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Tuscan White Bean and Kale Soup: Vegan Recipe

white bean and kale soup
Foto: CC0 / Pixabay / ivabalk

This Tuscan white bean and kale soup is an easy, one-pot recipe that’s vegan and full of flavor. Save it for cold days to warm yourself up throughout the winter.

Our Tuscan white bean and kale soup has everything you need for a warming, nutritious and delicious meal for the colder months. It’s full of colorful vegetables, beans, herbs, and kale to make sure you stay healthy and satisfied. Keep reading for our satiating Tuscan white bean and kale soup recipe. 

Tuscan White Bean Kale Soup Recipe

This dish is ideal for a lazy winter day as it only requires one pot.
This dish is ideal for a lazy winter day as it only requires one pot.
(Foto: CC0 / Pixabay / vocalcoach)


  • 2 tbsp olive oil
  • 1 medium white or yellow onion, diced
  • 2 medium carrots, diced
  • 3 celery stalks, diced 
  • ¾ tsp salt, divided 
  • ½ tsp black pepper
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary (or ¼ tsp. dried rosemary)
  • 3 tbsp tomato paste
  • 5 Roma tomatoes, diced  
  • ¼ tsp chili flakes 
  • ½ tsp dried thyme 
  • 1 qt. homemade vegetable broth
  • 2 (15 oz.) cans cannellini beans, drained or rinsed (or cook dried beans)
  • 1 bunch Lacinato or curly-leafed kale, chopped into bite-sized pieces 
  • 1 small bunch of parsley 
  • 1 tbsp. balsamic vinegar
  • ¾ cup full-fat coconut milk


  1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery with ¼ tsp. salt and pinch of black pepper, stirring occasionally. Cook for about 5 minutes, until softened. 
  2. Add tomato paste, diced tomatoes, garlic, red pepper flakes, rosemary, and thyme cooking until fragrant – approximately 30 seconds. 
  3. Add broth, beans, and ½ tsp. each of salt and pepper. Stir the pot well and bring to a simmer. Cover with lid and reduce heat to low, cooking for 20 minutes. 
  4. Add the chopped kale, put the lid back on, and turn off the heat. Then stir in balsamic vinegar and coconut milk. Taste and adjust with salt, black pepper, chili flakes, or more vinegar depending on preferences. 
  5. Serve warm with toasted bread if preferred.
  6. Leftovers can be stored in a covered container for 3-4 days or frozen for up to a month in the freezer.

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