This white bean soup with mushrooms and kale in a tomato-based broth is hearty, flavorful and simple to make. It requires just one pot and about 20–25 minutes, and it’s naturally vegan and gluten-free when you use vegetable stock.
This vegetarian soup brings together mushrooms, tender kale and creamy white beans in a bright tomato broth. I use rosemary because its piney aroma complements tomato beautifully, but you can substitute thyme if preferred. The soup relies on a few good-quality ingredients and simple seasoning to deliver deep, warming flavor—perfect for cool weather or when you want a nourishing, one-pot meal.
I’ve shared several soups recently because I love how adaptable and comforting they are. This recipe is intentionally uncomplicated: sauté aromatics, brown the mushrooms, add tomatoes and stock, stir in canned beans and kale, and simmer briefly. A light mash of a few beans at the end helps thicken the broth slightly without needing cream or flour, keeping the recipe vegan-friendly and naturally gluten-free.
Hearty White Bean Soup With Kale
The base is a tangy tomato broth flavored by sautéed onion, garlic and rosemary. Because the aromatics are kept simple, using a good vegetable or chicken stock (depending on your diet) improves the overall depth of flavor. If you prefer a stronger tomato profile, increase the crushed tomatoes slightly or add a spoonful of tomato paste.
Cannellini (white) beans give this soup its creamy, meaty texture. I use a drained, canned variety for convenience, but cooked dried beans work equally well. The beans add body and protein, and smashing a few against the side of the pot creates a creamier broth without changing the flavor.
Mushrooms bring an earthy note and a satisfying bite while kale adds color, vitamins and a touch of bitterness that balances the tomato. Feel free to add other vegetables like carrots, zucchini or bell peppers if you’d like a more substantial stew-style soup.
Storing White Bean & Kale Soup
This soup keeps well in the refrigerator for 3–4 days in an airtight container. Reheat gently on the stove; if it thickens too much in the fridge, add a splash of stock or water to loosen it. It also freezes well—store in freezer-safe containers for up to three months and thaw overnight in the refrigerator before reheating. Serve with a chunk of crusty bread or a slice of toasted sourdough to soak up the broth.
Few more soup recipes you might like
CREAMY VEGETABLE SOUP
TOMATO BISQUE
SWEET CORN CHICKEN SOUP
SPINACH LENTIL SOUP
Mushroom, Kale and White Bean Soup
This white bean soup with mushrooms and kale in a tomato-based broth is filling, nutritious and quick to prepare. One pot is all you need for a flavorful weeknight meal that’s vegan and gluten-free if made with vegetable stock.
Ingredients
- 1 can (about 400 g) cannellini (white) beans, drained
- 200 g mushrooms, sliced
- 2 cups kale, stems removed and roughly chopped
- 2 tsp oil (olive or neutral oil)
- 1 medium onion, chopped
- 1 tbsp garlic, minced
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 1 cup crushed tomatoes
- 2.5 cups stock (vegetable or chicken)
- 1 tsp chili flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook for 2–3 minutes, until softened and translucent.
- Add the minced garlic and rosemary, and cook for about 30 seconds until fragrant.
- Add the sliced mushrooms and sauté for 5–6 minutes, until they begin to brown and release their juices.
- Stir in the crushed tomatoes and stock. Season with salt, chili flakes and pepper, then bring to a gentle boil.
- Add the drained cannellini beans and return to a simmer. Taste and adjust seasoning as needed.
- Stir in the kale, reduce the heat, cover and cook for about 5 minutes until the kale is tender. Avoid stirring vigorously to keep the beans intact.
- If you prefer a slightly thicker soup, mash a few beans against the side of the pot with the back of a spoon, then stir gently to incorporate.
- Serve hot with crusty bread or a side salad.
Nutrition
Serving: 100 grams • Calories: 199 kcal • Carbohydrates: 34 g • Protein: 11 g • Fat: 2 g
Sodium: 619 mg • Potassium: 959 mg • Fiber: 6 g • Sugar: 4 g
Vitamin A: 4120 IU • Vitamin C: 49 mg • Calcium: 144 mg • Iron: 4.3 mg
Notes & Tips
Use good-quality stock for best flavor. Swap rosemary for thyme if you prefer a milder herb. To make this gluten-free, confirm your stock contains no gluten-derived additives. For extra heartiness, add diced carrots or a chopped potato when you add the stock.