If you’re anything like me and crave soul-warming meals that don’t skimp on flavor or nutrition, then you’re going to absolutely love this Creamy White Bean Soup with Kale and Lemon Gremolata Recipe. This isn’t your average bean soup—it’s silky, hearty, and bursting with bright, fresh notes from that zingy gremolata on top. Trust me, once you try this, it’ll become your go-to for those cozy nights or when you want to impress without fuss.
Why You’ll Love This Recipe
- Velvety Creaminess Without Dairy: The soup’s texture comes from pureed white beans and potato—rich and indulgent but totally dairy-free.
- Bright and Fresh Lemon Gremolata: That gremolata topping adds a pop of zingy brightness that balances the lush soup perfectly.
- Packed with Nutrition and Fiber: This soup fills you up with protein, fiber, and antioxidants from kale and beans, making it a meal your body will thank you for.
Ingredients You’ll Need
Each ingredient here plays a star role—from earthy beans to fresh herbs. When I shop, I always look for quality olive oil and fresh greens to really make this soup sing.
- Extra virgin olive oil: Look for a good-quality brand; it’s what finishes the soup and gremolata with that fruity richness.
- Yellow onion (or leek): Adds a subtle sweetness and depth; leek works wonderfully if you want a milder flavor.
- Celery: Brings a nice aromatic crunch, balancing the creamy elements.
- Carrots: Sweetness and color—don’t skip them!
- Garlic: Freshly chopped for cooking and whole cloves for gremolata; garlic is a flavor powerhouse here.
- Red pepper flakes: Just a pinch to give a subtle warmth, but feel free to adjust based on your spice preference.
- Low-sodium vegetable broth: Controls the salt and lets the fresh ingredients shine.
- Diamond Crystal kosher salt: I prefer this brand because it seasons perfectly without overpowering.
- Black pepper: Freshly cracked spices up the soup.
- Yukon gold potato: Makes the soup incredibly silky when pureed; size and peel it finely.
- Cannellini beans: Cannellini beans create that creamy base; canned or cooked from scratch works.
- Artichoke hearts (optional): Adds a gentle tang and texture; skip if you prefer a purer bean flavor.
- Lacinato kale: Also known as dinosaur kale, it stays tender and vibrant after cooking.
- Flat-leaf parsley: Fresh and bright, it’s essential for that delicious gremolata.
- Fresh basil leaves: Adds aromatic warmth to gremolata.
- Whole garlic cloves (for gremolata): Grated fresh for punchy flavor.
- Lemons: I always use organic since we grate the zest; it’s the gremolata’s secret weapon.
- Flaky sea salt: For finishing gremolata and soup, adds a lovely crunch and burst of saltiness.
Variations
I love customizing this Creamy White Bean Soup with Kale and Lemon Gremolata Recipe depending on the season or what I have on hand—feel free to experiment and make it your own!
- Adding Protein: Sometimes I toss in cooked shredded chicken or crispy pancetta for a meaty boost that doesn’t overpower the soup’s delicate flavors.
- Greens Swap: If kale isn’t your favorite, Swiss chard or baby spinach works beautifully and wilts quickly into the broth.
- Spice Level: Want more heat? Add extra red pepper flakes or a dash of smoked paprika for a smoky twist.
- Dairy Upgrade: When I have it on hand, a splash of cream or a dollop of crème fraîche on top adds extra indulgence on colder nights.
- Artichoke-Free: I’ve made this without the artichokes many times; the soup is still creamy and flavorful.
How to Make Creamy White Bean Soup with Kale and Lemon Gremolata Recipe
Step 1: Build Your Flavor Base
Start by heating your oil in a large Dutch oven or soup pot over medium-high heat. When the oil shimmers, toss in the diced onion, celery, carrots, and a pinch or two of salt—it helps draw out moisture and flavors. Stir occasionally as they cook, letting those veggies soften and just start to brown, around 7 to 9 minutes. This golden base is where the magic begins.
Step 2: Garlic and Spices Bring It Home
Add the chopped garlic and red pepper flakes, letting them cook for another 1 to 2 minutes until your kitchen smells amazing. If you notice bits sticking to the pot, splash in a little vegetable broth and scrape up those flavorful browned bits—that’s where a ton of taste hides.
