Vegan White Bean & Kale Soup (Hearty + Healthy)

This Vegan White Bean & Kale Soup is warm, comforting, and packed with plant-based protein and fiber. Made with tender white beans, hearty kale, vegetables, and orzo in a flavorful broth, this one-pot soup is perfect for chilly nights, meal prep, or a nourishing weeknight dinner.

It’s wholesome, filling, and naturally dairy-free.

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🥣 Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp dried oregano
• 1 can (15 oz) white beans, drained & rinsed
• 1 can (15 oz) chickpeas, drained & rinsed
• ¾ cup dry orzo (or small pasta)
• 4 cups vegetable broth
• 2 cups chopped kale (stems removed)
• 1 tbsp lemon juice
• Salt & black pepper to taste
• Red pepper flakes (optional)

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🍳 How to Make Vegan White Bean & Kale Soup

1️⃣ Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened.

2️⃣ Add Garlic & Herbs

Stir in garlic, thyme, and oregano. Cook 30 seconds until fragrant.

3️⃣ Add Beans, Broth & Orzo

Pour in vegetable broth, white beans, chickpeas, and orzo. Bring to a boil, then reduce to simmer. Cook 10–12 minutes until pasta is tender.

4️⃣ Add Kale

Stir in chopped kale and simmer 3–4 minutes until wilted.

5️⃣ Finish with Lemon

Add lemon juice, season with salt and pepper, and adjust seasoning as needed.

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✨ Tips for the Best Flavor

• Add extra lemon for brightness
• Use fresh herbs if available
• Blend 1 cup of soup and stir back in for a creamier texture
• Add nutritional yeast for subtle cheesy flavor

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🧊 Storage & Meal Prep

• Refrigerate up to 4 days
• Freezes well (without pasta for best texture)
• Add extra broth when reheating

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