This White Bean and Kale Soup is the perfect fall dinner: made in the slow cooker so it’s easy, full of hearty greens, and oh-so-satisfying thanks to the protein-packed beans.
When you think of comfort food, you might think of Creamy Vegan Mac and Cheese or Mashed Potatoes. But in addition to those favourites, I always think of soup! And this white bean and kale soup just screams comfort. It’s made with your typical mirepoix, creamy white beans, tomatoes, kale, and amazing Italian-inspired seasonings. It’s nourishing and so easy too because it’s made in your slow cooker!
If you’re looking for a new soup recipe to add to your repertoire, this is it! Here’s why I love it.
- So simple to make. The best thing about this soup is that you just put everything in your slow cooker, stir, and let it cook together. That’s it. Could it be any simpler?!
- Super satisfying. Some soups aren’t very filling, but I add LOTS of white beans to this one, which gives it plenty of staying power. (This Easy Lentil Soup is similarly satisfying!)
- Veggie-packed. Between the mirepoix, the tomatoes, and the kale, there’s no shortage of veggies in this soup recipe. And all those veggies mean lots of flavour!
Notes on Ingredients
The ingredient list for this white bean and kale soup is short and simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red onion – Yellow onion will also work if that’s what you have on hand!
- Celery
- Carrot – Pro-tip: You can just scrub the carrot well instead of peeling it to cut down on your prep time.
- Garlic – FIVE cloves of garlic add so much flavour. I recommend using a garlic press if you have one.
- Diced tomatoes
- Salt and pepper
- Italian seasoning – Or make your own with a teaspoon each of dried oregano, parsley, and basil.
- White beans – If you prefer using dried beans, you will need to cook them first; use 3 cups of cooked beans.
- Vegetable broth – I love using my homemade Vegetable Broth.
- Kale – Both curly kale and Lacinato kale will work in this recipe. (Be sure to try my Kale Soup too!)
- Lime juice – Or lemon juice, if you prefer.
How to Make White Bean and Kale Soup
As mentioned above, this recipe is easy as can be! Here’s what you’ll need to do.
Tips and Variations for Perfect Soup
Follow these additional pointers and you can’t go wrong!
- Use the best broth you can. In a soup like this, a high quality veggie broth makes all the difference. If homemade isn’t an option, an all natural veggie broth paste is great alternative!
- Make it on the stovetop. If you don’t have a slow cooker or need dinner a little faster, you can make this recipe on the stovetop easy-peasy. Add a glug of oil to a big pot set over medium heat, add the onion, celery, and carrot and cook until softened, stir in the garlic and cook until fragrant, then add in everything but the lime juice. Bring to a boil, then simmer for 10 minutes. Finish with a squeeze of lime.
- Swap in chard. Slice the stems and cook them with the mirepoix; the rest of the recipe will be exactly the same.
Serving Suggestions
Serve this white bean and kale soup with a side of crusty bread (or this Olive Bread!) and you absolutely can’t go wrong! I also love stirring in a generous spoonful of Basil Pesto.
For a soup-and-salad combo, try this soup with my Easy Vegan Caesar Salad. Prefer a sandwich? My Vegan Chicken Parm Sandwich would be amazing with this recipe!
How to Store and Reheat
- Refrigerator: Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat: Warm the soup in a pan over medium heat or in the microwave.
More Hearty Vegan Soup Recipes
Enjoy friends! If you make this white bean and kale soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
White Bean and Kale Soup
This White Bean and Kale Soup is made in the slow cooker so it’s super easy! Hearty greens and beans make it satisfying and flavourful.
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- 1 medium diced red onion, 188g
- 4 ribs celery, diced
- 1 large diced carrot, 226g, diced
- 5 cloves minced garlic, 12g
- 14 ounce can of diced tomatoes, 400g
- salt & pepper to taste, I use ¾ teaspoon sea salt and ¼ teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano, 6g, or use 1 teaspoon dried parsley, 1 teaspoon dried basil
- 2 15-ounce cans of white kidney beans, or cannellini or navy beans, 850g
- 4 cups vegetable broth, 960ml
- 2 cups kale, finely chopped, 130g
- Juice of two limes, about 1-2 tablespoons
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Turn your slow cooker on and to warm.
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Add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
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Set the slow cooker to high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). At the end, stir in the kale and the lime juice and let it cook for about 5 more minutes.
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Serve with crusty bread on the side and enjoy!
- Refrigerator: Transfer leftover white bean and kale soup to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze this soup in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before serving.
- To reheat: Warm the soup in a pan over medium heat or in the microwave.
Calories: 232kcal, Carbohydrates: 45g, Protein: 14g, Fat: 1g, Saturated Fat: 1g, Sodium: 791mg, Potassium: 888mg, Fiber: 13g, Sugar: 4g, Vitamin A: 4378IU, Vitamin C: 43mg, Calcium: 122mg, Iron: 6mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
