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Creamy Tuscan White Bean Soup (Vegan)
5 from 114 votes

Creamy Tuscan White Bean Soup (Vegan)

Creamy Tuscan White Bean Soup uses cannellini beans, kale, potato, and aromatics like onion, celery, carrot, and garlic for a hearty vegan meal. The soup is thickened with flour and non-dairy milk, creating a smooth texture infused with dried herbs and a touch of lemon juice. Optional smoky notes and a balance of seasonings make it comforting and flavorful.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Calories: 254 kcal
Course: Soup
Cuisine: Italian-American Fussion

Ingredients

  • 2 Tablespoons olive oil Omit for oil-free; use broth or water as needed during saute, optional
  • 1 large yellow onion chopped
  • 3 ribs of celery chopped
  • 1 large carrot diced
  • 5 cloves garlic minced
  • 1 teaspoon thyme dried
  • 1 teaspoon parsley dried
  • ½ teaspoon oregano dried
  • ½ teaspoon red pepper flakes optional
  • black pepper to taste
  • 1 teaspoon salt fine sea salt
  • 3 Tablespoons all-purpose flour Sub white whole-wheat for a whole-grain option. For GF omit or sub rice or garbanzo flour
  • 1 cup non-dairy milk I used soy, plain, unsweetened
  • 1 cup water
  • 4 cups vegetable broth
  • 1 large potato red, chopped
  • 2 (15 oz) cans cannellini beans rinsed and drained, about 3.5 cups cooked beans
  • 1 bunch kale lacinato, stems removed, chopped
  • ⅛ to ¼ teaspoon liquid smoke optional
  • ¼ cup lemon fresh juice, about 1 large lemon

Instructions

    Cup of Yum
  1. Preheat a soup pot over medium heat. Add the oil, if using. Saute the onion for 2 to 3 minutes or until barely translucent. Add the celery and carrot, and cook for another 2 to 3 minutes.
  2. Add the garlic, thyme, parsley, oregano, red pepper, black pepper, and salt. Stirring frequently, cook for about 1 minute. Sprinkle flour into the pot, and stir to distribute.
  3. Add the milk, and whisk to dissolve the flour. Bring to a simmer, and cook until thickened, about 3 minutes.
  4. Add the water, broth, and potato. Simmer until the potato is barely fork tender, about 5 minutes. Add beans, kale, and liquid smoke, if using, and simmer for about 5 more minutes or until potatoes are tender.
  5. Remove from heat, and stir in lemon juice. Taste and adjust seasonings as desired. The soup will continue to thicken as it rests.

Notes

  • Omit flour for a brothy rather than creamy texture.
  • Store refrigerated leftovers up to 5 days or freeze up to 1 month in a freezer-safe container leaving room for expansion.
  • Thaw frozen soup overnight in the refrigerator before reheating gently on the stovetop.
  • Use olive oil to sauté, or substitute broth or water to make oil-free.

Nutrition Information

Calories 254kcal (13%) Carbohydrates 43g (14%) Protein 12g (24%) Fat 5g (8%) Cholesterol 0mg (0%) Fiber 11g (44%) Sugar 5g (10%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 254

% Daily Value*

Calories 254kcal 13%
Carbohydrates 43g 14%
Protein 12g 24%
Fat 5g 8%
Cholesterol 0mg 0%
Fiber 11g 44%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.