White Bean Kale Soup {30 min, GF, Vegan}

White Bean Kale Soup with Tomatoes comes together in under 30 minutes and makes for the perfect vegan & gluten-free easy weeknight dinner or lunch. Only 4 key ingredients needed! 

If you love soup as much as I do, you need this white bean kale soup in your life. With only 4 key ingredients; namely, kale, white beans, canned tomatoes and broth, lunch simply does not get any easier than this.

Let’s talk white beans and canned tomatoes.

Did you know there exists such a thing as canned cherry tomatoes? Well, they’re amazing. Instead of regular diced canned tomatoes, these are whole small and adorable cherry tomatoes, with the vibrant tomato liquid. These are perfect for this white bean kale soup because it cooks so quickly that the cherry tomatoes themselves stay intact, without falling apart into mush.

As for the white beans; instead of regular cannellini beans in this white bean kale soup I chose to do with enormous white beans – also known as Gigante Beans or giant beans.

Compared to the small cannellini these gigante beans are simply beasts, but they’re so good. 

They’re heartier, meatier, and bulkier. They also maintain their texture well and do not fall apart or get mushy, which is something I dislike about regular white beans. I discovered these gigante beans in a salad in Florida, where my friend used to work and I was just amazed by them. I had never seen them before but now always make it a point to seek them out in grocery stores.

You can normally find them at specialty stores, in specialty aisles or sometimes in the salad bar section. These are quite popular in Mediterranean cooking so you may have tried them before! Not to worry though, if you cannot find them the cannellini beans will also work in this white bean kale soup.

So I find of cheated and tricked you into thinking this soup was 4 ingredients; really it’s more like 8, but who counts olive oil, onions, garlic and spices as ingredients? 

I mean you should always have those on hand anyway, right? To get this white bean kale soup started simply pan fry diced onions, minced garlic, salt, pepper and smoked paprika for a few minutes in olive oil. Smoked paprika is seriously my jam – it packs in a huge depth of flavor and is a kitchen necessity for me. I literally bring smoked paprika with me on my travels.

From there add the broth, canned tomatoes, frozen kale (or fresh if you have it) and let the soup simmer for a bit.

That’s it! Lunch doesn’t get much easier than that! The white beans provide the hearty filling element to this soup with the kale and tomatoes has you covered on veggies. For an extra cheesy taste I love to sprinkle some nutritional yeast over the soup.

That’s the perfect finishing touch for me!

For some of my other favorite vegan soups be sure to check out my: roasted cauliflower soup, and quinoa black bean pumpkin soup.

5 from 4 votes

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White Bean Kale Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

White Bean Kale Soup with Tomatoes comes together in under 30 minutes and makes for the perfect vegan & gluten-free easy weeknight dinner or lunch. Only 4 key ingredients needed! 

Course: Lunch, Soup

Cuisine: American, gluten free, Healthy, Vegan

Servings: 5

Calories: 258 kcal

Author: Vicky

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 whole onion diced
• 1 tablespoon garlic minced
• salt/pepper to taste
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 15 oz canned cherry tomatoes (or diced tomatoes)(1 can)
• 2 cups kale frozen
• 4 tablespoons nutritional yeast optional
• 20 oz white beans (1-2 cans)

Instructions

1. Heat pot over medium heat and add olive oil 

2. Add onions, and cook for 3-5 minutes. 

3. Add garlic, salt pepper and smoked paprika, cook for 2-3 minutes.

4. Add broth, and canned tomatoes.

5. Bring to a boil, reduce heat and simmer. Add white beans and kale. Cook for 10-15 minutes. 

6. Serve sprinkled with nutritional yeast.