White Bean and Kale Soup (Made in the Slow Cooker!)
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!
Why This Hearty Soup Belongs on Your Weeknight Menu
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.
- Combine. Stir together all of the ingredients in your slow cooker except the kale and lime juice.
- Cook. Turn the slow cooker to HIGH and cook for 3 hours or LOW for 6 hours.
- Finish. Stir in the kale and lime juice, then cook 5 minutes more to allow the kale to wilt and the flavours to come together.
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
Ingredients
- 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, drained
- 4 cups vegetable broth, 960ml
- 2 cups kale, finely chopped, 130g
- Juice of two limes, about 1-2 tablespoons
Instructions
- Turn your slow cooker on and to warm.
- Add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
- 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.
- Serve with crusty bread on the side and enjoy!
Notes
- 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.
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.
Hi. Do you drain and rinse the beans? Thanks, sounds yummy 🙂
Hi Linda Thank you so much! Yes we drain and rinse the beans. I hope this helps and thank you for reading!
I love kale and white beans in a soup. Your’s looks so rich and flavorful!! I host a cooking blog party and would love it if you shared this there – What’s for Dinner? is the name of it.
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-125/
Hi Helen thank you, that sounds great I’ll post there soon.
Hi Jessica sounds like a great soup! Would this be suitable for canning as well?
Hey Dena We’re not too sure we haven’t tried canning this recipe. I wish I could be more helpful.
Had this for lunch going into thanksgiving week. (So I wouldn’t feel too guilty about stuffing myself over the holiday!-haha) I was amazed at how satisfying something with no meat could be. Thanks for another great recipe!
Hi Candace,
Oh yum!! I do this before too, I try to load up on salads and healthy soups!!:) So glad it was so satisfying and you’re so welcome! Thanks so much for your comment!!
this was good is hell…I tried another recipe from someone else I wasnt feeling it… but this one.. pss… off the hook
Thank you so much Samson! That makes me so happy to hear!!
Easy and delicious! I added some lentils and my vegan meatballs into this soup, but without all that, this soup is FOR SURE a win in my book!
Awesome we’re so happy you enjoyed it CeCe! Thanks so much for reading!
Dear Jessica, could you please tell me if preparing the recipe is also possible without slowcooker? I don’t have one..
I guess yes, but how long would you cook on a normal fireplace?
Thank you very much and greetings from France 🙂
Hi Bori thanks so much for reading. It should work well if you sauté the veggies first then cook with the broth for around 30 minutes.
Do you mean to say 6 hours on low and 3 on high? Soup looks delicious.
Hi Becky! Thanks so much for reading. Yes that’s what we mean is it confusing in any way?
Do I drain the beans?
Thanks so much for reading! Yes you do drain the beans.
This recipe was so insanely simple, and came out soooo good! My husband is a chef and he loved it. I even forgot the kale and lime juice (may add those in the leftovers tomorrow). I think the red onion gives it a slightly unique flavor compared to yellow onions!
Thank you so much Bethany!