This Tuscan kale and white bean soup is rich and comforting, filled with flavorful veggies and hearty beans. Ready in under an hour, it's sure to become a favorite this fall and winter!
I’m a big fan of cozy, hearty soups. And this warming Tuscan kale white bean soup is one of my favorites. It’s fresh, filling, and comforting. Perfect for a cold night in! This is one of the best soup recipes I know, as it’s packed full of quinoa, kale, nutritional yeast, butternut squash, and white beans. It’s also bursting with flavor, as lemon juice and Italian seasoning make the ingredients pop. If you love cozy, vegan soup recipes like my chunky potato soup, you're going to want to make a pot of this Tuscan kale soup ASAP!
Why You'll Love This Tuscan Kale Soup Recipe
- Hearty and nourishing. Brimming with Tuscan-inspired ingredients like white beans and fire-roasted tomatoes, this soup recipe packs plenty of comfort and flavor into one bowl. Plus, it’s gluten-free and vegan!
- Quick. This kale and white bean soup recipe is a go-to weekday meal. It’s so easy to make, and it takes less than an hour from start to finish.
- Great for leftovers. Make a big batch of this vegetarian Tuscan kale soup to have on hand for cozy vegetarian meals all week long. Leftovers taste great even after days in the fridge!
What You’ll Need
Here's an overview of the ingredients needed to make this cozy kale and white bean soup. Scroll to the recipe card at the bottom of the post for a printable ingredients list.
- Garlic and Onion – Sautéed with olive oil for some essential aromatics. I love mild red onion in this recipe, but you can use white onion, yellow onion, or 2-3 shallots.
- Italian Seasoning – An herb blend of dried basil, rosemary, thyme, marjoram, and oregano. You can find Italian seasoning blends at the grocery store, but if you don’t have any, you can use one or more of those individual dried herbs.
- Butternut Squash – Cubed butternut squash adds a touch of sweetness. An easy substitute is sweet potatoes or regular potatoes if you prefer.
- Beans – I use canned white kidney beans, but you can also use navy beans, Great Northern beans, or cannellini beans.
- Diced Tomatoes – Use canned fire-roasted tomatoes for another layer of flavor.
- Quinoa – You can use white quinoa or another variety. It's up to you. If you don't have quinoa, you can skip it or use rice instead.
- Vegetable Broth – I recommend low-sodium vegetable stock or broth so that you can control the overall saltiness.
- Kale – Curly kale is best, but any type of kale works here.
- Nutritional Yeast – This is a great vegan alternative to grated parmesan cheese for serving. A sprinkle of nutritional yeast adds a ton of richness and flavor.
- Lemon Juice – Also for serving. Make sure to use freshly-squeezed lemon juice.
How to Make Tuscan Kale and White Bean Soup
Here’s how to make this hearty kale soup. It takes less than an hour! Scroll down to the recipe card for printable recipe instructions.
- Sauté the veggies. Heat the oil in a pot over medium heat, then add the onions and garlic. Cook until the onions begin to soften, which should take 2-3 minutes. Add the squash and the seasonings and cook until fragrant, about 3-4 minutes, while deglazing with water if things start to stick.
- Add the other main ingredients. Add the tomatoes, beans, quinoa, veggie broth, and water to the pot, and bring to a boil.
- Cook the soup. Lower the heat to a simmer, put the lid on the pot, and cook for 30 minutes.
- Add the kale. Put the kale in the pot, put the lid back on, and cook until the squash is tender. This should take 5-10 minutes.
- Season. Remove the soup from the heat and stir in the lemon juice and nutritional yeast, then serve!
Tips and Variation Ideas
These are my tricks for making the best possible Tuscan kale white bean soup, along with some simple variations that you can try.
- Make your own broth. My favorite way to make soup even better is to use homemade broth. You’ll get a richer and more complex flavor with homemade vegetable stock, like this Instant Pot mushroom vegan bone broth. It's super easy to make in the pressure cooker.
- Adjust the seasonings. When making soup, I like to go light on the salt. So many factors can impact the sodium levels in your soup, such as how long you cook it for, and how salty your broth is. So start light on the salt, and when the soup is nearly finished, taste it and adjust the seasonings.
- Add some fun toppings. I love to serve this soup with a little sprinkle of red pepper flakes on top, but there are so many different garnishes you can choose from. This soup would be delicious with croutons (or crispy chickpeas), fresh parsley, olive oil, or grated parmesan cheese (vegan or regular).
- Make it creamy. Stir in a little dairy-free milk, such as almond milk or coconut milk, right before serving to make a creamy Tuscan kale and white bean soup.
I love serving this flavorful Tuscan-style kale and white bean soup with a side of fresh almond flour bread and a leafy pear and arugula salad. For something heartier, try a side of grains, like this warm farro salad with kale. On chilly fall days, nothing beats a bowl of kale soup with vegan pumpkin cornbread for dunking!
Storing and Reheating Tuscan Kale Soup
- Refrigerate. Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat portions on the stove over medium heat, or in a microwave on 80% power in 20-second increments.
- Freeze. Store this soup in an airtight container in the freezer for 3 months. Thaw overnight or defrost fully before reheating.
More Cozy Soup Recipes
- Creamy Vegan Tomato Soup
- Detox Turmeric Lentil Soup
- Healing Turmeric Cauliflower Soup
- Creamy Vegan Broccoli Soup
- Detox Moroccan Lentil Soup
Tuscan Kale White Bean Soup
- 2 tablespoons olive oil
- 3 – 4 garlic cloves , minced
- 1 small red onion , chopped
- 2 tablespoons Italian seasoning mix
- 1 teaspoon sea salt
- 1 teaspoon cracked pepper
- 3 cups butternut squash , cubed (about 1 small)
- 1 (15 oz) can white kidney beans
- 1 (15 oz) can diced tomatoes
- 1/2 cup white quinoa
- 4 cups vegetable broth
- 4 cups water
- 4 cups curly kale , chopped (or green of choice)
- 1/2 cup nutritional yeast
- 1 tablespoon lemon juice
- Heat the oil in a large dutch oven or stockpot over medium heat. Once hot, add the garlic and onions and sauté for 2 – 3 minutes until the onions start to soften. Add the seasonings and squash and cook another 3 – 4 minutes until everything is super fragrant. Deglaze the pan with a splash of water as needed.
- Stir in the beans, tomatoes, quinoa, broth, and water. Bring the mixture to a boil, reduce to simmer and cover for 30 minutes. Remove the lid and stir in the kale. Cover again and cook for another 5 – 10 minutes until the squash is tender.
- Remove the pan from the heat and stir in the nutritional yeast and lemon juice. Allow to cool slightly, then taste and adjust seasonings as desired.
- Serve hot with a sprinkle of red pepper flakes and a piece of crusty bread!