Sign In
Sign Up Now

Creamy Kale + White Bean Soup with Mushrooms

Active Time: 25 minutes
Total Time: 45 minutes
image for Recipe schema

Let Your Friends Try This Recipe!

Why we love it:

If you’re dairy free, we’ve got you covered so check the substitution list for simple changes. This soup is actually even better the next day so make it fully in advance or consider doubling it to cook once/eat twice this week.


  • 1 pound Cremini Mushrooms (thinly sliced)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Yellow Onion (small dice)
  • 2 Carrots (small dice)
  • 3 ribs Celery (small dice)
  • 2 cloves Garlic (minced)
  • 1 teaspoon Kosher Salt
  • 12 bunch Green Kale (you can use up the whole bunch here)
  • 4 cups Vegetable Stock (or water)
  • 1 15-ounce can Cannellini Beans (or smaller navy beans)
  • 1 cup Half & Half
  • 14 teaspoon Black Pepper (to taste)
  • 12 cup Parmesan Cheese

Cooking Instructions


    Slice the mushrooms into thin slices, or you can chop them up in squares if you would prefer smaller bites on your spoon.

    Heat a large pot or dutch oven over medium high heat and add the olive oil and the mushrooms. Let them cook while you prep the rest of the veggies.

  • 2. SOUP

    Dice the onion, carrot and celery. Add them all to the mushrooms in the pot and sauté for about 3 minutes.

    Mince the garlic and add it to the pot. Add the salt too.

  • 3. KALE

    Wash it all and separate off the leaves from the kale. (If the bunch is too large, store half in a tupperware with a dry paper towel to soak up moisture and prevent sogginess).

    Line the stems up and slice into thin pieces. Add the stems to the pot to sauté.

    Tear or slice the leaves into small squares and set them aside for now.

  • 4. BROTH

    After sautéing the veggies for a bit, they’ll be fragrant and becoming translucent. It’s time to add the broth and bring to a boil over high heat. As soon as it’s boiling, reduce heat to low and let it simmer for 15 minutes.

  • 5. CREAM

    After simmering, add the can of navy beans with the liquid. Then, while stirring, slowly add half-and- half. Add the kale leaves at this time too.

    Cook for 10 minutes.

  • 6. SERVING

    Taste the soup and add more salt or pepper if you’d like. Serve in large bowls, sprinkle with Parmesan, if desired.

Check out our new features!


    omit the cream and add extra water or stock if needed to taste. Don’t serve with parmesan. Or, stir in a can of coconut milk, 1 cup of soy or almond milk to get some creaminess.
  • KALE:
    you can wash and slice the entire bunch of kale and add it all to the soup, sizes of kale bunches vary widely so use sense
    garbanzo beans, pintos, or navy beans are ok
    use yam, potatoes, bell pepper, or just omit them
    some kids might prefer the soup “deconstructed.” Pull out a spoonful of navy beans, mushrooms, carrots, and celery and serve it without broth. Serve it with a piece of toasted, buttered bread with parmesan sprinkled on top to dunk in the broth and get them used to the soup idea.
    chard, regular or baby spinach, frozen spinach or any other green, escarole, collards
Rate this recipe:
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 (3 votes, average: 5.00 out of 5)
You need to be a registered member to rate this.
Send us feedback

Meal Plans

save time and reduce food waste
Get Your First Meal Plan