This cozy vegan white bean soup is super healthy and still tastes absolutely delicious! Packed with white beans, butternut squash, kale, lemon, rosemary, and more, it’s just full of flavor. It’s a quick vegan soup comes together in less than 30 minutes and is packed with plant-based protein, veggies and fibre.

White bowl with vegetable soup with a spoon in the bowl with lemon and bread to the soup.

Friends, if you’re looking for the perfect healthy vegan soup recipe, this is it. It’s fast, easy, and absolutely bursting with flavor, and did I mention it only takes 30 minutes to make?!

Now, if you know me, you know I love creating delicious plant-based soups. My Vegan Chickpea Noodle Soup is one of my most popular recipes, and this Cozy Vegan White Bean Soup with Kale is just as simple!

Large pot of white bean veggies soup in it with kale.

So What Makes This Soup Healthy?!

As a Registered Dietitian, testing and sharing recipes that are super balanced so they actually keep you full is super important to me, and this one is no exception!

In this soup, the white beans, which we also use in my creamy Carrot, Sweet Potato and Ginger Soup, provide a great source of plant-based protein and fiber, while the butternut squash adds some hearty carbohydrates and nutrients.

While I seriously love eating this soup on its own, I also developed it so it can also be paired with some crusty bread, crackers or a salad to round it out and make it a more hearty meal!

Side view of white bowl with vegetable soup and a lemon and bread on the side and bread being dipped in the soup.
White bowl with vegetable soup with a spoon in the bowl with lemon and bread to the soup.

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Let’s Round Up These Soup Ingredients!

We use a cozy mixture of white beans (I used white navy beans!), butternut squash, and kale as the main ingredients for this recipe. And guess what?! I used frozen butternut squash and kale for this recipe since it cuts down the prep time significantly, and let’s be honest, who wants to spend time cutting a butternut squash?!

But don’t worry, if you only have fresh kale and butternut squash, I’ve tested those too in this recipe, and they work great!

Have some leftover kale after making this soup? Why not try making my delicious and healthy 30-Minute Sweet Potato and Kale Soup with Lentils next?!

White bowl with vegetable soup and a lemon and bread on the side with bread being dipped in the soup.

How to Make this Rosemary Lemon White Bean Soup

  1. Start by sautéing the diced onion, celery, carrot and garlic in olive oil in a large pot over medium heat until onion is translucent (about 3-4 minutes).
  2. Add butternut squash and rosemary and sauté for another 2-3 minutes.
  3. Add white beans, vegetable stock, salt and pepper. Increase heat to bring to a low boil, then reduce heat to low-medium to simmer with the lid on for 20-25 minutes, or until the butternut squash is fork tender.
  4. Stir in the kale and lemon juice, and let the kale wilt. Serve and enjoy!
Pot of vegetable soup.
Pot of vegetable soup with kale in it.
Pot of vegetable soup with beans in it and a ladle.

Connect with Lauren

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen! 

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post!

White bowl with vegetable soup with a spoon in the bowl with lemon and bread to the soup.
White bowl with vegetable soup with a spoon in the bowl with lemon and bread to the soup.
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Cozy Vegan White Bean Soup with Kale (30 Minutes!)

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Lauren McNeill, RD
This cozy vegan white bean soup is super healthy and still tastes absolutely delicious! Packed with white beans, butternut squash, kale, lemon, rosemary, and more, it’s just full of flavor. It’s a quick vegan soup comes together in less than 30 minutes and is packed with plant-based protein, veggies and fibre.
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Ingredients
 

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 1 large carrot, diced
  • 540 ml can of white beans , drained and rinsed (or 2 cups cooked)
  • 2 cups butternut squash, peeled, cored and diced
  • 4 cups low sodium vegetable stock
  • 2 tsp dried rosemary
  • 2 cups kale, destemmed and chopped
  • 1/2 lemon, juiced, plus more to taste
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste

Equipment

  • 1 Large pot

Instructions
 

  • Start by sautéing the diced onion, celery, carrot and garlic in olive oil in a large pot over medium heat until onion is translucent (about 3-4 minutes).
  • Add butternut squash and rosemary and sauté for another 2-3 minutes.
  • Add white beans, vegetable stock, salt and pepper. Increase heat to bring to a low boil, then reduce heat to low-medium to simmer with the lid on for 20-25 minutes, or until the butternut squash is fork tender.
  • Add kale and lemon juice, plus an extra drizzle of olive oil if desired. Serve and enjoy!

Notes

I used frozen butternut squash that has already been peeled, chopped and frozen to make things easier!
Serving: 0.25of recipe, Calories: 240kcal, Carbohydrates: 40g, Protein: 10g, Fat: 5g, Sodium: 400mg, Potassium: 500mg, Fiber: 11g, Calcium: 150mg, Iron: 3mg
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!