritious, filling and full of rich flavor.

Why You’ll Love This White Bean and Kale Soup

• Creamy without any cream. Blending some of the beans and potatoes gives the broth a rich, velvety body.
• Made with pantry staples. Canned beans, stock, potatoes and a few veggies you probably already have.
• Hearty enough for dinner. Beans and potatoes make it filling all on its own.
• Naturally vegan and gluten-free when you use vegetable stock.
• Even better the next day. The flavors keep melding in the fridge, and it freezes well.

White Bean and Kale Soup Ingredients

• Extra virgin olive oil
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 6 to 8 large kale leaves
• 1 yellow onion, 2 large celery stalks and 1 large carrot
• 2 to 3 cloves fresh garlic
• Fresh rosemary, dried oregano and 1 bay leaf
• 4 small Yukon Gold potatoes (about ½ pound)
• 4 cups vegetable or chicken stock, plus 2 cups water
• 1 tablespoon red wine vinegar
• Sea salt, black pepper and crushed red pepper flakes (optional)
• Optional: ½ pint grape tomatoes, halved

See the printable recipe card below for the full recipe.

Ingredient Notes

Cannellini Beans

I often use canned beans here. Drain and rinse them well. You can also pressure cook or soak and cook dried beans beforehand if you prefer. Cannellini beans are classic, but great northern beans, navy beans or even chickpeas work too.

Kale

I like to use lacinato (dinosaur) kale, but any kale works. Pull the leaves off the tough ribs and tear them into 2-inch pieces. Chard, spinach or any other dark leafy green you have can be substituted for the kale.

Yukon Gold Potatoes

Yukon Golds are creamy and hold their shape in soup. Leave the skin on and cut them into ½-inch cubes so they cook in about 20 minutes.

Stock

Use vegetable stock to keep it vegan, or chicken stock if you have it. Store-bought or homemade both work. If your stock is unsalted or low-sodium, you’ll need a little more salt at the end.

Garlic, Rosemary and Oregano

Always use fresh garlic cloves, never the jarred stuff. The recipe calls for 2 teaspoons of fresh chopped rosemary; you can substitute 1 teaspoon dried rosemary or dried Italian seasoning (use what you have on hand!). A few sprigs of thyme are also a wonderful addition if you have any. The bay leaf is a staple in many soup recipes for that decidedly “soup flavor!”

Red Wine Vinegar

A splash of acid at the end rounds out the flavor of any hearty soup. Fresh lemon juice or white vinegar is also a nice substitution here.

Grape Tomatoes

They’re optional, but I almost always use them. They add a burst of sweetness and color.

How to Make White Bean and Kale Soup

1. Sauté the vegetables: Heat the olive oil in a large soup pot over medium heat. Add the onion, celery, carrot and ½ teaspoon salt and sauté until the onion is soft and translucent, about 7 minutes.
2. Add the aromatics: Stir in the garlic, rosemary, oregano, bay leaf and red pepper flakes (if using). Cook for 2 minutes, until very fragrant.
3. Simmer: Add the beans, potatoes, stock, water and 2 teaspoons salt. Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until the potatoes are fork-tender.
4. Blend about a third: Turn off the heat and remove the bay leaf. Puree about a third of the soup right in the pot, trying to blend about a third of the beans. I like to use this immersion blender. If you use a blender, always work in batches because hot liquid expands when blending.
5. Add the kale: Turn the heat back on to low. Add the kale, vinegar and tomatoes (if using). Simmer on low for at least 20 minutes, then taste and adjust the salt and pepper. It can stay on low for up to an hour if dinner isn’t quite ready.

Tips & Variations

• Add Protein: For a heartier option, add cooked sausage or shredded chicken to the soup. It pairs well with the flavors.
• Spice It Up: Add more red pepper flakes or a pinch of cayenne if you prefer a spicier soup. Leave the red pepper flakes out if you’re sensitive to spicy food.
• Make it Creamy: For extra creaminess, stir in a splash of coconut milk or a few tablespoons of heavy cream right before serving.
• Add More Veggies: Feel free to add extra veggies like chopped zucchini, bell pepper, or a handful of spinach along with the kale.
• Garnish it Right: Sprinkle with grated real Parmesan cheese, fresh herbs, or a drizzle of olive oil when serving.

What to Serve with White Bean and Kale Soup

This soup is a meal on its own, but a little something on the side makes it feel like a cozy dinner. Serve it with crusty bread for dunking, a slice of Cast Iron Skillet Cornbread, or a simple green salad. A grilled cheese sandwich is never a bad idea either.

Storage, Freezing & Reheating

Fridge: Store your White Bean and Kale Soup in an airtight container in the fridge for up to 4 days. The flavors will continue to meld, making it even tastier the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens.

Freezer: This soup freezes well! Let it cool completely, then transfer to a freezer-safe container, leaving about an inch at the top for expansion. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat on the stove over low heat, stirring occasionally. Here’s the best way to freeze soups so they taste fresh later.

Meal Prep: Make a huge batch for meal prep and portion it out into glass containers to freeze and take to work for lunch or for a home-cooked family meal after a long day. It’s also a great way to add more greens to your week.

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White Bean and Kale Soup FAQs

Is white bean and kale soup healthy?

It’s a wholesome bowl of beans, potatoes, kale and vegetables simmered in stock, with a little olive oil. The beans add plant-based protein and fiber, which is why it’s so filling.

Can you freeze white bean and kale soup?

It freezes really well. Cool it completely, freeze it in airtight containers for up to 3 months, and thaw it in the fridge overnight. The kale softens a little more after freezing, but the flavor is just as good.

Is this soup vegan?

It is when you make it with vegetable stock. Skip the Parmesan on top (or use a vegan Parmesan) and it’s fully plant-based.

How do you make white bean soup creamy without cream?

Blend about a third of the soup after the potatoes are tender. The pureed beans and potatoes thicken the broth and make it taste creamy without any dairy.

Can I add sausage or chicken?

Of course. Stir in cooked sausage or shredded chicken when you add the kale so it warms through. Italian sausage or chicken sausage both work well.

If you make this white bean and kale soup, let me know how you liked it and leave a star rating in the comments!