This vegan white bean and kale soup is easy to prepare in just 20 minutes, creamy and absolutely delicious! This is my version of the well-known Tuscan white bean soup with a secret ingredient in place of the parmesan to make it vegetarian- and vegan-friendly. This hearty soup is perfect for a busy weeknight dinner.
I’ve had in mind to post a recipe for Tuscan white bean soup for quite a while now. Ever since the unexpected success of my pasta e fagioli recipe last summer, this soup has been on my mind. While pasta e fagioli uses a mix of late summer’s best vegetables, vegan white bean and kale soup is much more appropriate for winter with hearty beans, rosemary and winter greens.
This soup is another example of how very simple ingredients turn into something magical when treated right (the Italians are good at that). Beans and greens simmered with herbs in a garlic-infused broth then slightly blended for a rich, creamy base without a drop of cream.
Often versions of Tuscan white bean soup call for tossing in a parmesan rind to add that savory background umami flavour. Miso paste is my secret ingredient for when I want to add umami to vegan recipes. This vegan gumbo recipe is an example of how miso adds a savory, almost meaty flavour without any identifiable miso taste.
Although the title of this recipe is vegan white bean and kale soup, you have some flexibility with the ingredients if you so choose. You can use a mix of different beans or swap out the kale for another winter green if kale isn’t your thing. Just like with my green curry with butternut and winter green recipe I added a mix of kale, winter radish greens and baby spinach from my garden to this bean soup recipe.
You’ll want to make a big pot of this vegan white bean and kale soup and eat the leftovers all week, it’s so tasty! Serve it with some crusty, garlic-rubbed bread or a fresh green salad and you have a filling yet light meal for a chilly weeknight meal.
Wanna see how easy it is to make this vegan white bean and kale soup? Watch the video and share it on Facebook:
This white bean and kale soup is vegan, easy to prepare in just 20 minutes, creamy and absolutely delicious! This is my version of the well-known Tuscan white bean soup. This hearty soup is perfect for a busy weeknight dinner.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 2 tablespoons olive oil
- 5 cloves of garlic, thinly sliced
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 2 bay leaves
- 2 (15 cm / 6 inch) sprigs of rosemary, leaves removed and finely chopped, stems reserved
- 4 cups (1 litre) vegetable stock
- 2 (560 gram / 20 oz) jars of cooked white beans
- 2 cups (55 grams) chopped kale or other winter green (radish greens, chard, spinach, etc.)
- 1 ½ teaspoons miso paste
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Heat the olive oil in a medium-sized pot over medium heat. Add the sliced garlic and fry, stirring, until golden brown. Remove to a plate and set aside.
- Add the onion to the oil and fry until transparent. Then add the carrots, celery, bay leaves and rosemary stems and fry for a couple of minutes until the vegetables are slightly softened.
- Add the stock and beans, bring to a boil then reduce to a simmer. Use an immersion blender to blend some of the beans, being careful to avoid the bay and rosemary, until you reach the consistency you want. Add the chopped rosemary leaves and kale (or other winter green), cover the pot and simmer until the kale is soft.
- Remove the pot from the heat, ladle about half a cup of the soup into a bowl and add the miso paste. Stir well to dissolve then add it back into the soup along with the lemon juice. Taste and add salt and pepper, the quantity will depend on how salty your stock and miso paste are – I didn’t add any to mine.
- Remove the bay and rosemary stems and serve, garnished with the reserved crispy fried garlic and fresh parsley.