Tuscan White Bean & Kale Soup
Tuscan White Bean & Kale Soup
Warm up from the inside out with this hearty Italian-inspired soup! Creamy cannellini beans, tender kale, and a savory tomato broth come together for a cozy, nourishing meal that’s ready in under 35 minutes — vegan, wholesome, and full of rustic flavor.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2 medium carrots, chopped
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2 celery stalks, chopped
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1 can (15 oz) diced tomatoes
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2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed
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4 cups vegetable broth
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1 ½ cups chopped kale (fresh or frozen)
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1 teaspoon dried thyme
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½ teaspoon dried rosemary
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½ teaspoon chili flakes (optional)
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Salt and black pepper to taste
Optional Enhancements
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1 tablespoon tomato paste for richness
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1 teaspoon Italian seasoning
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Juice of half a lemon for brightness
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Fresh parsley for garnish
Step-by-Step Directions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
Step 2: Add Garlic and Herbs
Stir in garlic, thyme, and rosemary. Let them cook for about a minute until fragrant this step builds the base flavor of your Tuscan White Bean & Kale Soup.
Step 3: Add Tomatoes and Beans
Add the diced tomatoes (with juice) and white beans. Stir everything together and let it simmer for 2–3 minutes.
Step 4: Pour in Broth and Simmer
Add vegetable broth and bring to a gentle simmer. Let it cook for about 15 minutes, allowing all the flavors to meld beautifully.
Step 5: Add Kale
Add chopped kale and cook for another 5 minutes until the greens are tender but still vibrant. Adjust seasoning with salt, pepper, and a squeeze of lemon juice for brightness.
Step 6: Serve Hot
Ladle the soup into bowls, drizzle with a little olive oil, and top with parsley or grated vegan parmesan if you’d like.
