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A bowl of creamy vegan Tuscan white bean soup garnished with fresh parsley and served with crusty bread.

Vegan Tuscan White Bean Soup Recipe

A hearty and flavorful vegan soup made with cannellini beans, vegetables, and kale, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • large pot
  • wooden spoon
  • cutting board
  • chef's knife
  • measuring spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 3-4 minutes until softened.
  3. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
  4. Add the dried oregano, dried thyme, and red pepper flakes (if using). Stir and cook for 1 minute to release the flavors.
  5. Pour in the vegetable broth, canned cannellini beans, and diced tomatoes. Stir to combine.
  6. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
  7. Add the chopped kale or spinach to the pot and cook for an additional 5 minutes until the greens are wilted.
  8. Season the soup with salt and black pepper to taste. Stir in the fresh lemon juice for a bright finish.
  9. Serve hot with crusty bread or vegan croutons if desired.

Notes

For a creamier texture, blend a portion of the soup and stir it back in. You can substitute spinach for kale if preferred.