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.