Creamy White Bean Soup with Kale, Rosemary & Lemon

This creamy white bean soup is the perfect balance of comfort and freshness. The combination of hearty white beans, earthy rosemary, and a touch of bright lemon creates a nourishing dish that feels both rustic and refined. I love how the kale adds a vibrant color and texture, making this soup as beautiful as it is satisfying.

Why You’ll Love This Recipe

I love this soup because it’s both wholesome and luxurious without needing any cream. The pureed beans give it a velvety consistency that’s naturally rich. The rosemary adds an aromatic depth, while lemon juice gives a refreshing finish. It’s a simple, one-pot meal that feels cozy and nourishing for any time of year.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon olive oil
1 medium yellow onion, small dice
1 medium carrot, small dice
1 stick celery, small dice
2 cloves garlic, minced
chili flakes or aleppo pepper, to taste
1 sprig fresh rosemary, minced
4 cups cooked navy beans, drained and rinsed
4 cups vegetable stock
2 tablespoons fresh lemon juice
sea salt and ground black pepper, to taste
3 cups packed chopped lacinato kale (roughly 1 small bunch)
¼ cup flat leaf parsley leaves, chopped

Directions

1. I start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, I add the onion, carrot, and celery, then cook until the vegetables are softened and fragrant, about 5–7 minutes.
2. I stir in the garlic, chili flakes or Aleppo pepper, and minced rosemary, letting them cook for about a minute to release their aroma.
3. I add the navy beans and vegetable stock, then bring everything to a simmer. I let the soup cook for about 15 minutes to allow the flavors to blend together.
4. Using an immersion blender, I puree about half of the soup directly in the pot to create a creamy texture while keeping some of the beans and vegetables whole.
5. I stir in the lemon juice and kale, then simmer for another 5 minutes until the kale is tender but still vibrant.
6. I season with sea salt and black pepper to taste, then stir in the chopped parsley right before serving.

Servings and Timing

This recipe serves about 4–6 people. It takes roughly 15 minutes to prepare and 25 minutes to cook, for a total time of around 40 minutes.

Variations

I sometimes swap the navy beans for cannellini beans for a slightly different creaminess. For a richer flavor, I add a splash of coconut milk or a dollop of cashew cream before serving. If I want extra heat, I increase the chili flakes. For a heartier meal, I might stir in cooked grains like farro or barley.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it on the stovetop over medium heat, adding a splash of water or broth to loosen it up. This soup also freezes well for up to 3 months—perfect for quick meals later.

FAQs

How can I make this soup thicker?

I puree more of the beans with an immersion blender or mash them against the side of the pot for a thicker texture.

Can I use canned beans instead of cooked navy beans?

Yes, I can use canned navy beans—two 15-ounce cans work perfectly. I just rinse and drain them first.

What can I use instead of kale?

I sometimes replace kale with spinach, Swiss chard, or collard greens depending on what I have on hand.

Can I add protein to this soup?

Yes, I like adding shredded chicken or white fish for extra protein.

How do I make it oil-free?

I sauté the vegetables in a bit of vegetable broth or water instead of olive oil.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance since the flavors deepen overnight.

What can I serve with this soup?

I love pairing it with crusty bread, a light salad, or a simple grilled cheese sandwich.

How do I keep the kale from getting too soft?

I add it toward the end of cooking and simmer only until it turns bright green and tender.

Can I use dried rosemary instead of fresh?

Yes, I can use dried rosemary—about ½ teaspoon in place of a fresh sprig.

Is this soup gluten-free?

Yes, it’s naturally gluten-free as long as the vegetable stock I use is certified gluten-free.

Conclusion

This creamy white bean soup with kale, rosemary, and lemon is one of my favorite cozy recipes. It’s filling, flavorful, and refreshingly bright from the lemon and herbs. Whether I’m serving it as a simple weeknight dinner or meal prepping for the week, it always delivers warmth and comfort in every bowl.

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