Why We Love This Soup

This is one of those recipes I come back to year after year. It’s cozy, nourishing, and never fails to hit the spot. White beans bring creaminess and protein, kale adds hearty greens, and the mix of thyme and rosemary makes the whole pot smell incredible as it simmers away.

The beauty of this soup is its flexibility—it’s simple enough for a weeknight meal, but special enough to share with friends and family.

Creamy White Bean & Kale Soup

Hearty, comforting, and packed with plant-based goodness

Ingredients

Vegetables & Aromatics

• 1 medium onion, chopped

• 1 medium carrot, chopped

• 1 stalk celery, chopped

• 4 cloves garlic, minced

• 2 cups kale, chopped (stems removed)

Liquids & Beans

• 2 Tbsp olive oil

• 4 cups vegetable broth

• 2 cans (15 oz each) white beans, drained and rinsed (Cannellini or navy)

Seasonings

• 1 tsp dried thyme (or 1 Tbsp fresh)

• 1 tsp dried rosemary (or 1 Tbsp fresh)

• 1 tsp salt (or to taste)

• ½ tsp black pepper (or to taste)

• 1 Tbsp lemon juice (freshly squeezed)

Instructions

1. Sauté veggies – In a large pot, heat olive oil over medium. Add onion, carrot, and celery; cook 5–7 minutes until softened.

2. Add garlic – Stir in garlic and cook 1 minute, until fragrant.

3. Add broth & beans – Pour in broth, beans, thyme, rosemary, salt, and pepper. Bring to a gentle boil.

4. Simmer – Reduce heat and let simmer 15 minutes.

5. Add kale – Stir in kale and cook 5 minutes, until wilted.

6. Blend – Puree about half the soup with an immersion blender (or carefully in a regular blender). Stir back in for a creamy-meets-chunky texture.

7. Finish – Add lemon juice, adjust seasoning, and serve warm.

Optional Customizations

• Add more greens – Try spinach or Swiss chard in place of kale.

• Make it richer – Stir in coconut milk or blend more of the soup for extra creaminess.

• Boost protein – Mix in quinoa, lentils, or tofu.

• Add a little heat – A pinch of red pepper flakes gives it a nice kick.

Sourcing Your Ingredients

At Emory Market Gardens, we’re passionate about fresh, local food. While this recipe focuses on beans and greens, we love pairing it with our mushroom powder for even more depth and umami flavor. 

👉 Mushroom Powder

What to Serve With This Soup

This soup pairs beautifully with:

• Crusty sourdough bread or garlic toast

• A fresh salad with lemon vinaigrette

• A sprinkle of Parmesan (or nutritional yeast for a plant-based option)

Let’s See Your Creations!

We love seeing what you cook up with our recipes. Try this Creamy White Bean & Kale Soup and share your delicious bowls with us:

📸 Tag your photos with #emorymarketgardens
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Happy cooking, and thank you for supporting local food and fungi!
– The Emory Market Gardens Team 🍄