This lemon, white bean, and kale soup can be made two ways, depending on the soup texture you prefer – left as is for something more broth-based, very good with bread, or partly blended for a thicker and heartier soup as pictured. It’s excellent either way.

There are classic winter flavours being used here with the lemon, rosemary, and kale, and a slightly starchy base thanks to the white beans and potatoes. If you like kale you’ll like this.

Why You’ll Love This Soup

• It’s got a nice bright flavour despite using winter vegetables and doesn’t feel heavy.
• Kale soup freezes very well so you can make a big pot in advance and freeze portions for later. The recipe can easily be doubled.
• Slowly cooked carrots and onion add a hint of sweetness and depth of flavour.

Ingredients

• Beans: use small white beans for the best distribution, or big white beans (gigante) if you prefer a more buttery texture and less beans per bite.
• Kale: any type of kale will work. I only had curly available but lacinato is excellent and adds a different texture. Chard could be subbed in a pinch.
• Broth: any vegetable broth. I do recommend using a good broth for this recipe as it needs that flavourful base.
• Potatoes: while you can use either starchy or waxy potatoes, starchy are better if you plan on partly blending the soup.
• Rosemary: if you can’t get fresh rosemary, sub dried or a dried herb blend like herbes de Provence (preferably without lavender).

If you’re a big white bean fan, try these recipes too: winter vegetable white bean stew, potato leek soup (also using a half-blended method), and white bean salad with a blended herb dressing.

Step by Step Photos

Step 1: cook the carrots, onion, and garlic over low heat until soft.

Step 2: add the remaining ingredients but kale and simmer.

Step 3: optionally blend part of the soup for a thicker texture.

Step 4: mix in the kale to wilt, and serve.

How to Store

Storage: keep leftovers in a sealed container in the refrigerator for up to three days. Reheat as usual.

Freezing: let the soup cool fully to room temperature, then transfer to airtight containers and freeze the same day you make the soup. Freeze for up to three months and thaw in the refrigerator before reheating.

Expert Tips

• Use an immersion blender: if you want to go the blended route, a good immersion blender is an excellent kitchen tool to have. Otherwise you can use a heat-safe standing blender remove about a third of the soup to blend, or you’ll have to let it cool fully before blending in a normal blender.
• Season to taste: as with any soup, you should taste as you go and adjust the salt (and lemon) to suit your personal preference. Vegetable broths vary in terms of saltiness so consider the amount of salt listed in the recipe card to be a rough guide.
• Use frozen kale: give it a few more minutes in the hot soup, also covered, before stirring to combine. Cubes or blocks will take a little longer to thaw and you may want to bring it back up to a simmer for a few minutes if using larger pieces.

More Kale Recipes

Chickpea, Sweet Potato, and Kale Soup
Winter Kale Salad
Vegan Chickpea Sweet Potato Curry
Kale, White Bean, and Lemon Soup (this soup has similar flavours but is might lighter)

If you make this White Bean Soup or any other vegetarian soup recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.