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Tuscan White Bean Soup (Vegan)

A hearty, naturally thick white bean soup built on garlic, rosemary, and sun-dried tomatoes, with kale stirred in at the end, ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

Soup
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 tbsp chopped fresh rosemary or 1 tsp dried
  • 1/4 cup dry white wine optional
  • 3 15 oz cans cannellini beans, drained and rinsed
  • 1/4 cup chopped sun-dried tomatoes
  • 4 cups vegetable broth
  • 1 parmesan rind optional
  • 3 cups chopped kale stems removed
  • Salt and pepper to taste
  • 1 tbsp lemon juice
For Serving
  • Crusty bread
  • Olive oil for drizzling
  • Grated vegan parmesan optional

Method
 

  1. Sauté onion, carrots, and celery until softened, about 6 to 8 minutes. Add garlic and rosemary, cook 1 minute more.
  2. Deglaze with white wine, scraping up browned bits, and simmer 1 minute.
  3. Add beans, sun-dried tomatoes, broth, and parmesan rind if using. Simmer uncovered 15 to 20 minutes.
  4. Mash about a third of the beans directly in the pot to thicken the broth.
  5. Stir in kale and simmer 3 to 5 minutes until wilted. Remove parmesan rind.
  6. Stir in lemon juice, season to taste, and serve with bread and a drizzle of olive oil.

Notes

  • Mashing part of the beans is the key step for a thick, hearty texture without any cream.
  • Add kale at the end so it stays vibrant instead of turning mushy.
  • Freezes well for up to 3 months, though kale softens slightly after thawing.