Skip to content
Main meals

Kale & White Bean Soup Recipe

This recipe is rated 4.3 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Oil-free option

Nut-free option

Budget friendly

Easy peasy

One-pot recipe

Comfort food

Main meals

Soups
Show more
Three bowls of hearty kale and white bean soup with a drizzle of plant-based cream are arranged on a white surface, spoons and a small jug nearby.
A bowl of green soup with kale, white beans, and a swirl of plant-based cream, with another bowl, spoons, and a dish of red spice nearby.

As delicious and nourishing as it is beautiful — this soup comes together super easily, and it’s adaptable. Add more beans for extra protein, or double the kale if your body is craving greens.

You will need

Serves 4

  • 2 tablespoons olive oil (or sub water)
  • 1 brown onion, chopped finely
  • 3 cloves garlic, crushed
  • 1 tablespoon rosemary, finely chopped
  • 3 medium potatoes, peeled and diced
  • 1 x 400g can cannellini beans, drained
  • 2 cups vegan chicken-style stock
  • 1 cup kale leaves
  • Salt and pepper to taste

To serve

  • 1 cup coconut cream or yoghurt
  • 1 tablespoon smoked paprika
  • Crusty bread (gluten-free if required)
  • Lemon wedge (optional)

Share this recipe

Directions

10 mins to prep

  1. Step 1

    Add the oil and onion to a medium pot over high heat and sauté for 2 minutes or until softened. Add the garlic and rosemary and sauté for 1 minute or until fragrant.

  2. Step 2

    Add the potatoes and beans then sauté for 1 minute until they are covered in onion and garlic.

  3. Step 3

    Stir in the stock and kale and cook for another 15 minutes.

  4. Step 4

    Use a stick blender to blend half the soup. Alternatively, remove half the soup and blend in a stand blender until it reaches your desired consistency. Return the soup to the pot and stir through. Season with salt and pepper to taste.

  5. Step 5

    Ladle the soup into bowls and garnish with coconut cream and smoked paprika. Serve with crusty bread.

Hot tip!

Squeeze a wedge of lemon over your bowl for a little zing — as a bonus, the vitamin C in this citrus fruit helps your body absorb all the incredible nutrients packed into this veggie soup!

Did this hit the spot? Thank you!

Rate it to help others find new favourites! Your rating helps give the best recipes a boost.

Select a star to rate the recipe

More recipes by Rainbow Nourishments

View all recipes by Anthea