Vegan tuscan white bean soup
This vegan Tuscan white bean soup is easy to make, delicious, comforting, and nourishing! All you need are a few simple and wholesome ingredients and you'll have a high protein, gluten-free soup that makes for a perfect weeknight dinner.
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5 from 1 vote
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Author Devorah Bowen

This vegan Tuscan white bean soup is flavorful, hearty and jam packed with vegetables and beans. Itโ€™s guaranteed to keep you feeling cozy and pleasantly satiated. Itโ€™s easy enough to make in just one pot, any day of the week. Serve with fresh chopped parsley, a drizzle of good olive oil and some crusty bread for dipping.

Ingredients You’ll Need

Vegan Tuscan white bean soup ingredients
  • Legumes: white beans (such as cannellini, great Northern, or butter beans).
  • Vegetables: onion, carrots, celery, kale, kale
  • Condiments: vegetable oil (such as olive or avocado oil), tomato paste, miso paste, vegetable or vegan “chicken” broth, red chili flakes, salt & pepper.
  • Herbs: bay leaves, dried sage, rosemary, parsley
  • To serve: crusty bread (like sourdough or baguette), gluten-free if desired.

How to Make This Vegan White Bean Soup (with Step by Step Photos)

Sautรฉ the veggies

chopped veggies in a large soup pot
tomato paste added to a soup pot

Heat the oil in a large soup pot on medium heat. Add in the onions, celery and carrots. Sautรฉ for 3-5 minutes or until the onions are translucent. Add in the tomato paste, red chili flakes and garlic. Mix until the tomato is incorporated and cook for 1-2 minutes until the garlic is fragrant.

Add the Beans & Broth and Cook The Soup

white beans added to a soup pot with veggies
bay leaves and fresh herbs added to a soup pot with beans and veggies

Add in the beans, bay leaves, sage and whole rosemary, mix well. Add in the broth and lower the heat to medium low. Cover the pot and cook for 25 minutes or until all the vegetables are tender.

vegetable broth being added to a soup pot

Add the Miso Paste & Kale

a wooden spoon in a pot with soup
miso paste being added to a soup pot

Discard the rosemary and bay leaves and blend about 1/3 of the soup using an immersion or regular blender. Mix the miso paste with 1/3 cup of the soup broth and add it back to the soup. Add in the chopped kale and mix well. Allow the soup to simmer for another 10-15 minutes until the kale has wilted.

kale being added to a soup pot
kale mixed into a soup in a pot

Serve & Enjoy

tuscan white bean soup

Serve up with freshly chopped parsley, a drizzle of good olive oil and plenty of crusty bread to dip with.

vegan tuscan white bean soup

SAVE/PIN/SHARE THIS VEGAN TUSCAN WHITE BEAN SOUP RECIPE

Easy Vegan Tuscan White Bean Soup PIN

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Vegan Tuscan White Bean Soup – RECIPE CARD

Use this recipe card to save and/or print this vegan Tuscan white bean soup recipe. For additional step by step photos, be sure to read the full article above.

vegan tuscan white bean soup

1-Pot Tuscan White Bean Soup (Vegan & Gluten-Free)

5 from 1 vote
This vegan Tuscan white bean soup is easy to make, delicious, comforting, and nourishing! All you need are a few simple and wholesome ingredients and you’ll have a high protein, gluten-free soup that makes for a perfect weeknight dinner.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 31 oz White Beans - such as Cannellini, Great Northern or Butter Beans
  • 1 Small onion - diced
  • 2 Medium Carrots - sliced
  • 3 ribs Celery - sliced
  • 3 cups Kale - finely chopped
  • 4 cloves Garlic - minced
  • 2 tablespoons Olive oil - or avocado oil
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Miso Paste
  • 5 cups Vegetable Broth - or Vegan Chicken Broth
  • 2 Bay Leaves
  • 1 teaspoon Dried Sage
  • 2 sprigs Rosemary - tied with kitchen twine for easy removal
  • 1 pinch Red Chili Flakes - or to taste
  • 1 pinch Salt - or to taste
  • 1 pinch Pepper - or to taste

To Serve

  • 1 handful Fresh parsley - chopped
  • 1 drizzle Olive Oil
  • 4 slices Crusty Bread - such as sourdough or baguette, gluten-free if desired

Instructions

  • Heat the oil in a large soup pot on medium heat. Add in the onions, celery and carrots. Sautรฉ for 3-5 minutes or until the onions are translucent.
  • Add in the tomato paste, red chili flakes and garlic. Mix until the tomato is incorporated and cook for 1-2 minutes until the garlic is fragrant.
  • Add in the beans, bay leaves, sage and whole rosemary, mix well. Add in the broth and lower the heat to medium low. Cover the pot and cook for 25 minutes or until all the vegetables are tender.
  • Discard the rosemary and bay leaves and blend about 1/3 of the soup using an immersion or regular blender.
  • Mix the miso paste with 1/3 cup of the soup broth and add it back to the soup. Add in the chopped kale and mix well. Allow the soup to simmer for another 10-15 minutes until the kale has wilted.
  • Serve up with freshly chopped parsley, a drizzle of good olive oil and plenty of crusty bread to dip with.
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Recipe and photography ยฉ by Devorah Bowen. Find even more of Devorah Bowen’s recipes on her blog, The Yummy Vegan, her Instagram account, as well as here on Best of Vegan.

Devorah Bowen author photo and bio

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