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Tuscan Kale & White Bean Soup

Tuscan Kale & White Bean Soup recipe served in a bowl.

Super cozy Sunday Soup for this sunny but chilly day! 

This Tuscan Kale and White Bean Soup is healthy, hearty, and so delicious. It is so good that it even holds my No. 1 favorite soup spot at the moment! 😋 

The Garlic Parmesan Croutons are optional but highly recommended!

Tuscan Kale & White Bean Soup recipe served in a bowl.

Tuscan Kale & White Bean Soup

 This Tuscan Kale and White Bean Soup is healthy, hearty, and so delicious. It is so good that it even holds my No. 1 favorite soup spot at the moment!
4.34 from 3 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Appetizer, Dinner, Soup
Cuisine: Italian-Inspired
Keyword: Tuscan White Bean Soup, Vegan White Bean Soup
Author: Alex
Servings: 2

Ingredients
 

  • 6 large Tuscan kale leaves stemmed and roughly chopped
  • 2 cups cannellini beans⁣⁣ cooked and rinsed
  • 1 medium sweet onion
  • 3 large cloves garlic
  • 1 large carrot
  • 1-2 stalks celery
  • 1 14oz can fire-roasted tomatoes (400 g can)
  • 1 tbsp olive oil
  • 4 cups veggie broth
  • 1 tsp dried thyme or a couple of fresh sprigs
  • 1 tsp dried rosemary or a couple of fresh sprigs
  • 1 tbsp miso paste can be omitted
  • 1/2 cup water
  • Sea salt and black pepper to taste

Croutons:

Instructions

  • Finely dice onion, carrot, celery, and mince garlic.
  • Heat up olive oil in a Dutch oven (or deep pan with lid), and sauté onions, carrot and celery for about 10 minutes until fragrant. Add minced garlic towards the end.
  • Add thyme and rosemary, and toast for 30 seconds, then pour in the canned tomatoes, vegetable broth, and beans.
  • Bring to a boil, cover, and let simmer for 15 minutes.
  • Take away 2 cups of the soup, blend with 1/2 cup of water until smooth, and add mix back to the pot.
  • Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper.
  • For the croutons, heat up olive oil, toast garlic until fragrant (set aside and use it in another recipe), then add bread cubes and fry until browned. Top with some grated vegan parmesan.
  • Serve hot soup with croutons, and enjoy!
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4 thoughts on “Tuscan Kale & White Bean Soup”

  1. Vera Banks-Fernandes

    I am a soup and bread liver, although I don’t always have all the ingredients for this recipe, I’m still making it with what I have, I always keep navy and butter beans in my cabinet so I’ll be making this dish along with biscuits for Friday supper. Thank you for sharing.

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