Embark on a culinary journey with a bowl of creamy white bean soup adorned with kale, rosemary, and a zesty burst of lemon—a symphony of flavors that converges to create a comforting and nutritious masterpiece. This wholesome creation begins with the sizzle of onions and garlic in a pot, laying the foundation for the heartiness to come.

Cannellini beans join the ensemble, embracing the warmth of vegetable broth, chopped kale, and the aromatic essence of dried rosemary. As the pot simmers, the kale tenderizes, and the beans infuse the broth with their creamy richness. A squeeze of lemon juice and a sprinkle of zest add a citrusy brightness, elevating the soup with a refreshing twist.

A portion of the soup meets the embrace of an immersion blender, creating a velvety base while leaving intact the satisfying chunks of beans and kale. Should you desire a touch of indulgence, a swirl of heavy cream introduces a luxurious creaminess that enriches the overall experience.

Nutritionally, this soup offers a balanced profile, with approximately 300-400 calories per serving. Laden with protein, fiber, and a medley of vitamins, it’s a nourishing choice that satisfies both the palate and the body. As you savor each spoonful, the harmonious blend of creamy beans, vibrant kale, and the aromatic duo of rosemary and lemon unfolds, creating a culinary celebration that speaks to the senses and invites you to embrace the goodness of this creamy white bean soup with kale, rosemary, and lemon—a bowl of warmth and flavor that soothes the soul.

Creamy White Bean Soup with Kale, Rosemary & Lemon:


  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth (low-sodium)
  • 1 bunch kale, stems removed and leaves chopped
  • 1 teaspoon dried rosemary
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)
  • Parmesan cheese for garnish (optional)


  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  2. Add cannellini beans, vegetable broth, chopped kale, dried rosemary, lemon juice, and lemon zest to the pot. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes.
  3. Use an immersion blender or transfer a portion of the soup to a blender to puree until smooth. Leave some beans and kale chunks for texture if desired.
  4. Stir in heavy cream if using and season with salt and pepper. Simmer for an additional 5-7 minutes.
  5. Adjust seasoning if needed and serve the soup hot, garnished with Parmesan cheese if desired.

Nutritional Overview (Approximate Values for 1 Serving):

  • Calories: 300-400 kcal
  • Protein: 10-15g
  • Carbohydrates: 35-45g
  • Dietary Fiber: 10-15g
  • Fat: 15-20g
  • Saturated Fat: 5-8g
  • Cholesterol: 20-30mg
  • Sodium: 600-800mg

These values are rough estimates and can vary based on specific ingredients and portion sizes. To get precise nutritional information for your creamy white bean soup with kale, rosemary, and lemon, it’s recommended to use the nutrition labels on the ingredients or a nutrition calculator. This soup offers a harmonious blend of creamy texture, earthy beans, vibrant kale, and citrusy notes, making it a flavorful and satisfying choice.