Name: Tuscan White Bean Kale Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 15 oz canned cannellini beans ((drained, or 2 cups homemade cooked beans)); 1/2 acorn squash (4-5 cups) ((or kabocha squash)); 1 bunch Tuscan kale ((about 3 packed cups)); 6 cups veggie stock ((low-sodium)); 1/2 leek (or 1 small yellow onion) (-chopped); 2 cloves garlic (-minced); 6 sprigs thyme; 1 sprig fresh rosemary (-chopped); 2 leaves bay; 3 tbsp vegan Parmesan or nutritional yeast; 1 tsp garlic powder; sea salt & black pepper to taste; 1 pinch red pepper flakes ((OPTIONAL)); 1/4 tsp liquid smoke ((OPTIONAL)); lemon wedges for serving

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!

Loaded with whole foods this comforting vegan / vegetarian soup screams for Italian crusty bread to be dunked in it and it’s absolutely to die for 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.

Lacinato Kale, Leeks, Squash and Cannellini Beans for Soup.

A Real Zuppa Toscana or Zuppa di Fagioli Bianchi!

I swapped the traditional parmesan rind for nutritional yeast to make it super delicious and as healthy as can be without any added fat. No ham hock, no bacon, no chorizo, totally cruelty-free with only real ingredients. After all, animal products are so 1800s and late, nobody needs that negativity in their lives and in their bodies! Namaste!

How to Make Creamy Bean Soup without Cream:

Once fully cooked just transfer about two cups of the soup to your blender and puree until silky smooth. Stir 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 but butternut, kabocha, sweet potatoes and even just a couple of large carrots will work fine in here. Use what you have!

If you fancy a little smokiness in this soup you can add a touch of liquid smoke. Start with about 1/4 teaspoon and work your way up from there, use too much and you’ll ruin a great thing.

This Tuscan White Bean and Kale Soup Is:

Simple to Make

Earthy

Restorative

Quick & Easy

Comforting & Warming

Super Tasty

Loaded with Protein

Rich in Micronutrients

Hearty & Healthy.

FAQ:

Q: Can I Use Dried beans Instead of Canned ?

A: Absolutely yes! Just remember to soak them 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 to three cups and storing the leftovers for later, see full instructions below.

Q: Can You Freeze White Bean Kale Soup ?

A: Yes you can. Soups usually freeze very well, store in small portions in glass containers for up to three months.

Q: What Are Cannellini Beans ?

A: They are kidney shaped beans with a mild but earthy nutty flavor and creamy texture. Can be replaced in recipes with navy or northern beans.

How to Make Tuscan White Bean Kale Soup with Dried Beans:

Rinse 2-3 cup of dried beans well then place them in a bowl and cover with cold water. Soak for at least 5 hours and up to 8. After soaking drain and rinse the beans in a colander again and transfer them to a heavy bottom stock pot.

Cover the beans with 3 inches of water, add some herbs and aromatics (bay leaves, rosemary, onion, carrots, garlic and a pinch of sea salt) and bring to a simmer. Cook for one hour or until the beans are cooked through, soft and creamy.

P.S. During the rise of the Roman Empire beans were used for voting. The white was a Yes, the black was No. The more you know, right ?!

Watch How To Make It:

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