This Vegan Tuscan White Bean Soup is packed with kale, Tuscan flavors like tomato and oregano, and plant-based protein. And it is all made in one pot in under an hour!
I always have a couple of cans of white beans on hand. They are such a versatile and delicious pantry item! I use them to make spreads like White Bean Rosemary Dip, salads like my Tuscan Canellini Bean Salad, and cozy classics like White Bean and Escarole Soup, too!
And since it is officially soup season, I wanted to add another soup recipe to the list with this Vegan Tuscan White Bean Soup! This soup is simple, hearty, and made in one pot. And it makes a big batch and is ready in under an hour. So, let's make it!
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it is made in one pot in under an hour!
- This Tuscan White Bean Soup is vegan and gluten-free, so anyone can enjoy it.
- It is packed with plant-based protein from white beans and veggies like kale.
- And most importantly, it is absolutely delicious!
Ingredients
White Beans: This recipe will work with any white beans, like navy beans, northern beans, or cannellini beans. Flavor-wise, they are the same, but they vary in size. Navy beans are the smallest, Northern beans are medium in size, and cannellini beans are the largest of the three. I used Northern beans!
Kale: I like curly kale because it is more tender than Tuscan kale, but either variety will work!
Petit Diced Tomatoes: I highly recommend finding Petit Diced Tomatoes, not regular diced tomatoes. They are cut smaller than regular diced tomatoes and are perfect in this Vegan Tuscan White Bean Soup!
Dried Herbs: I used a combination of dried oregano and thyme, as well as a couple of bay leaves. You can also use an Italian seasoning blend!
Vegetable Stock: I love the Better Than Bouillon vegetable base.
Instructions
Step 1. Heat olive oil in a large Dutch oven over medium heat.
Then, add chopped onion, celery, carrots, and garlic, and cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
Step 2. Add vegetable stock, white beans, diced tomatoes, and herbs and stir.
Then, bring the mixture to a boil, then reduce the heat to low.
Step 3. Simmer the soup, uncovered, for 25 to 30 minutes, or until the vegetables are soft.
Step 4. Remove the soup from the heat and add the chopped kale.
Stir the kale into the Tuscan White Bean Soup and allow it to wilt with the residual heat.
Taste for seasoning and add any additional salt or pepper, and serve!
What to Serve it With
Any soup needs a bread to go with it! I'd make:
Recipe FAQs
Scoop the soup into an airtight container and store in the refrigerator for up to 5 days.
Or freeze for up to a month.
Cannellini beans are a type of white bean. They are the largest type because they are white kidney beans. Other types of white beans include navy beans and Northern beans.
Typically, Tuscan white bean soup utilizes herbs like oregano, basil, rosemary, thyme, or bay leaf instead of spices.
Curly and Tuscan kale are interchangeable in recipes, but I prefer curly kale because it is more tender than Tuscan kale.
Expert Recipe Tips
Try to chop the vegetables into similar-sized pieces so they cook at the same rate. I usually shoot for ½-inch cubes for soups.
If you like a little heat in your soup, add ¼ teaspoon of crushed red pepper flakes when adding the herbs!
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📖 Recipe
Tuscan White Bean Soup with Kale (Vegan!)
Equipment
- 1 4-5 Quart Dutch Oven
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion, diced into ½" pieces
- 2 Medium Stalks of Celery, diced into ½" pieces
- 2 Medium Carrots, peeled and diced into ½" pieces
- 3 Large Cloves of Garlic, Minced
- 6 Cups Lower Sodium Vegetable Stock
- 2-15 oz Cans of White Beans, drained and rinsed see note
- 15oz oz Can of Petit Diced Tomatoes
- 2 teaspoon Dried Thyme Leaves
- 2 teaspoon Dried Oregano
- 2 Medium Bay Leaves
- 4 Cups Chopped Kale
- Salt and Black Pepper to Taste
Instructions
- Heat olive oil in a 4-5 quart Dutch oven, or other heavy-bottomed pot, over medium heat. Add chopped onion, celery, carrot, garlic, a small pinch of salt, and plenty of black pepper and cook, stirring occasionally, for 5-7 minutes, or until the onion is translucent and the vegetables begin to soften.3 tablespoon Extra Virgin Olive Oil, 1 Medium Yellow Onion, diced into ½" pieces, 2 Medium Stalks of Celery, diced into ½" pieces, 2 Medium Carrots, peeled and diced into ½" pieces, 3 Large Cloves of Garlic, Minced, Salt and Black Pepper to Taste
- Add vegetable stock, white beans, diced tomatoes and herbs. Bring the mixture to a simmer, then reduce the heat to low.6 Cups Lower Sodium Vegetable Stock, 2-15 oz Cans of White Beans, drained and rinsed, 15oz oz Can of Petit Diced Tomatoes, 2 teaspoon Dried Thyme Leaves, 2 teaspoon Dried Oregano, 2 Medium Bay Leaves
- Allow the soup to simmer for 25-30 minutes, or until the vegetables are soft, stirring occasionally. Then, remove the soup from the heat and add the chopped kale. Stir the kale into the soup. It will wilt with the residual heat.4 Cups Chopped Kale
- Taste the soup and add any additional salt and pepper you desire.
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