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The best Tuscan White Bean Kale Soup recipe with winter squash, leeks, lacinato kale and creamy cannellini beans. Quick and easy to make on the stove top, without meat, 100% vegan and gluten free. Slow cooker method included.
Tuscan White Bean and Kale Soup
Brimming with whole foods this comforting vegan and pure vegetarian soup screams for Italian crusty bread to be dunked in it and it’s absolutely out of this world delicious.
Featuring Tuscan kale, also called Lacinato kale or Cavalo Nero, a rich homemade veggie broth and lots of earthy flavors from cannellini beans and winter squash.
A Real Zuppa Toscana aka Zuppa di fa*gioli Bianchi!
I swapped the traditional parmesan rind for food for you nutritional yeast to make it super delicious and as healthy as can be without any added fat or cholesterol. No ham hock, no bacon, no chorizo, only real and kind ingredients. After all, animal products are so 1800s and late, nobody needs that negativity in their lives and our bodies.
But how to make creamy bean soup without heavy cream you ask?
Very easy! Once fully cooked just transfer about two cups of the soup to your blender and puree until silky smooth. Stir it back into the soup pot for a creamy but still rustic texture.
Let’s Talk Flavor!
- I used a base of flavorful leeks and acorn winter squash in my recipe, however you could use butternut or kabocha squash, sweet potatoes and even just a couple of large carrots will work just fine in this. Use what is available!
- If you fancy a little smokiness in your soup just add a touch of liquid smoke. Strat with about 1/4 teaspoon and work your way up from there, don’t use too much as not to ruin a great thing.
Why you’ll love this soup
Simple to make
Restorative
Quick & Easy
Comforting & Warming
Rich in Protein + Micronutrients
Eaethy, Hearty + Healthy!
Tips + FAQ
- Can I use dried beans instead of canned? – Absolutely yes! Just remember to soak in advance and cook them separately with aromatics and herbs before adding them to the soup. If you are going to cook beans from scratch I suggest making at least two or three cups and storing leftovers for later uses. I do that when making my black bean soup and it never goes to waste.
- Can you freeze Tuscan bean soup? You sure can. Most soups usually freeze very well, store in small portions in glass containers for up to three months. Thaw in the refrigerator overnight before reheating.
- What exactly are cannellini beans? – They are kidney shaped Italian beans with a mild yet earthy nutty flavor and super creamy texture. They can be replaced in recipes with navy or northern beans. (Note worthy: During the rise of the Roman Empire beans were used for voting. The white was a YES, the black was a NO. The more you know, right?! )
How to Make Tuscan White Bean Kale Soup with Dried Beans
- Rinse 2-3 cups of dried beans well then place them in a large bowl covered with cold water by 2 inches. Soak for at least 5 hours and up to 8. After soaking make sure to drain and rinse the beans in a colander again, then transfer them to a heavy bottom stock pot.
- Cover the beans with 3 inches of water, add some herbs and aromatics (bay leaves, fresh rosemary, 1/2 onion, carrot, garlic and a pinch of coarse salt. Bring to a rapid simmer, cover and cook for one hour or until the beans are cooked through, soft and creamy to your liking.
Slow Cooker Method
- Combine all of the soup ingredient in a slow cooker except the kale or leafy greens.
- Cook on HIGH 3 to 4 hours, or on LOW 7 to 8 hours.
- Add the kale in. the last 15 minutes of cooking. Adjust seasonings and serve with extra nutritional yeast on the side.
Watch How to Make it on the Stovetop
4.91 from 11 votes
Tuscan White Bean Kale Soup
The best Tuscan White Bean Kale Soup recipe with winter squash, leeks, lacinato kale and creamy cannellini beans. Super easy to make, without meat, 100% vegan and gluten free!
Print Recipe
Prep Time:10 minutes mins
Cook Time:30 minutes mins
Total Time:40 minutes mins
Ingredients
- 15 oz canned cannellini beans (drained, or 2 cups homemade cooked beans)
- 1/2 acorn squash (4-5 cups) (or kabocha squash)
- 1 bunch Tuscan kale (about 3 packed cups)
- 6 cups veggie stock (low-sodium)
- 1/2 leek (or 1 small yellow onion) -chopped
- 2 cloves garlic -minced
- 6 sprigs thyme
- 1 sprig fresh rosemary -chopped
- 2 leaves bay
- 3 tbsp vegan Parmesan or nutritional yeast
- 1 tsp garlic powder
- sea salt & black pepper to taste
- 1 pinch red pepper flakes (OPTIONAL)
- 1/4 tsp liquid smoke (OPTIONAL)
- lemon wedges for serving
US Customary - Metric
Instructions
Slice the leeks then rinse them well in a colander with cold water.
Preheat a heavy bottom stock pot over medium flame and add a splash of water and the cleaned leeks with a pinch of sea salt. Saute for a few minutes until they have collapsed and begin to caramelize. (add more liquid if needed to make sure they don’t burn).
Meanwhile rinse the squash, discard the seeds and cut it into one inch pieces.Add it to the pot with the leeks together with the thyme, rosemary and bay leaves. Give everything a good stir and add the minced garlic and garlic powder. Stir again and pour in the veggie stock.
Bring the soup to a simmer then add the vegan parmesan (or nutritional yeast) and cook for about 25 minutes until the squash is cooked through.
Add the cooked beans to the soup and simmer until warm. Discard the bay leaf and thyme sprigs. Taste and adjust seasonings with sea salt and black pepper to your taste.
Transfer two cups of the soup to a blender and puree until smooth. Add the puree back into the soup pot and mix to combine.
Rinse the kale well and remove the stems. Chop it into small pieces and add it to the soup. Cook a couple of minutes until wilted. Serve hot with a pinch of the red pepper flakes and lemon wedges on the side.
Slow Cooker Method:
Combine all of the soup ingredients in a slow cooker except the kale.Cook on HIGH 3 to 4 hours, or on LOW 7 to 8 hours.
Add the kale in the last 15 to minutes of cooking. Serve hot with extra nutritional yeast on the side.
Video
Notes
- Nowadays I make most recipes oil-free and WFPB compliant. If you insist of adding some olive oil to this soup just add it at the very end before serving.
- Only use the liquid smoke if youwant to give your soup a smoky flavor. Start with very little and work your way up as it can be overpowering.
Nutrition
Calories: 226kcal | Carbohydrates: 43g | Protein: 14g | Fat: 1g | Sodium: 1212mg | Potassium: 1151mg | Fiber: 7g | Sugar: 3g | Vitamin A: 7855IU | Vitamin C: 91.3mg | Calcium: 216mg | Iron: 5.6mg
Course: Soup
Cuisine: Italian
Keyword: White Bean Kale Soup
Servings: 4 people
Calories: 226kcal
Author: Florentina
