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Cozy up with this hearty Creamy White Bean & Kale Soup! It’s velvety, packed with greens, and topped with smoky tempeh bacon and crispy onions. Perfect for mixed-diet families!
Table of Contents
Why You'll Love Creamy White Bean & Kale Soup
There’s nothing like a warm bowl of soup to bring comfort to a chilly evening, and this Creamy White Bean & Kale Soup does just that. It’s hearty yet wholesome, creamy yet dairy-free, and packed with tender greens and smoky flavor. Growing up, soup was a staple in my household, and I’ve carried that tradition forward in my kitchen. But this recipe? It’s a new favorite that feels indulgent while being entirely plant-based.
This soup gets its velvety texture from blending creamy Great Northern beans with plant milk and broth. The addition of kale brings a pop of color and nutrients, while tempeh bacon and crispy fried onions take it over the top with a smoky, crunchy finish. For families like mine with mixed dietary preferences, this recipe is perfect—serve regular bacon on the side for omnivores, and everyone leaves the table happy.
Whether you’re meal-prepping for the week or looking for a simple weeknight dinner, this soup is a must-try. Read on for the full recipe and tips to make it your own!
Creamy White Bean & Kale Soup Step-by-Step
@thestephaniedreyer Hearty, creamy, and packed with greens—this Creamy White Bean & Kale Soup is the comforting bowl you need this season! Topped with smoky tempeh bacon and crispy fried onions, it’s cozy yet indulgent. Bonus? It’s vegan-friendly and perfect for family dinners with omnivores—just serve regular bacon on the side. ✨ Full recipe below ⬇️ Creamy White Bean & Kale Soup Prep time: 10 minutes | Cook time: 25 minutes | Serves: 6 Ingredients: 2 cloves garlic, minced 1 yellow onion, chopped 2 (15-oz) cans Great Northern beans, drained and rinsed 3 cups vegan chicken broth (or vegetable broth) 1 cup plant milk 1 Tbsp garlic powder 2 Tbsp onion powder 2 tsp smoked paprika 2 tsp cumin 2 Tbsp fresh thyme 2 tsp kosher salt Ground pepper, to taste 1 small bunch lacinato kale, ribs removed and chopped 1 package tempeh bacon, chopped ½ cup store-bought fried onions Directions: 1️⃣ Heat olive oil in a large pot. Add garlic and onion; sauté for 5 minutes until translucent. 2️⃣ Stir in beans, broth, plant milk, seasonings, and thyme. Bring to a boil, then cover and simmer for 10 minutes. 3️⃣ Cook tempeh bacon in a small skillet until crisp. Set aside. 4️⃣ Blend half the soup with an immersion blender or standard blender, then return to the pot. Adjust seasoning with salt and pepper. 5️⃣ Stir in kale and cook until wilted and bright green. 6️⃣ Serve in bowls topped with tempeh bacon and crispy fried onions. Pro tip: For non-vegan family members, offer regular bacon on the side for an inclusive meal! 🥣 What’s your go-to comfort soup? Tell me below, and don’t forget to save this recipe for your next cozy night in! #V#VeganSoupC#CreamyWhiteBeanSoupP#PlantBasedComfortFoodK#KaleSoupV#VeganDinnerIdeasE#EasyVeganRecipesH#HealthyAndDeliciousF#FoodForMixedDietsP#PlantBasedLifeTempehBacon ♬ original sound - thestephaniedreyer
Recipe Tips
Meal Prep
- Make and store the soup up to a week in advance, reserving the cooked tempeh bacon and fried onions until ready to serve.
- When ready to serve, bring to a simmer on the stovetop.
Storage
- Keep leftovers in an airtight container in the fridge for up to 7 days. Reheat in the microwave or oven.
- Store in an airtight container without the tempeh bacon or fried onions in the freezer (these are my favorite) for up to 6 months.
Adapting for Non-Vegans
- Top with regular instead of tempeh bacon.
What To Serve With Creamy White Bean & Kale Soup
This hearty and creamy soup is satisfying on its own, but pairing it with complementary dishes can elevate your meal. Here are some delicious options to serve alongside:
Crusty Bread or Rolls
A slice of warm, crusty sourdough or multigrain bread is perfect for soaking up the creamy broth. You can also serve soft dinner rolls or a baguette for a comforting side.Simple Green Salad
Balance the richness of the soup with a light and refreshing salad. A mix of arugula, spinach, or spring greens topped with cherry tomatoes, cucumbers, and a zesty vinaigrette pairs beautifully.Roasted Vegetables
Oven-roasted seasonal vegetables, like carrots, parsnips, or Brussels sprouts, bring a caramelized flavor that complements the smoky and creamy notes of the soup.Grilled Cheese Sandwich
For a cozy and indulgent pairing, serve a vegan grilled cheese sandwich. The gooey, melty texture contrasts delightfully with the soup.
FAQs
Can I make this soup ahead of time?
Can I freeze this soup?
Can I use a different type of bean?
What can I substitute for tempeh bacon?
Creamy White Bean & Kale Soup
- Total Time: 35 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Cozy up with this hearty Creamy White Bean & Kale Soup! It’s velvety, packed with greens, and topped with smoky tempeh bacon and crispy onions. Perfect for mixed-diet families!
Ingredients
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 2 15-oz cans Great Northern beans, drained and rinsed
- 3 cups vegan chicken broth (or vegetable broth)
- 1 cup plant milk
- 1 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 Tbsp fresh thyme
- 2 tsp kosher salt
- ground pepper, to taste
- 1 small bunch lacinato kale, ribs removed and chopped
- 1 package tempeh bacon, chopped
- 1/2 cup store-bought fried onions
Instructions
- In a large pot, heat the olive oil and add the garlic and onion. Saute for 5 minutes until translucent.
- Add the beans, broth, milk, seasonings, and thyme. Bring to a boil. Reduce the heat and simmer covered for 10 minutes.
- Meanwhile, in a small skillet, cook the tempeh bacon. Set aside.
- Transfer half of the soup to a blender. Process until smooth and return the puree to the pot. Taste and season with salt and pepper. Add the kale to the pot and cook until the kale is slightly wilted and bright green. Taste and add more salt and pepper as needed.
- To serve, ladle the soup into bowls and top with the tempeh bacon and fried onions.
Notes
- Soy Allergy? Use a soy-free tempeh bacon or replace with coconut bacon bits.
- Spoiler Alert: Creamy White Bean Soup With Kale can be stored in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American