
This vegan Tuscan white bean soup is flavorful, hearty and jam packed with vegetables and beans. Itโs guaranteed to keep you feeling cozy and pleasantly satiated. Itโs 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.
Table of Contents
Ingredients You’ll Need

- 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


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


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.

Add the Miso Paste & Kale


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 & Enjoy

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

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

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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.

1-Pot Tuscan White Bean Soup (Vegan & Gluten-Free)
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.
Equipment
๐ฅฃ This vegan Tuscan white bean soup recipe is part of Best of Vegan contributor Devorah Bowen‘s monthly column, The Art of Soups & Stews, in which she delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes. Click here to view all other recipes from the column.
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Did you love this vegan lasagna soup recipe? Please consider leaving a comment and a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ star rating below. Thank you!
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.

Such a great recipe! Will be making it again asap!