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Herbivore's Kitchen

Vegan Tuscan White Bean Soup

Kate Friedman
Get cozy with this vegan Tuscan white bean soup! This dairy free Italian white bean soup is a great way to put a healthy plant-based dinner on the table!
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Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course dinner, Main Course, Side Dish, Soup
Cuisine Italian
Servings 4 servings

Equipment

  • pressure cooker

Ingredients
  

  • 1 cup dried cannellini beans see Recipes Notes
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 2 tsp salt
  • 2 carrots washed and finely diced
  • 2 stalks celery washed and diced
  • 4 cloves garlic minced or pressed
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp tomato paste
  • 1 quart low-sodium vegetable broth
  • 2 cups water
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tbsp fresh lemon juice
  • 1 tbsp nutrition yeast
  • 2 bunches fresh lacinato kale washed, destemmed, roughly chopped and massaged; see Recipe Notes
  • fresh ground pepper

Instructions
 

  • Cook the dried cannellini beans in your Instant Pot with 2 cups of water for 40minutes on high pressure. Allow for a 10+ minute natural release.
  • While the beans are cooking, add the extra virgin olive oil to a large skillet. When shimmering, add the onions and the salt. Reduce the heat to medium-low and allow the onions to slow-cook until golden-brown. About 10-12 minutes.
  • Add the garlic, carrots and celery and increase the heat to medium. Sauté the vegetables for 1-2 minutes. Then add the red pepper flakes and the tomato paste. Sauté for 1-2 minutes more. Remove from heat and set aside.
  • When the beans are down, add the sautéed vegetables to the Instant Pot with the vegetable broth, water fresh rosemary sprigs and bay leaves. Cover and slow cook for at least 1 hour (this soup is better the longer you let it cook).
  • Before serving, add the massaged kale and simmer until the kale has softened. About 10minutes.
  • Add the fresh lemon juice and nutritional yeast. Remove the rosemary sprigs and the bay leaves.
  • Serve with fresh ground pepper and crusty bread.

Notes

  • If you don’t have dried beans or would prefer to use canned beans, you can swap the dried beans out for 2 15-ounce cans of cannellini beans, drained and rinsed.
  • If this soup isn’t thick enough for you, skip the cornstarch and make a white bean slurry instead. To do this, add a few ladles of the soup with plenty of beans into a blender and pulse until it becomes a thick slurry. Then add it back to the soup.
  • To massage the kale, add a very small amount of extra virgin olive oil and the roughly chopped kale into a large mixing bowl. Then massage it with your hands. As you work, the kale will become darker and less structured. This makes it easier to eat and reduces the bitterness of the leaves.
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