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!
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Servings: 4 servings
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
Nutrition
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!