Step 3: Adding the Heart of the Soup
Pour in the rest of your vegetable broth along with the kosher salt, black pepper, bouquet garni, diced potato, cannellini beans, and artichokes (if using). Give everything a good stir and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
Step 4: Whip Up That Lemony Gremolata
While your soup simmers, get started on the gremolata. Finely chop the parsley and basil leaves, then grate the garlic directly over them using a microplane—this way you catch all the garlicky zest. Next, zest your lemons carefully, avoiding the bitter white pith, and toss the zest in with the herbs and garlic. Chop everything finely and sprinkle with flaky sea salt. This gremolata is a flavor bomb that’ll brighten every spoonful.
Step 5: Puree Half the Soup for Creaminess
Scoop half the soup into a stand blender and blend until luxuriously smooth. Pour it back into the pot and stir gently. If you don’t have a blender, an immersion blender works perfectly—just be careful to leave about half the soup unblended for texture. Don’t forget to remove your bouquet garni before blending!
Step 6: Add the Kale and Finish Cooking
Toss in the shredded kale and let it simmer for 3 to 5 minutes until tender but still vibrantly green. Give it a taste and adjust seasoning with salt or a squeeze of fresh lemon juice if it needs a little extra brightness. Remove the bouquet garni completely before serving.
Step 7: Serve with Gremolata and Olive Oil
Ladle the soup into bowls, then sprinkle generously with that fresh gremolata you whipped up earlier. Drizzle some more extra virgin olive oil over the top for a silky finish. I promise, this combo will make your taste buds sing!
Pro Tips for Making Creamy White Bean Soup with Kale and Lemon Gremolata Recipe
- Use a Good Blender: I learned that a high-powered blender makes all the difference in getting that silky texture—regular blenders sometimes leave it grainy.
- Don’t Overcook the Kale: Adding the kale at the end preserves its bright color and nutrients while keeping it tender, a trick I discovered after overcooking it initially.
- Zest Lemons Carefully: Skip the bitter white pith—it can make your gremolata taste acrid; a microplane is your best tool here.
- Season Incrementally: Season little by little and taste often—vegetable broth and beans already have some salt, so go easy to avoid oversalting.
How to Serve Creamy White Bean Soup with Kale and Lemon Gremolata Recipe
Garnishes
I’m always generous with the gremolata because it’s what lifts the whole bowl. Besides that, a drizzle of extra virgin olive oil brings that beautiful silky sheen and adds richness without heaviness. Sometimes, I add a few toasted pine nuts for texture or a sprinkle of grated Parmesan if I’m not keeping it vegan.
Side Dishes
This soup pairs perfectly with crusty bread—either a baguette or rustic sourdough. When I’m feeling fancy, I serve it alongside a simple arugula salad with lemon vinaigrette, which complements the soup’s bright gremolata notes.
Creative Ways to Present
For dinner guests, I like to serve this soup in elegant white bowls with a small spoonful of gremolata in the center, topped with a microgreen or fresh herb sprig. It’s simple but looks so inviting! You could even turn it into a starter course by serving it in petite cups or mini mugs.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool to room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors actually deepen the next day, so leftovers taste incredible!
Freezing
This Creamy White Bean Soup with Kale and Lemon Gremolata Recipe freezes beautifully. Just leave out the gremolata before freezing; add it fresh when reheating. Freeze in portions so you can thaw just what you need.
Reheating
Reheat on the stove over low heat, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water. Then sprinkle some gremolata on top to brighten it right before serving—it almost tastes freshly made again.
FAQs
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Can I use dried beans instead of canned for the Creamy White Bean Soup with Kale and Lemon Gremolata Recipe?
Absolutely! Just remember to soak and cook the dried beans until tender before adding them to the soup. This lets you control the salt content and texture. Using canned is a great time-saver and convenient, but dried beans can add a nice homemade touch.
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Is this soup vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free, especially if you use vegetable broth without gluten-containing additives. Just skip any cheese toppings if you want to keep it completely vegan.
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What can I substitute for kale in this recipe?
Swiss chard, spinach, or collard greens all work well. They’ll change the texture slightly—spinach wilts faster and softer, while collards are heartier like kale. It’s a great way to use what you have!
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How do I store the lemon gremolata if I make it ahead?
Keep the gremolata in a small jar with a drizzle of olive oil on top, then refrigerate. It will stay fresh for a few days, and the olive oil helps preserve the bright flavors and textures.
