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Tuscan white bean and kale soup in a bowl with a marble white background.

Easy Tuscan White Bean and Kale Soup (Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Elaine Gordon
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Vegan

Description

This cozy Tuscan white bean and kale soup is bursting with flavor and perfect for the cold winter months. Using just one pot and ready in 30 minutes, this hearty soup is easy to make and loaded with nutritious ingredients. Soak it up with crusty bread on the side for the ultimate comfort food.


Ingredients

Scale

1 (15-oz.) can cannellini beans, drained and rinsed

1-2 handfuls chopped kale (or baby spinach)

4 large carrots, peeled and diced (~1.75 cups diced)

4 large stalks celery, diced (~1.5 cups diced)

1 large yellow or white onion, diced (~2.5 cups diced)

1 (15-oz.) can diced tomatoes (with juices)

3 tbsp extra virgin olive oil

6 large cloves garlic, minced

1 tsp dried thyme

1 tsp dried basil

1 tsp dried parsley

1 tsp dried oregano

1 tsp garlic powder

1/4 tsp red pepper flakes

2 tsp salt

1/2 tsp ground black pepper

2 tsp tomato paste

6 cups water

2 bay leaves

1/2 cup fresh basil (plus more for garnish), diced

1 batch cashew cream (1 cup cashews blended with 2/3 cup water + 1/4 teaspoon salt)


Instructions

  1. Sauté the onions with olive oil and salt. Cook them in a 5.5-quart dutch oven for 5-10 minutes over low to medium heat. If you have time to sauté them for longer you can start to caramelize the onions slightly and bring out their natural sweetness, which will enhance the flavor of the soup.
  2. Add the garlic and spices. Sauté for another 2 minutes.
  3. Add the cannellini beans, carrots, celery, tomatoes, tomato paste, water and bay leaves. Bring to a rolling boil, then cover and simmer for 10 minutes until the vegetables are tender.
  4. Add the cashew cream, kale and fresh basil. Stir well to incorporate and allow the greens to slightly wilt.
  5. Serve! Ladle into bowls and serve hot. Garnish with a drizzle of cashew cream and fresh basil. Feel free to sprinkle vegan parmesan cheese to make it even more savory or squeeze from fresh lemon juice overtop for brightness.

Notes

Use an immersion blender for a thicker and creamier soup if desired. Alternatively, you can transfer the soup to a blender and blend until it reaches your desired creaminess. 

Don't stress if you're missing some ingredients - this Tuscan soup was designed to be flexible! Use Italian seasoning, add fresh herbs instead of dried, swap the cannellini beans for any variety of white beans, etc. It'll still turn out delicious!

  • Prep Time: 10
  • Cook Time: 20
  • Category: soup
  • Method: Stovetop