Tuscan White Bean Kale Soup Recipe (2024)

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

1. 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.
2. 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

1. Combine all of the soup ingredient in a slow cooker except the kale or leafy greens.
2. Cook on HIGH 3 to 4 hours, or on LOW 7 to 8 hours.
3. 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

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