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Lemony Kale + White Bean Soup

Soup is on with this hearty Lemony Kale and White Bean Soup with Leeks! Full of hearty veggies, it’s loaded with vitamins and minerals and is healthy as can be, and easy to make, and ready in 30 minutes!

top down view of a bowl with a serving of healthy kale and white bean soup with leeks.

Call me crazy, but I love soups in the summer as well as the winter. They are welcome all year long!

Soups are great because they’re usually easy to make, full of nutrition, and extremely versatile. This lemony kale and white bean soup with leeks I share with you today is no different.

It’s gluten-free, low-fat, can be oil-free, and fairly well-balanced. All this, and it’s full of flavor from the delicate sweet leeks, bright lemon, deep earthy kale, and mellow-flavored beans equating to a high yum factor!

side by side photos of the process of making healthy lemony kale and white bean soup with leeks.

Lemony Kale & White Bean Soup

You’re going to love how simple this recipe is, using everyday accessible ingredients. This kale and white bean soup took me all of 30 minutes to make and only one pot. It’s filled with healthy, whole foods to keep you happy and nourished.

Recipe variations:

  • The White Beans. Use cannellini or great northern beans. Chickpeas would also work great too!
  • Kale. Use full-grown kale or baby kale.
  • Carrots & Celery. The carrots and celery are added for color and texture. If you don’t have any on hand, omit them, or throw in a little extra if you like.
  • Leeks. I used leeks here (I love them so much!), but an onion will work, too, if you prefer or don’t have leeks available.
  • For the herbs, use a teaspoon or so of thyme, oregano, tarragon, rosemary, herbs de Provence, lemon pepper, etc. Use what you have on hand or whatever is your favorite. I think any of these will do wonderful in this soup.
  • Optional Grain. For extra heartiness, add 1/2 cup of dried orzo to the pot with the beans, add an extra cup of water, and cook until tender.
  • Optional Vegan Sausage. Add sliced sausage with the kale. I highly recommend it. I added some to my leftovers, and it ramped up the yum factor a couple of notches. Try Field Roast or Tofurkey.

There is a lot of versatility here, giving you the ability to keep your soup fresh, new, and perfect for you!

side by side photos of the process of adding freshly chopped kale to the pot making lemony kale and white bean soup with leeks.

How To Make Lemony Kale and White Bean Soup

This healthy kale and white bean soup is so easy to make and only requires a few simple steps:

  • De-rib and prep kale: If using full-grown kale, such as lacinato, dinosaur, or curly kale, you’ll want to remove the thick center stem. To de-rib, fold the kale over along the rib and run a sharp knife down the side. Then, simply roughly chop or thinly slice the kale.
  • Prep the leeks: When using leeks, use only the white and pale green parts. Remember to rinse them under cool running water to remove any dirt and debris that has collected between the layers. Usually, it’s just the outer layers that need special attention. Here is a nice tutorial on How To Clean Leeks.
  • Saute: In a large pot saute the leeks, carrots, and celery for about 7 minutes. Add the garlic and herbs and cook for 1 more minute (pictured above left).
  • Boil and simmer: Add the beans and broth (above right picture), bring to a gentle boil, add the kale, and cook for 3 -5 minutes, or until kale wilts and softens (pictured below). Remove from heat.

Enjoy your soup with a chunk of homemade Artisan Bread or Naan Bread for soaking up the juices. For gluten-free, try this easy Socca flatbread made with chickpea flour.

This soup is also wonderful with a light dusting of Almond Parmesan!

top down view of a freshly made pot of healthy kale and white bean soup with leeks.

How Long Will Leftovers Keep?

Leftover soup can be stored in the refrigerator for 5 – 6 days in a covered container. Re-heat on the stovetop or the microwave. It makes a great meal prep for the week with bread on the side for soaking up the juices.

Can You Freeze Kale and White Bean Soup?

Yes, it freezes beautifully for up to two months! My favorite way to freeze this soup is in individual serving-size freezer-safe containers, leaving 1/2-inch of headspace for expansion. When ready to enjoy, I can just pull it from the freezer and heat it up. You can also freeze using large ziplock bags or containers for larger portions.

More Healthy Soups Recipes!

top down view of a bowl with a serving of healthy kale and white bean soup with leeks.

If you try this easy kale and white bean soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

Cozy up with a warm bowl of this well-balanced, nutrient dense soup. It cooks in one pot and will be ready in under 30 minutes!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Soup, Entree
  • Cuisine: Vegan


  • 1 tablespoon olive oil or 1/2 cup water for water saute
  • 2 medium leeks (about 34 cups), thinly sliced (white & pale green parts only)
  • 2 large carrots (about 1 cup), diced
  • 2 celery stalks (about 1 cup), diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, rosemary or thyme or 2 teaspoons fresh chopped
  • pinch of red pepper flakes
  • 67 cups low-sodium vegetable broth or combo of water & broth
  • 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
  • 1 bunch kale (lacinato or curly), middle stem removed and julienned
  • 23 lemons, juice of
  • mineral salt & fresh cracked pepper to taste
  • chopped parsley, to serve


Saute: In a large pot or dutch oven, heat oil or water over medium heat, add leeks, carrots and celery and saute about 5 – 7 minutes (leeks should be softened and wilted). Add garlic and herbs & red pepper flakes, saute 1 minute more or until fragrant.

Boil & Simmer: Add liquids and beans, bring to a slight boil, add kale, turn down heat to low and cook until kale softens and wilts, about 5 minutes. Add lemon juice and salt & pepper to taste. Add extra water/broth as needed.

Serve with a sprinkle of parsley and squeeze of lemon. A light dusting of Almond Parmesan would be a nice touch too. Pair with your favorite crusty bread or naan bread to soak up the juices.

Serves 4 – 6


Add in 1/2 cup of orzo before bringing to a boil, cook soup at least 10 minutes on medium before adding the kale. Add an extra cup of water if needed.

Use 1 onion in place of the leeks if needed. Dice onion and cook the same as the leeks in this recipe.

Use baby kale in the tub (5 oz.) if you prefer.

Nutrition information is calculated using 1 Tbsp oil and 3 cups veggie broth.

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  1. I just made this soup tonight and LOVED it! I’ll have to try it with orzo next time. Thanks!

    1. Julie | The Simple Veganista says:

      It’s such a great combo, you can’t go wrong! The orzo sounds great, I will definitely add some to my next batch of this soup. :) xo

  2. This soup is delicious! I’ve made it twice within the past week and plan to take some to a dinner party next weekend.

  3. I adore leeks and this was amazing! Thank you for the recipe.

  4. We’ve just had fresh snow and this soup was the perfect meal to cozy up inside with. I feel nourished!

  5. Elizabeth says:

    First time I’ve used my Dutch oven for something other than bread! Good soup! I definitely didn’t need more than the juice of one lemon.

  6. I love this recipe. Followed the recipe except used a 16 ounce bag of frozen chopped kale. In the winter fresh kale is expensive and not always available in our local grocery store. The frozen chopped kale was more convenient and flavorful. I will try it with fresh kale in the summer or when I find good fresh reasonable kale in the store. I love the lemony flavor. I grow my own kale in the summer.

  7. Amazing!
    I have been making this recipe doubled so my husband and I can eat it every day for lunch! I think the lemon is genius in this recipe! It wouldn’t be the same without it! Thank you for sharing this recipe! 🙏🏼 Brenda

  8. Love the flavor, love the simplicity of the recipe. Thank you!

  9. amazing and easy to make! i like to mash some of my beans to make the broth a little thicker.

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