Tuscan Kale White Bean Soup

This Tuscan kale white bean soup is hearty, healthy, and comforting. It's vegan, gluten-free, and takes less than an hour to make.

Course Soup

Cuisine Italian

Keyword tuscan kale soup, tuscan soup recipe, vegan soup recipe easy, white bean and kale soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 183kcal

Ingredients

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

Instructions

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!

Video

Notes

Store in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat over medium heat, or in a microwave on 80% power in 20-second increments.

Nutrition