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Looking for a hearty, nutritious, and delicious soup that’s perfect for any season? This White Bean and Kale Soup Made with Cashew Cream is a creamy, dreamy bowl of comfort that’s packed with plant-based protein, fiber, and vibrant flavors. The cashew cream adds a luscious, velvety texture without any dairy, making it a fantastic option for vegans and anyone looking for a lighter yet satisfying meal.
I first discovered this recipe on a chilly autumn evening when I wanted something warm and nourishing but didn’t want to rely on heavy cream. The idea of using cashews to create a rich, creamy base intrigued me, and the result was nothing short of magical. The combination of tender white beans, earthy kale, and aromatic vegetables makes this soup a staple in my kitchen. Plus, it’s incredibly easy to customize—add a pinch of chili flakes for heat or a sprinkle of nutritional yeast for a cheesy flavor.
Ready to dive into this cozy, wholesome dish? Let’s get cooking!
What to Expect
- Time: Approximately 50 minutes (including soaking time for cashews)
- Difficulty: Easy
Before You Begin
Before you start, here are a few tips to ensure your White Bean and Kale Soup Made with Cashew Cream turns out perfectly:
- Soak the cashews in hot water for at least 30 minutes to soften them for blending. This ensures a smooth, creamy texture.
- Prep all your vegetables beforehand to streamline the cooking process.
- If you prefer a thicker soup, you can blend a portion of the beans and vegetables before adding the kale.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Raw cashews | 1 cup |
| Olive oil | 2 tablespoons |
| Onion, finely diced | 1 medium |
| Carrots, peeled and diced or thinly sliced | 3 large |
| Celery, thinly sliced | 3 stalks |
| Leek, white and light green parts thinly sliced into half moons | 1 |
| Kosher salt | 1 teaspoon |
| Garlic, chopped | 3 cloves |
| Chili flakes (optional) | Pinch |
| Nutritional yeast (optional) | 2 tablespoons |
| Poultry seasoning or all-purpose seasoning | 1 teaspoon |
| Vegetable broth, divided | 6 cups |
| White beans, drained and rinsed | 2 15-ounce cans |
| Kale, washed and chopped | 1 large bunch (about 5 cups) |
| Kosher salt, to taste | |
| Black pepper | 1/2 teaspoon |
Step-by-Step Guide
- Soak the cashews: Add raw cashews to a heat-proof bowl and cover with hot (ideally just boiled) water. Allow them to soak for about 30 minutes while you prepare the rest of the recipe.
- Make the flavor base: Heat 2 tablespoons of olive oil over medium heat in a large soup pot. Add the onions, carrots, celery, leek, and 1 teaspoon of kosher salt. Sauté for 12-14 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to caramelize.
- Add aromatics: Stir in the garlic, chili flakes, nutritional yeast, and poultry seasoning. Sauté for an additional 2-3 minutes until the spices and garlic are fragrant.
- Add broth and beans: Pour in 5 cups of vegetable broth and the drained and rinsed white beans. Scrape up any stuck-on bits from the bottom of the pot and bring the mixture to a simmer. Let it simmer uncovered on low heat for 15 minutes, or until the vegetables are tender.
- Make the cashew cream: While the soup simmers, drain and rinse the soaked cashews. Add them to a high-speed blender along with the remaining 1 cup of vegetable broth. Blend on high until the mixture is smooth and creamy, with no visible pieces of cashew remaining.
- Finish the soup: Stir the cashew cream and chopped kale into the pot. Bring the soup back to a simmer and cook uncovered for another 5-10 minutes, until the kale is tender and the soup has thickened slightly. If the soup is too thick, thin it with a little additional broth.
- Season and serve: Taste and adjust the seasoning with kosher salt and black pepper as needed. Serve the soup hot, topped with fresh parsley and extra chili flakes if desired.
Pointers for Perfection & How to Store
For the best results, use a high-speed blender to achieve a ultra-smooth cashew cream. If you don’t have one, soak the cashews for a bit longer to ensure they blend easily. This White Bean and Kale Soup Made with Cashew Cream keeps well in the refrigerator for up to 5 days, and the flavors deepen over time. Store it in an airtight container and reheat gently on the stove. You can also freeze it for up to 3 months—just thaw and reheat before serving.
If you love this recipe, you might also enjoy this Tuscan Vegan Gnocchi Soup for another cozy, plant-based meal.
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White Bean and Kale Soup
- Total Time: 40
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This White Bean and Kale Soup is a rustic, nourishing dish that proves healthy food can be incredibly comforting. Packed with tender cannellini beans, vibrant kale, and aromatic vegetables, it features a naturally creamy broth made by blending a portion of the beans. It’s naturally gluten-free, vegan-friendly, and perfect for meal prep as the flavors only get better with time.
Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
2 large carrots, peeled and chopped into rounds
2 stalks celery, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes (optional, for a gentle heat)
1 teaspoon dried thyme (or 1 sprig fresh rosemary)
2 cans (15 oz each) cannellini beans (white kidney beans), drained and rinsed
4 cups vegetable broth (ensure gluten-free)
1 bunch Lacinato (Dino) kale or curly kale, stems removed and leaves chopped
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Grated Parmesan cheese for serving (optional)
Instructions
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables soften and the onions are translucent.
2. Bloom Spices: Add the minced garlic, red pepper flakes, and dried thyme. Cook for 1 minute until fragrant. Do not let the garlic burn.
3. Simmer Base: Stir in the drained cannellini beans and the vegetable broth. Increase the heat to bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to let the flavors meld.
4. Creamify (The Secret Step): Transfer about 1 cup of the soup (beans and broth) to a blender and blend until completely smooth. (Alternatively, use an immersion blender directly in the pot for just a few pulses). Pour the blended mixture back into the pot. This creates a rich, creamy texture without adding cream or flour.
5. Add Greens: Stir in the chopped kale. Simmer gently for 3–5 minutes, or until the kale is wilted and tender but still vibrant green.
6. Finish: Remove from heat. Stir in the fresh lemon juice—this acidity wakes up the earthy flavors. Season generously with salt and black pepper to taste.
7. Serve: Ladle into bowls and top with a dusting of Parmesan cheese (if using) and a slice of crusty gluten-free bread.
Notes
Kale Choice: Lacinato (Dino) kale is preferred for soups as it is more tender and less bitter than curly kale, but both work well.
Parmesan Rind: If you are not vegan, toss a leftover Parmesan cheese rind into the broth while it simmers for a massive umami boost. Discard before serving.
Storage: This soup keeps beautifully in the refrigerator for up to 5 days or freezes for up to 3 months.
Protein Boost: For extra heartiness, you can add cooked gluten-free sausage or diced pancetta at the beginning with the onions.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean / Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4
- Sodium: 680
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 11
- Protein: 12
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use canned cashews?
- No, raw cashews are essential for achieving the creamy texture. Canned cashews are typically roasted and won’t blend as smoothly.
- Is this soup gluten-free?
- Yes! This White Bean and Kale Soup Made with Cashew Cream is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I substitute another greens for kale?
Absolutely! Spinach or Swiss chard would work beautifully in this recipe. Just adjust the cooking time as needed, since spinach cooks much faster than kale.
Dig In & Enjoy!
This White Bean and Kale Soup Made with Cashew Cream is more than just a soup—it’s a hug in a bowl. Whether you’re looking for a quick weeknight dinner or a comforting meal to warm up a cold day, this recipe delivers on flavor, nutrition, and ease. The creamy cashew base pairs perfectly with the hearty beans and earthy kale, creating a dish that’s as satisfying as it is wholesome.
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