Vegan Recipes

Tuscan White Bean Soup


  • Soup Base:
    • 2 tbsp olive oil
    • 1 large onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 1/2 tsp red pepper flakes (optional, for a bit of heat)
    • 1 tsp dried thyme
    • 1 tsp dried rosemary
    • 1 bay leaf
    • 6 cups vegetable broth
    • 2 cans (15 oz each) cannellini beans, drained and rinsed (or 3 cups cooked white beans)
    • 1 can (14.5 oz) diced tomatoes
    • 1 small bunch kale, ribs removed and chopped (or 4 cups baby spinach)
    • 1 tbsp nutritional yeast (optional, for a cheesy flavor)
    • Salt and pepper to taste
    • 1 tbsp lemon juice (optional, for brightness)
  • Optional Garnishes:
    • Fresh parsley, chopped
    • Vegan Parmesan cheese
    • Crusty bread or baguette


  1. Prepare the Vegetables:
    1. Dice the onion, carrots, and celery. Mince the garlic and chop the kale (if using kale).
  2. Sauté the Vegetables:
    1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
    2. Add the minced garlic, red pepper flakes (if using), dried thyme, and dried rosemary. Sauté for another 1-2 minutes, until fragrant.
  3. Build the Soup:
    1. Add the vegetable broth, cannellini beans, diced tomatoes (with their juice), and the bay leaf to the pot. Stir to combine.
    2. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 20-25 minutes, allowing the flavors to meld together.
  4. Add the Greens:
    1. Add the chopped kale (or spinach) to the pot. If using kale, let it simmer for an additional 5-10 minutes until tender. If using spinach, just cook for a couple of minutes until wilted.
    2. Stir in the nutritional yeast, if using, and adjust the seasoning with salt and pepper to taste.
  5. Finish the Soup:
    1. Remove the bay leaf from the pot.
    2. Stir in the lemon juice, if using, for added brightness and acidity.
  6. Serve:
    • Ladle the soup into bowls and garnish with chopped fresh parsley and a sprinkle of vegan Parmesan cheese if desired.
    • Serve with crusty bread or a baguette on the side.

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