Vegan Kale and White Bean Soup Recipe
May 02, 2022 • Updated Apr 21, 2025
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Picture this: a steaming bowl of vegan kale and white bean soup – tender greens, creamy white beans, and fresh veggies, all simmered in a rich, savoury broth with a bold kick of gochujang. Every spoonful is deeply satisfying, warming, and just the right amount of spicy. Plus, it’s naturally gluten-free!
Table of Contents
Why You’ll Love This Vegan Soup Recipe
This kale soup recipe blends the silkiness of creamy white beans with the slight chew of tender kale, creating a perfect balance of texture and depth. The secret to its incredible richness? Vegan dashi, which adds an umami depth you won’t find in typical plant-based soups. And with the simple prep, it’s an easy soup recipe that works whether you’re cooking for a cozy night in or tackling meal prep for the week.
If you love creamy and comforting soups, you might also enjoy this creamy cauliflower kale soup, which has a silky texture and a subtle, nutty sweetness. Looking for something protein-packed? This creamy vegan pumpkin and red lentil soup blends hearty lentils with the natural sweetness of pumpkin. And for an extra-green, nutrient-dense option, try this easy vegan super green soup.
What Makes Kale White Bean Soup Korean?
I love a classic white bean kale soup, but I wanted to give it a fun, Korean-inspired twist. That’s where gochujang comes in – it’s a fermented red pepper paste that adds tons of extra body and spice! It’s perfectly camouflaged in this tomato based soup, and also brings out the umami in the tomato.
I got the idea because I wanted to add some spice to my conventional Tuscan soup recipe. I debated adding chili flakes but wondered how gochujang would do in its place. And, as in most cases, gochujang tasted great with it!
To make this spicy white bean and kale soup even more Korean, you can add rice cakes instead of bread!
Ingredients You’ll Need
Here are some key ingredients you’ll need to make this vegan kale and white bean soup! Most of the ingredients for this soup will be pretty familiar, with a few Asian twists. Check the recipe card below for the full details and exact measurements.
- Lacinato kale: Provides a slightly earthy flavour and tender texture. If you prefer a different kind of kale, that works too!
- Butter beans: You can also use white kidney beans, cannellini beans, or navy beans for the same velvety consistency, but I love the hearty size of the butter bean.
- Carrots, celery, white onion, and garlic: Form the aromatic base, delivering sweetness and depth.
- Bay leaves and smoked paprika: These add an earthy, slightly warm flavor to the soup! Instead of paprika, you can also add gochugaru, or Korean red pepper flakes, for extra spice.
- Tomato paste/purée: Adds rich umami and thickness. Opt for double or triple-concentrated versions to add so much flavor to every spoonful.
- Vegetable dashi: This gives your Korean soup a more Asian flavor than the traditional vegetable broth. However, if you don’t have dashi, regular veggie broth will also work.
- Gochujang Korean red pepper paste: You can find this red pepper paste at Asian markets, and even well-stocked traditional grocery stores like Whole Foods.
- Neutral oil: For sautéing the vegetables without altering their flavours.
How to Make Vegan Kale and White Bean Soup
Step 1: Start by washing and drying your lacinato kale. Slice kale into bite sized pieces and set aside.
Step 2: Drain and rinse your canned beans until all of the foam disappears. Set aside.
Step 3: Peel your carrots, then finely dice into bite sized pieces. Repeat with celery, onion, and garlic, finely dicing.
Step 4: In a large pot or Dutch oven, heat neutral oil over medium heat and sauté carrots and celery for 2-3 minutes. Next add onion and cook for another 2 minutes.
Step 5: Add garlic, bay leaves, smoked paprika, and salt to the pot and cook for 1 minute.
Step 6: Finally, add your tomato paste and give it a quick sauté to try and coat all of the ingredients in the pot.
Step 7: Add dashi to the pot, bring the soup to a boil, toss in kale and beans and lower the heat to a simmer. Cover with the lid and cook for about 10 minutes. If using rice cakes, add at this stage, and let simmer for another 10 minutes, or until fork tender.
