This white bean soup is full of irresistible flavor thanks to kale, lemon, and tarragon! This healthy recipe is an instant favorite.

White bean soup

Here’s a healthy soup that you’ll be adding to your regular rotation right away … because it’s just so good. Try this White bean soup Recipe, full of humble ingredients and huge taste! It’s a new favorite here, especially now that soup season has arrived. Tender white beans float in the cozy broth with soft potatoes and kale. Lemon peel gives shine and tarragon brings a herbal nuance. The best part? It is made from 100% vegetables and tastes like a dream. We tested this recipe on friends and family and they immediately asked for the recipe!

Ingredients for this white bean soup recipe

This humble white bean soup is built for speed. In fact, it takes a little over 30 minutes to make (or less if you have quick knife skills). Since it’s quick, consider using canned beans here. Use your favorite canned white beans! Here’s what you need:

  • Vegetables: onion, carrot, garlic, yellow potatoes, and kale
  • olive oil
  • Vegetable broth
  • Canned or cooked white beans: Cannellini, Great Northern, Marine, Butter or others
  • Lemon peel
  • Dried tarragon: That makes the taste absolutely! It’s worth buying this spice in the store if you don’t already have it on hand. Dried sage, dill, or thyme can step in in a pinch, but try to grab the real one if you can.
  • salt and pepper

White bean soup

Types of white beans

You can use any type of white bean in this recipe! We like to use cannellini beans for their creamy texture and size. But every type works! Here are some of the main white beans you can find in the store:

  • Cannellini: Cannellini beans (can-a-leen-ee) are an Italian variety that is large and kidney-shaped, with a creamy texture and mild taste.
  • Great North: These are smaller than cannellini and are a lighter white color. They also have a mild taste with a nutty undertone.
  • Marine: Navy beans are the smallest of the white beans. They have a mild taste and got their name because they were a popular staple food for the US Navy in the early 1900s.
  • Butter: Butter beans are the largest of the white bean family with a creamy, rich flavor. Butter beans are dried and canned in many grocery stores. Their large size makes for a stunning look in this soup!

Can you use dried white beans in this soup?

Yes indeed! Just cook a pot of white beans using your favorite method: we like the Dutch oven method or the instant pot method. Then use 4½ cups of cooked white beans to replace the 3 15-ounce cans.

White bean soup

Mix up this white bean and kale soup

The key to that delicious white bean soup? Mix the broth to make it slightly creamy! Here are a few notes about this step:

  • The key to a slightly creamy broth? Take out 3 cups of the soup and mix, then put it back in the pot! You can use a standard blender or hand blender for this job.
  • Feeling lazy? You can skip this step. The soup still tastes great! We prefer the textured broth, but it’s great either way.

A note on the portion size

This white bean soup is for a large soup pot with 4 to 6 generous portions. Because here’s the thing. We originally made a humble 4-serving recipe version of this, but the pot disappeared too quickly! In our opinion, if you want to make a pot of soup, you have to have leftovers. And these leftovers hold up well!

Would you like to make the 4-serving version of this soup? Simply multiply everything below by 0.75 and you get round numbers! For the vegetable broth, you can use 1 liter of broth and 1 cup of water.

White bean soup

Residual storage

Do you have leftovers from that white bean soup? It’s great for lunch the next day, and the taste just gets better over time! Store refrigerated for up to 3 days or frozen for up to 3 months.

Side dishes for this soup recipe

What should you serve with the soup? There are many ways to make a healthy meal out of it! We like to combine it with a fresh salad with a little extra protein or a piece of crusty or toast. Here are a few ideas:

More healthy soup recipes

Love soups? This one is incredibly healthy: it’s vegan, vegetarian, and full of nutritious vegetables! Here are a few more of our favorite healthy soup recipes for the soup season:

White bean soup

This white bean soup recipe is …

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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This white bean soup is full of irresistible flavor thanks to kale, lemon, and tarragon! This healthy recipe is an instant favorite.

  • 3 tablespoons olive oil
  • 1 large sweet yellow onion, finely diced
  • 2 medium-sized carrots, peeled and finely diced
  • 3 Celery ribs, thinly sliced
  • 6th Cloves of garlic, chopped
  • 1 Pound yellow or Yukon gold potatoes, finely diced
  • 3 15 ounce cans (4 ½ cups cooked) cannellini beans, drained and rinsed (or great northern, navy, butter, or other white beans)
  • 2 quarters Vegetable broth
  • 1 ½ teaspoon Lemon peel
  • 1 ½ teaspoon dried tarragon *
  • ¾ teaspoon kosher salt or more to taste
  • Freshly ground black pepper
  • 5 to 6th Leaves of Tuscan kale, cut into small pieces
  1. Prepare the fresh ingredients (see above).
  2. In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add onion, carrot and celery and sauté for 5 minutes.
  3. Add the chopped garlic and cook until just browned, about 1 minute. Add the potato, drained and rinsed white beans, vegetable stock, water, lemon peel, dried tarragon, kosher salt, and freshly ground black pepper. Bring to a simmer and simmer for 15 minutes until the potatoes are tender.
  4. Remove 3 cups of the hot soup (including the broth and vegetables) and gently puree them in a blender or hand blender. Then pour it back into the saucepan for a slightly creamy broth (you can skip this step if you want and it will still taste great!).
  5. Stir in the chopped kale and cook for about 2 minutes until it has collapsed. Season to taste and add additional salt if desired (depending on the brand of vegetable stock). Eat immediately or keep leftovers refrigerated for up to 3 days or frozen for up to 3 months.


* We strongly recommend buying dried tarragon in the store if you don’t have it in your pantry on a regular basis: it makes the soup! If necessary, you can replace dried sage or thyme.

  • Category: Soup
  • Method: Stovetop
  • Kitchen: Soup

Keywords: White bean soup, recipe for white bean soup, white bean and kale soup


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