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!
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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Vegan Tuscan Kale and White Bean Soup!
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 2 celery stalks, diced
- 1–2 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
- 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.
- Pour in water, veggie broth, diced tomatoes, and all of the seasonings and bay leaves. Stir well and bring to a boil.
- Once boiling, stir in the potatoes and reduce heat to a simmer. Cover the pot and simmer for 20 minutes, until potatoes are tender.
- Uncover the pot and stir in the beans and the lemon juice. Allow to simmer for 5 minutes.
- 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).*
- 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!
Jenna lyons
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
Lindsey Keller
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!
★★★★★
Abby Milham
Could this be done in a slow cooker?
Mia Zarlengo
You should be able to but I haven’t tried it!
Abby
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
Omg thank you SO much for this note Abby- this is SO helpful! 🙂 I’m glad you loved the soup!!
Eliza
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!
Cassi
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!
★★★★★
Haley
Loved this soup – it also freezes really well for future meals!
★★★★★
Tori
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!
★★★★★
Jena
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.
★★★★★