Creamy White Bean & Kale Soup in baby blue bowls on a white and navy striped towel

Creamy White Bean & Kale Soup

Get ready for a really simple, delicious soup that is vegetarian, healthy, and creamy without any use of cream. This Creamy White Bean & Kale Soup will warm you up, will not disappoint, and can feed a small crowd or can be saved for leftovers. Serve it with a side salad for a tasty soup and salad combo for lunch or dinner.

What makes this soup creamy without cream is the fact that you’re going to blend half the soup in a blender so that you have this veggie and bean puree that thickens the soup. The addition of rice vinegar is necessary – it adds the right amount of acidity to balance the savory flavor of the beans. I used Marukan Genuine Brewed Rice Vinegar. Top each bowl of soup with a drizzle of olive oil and hot sauce to boost the flavor even more and warm you up on a cold winter night.

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Creamy White Bean & Kale Soup in a baby blue bowl on a navy and white striped towel

5 from 1 vote
Creamy White Bean & Kale Soup in baby blue bowls on a white and navy striped towel
Print Recipe

Creamy White Bean & Kale Soup

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 171kcal
Author: Gluten Free & More


  • 1 tablespoon olive oil , plus more for serving
  • 1 yellow or white onion , diced
  • 1 carrot , diced
  • 1 stalk celery , diced
  • Kosher or fine sea salt
  • 2 cloves garlic , minced
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon red chili flakes
  • Black pepper
  • 4 cups gluten free vegetable broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 3 tablespoons Marukan Genuine Brewed Rice Vinegar
  • 4 cups chopped kale
  • Hot sauce , for serving if desired


  • Heat 1 tablespoon olive oil in a Dutch oven or stock pot over medium-high heat. Add the onions, carrot, celery, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic, thyme, red chili flakes, and ½ teaspoon black pepper. Cook, stirring, for 30 seconds. Add the broth and beans and bring to a boil.
  • Once the soup has boiled, put half the soup in a blender with the vinegar and blend until smooth. Return to the pot with the rest of the soup and add the kale. Bring to a boil again, then reduce the heat and let simmer until the kale is wilted. Taste and add more salt and pepper, if desired.
  • Serve with extra olive oil to drizzle on top and hot sauce.


Nutrition Facts
Creamy White Bean & Kale Soup
Amount Per Serving
Calories 171 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 337mg14%
Potassium 304mg9%
Carbohydrates 31g10%
Fiber 8g32%
Sugar 2g2%
Protein 11g22%
Vitamin A 6232IU125%
Vitamin C 57mg69%
Calcium 166mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beans Carrots Kale Marukan Soup Vegetables
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