It’s no secret that we love Soup. This creamy Tuscan-inspired version, with white beans, kale, and other vegetables, is now our favorite Soup for the fall and winter. This Soup is hearty, warming, and comforting. It’s also SO flavorful and full of nourishing vegetables and fiber-rich beans. It’s like a big hug in a dish.
This recipe is easy to make and can be frozen. It only takes one pot. It’s delicious on its own, but we also enjoy it with Vegan Garlic bread or Spicy Tempeh Sausage. We’ll show you how to do it!
This Soup is based on our Tuscan Style Beef and Lentil Soup. However, this version is vegan. It is inspired by Tuscan soups such as zuppa di fiagio and ribollita.
Tuscan Kale White Bean Soup
This Soup starts with a savory base of onion, carrots, and celery sauteed in butter.
We then add red pepper flakes to give it a little heat and some spice, as well as dried rosemary or thyme for a bit of herbiness. Basil and garlic are essential for an Italian-inspired.
The vegetable stock is next, followed by white beans, tomato, and some salt and pepper. We are now in soup territory.
If you want to keep it chunky or don’t have an immersion blender, feel free to skip this step. If you prefer to leave it chunky or do not have an Immersion Blender, then skip this step.
It’s now time to use the kale or any other greens that you may have (spinach or collards also work! ).
Coconut milk (or Cashew Cream) is the final touch for a dairy-free creamy texture.
- If oil is not available, use twice as much water.
- Half a large yellow onion diced (half a large onion yields about 1 1/2 cups or 170 grams)
- Peel and dice two medium carrots (3/4 cup or 100 g)
- Two large celery stalks, chopped (two stalks of celery yield 1/4 cup or 150g)
- Add more salt to taste.
- 1/2 tsp black pepper (DIVIDED)
- 2 Tbsp tomato paste
- Four cloves of garlic, minced (each clove yields 2 Tbsp. or 18g)
- To taste, 1/4 to 1/2 tsp of red pepper flakes
- 1 Tbsp fresh chopped rosemary or thyme
- 1 tsp dried Basil
- 3 cups vegetable stock or store-bought
- 2 (15-oz.) Cannellini beans are preferred //, but you can use 3 1/2 cups of cooked beans.
- 1 (15-oz.) can diced tomatoes
- You can substitute baby spinach for 4 cups of chopped kale.
- 1 Tbsp balsamic vinegar
- Use 1 cup of full-fat Coconut Milk (or substitute Cashew Cream).
FOR SERVING optional
- Vegan Parmesan Cheese
- Fresh basil
- Over medium heat, heat the olive oil. Add the celery, onion, carrots and 1/4 teaspoon of salt. Stir occasionally. Cook for about 5 minutes. Add the red pepper flakes (or rosemary or thyme), garlic, tomato paste and basil. Cook for one minute until fragrant.
- Add the beans, tomatoes, and 1/2 teaspoon of each salt and pepper. Bring the mixture to a boil, scraping up any brown bits from the bottom. Reduce the heat, cover, and simmer the dish for 15 minutes until the vegetables are tender and the flavors have developed.
- Optional: If you want a chunkier version of the Soup, skip this step. Use an Immersion Blender in short bursts to puree only part of the Soup.
- Bring the Soup back to a gentle simmer. Add the kale and turn off the stove. Cover the pot for five minutes. When the kale has softened, remove the lid and add the coconut milk or cashew cream. Add more salt, red pepper flakes, tomato paste, vinegar, or coconut milk if you want it to be richer.
- Serve hot, garnished with vegan Parmesan cheese and croutons.
- Covered, store leftovers in the fridge for up to three days or the freezer for up to one month. Thaw frozen food before reheating. Reheat the food in the microwave or a pot or saucepan on medium heat. Thin with more water or broth as necessary.