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Bowl of Creamy Tuscan White Bean And Kale Soup with mushrooms and kale in a rustic vegan soup setting

Creamy Tuscan White Bean Soup with Kale


  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Description

This creamy tuscan white bean soup with kale is a hearty one-pot vegan meal that combines cannellini beans, mushrooms, and fresh kale for comforting texture and flavor. It’s easy to prepare, nutrient-dense, and perfect for cool evenings.


Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup sliced mushrooms
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 3 cups fresh kale, chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 cup plant based milk
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • optional garnishes: vegan parmesan, red pepper flakes, parsley

  • Instructions

    1. Heat olive oil in a large pot over medium heat

    2. Add onion, carrots, and celery and cook until softened

    3. Stir in garlic and mushrooms and cook until mushrooms are golden

    4. Add thyme, rosemary, beans, and broth then bring to a simmer

    5. Cover and cook for 15 minutes to meld flavors

    6. Blend about two cups of soup until smooth and return to pot

    7. Add kale and plant based milk and simmer until kale wilts

    8. Stir in lemon juice and adjust seasoning

    9. Serve hot with desired garnishes

    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: soup
    • Method: stovetop
    • Cuisine: tuscan

    Nutrition

    • Serving Size: 1 bowl
    • Calories: 250
    • Sugar: 4
    • Sodium: 600
    • Fat: 8
    • Saturated Fat: 1
    • Unsaturated Fat: 6
    • Trans Fat: 0
    • Carbohydrates: 30
    • Fiber: 8
    • Protein: 10
    • Cholesterol: 0

    Keywords: tuscan soup, vegan white bean soup, creamy bean soup, kale soup, one pot vegan, plant based soup