Lemony White Bean and Kale Soup With Rigatoni combines white beans, herbs, and vegetables with chunky rigatoni. It's hearty, refreshingly fragrant, and easy to make in one pot.
Whipping up this brothy, lemony white bean soup recipe is super easy and fast, kind of like tossing together Vegan Tortilla Soup, Vegan Fideo Soup, or Simple Red Lentil Soup.
Perfect for those days when you want something good to eat without spending hours in the kitchen.
Toss in some robust rigatoni, creamy white beans, and kale into a pot along with a mirepoix, and finish it off with a zesty lemon twist - and voilà, you've whipped up a deliciously healthy and satisfying bowl of goodness in no time at all.
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Why You'll Love This Recipe
- Hearty and filling with white beans and rigatoni, perfect for dinner.
- Quick and easy one-pot recipe, ideal for busy nights.
- Vegan and healthy, packed with plant-based goodness.
- Great for meal prep and reheats well!
Ingredients
Check out the pantry items and notes on ingredients for this easy-to-make hearty soup. For quantities, see the post.
- Fresh Garlic Cloves - In my recipes, a "garlic clove," is a big, plump one. Fresh is ideal, but if you're in a tight spot, a tablespoon of the pre-chopped will work.
- Cannellini Beans - Like in White Bean Cabbage Soup, different types of white beans work well here. Choose from cannellini, Great Northern, or navy beans, as they have similar mild flavors and creamy textures.
- Vegetable Broth - I prefer to use Better Than Bouillon to control the flavors of the vegetable stock better.
- Kale - Tuscan kale, also known as dinosaur kale, is delicious. Substitute with spinach.
- Rigatoni - The thickness of rigatoni stands up to the soup better than other pasta that might face more sogginess as it absorbs the broth. This pasta absorbs flavors without losing too much bite.
Variations
For a twist, try tossing in some vegan sausage. Start by browning it in the pan before you cook the onions. Once it's nicely browned, take it out and set it aside. Pop it back into the mix when you're adding the pasta. Field Roast Italian Sausage is great, but check out 15 Delicious Vegan Sausage Recipes for homemade varieties.
How To Make Lemony White Bean Soup With Rigatoni
For those who like to see what you'll be doing, this section is for you. For details, see the recipe card.
Step 1: In a large pot or Dutch oven over medium heat, sauté onions, carrots, and celery, and cook until the vegetables begin to soften. This classic mirepoix forms the base and fills your kitchen with an irresistible aroma. Learn more in the Guide to Mirepoix.
Step 2: Stir in the minced garlic and Italian seasoning. Cook for another minute until fragrant.
Step 3: Add the white beans, bay leaf, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
Step 4: Simmer for 15 minutes, then add pasta and kale. Boil pasta as per package instructions, minus one minute, to avoid overcooking. Pasta will keep softening in the broth even after the heat is off.
Step 5: Add the fresh lemon juice, lemon zest, salt, and black pepper. Mix well.
Step 6: Discard the bay leaf. Ladle the white bean soup into bowls and garnish with chopped fresh parsley and shredded vegan Parmesan.
Top Tips
- Stop cooking the soup as soon as the rigatoni is al dente to prevent it from overcooking in the hot broth.
- The pasta will continue to absorb liquid from the soup as it sits, so you may need to add more broth when reheating leftovers to bring it back to its original soupiness.
- If you anticipate leftovers or you are meal prepping, you can cook the rigatoni separately and add it to individual servings. This way, the pasta doesn't continue to absorb liquid and swell in the soup during storage.
Serving Suggestions
- Crusty Bread on the Side: To soak the flavors nicely, try toasted sourdough bread.
- Grated Vegan Parmesan: Sprinkle a generous amount of vegan Parmesan on top before serving. I recommend buying the Violife wedge and shredding it.
- Crunchy Croutons: For an extra crunch, try Air Fryer Croutons tossed in olive oil and toasted until golden. They add a lovely texture contrast to the creamy beans and pasta.
- A Side of Roasted Vegetables: Visit Sheet Pan Oven Roasted Vegetables for some ideas.
- A Refreshing Salad: Think arugula, spinach, or a mixed greens salad with a lemony dressing or a Classic French Salad Dressing. Creamy Vegan Poppy Seed Dressing Recipe also makes for a delicious dressing.
- Spice: Add some red pepper flakes before serving for a little kick.
White Bean Stew FAQS
Yes. To cook dried cannellini beans directly in your soup, start by rinsing 1 cup of dried beans to remove any dirt. There is no need to soak them, but if you do, they'll cook faster, so soak them overnight. Add the rinsed beans to your soup pot along with the broth and other ingredients. Bring everything to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 1.5 to 2 hours or until the beans are tender.
No sweat! Any pasta with a good bite will do the trick. Think penne, penne, ziti, chunky shells, or tortellini. Just aim for something that can scoop up that lovely soup and keep its structure.
I don't recommend freezing this soup because the texture of the pasta changes.
Crusty bread like a baguette, sourdough, or ciabatta pairs perfectly with white bean soup for dipping and soaking up the flavors.
More Delicious Vegan Pasta Recipes
Got a minute? I'd love for you to dive into the comments and rate this Easy Lemony White Bean Soup With Rigatoni. Your feedback is invaluable - did you love it? How did you use it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Lemony White Bean Soup With Rigatoni
Equipment
Ingredients
- 1 - 2 tablespoons olive oil
- 1 onion diced
- 3 carrots diced (~200 grams)
- 3 celery stalks diced
- 3 garlic cloves minced
- 1 tablespoon Italian seasoning
- 2 14 ounce cans cannellini beans 15 ounces each
- 7 cups vegetable broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 handful kale ~50 grams, destemmed and chopped
- 2 cups rigatoni ~180 grams
- juice and zest of one lemon
- fresh parsley chopped for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables begin to soften and the onion is translucent, about 7-8 minutes. Add a pinch of salt to the mixture while cooking to begin layering flavor.
- Add Garlic and Herbs: Stir in the minced garlic and Italian seasoning. Cook for another minute until fragrant.
- Add Beans, Bay Leaf, and Broth: Add the white beans, bay leaf, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
- Simmer the Soup: Simmer for about 15 minutes. Bring the soup back to a boil and add the pasta and kale. To ensure your pasta stays al dente, follow the package instructions but cook it for a minute less than recommended. This way, it stays perfect even as it softens slightly in the warm broth after turning off the burner.
- Finish: Discard the bay leaf. Add the lemon juice, zest, salt, and pepper.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley.
Blake Alume says
Easy & zesty, perfect quick comfort food!
Regi Pearce says
Thanks Blake! So glad you loved it.