Tuscan White Bean Soup with Kale (Vegan!)

Vegan Tuscan White Bean Soup in a bowl with a gold spoon.

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Tuscan White Bean Soup with Kale (Vegan!)

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!

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Soup

Cuisine: American, Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 239kcal

Author: Megan Calipari

Cost: $7

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.

Notes

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!

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!

Nutrition