white bean and kale soup in white bowls on striped dish towel

The ultimate bowl of cozy soup! This Tuscan kale and white bean soup is light yet hearty, and packed with veggies. The most perfect recipe for these cold months!

All I can think about this week is some good veggie soup! I’ve been feeling a bit under the weather, not to mention constantly cold here in Chicago, so I needed a recipe just like this! This soup is easy to make, and perfect for meal prep or a quick weeknight dinner.

Few things better than some good old soup in the winter! This one has lots of fiber and vitamins in it to keep you feeling good, and it also gets some plant protein from the white beans. Yes please!

white bean and kale soup in white bowls on striped dish towel
white bean and kale soup in white bowls on striped dish towel

To get a “creamy” sort of texture, I use an immersion blender right in the pot. It’s the best and truly one of my favorite kitchen tools for this exact purpose. The one I have is linked here, but you can also use a blender for this step. I just prefer the immersion blender for ease and convenience!

If you want to add extra veggies, you definitely can! However, you may need to adjust the amounts of liquid and seasonings.

Whether your plant based or not, this hearty soup will hit your cold weather cravings. I promise! It’s definitely a new staple in our winter rotation!

If you make this soup, be sure to share a photo and tag me on Instagram! I love seeing when you guys make my recipes 🙂

Happy almost weekend! Woo!!

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Tuscan Kale and White Bean Soup

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner

Description

Vegan Tuscan Kale and White Bean Soup!


Ingredients

Scale
  • 2 tbsp olive oil
  • 1 yellow onion, finely diced
  • 2 celery stalks, diced
  • 12 large carrots, diced 
  • 3 cloves of garlic, minced
  • 2 cups water
  • 1 cup vegetable broth
  • 1 (14.5 oz) can of diced tomatoes
  • 3 cups diced red skin potatoes (~4 potatoes)
  • 2 tsp Italian seasoning
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1 (15 oz) can of cannellini beans, drained and rinsed
  • Juice of 1/2 lemon
  • 3 cups kale, chopped 

Instructions

  1. Heat a large soup pot or Dutch oven over medium heat and add olive oil. Stir in onion, celery, carrots, and garlic. Allow to cook for 7 minutes, stirring occasionally.
  2. Pour in water, veggie broth, diced tomatoes, and all of the seasonings and bay leaves. Stir well and bring to a boil. 
  3. Once boiling, stir in the potatoes and reduce heat to a simmer. Cover the pot and simmer for 20 minutes, until potatoes are tender.
  4. Uncover the pot and stir in the beans and the lemon juice. Allow to simmer for 5 minutes.
  5. Turn off heat and remove bay leaves. Use an immersion blender to blend about half of the soup (or transfer half to a blender and return to pot).*
  6. Turn heat back to low and stir in kale; allow to cook for 5 minutes and serve.

Notes

*Note, the blending step is optional but I love the texture it gives the soup! 

Dairy Free, Gluten Free, Lunch + Dinner, Recipes, Vegan, Vegetarian

Category:

Feb 6, 2020

Tuscan Kale and White Bean Soup

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Jenna lyons says:

    Literally one of the best homeade soups everrrr!!!! I ate it for lunch and dinner for 2 days straight until it was gone oops; highly recommend

  2. Lindsey Keller says:

    I’m not a big soup gal, but this soup is amazing!! It’s so chunky and I love how many different items are in the soup. I’ve also been scared to try something vegan/vegetarian (because I’m afraid I won’t be full), but I’m very satisfied after this soup! No need to add meat. Will be making again!

  3. Abby Milham says:

    Could this be done in a slow cooker?

    • Mia Zarlengo says:

      You should be able to but I haven’t tried it!

      • Abby says:

        I tried it today and it turned out amazing!! For anyone who wants to do this in a slow cooker I sautéed the onions, celery, garlic and carrots in a pan (just like Mia’s instructions) then added the carrots tomatoes and all of the seasonings. Added that right into the slow cooker with the water, veggie broth, beans and lemon juice and put that on high for three hours. Then blended and added the kale and let that go for another hour. Perfection! I’m sure this also would work low and slow as well! Thanks for this great recipe:)

        • Mia Zarlengo says:

          Omg thank you SO much for this note Abby- this is SO helpful! 🙂 I’m glad you loved the soup!!

        • Molly James says:

          I’ve been wanting to try this but don’t have a dutch oven/soup pot! Thank you so much! Can’t wait to try 🙂

  4. Eliza says:

    I make this on repeat all winter long. The flavors are perfect and blending half the soup makes it so creamy and thick. A staple in my house!

  5. Cassi says:

    This was so easy to make, so hearty and filling, and by simply blending a little of it, became so much more creamy and satisfying!

  6. Haley says:

    Loved this soup – it also freezes really well for future meals!

  7. Tori says:

    This soup is fantastic! I was hesitant to do the blending step (honestly because I didn’t want to have more dirty dishes haha) but I am SO glad I did! Like Mia says in the recipe note, blending adds an amazing texture. Totally changes the soup. I topped with some Parmesan cheese too ???? I’ll definitely be making this again!

  8. Jena says:

    I’ve made many Mia recipes and this one of my new favorites. I’ve been trying to incorporate at least one vegan dinner a week and this is going to be my new staple. So easy, tasty and satisfying. Blending half the soup was a good tip. Added some extra heartiness that was just perfect.

  9. Christina O'Leary says:

    This is a go to for meal prep in my house! I love this recipe bc I can just dump everything in my Instant pot and then like magic delicious and nutritious meals are ready for the week. I do this in the instant pot and then the potatoes just naturally start to blend with the broth! I also freeze this for quick meals on the go! Just one more amazing recipe from Mia!!! Love it.

  10. Natalie says:

    This soup was such a hit!! I decided to add chicken to this recipe. I added chicken tenderloins at the same time I added the potatoes, then I took the chicken out once the potatoes were done (~20) minutes and shredded the chicken on a cutting board. I then followed the directions and blended half the soup in a blender. As I added the kale, I added the chicken back into the soup. This was such a hit, every person went back for seconds and talked about how good the flavor was!! Thank you!!!

  11. Abby B says:

    I LOVE THIS SOUP SO SO MUCH! Made it last winter and forgot about how good it was until now. My friends and I are constantly sending your recipes back and forth and have never been disappointed with a single one! Thank you for keeping our bellies full 🙂

  12. Sheri says:

    This soup is so delicious! I make it all the time and my boyfriend loves it. Do we know the nutrition facts?

  13. Mary says:

    This came out a little less savory than I was expecting if that makes sense but overall really delicious! Toasted up some bread to dip in as well and it was perfect. Highly recommend blending, I don’t know how enjoyable the texture would be without it but if you’re into really chunky soups then don’t!

  14. Lilli Hlavin says:

    This is absolutely my favorite soup. I have made it every week for over a month. It makes a perfect soup for meal prepping and eating throughout the week. Definitely wins the perfect soup award!

  15. mary says:

    Just made this using half sweet and half red potatoes. Added kale well before the last 5 minutes. Left out the lemon. It’s very tasty.!

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Simple. Attainable. Gathered Nutrition.