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