Lunch · Vegan · Vegetarian · Dairy-free · One pot · Fall

White Bean and Kale Soup

Name: White Bean and Kale Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 2 medium carrots, cut into small dice; 2 celery stalks, diced; 2 garlic cloves, minced; 1 tsp dried thyme, or 2 tsp fresh thyme leaves; 2 400 to 425 g cans cannellini beans, drained and rinsed; 5 cups low-sodium vegetable broth, plus a little more if needed; 4 cups chopped kale leaves, thick stems removed; 2 tbsp fresh lemon juice, plus more to taste; ¼ tsp freshly ground black pepper; salt, to taste; fresh thyme leaves, optional, to finish

Canned white beans and chopped vegetables make a brothy one-pot lunch with a lemon finish. Add the kale near the end so you can cook it to the texture you like.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published 2026-09-13

50 min6 servings

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Whole white beans, dark green kale ribbons, diced carrot and celery in golden broth in a cream bowl

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Ingredients at original yield

1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, cut into small dice
2 celery stalks, diced
2 garlic cloves, minced
1 tsp dried thyme, or 2 tsp fresh thyme leaves
2 400 to 425 g cans cannellini beans, drained and rinsed
5 cups low-sodium vegetable broth, plus a little more if needed
4 cups chopped kale leaves, thick stems removed
2 tbsp fresh lemon juice, plus more to taste
¼ tsp freshly ground black pepper
salt, to taste
fresh thyme leaves, optional, to finish

How to make White Bean and Kale Soup

Timing details

Estimated 15 minutes to prepare the vegetables and beans, plus about 30 to 35 minutes on the stove. Allow longer for larger vegetable pieces or a slower heat-up.

Preparation: 15 min
Cooking: 35 min

Preparation / waiting Step 2: 8 to 10 minutes
Preparation / waiting Step 3: 1 minute
Cooking Step 4: 10 minutes
Cooking Step 5: 5 to 8 minutes

01
Rinse the vegetables and any fresh herbs. Dice the onion, carrots and celery into small, fairly even pieces. Strip away the thick kale stems and cut the leaves into short ribbons. Drain and rinse the canned beans.
02
Warm the oil in a large pot over medium heat. Add the onion, carrots and celery, stirring regularly for 8 to 10 minutes until the onion softens. Lower the heat if the vegetables begin to catch.
03
Stir in the garlic and thyme for about 1 minute, just until fragrant.
04
Add the beans and broth. Bring to a gentle boil, then reduce to a steady simmer. Cook for about 10 minutes, stirring occasionally, until a piece of carrot is nearly tender.
05
Stir in the kale and simmer for another 5 to 8 minutes, until the leaves soften and the carrots are fully tender. Add a little extra broth if you prefer a looser soup.
06
Remove from the heat. Stir in the lemon juice and pepper, then taste a cooled spoonful before adding salt or more lemon. Ladle into six bowls and serve warm. A few extra fresh thyme leaves are an optional finish.

Recipe questions

Which white beans work best?

Use canned cannellini beans for their larger, soft centres, or substitute the same amount of drained Great Northern or navy beans. This short method needs cooked beans; dried beans must be cooked separately first.

How do I avoid stringy kale?

Remove the thick central ribs and cut the leaves into short ribbons before they go into the pot. Lacinato and curly kale both work. Taste a leaf near the end and continue simmering if you prefer it softer.

Why use low-sodium broth?

Broth and canned beans vary in saltiness. A lower-sodium broth gives you more room to season at the end, after the liquid has simmered and the lemon has been added.

Is this a creamy soup?

The beans stay whole in a light broth. There is no cream or blending step. Bread or toast can be served alongside, but is separate from the recipe.

How should I store and reheat it?

Divide leftovers into shallow containers and refrigerate promptly, within 2 hours, at 4°C (40°F) or colder. Use within 2 to 3 days or freeze. Thaw in the refrigerator. Reheat only the portion needed to 74°C (165°F); bring soup to a rolling boil while stirring. Discard any reheated portion you do not eat.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Julie at The Simple Veganista. Adapted from Julie at The Simple Veganista, using the onion option, measured kale and a smaller starting amount of broth and lemon. This version keeps the beans whole.

Additional references: Crowded Kitchen: white beans, kale and broth choices · Health Canada: handling and reheating leftovers