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cast iron pot full of vegetable soup with white beans and kale

Vegan Tuscan White Bean Soup

This comforting White Bean Kale Soup is easy to make in just 40 minutes & full of fresh vegetables, beans, & Mediterranean flavor!
4.80 from 5 votes
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Course: Vegan Soups + Stews
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings


  • 2 Tablespoons olive oil
  • 5 cloves garlic finely minced
  • 2 shallots diced
  • 2 large carrots diced
  • 2 stalks celery diced
  • ½ teaspoon Italian seasoning *can be subbed 1:1 for dried parsley
  • ½ teaspoon salt *add more or less as desired
  • ¼ teaspoon ground pepper
  • 4 cups vegetable broth
  • 14.5 ounces can diced tomatoes
  • 15 ounces can cooked cannelini beans strained and rinsed
  • ½ lemon, juiced *about 2 Tbsp lemon juice
  • 2 bay leaves
  • fresh thyme (optional, add as much as desired)
  • 2 cups lacinato kale *stems removed


  • Add the olive oil to a large pot and turn on the heat. Once the oil is hot, add in the diced shallots and minced garlic and sauté for about 3 minutes.
  • Then, add the diced carrots, chopped celery, Italian seasoning, salt, & pepper to the pot. Stir and sauté for about 5 minutes.
  • Next, add in the vegetable broth, diced tomatoes, cannelini beans, lemon juice, and bay leaves. If desired, you can also add fresh thyme at this point.
  • Bring the soup to a boil, then reduce to a simmer and cook 5 minutes until the soup is hot. Then, add in the chopped lacinato kale and cook another 1-2 minutes until the kale has wilted.
  • Remove the soup from and serve while hot. Enjoy!


  • Leftover soup can be stored in a closed container in the fridge for up to 4 days or in the freezer for up to 1 month.
  • Kale can be subbed 1:1 with any leafy green like spinach or chard.
  • Cannelini beans can be subbed 1:1 with any cooked bean like chickpeas.
  • If you want to make a really good bread to go along with this white bean soup I highly recommend my Vegan Garlic Bread, Vegan Challah, or Easy Spelt Bread which can be toasted. If you're looking for something a little more filling my Tomato Spinach Babka is another great option that matches the Mediterranean flavors in this soup.
  • I used my Le Creuset Dutch Oven to cook this one-pot vegetable soup. It is truly my favorite pot to cook soup in!


Serving: 1bowl | Calories: 114kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1275mg | Potassium: 282mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6747IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!