Tuscan White Bean and Kale Soup (vegan, gluten-free)

angled shot of a bowl of tuscan white bean and kale soup
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This tuscan white bean and kale soup is so cozy, comforting, and loaded with all the good stuff. It’s hearty and filled with delicious vegetables. This soup comes together quick and is so nourishing. It’s the perfect weeknight meal to make!

Soup season is probably one of my favorites and honestly, I can have soup any time of the year. This tuscan white bean and kale soup is delicious and the hint of lemon at the end is the best! I love all the textures in this soup and it’s slightly creamy from blending part of it. The flavors really come through after blending and are so warming and cozy.

Pair this soup with your favorite crusty bread and you got yourself a dang good meal. If you make this, tag me @nutsaboutgreens on Instagram so I can see your creations!

angled shot of a bowl of tuscan white bean and kale soup two bowls of soup with bread on the side overview shot of a bowl of tuscan white bean and kale soup with a spoon in it and bread on the side angled shot of tuscan white bean and kale soup with a slice of bread in it overview shot of bowl of soup with bread in it

Tuscan White Bean and Kale Soup (vegan, gluten-free)

This tuscan white bean and kale soup is hearty, creamy, and so nourishing. It's the ultimate cozy soup that tastes amazing!
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angled shot of a bowl of tuscan white bean and kale soup

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 big cloves garlic, minced
  • 3 medium carrots, diced
  • 3-4 stalks celery, diced
  • 2 russet potatoes, diced
  • 1 tsp sea salt
  • fresh cracked black pepper
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • heaping 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes
  • 4 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 2 (14 oz) cans cannellini or great northern beans, drained and rinsed
  • 4-5 cups chopped kale
  • 2-3 tbsp fresh lemon juice (about 1 lemon juiced)

Instructions

  • Heat olive oil in a large pot over medium-high heat. Add the onions, garlic, carrots, celery, and potatoes. Sauté for 4 minutes.
  • Add the salt, pepper, rosemary, thyme, Italian seasoning, and red pepper flakes. Sauté and cook for 1 minute. Add a little bit of water to the pot to deglaze if it starts burning or sticking.
  • Stir in the broth, beans, and tomatoes. Stir and bring to a boil, then turn the heat down to medium low, cover with a lid, and simmer for 15 minutes.
  • Check if potatoes are done. Use an immersion blender to partially purée the soup, leaving some chunks of beans vegetables for texture. You can also add 1/3 of the soup to a regular blender if you don’t have an immersion blender. Then add the kale and lemon juice to the pot. Stir and cook until kale is wilted. Taste and add more salt and pepper if needed. Serve with crusty bread. Enjoy!
Servings: 4
Author: valeria.chao