Step 8: Discard the bay leaf, and add gochujang to the soup, adjusting to taste. Finish with black pepper.
Secrets to Success
- For meal prep, store in an airtight container for up to four days in the fridge. Reheat gently with a splash of broth if needed. If you’re sensitive to spice or want full control over the flavours, try making your own gluten-free gochujang substitute – it’s a simple and delicious alternative.
- For a creamier soup, swirl in a touch of coconut milk or cashew cream before serving.
Serving Suggestions
This soup is perfect for dunking – pair it with toasted sourdough, warm gluten-free biscuits, or vegan garlic knots for a garlicky, buttery contrast. For an extra flavour boost, sprinkle some parmesan cheese (vegan or regular) on top. If you’re craving something fresh, this avocado green goddess salad makes a crisp side that balances the richness of the soup.
Storage Tips
Proper storage ensures your soup stays fresh and flavorful for days. Here’s how to store any leftover soup and reheat it for the best results:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. When reheating, warm it on the stove over low heat, adding a splash of broth if it thickens too much.
- Freezing: This soup freezes well! Pour cooled soup into freezer-safe containers, leaving some space at the top for expansion. Store for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Recipe FAQs
Absolutely! Tuscan kale, dinosaur kale, or Swiss chard all work well, giving the soup a slightly different texture. If you prefer something milder, spinach is an option, but it will soften more quickly.
Most Asian markets carry it, and it’s also available in the international section of well-stocked grocery stores.
This spicy Korean-inspired soup is a comforting, flavourful hug in a bowl. Whether you’re making it ahead for the week or enjoying it fresh, it’s bound to become a favourite. I’d love to hear how this soup turned out for you! Leave a comment below and let me know – did you add rice cakes? Pair it with a salad? Your feedback helps inspire even more flavourful, plant-based recipes!
More Plant-Based Soups
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Vegan Kale and White Bean Soup Recipe
Ingredients
- 1 bunch of lacinato kale roughly 8-10 stems of kale
- 1 15 oz can of butter beans you can also use cannelini or navy
- neutral oil
- 2 medium carrots
- 1 stalk celery
- 1 small white onion
- 5 cloves garlic
- 2 bay leaves
- 1/4 tsp smoked paprika
- 1 teaspoon salt
- 15 oz double concentrated tomato paste/purée
- 5 cups vegetable dashi
- 2 tbsp gochujang korean red pepper paste
- black pepper to finish
- optional
- 2/3 cup rice cakes
Instructions
- Prepare your vegetables
- Start by washing and drying your lacinato kale. Slice kale into bite sized pieces and set aside.
- Drain and rinse your butter beans until all of the foam disappears. Set aside.
- Peel your carrots, then finely dice into bite sized pieces. Repeat with celery, onion and garlic, finely dicing.
- Get the aromatics working
- In a large pot, heat neutral oil and sauté carrots and celery for 2-3 minutes. Next add onion and cook for another 2 minutes.
- Add garlic, bay leaves, smoked paprika and salt to the pot and cook for 1 minute.
- Finally, add your tomato paste and give it a quick sauté to try and coat all of the ingredients in the pot.
- Complete your soup!
- Add dashi to the pot, bring the soup to a boil, toss in kale and beans and lower the heat to a simmer. Cover with the lid and cook for about 10 minutes. If using rice cakes, add at this stage, and let simmer for another 10 minutes, or until fork tender.
- Discard the bay leaf, and add gochujang to the soup, adjusting to taste. Finish with black pepper.
Notes
- For meal prep, store in an airtight container for up to four days in the fridge. Reheat gently with a splash of broth if needed. If you’re sensitive to spice or want full control over the flavours, try making your own gluten-free gochujang substitute – it’s a simple and delicious alternative.
- For a creamier soup, swirl in a touch of coconut milk or cashew cream before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
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