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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: 4-6 servings 1x
  • Category: Lunch, Dinner


Vegan Tuscan Kale and White Bean Soup!


  • 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 


  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.


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