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This vegan Tuscan white bean and kale soup is a wholesome one-pot soup with delicious and comforting flavours.
Recipe inspiration
This vegan Tuscan white bean and kale soup is plant-based, inspired by Tuscan soup, ribollita.
Why you will love this soup
This nutritious Tuscan-inspired soup contains:
- Cannellini beans which are rich in protein
- Carrots which are full of vitamins, minerals and fiber
- potatoes which are rich in carbohydrates, vitamins and fiber
- flavourful herbs
- and fresh spices, making it a perfect complete meal for fall and winter.
It is hearty, creamy, comforting and big on flavour.
This is a chunky soup with a bite of carrots, potatoes, cannellini beans and kale.
How to make this vegan Tuscan white bean and kale soup
Start by making the soup base with sautéed onions, garlic, red chilli, tomato paste and thyme.This creates a magical savoury base with rich aroma.
Add the carrots, potatoes and cannellini beans. The cannellini beans and potatoes add thickness to the soup. Stir well and add salt, chilli powder and coriander powder. Mix well to make sure everything is well coated with the spices.
Now goes in the vegetable stock and coconut milk. The coconut milk makes the soup creamy and gives it a smooth texture.
Lastly, add the chopped kale and stir well. Let it simmer for 10 minutes. Taste and adjust the seasoning.
Use a potato masher to roughly mash the potatoes, carrots and cannellini beans. The goal here is to mash it roughly and still retain a bite. Do not puree the mixture unless you do not prefer a chunky soup.
Serve in a bowl garnished with nutritional yeast, roasted carrot and potato skins (optional) and croutons.
This one-pot vegan Tuscan white bean and kale soup is gluten-free, vegan and perfect as a quick lunch or dinner.
Storage instructions
Store leftovers in an air-tight container, in the fridge for up to 3-4 days, or in the freezer for up to 1 month. Thaw frozen soup before reheating. Add more vegetable stock or water to thin the soup.
Top tips
- Freeze leftover coconut milk in an ice tray and use it in your smoothies, curries or soups.
- Don’t let the carrot and potato skins go waste. Add them to a baking tray lined with parchment paper. Sprinkle some salt, garlic powder, pepper and nutritional yeast. Mix well and cook in the oven at 200 C / 400 F for 8 to 10 minutes until crispy. Garnish the soup with these crispy vegetable skins.
If you love soups like me, why not also try roasted red pepper soup?
Vegan Tuscan white bean and kale soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter sub with vegan butter if necessary
- 1 large white onion finely sliced
- 2 large garlic cloves finely chopped
- 1 red chilli finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme leaves
- 1 large carrot peeled and cut into cubes
- 1 medium-sized potato peeled and cut into cubes
- salt
- 400 grams cannellini beans 1 can, drained and rinsed
- 1 vegetable stock cube I love using Kallo organic vegetable stock cube
- 1 teaspoon red chilli powder optional
- 1 teaspoon coriander powder optional
- 200 ml boiling water
- 200 ml full-fat canned coconut milk
- 100 g chopped kale leaves
- 2 tablespoon nutritional yeast optional
Instructions
- Heat olive oil in a medium-sized pot. Add butter and let it melt.
- Add onions and fry for 3 to 4 minutes till they are translucent.
- Add garlic, mix well and cook for a minute.
- Add chopped red chillies and mix well.
- Add tomato paste. Stir well and cook for about a minute.
- Add fresh thyme leaves and give it a good mix.
- Add the carrots, potatoes and cannellini beans.
- Add salt, chilli powder and coriander powder. Mix well.
- Add vegetable stock and coconut milk.
- Add the chopped kale. Stir well and let it simmer for 10 minutes.
- Use a potato masher to roughly mash the potatoes, carrots and cannellini beans. The goal here is to mash it roughly and still retain a bite.Do not puree the mixture unless you do not prefer a chunky soup.
- Serve in a bowl garnished with nutritional yeast for a cheesy flavour (this is optional) and croutons.
Letitia
I love one pot nutritious meals and this soup ticks all the boxes. It has the perfect warmth from the chilli and is so creamy.
Vegetarian Globe
Yay! So happy you love it, Letitia. Thanks for the lovely review.