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Can I make this soup in a slow cooker?
You sure can! Start by sautéing your veggies on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are soft. Add kale in the last 30 minutes and prepare gremolata fresh at serving.
Final Thoughts
This Creamy White Bean Soup with Kale and Lemon Gremolata Recipe has truly become a comfort staple in my kitchen. It’s nutritiously filling without being heavy and comes together faster than most soups you’d expect this level of creaminess from. I hope you enjoy making it as much as I do—it’s perfect for cozy nights, meal prepping, or impressing friends with minimal effort and maximum flavor. Grab your ingredients, invite a friend, and cook up some warmth!
Print
Creamy White Bean Soup with Kale and Lemon Gremolata Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Creamy White Bean Soup with Kale is a comforting, dairy-free, and nut-free soup that boasts a rich, velvety texture achieved by pureeing half of the soup. It combines wholesome ingredients like cannellini beans, kale, and a fresh herb gremolata for a gourmet flavor experience perfect for weeknight dinners or meal prep.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (or leek), diced
- 3 sticks of celery, diced
- 3 medium carrots, diced
- 6 garlic cloves, finely chopped
- ½ teaspoon red pepper flakes
- 3½ cups (840 mL) low-sodium vegetable broth
- 1½ teaspoons Diamond Crystal kosher salt
- Freshly cracked black pepper to taste
- 1 medium Yukon gold potato (~6 oz or 170g), peeled and finely diced
- 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3½ cups cooked cannellini beans)
- 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
- 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
Gremolata
- 1 loosely packed cup (12g) flat-leaf parsley leaves
- ½ loosely packed cup (8g) fresh basil leaves
- 2 garlic cloves, left whole and peeled
- 2 medium lemons (preferably organic for zesting)
- Flaky sea salt
For Finishing
- Good-quality extra virgin olive oil (for drizzling)
Instructions
- Sauté Vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the diced onion, celery, and carrots with a pinch or two of salt. Cook, stirring occasionally, until the vegetables are softened and beginning to brown slightly, about 7 to 9 minutes.
- Add Garlic and Pepper Flakes: Stir in the finely chopped garlic and red pepper flakes; cook for another 1 to 2 minutes until the mixture is very fragrant.
- Deglaze and Add Broth: Pour in a splash of vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. Then add the remaining broth, 1 heaping teaspoon of kosher salt, freshly cracked black pepper, the bouquet garni, diced potato, cannellini beans, and the optional chopped artichokes. Stir well to combine.
- Simmer Soup: Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes are tender.
- Prepare Gremolata: While the soup simmers, finely chop the parsley and basil. Using a microplane, grate the whole peeled garlic cloves directly over the herbs. Zest the lemons carefully, avoiding the white pith, onto the herb and garlic mixture. Mix everything together, then chop until the herbs are finely minced. Sprinkle with flaky sea salt to taste.
- Blend Soup: Remove the bouquet garni from the soup. Transfer half of the soup to a stand blender and puree until thick and smooth. Return the pureed soup to the pot and stir to combine. Alternatively, use an immersion blender to puree half of the soup directly in the pot, leaving some texture.
- Add Kale and Finish Cooking: Stir in the shredded kale and simmer uncovered for 3 to 5 minutes until the kale is tender but still bright green. Taste and adjust seasoning with additional salt or a squeeze of lemon juice as desired.
- Serve: Ladle the soup into bowls and sprinkle each serving generously with the herb gremolata. Drizzle with good-quality extra virgin olive oil. Store leftover gremolata in a jar with olive oil and refrigerate to add fresh flavor to leftovers.
Notes
- This soup achieves a creamy texture without using dairy or nuts, making it suitable for those avoiding those ingredients.
- It’s a nutritious meal rich in fiber (around 16g) and protein (approximately 19 to 20g) per serving.
- To retain some texture in the soup, only blend half of it; fully pureeing can result in a too-smooth consistency.
- The gremolata adds a fresh, zesty finish that enhances the flavors deeply.
- Optional artichoke hearts add an extra layer of flavor and texture but can be omitted.
- If storing leftovers, keep the gremolata separately with olive oil for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 419
- Sugar: 7 g
- Sodium: 677 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 17 g
- Protein: 20 g
- Cholesterol: 0 mg
