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Vegan Tuscan White Bean Soup Recipe
why make this recipe
Vegan Tuscan White Bean Soup is perfect for a warm and healthy dinner. It’s packed with nutrients and flavor, making it a hearty meal that everyone can enjoy. This one-pot soup is not only easy to make but also comforting and satisfying. It’s a wonderful way to enjoy plant-based ingredients while keeping things simple and delicious!
how to make Vegan Tuscan White Bean Soup
Ingredients :
- 2 cans of white beans (like cannellini or great northern), drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh kale, chopped
- Salt and pepper to taste
- Lemon juice, optional, for garnish
Directions :
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
- Add the white beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil.
- Lower the heat and let it simmer for about 15-20 minutes. The flavors will blend together nicely.
- Add the chopped kale and cook for an additional 5 minutes until the kale is wilted.
- Season with salt and pepper to taste. Add lemon juice if desired.
- Serve hot, and enjoy!
how to serve Vegan Tuscan White Bean Soup
Serve the Vegan Tuscan White Bean Soup in bowls, garnished with a squeeze of lemon juice for extra flavor. It pairs well with crusty bread or a side salad for a complete meal.
how to store Vegan Tuscan White Bean Soup
You can store leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just thaw it in the fridge overnight before reheating.
tips to make Vegan Tuscan White Bean Soup
- For extra flavor, consider adding a bay leaf while cooking and remove it before serving.
- You can also blend some of the soup for a creamier texture.
- Adjust the seasoning to your taste; feel free to add more spices or herbs.
variation
You can customize this soup by adding other vegetables like zucchini or bell peppers. If you like it spicy, toss in some red pepper flakes for a kick!
FAQs
1. Can I use dried beans instead of canned beans?
Yes, you can use dried beans! Make sure to soak and cook them before adding them to the soup.
2. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as all the ingredients used are gluten-free.
3. Can I add pasta to the soup?
Absolutely! You can add small pasta like ditalini or macaroni. Just add it during the last 10 minutes of cooking to ensure it doesn’t get too soft.
Vegan Tuscan White Bean Soup
A warm, hearty, and nutrient-packed one-pot Vegan Tuscan White Bean Soup that's easy to make and comforting.
Ingredients
Main Ingredients
- 2 cans cans of white beans (like cannellini or great northern), drained and rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh kale, chopped
- Salt and pepper to taste
- Lemon juice, optional, for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
- Add the white beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil.
- Lower the heat and let it simmer for about 15-20 minutes. The flavors will blend together nicely.
- Add the chopped kale and cook for an additional 5 minutes until the kale is wilted.
- Season with salt and pepper to taste. Add lemon juice if desired.
Notes
For extra flavor, consider adding a bay leaf while cooking and remove it before serving. You can also blend some of the soup for a creamier texture. Adjust the seasoning to your taste; feel free to add more spices or herbs. Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
