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Vegan Zuppa Toscana
5 from 6 votes

Vegan Zuppa Toscana

This easy vegan Zuppa Toscana is a delicious vegetable soup recipe with kale, white beans, and potatoes with Tuscan herbs for added flavor.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 156 kcal
Course: Soup
Cuisine: Italian, American

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3-4 Yukon Gold potato peeled and diced, medium, or russet potatoes
  • ½ cup sun-dried tomatoes drained and finely chopped, in oil
  • 1 tsp oregano dried
  • 5 prigs thyme fresh
  • 4 cups vegetable stock
  • 2 cups almond milk unsweetened
  • 3 cups kale leaves ribs removed, chopped
  • 1 14 oz can cannellini beans
  • 1 tablespoon nutritional yeast
  • ¼ cup parsley chopped, fresh
  • 1 tablespoon lemon juice
  • ½ tsp red pepper flakes optional, or to taste
  • salt to taste
  • black pepper to taste
  • 1 teaspoon vegan pesto to serve, per portion
  • bread to serve, crusty

Instructions

    Cup of Yum
  1. Preheat a large heavy bottom pot over medium heat. Add the olive oil and onion and sautée for a few minutes until translucent. Add diced potatoes and continue cooking for 2-3 minutes, stirring often. Add sun-dried tomatoes, minced garlic, oregano and thyme and sautée for one more minute. Scrape all the brown bits from the bottom of the pan.
  2. Add vegetable stock and bring to a boil. Cook for about 7 minutes, until the potatoes are softened. Add unsweetened almond milk and bring to a boil.
  3. Add kale and cook for 5 minutes. Add cannellini beans, nutritional yeast, parsley and lemon juice (if using).
  4. Sprinkle with chili flakes (optional), salt and pepper to taste. Serve with a dollop of vegan pesto and crusty bread on the side. Enjoy!

Notes

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  • This vegetarian Tuscan soup is an easy one-pot creamy soup packed with nutrients and flavor. It's a perfect comforting meal for a weeknight dinner, make ahead lunch, and fancy enough to serve at a dinner party.
  • This potato soup with kale is perfect for meal prep. Make it in a big batch and freeze it in freezer containers or ziploc freezer bags for up to 3 months.
  • The soup can be stored in the fridge for about 5 days. To reheat it, microwave it in a bowl or warm in on the stove, stirring often.
  • Serve it with crusty bread loaf, focaccia, garlic knots or croutons. You can pair it with a salad, casserole, savory pie or quiche for a filling dinner meal.
  • To make this vegetable kale soup oil-free, instead of sautéeing veggies in oil, add a bit of hot water or veggie broth to the vegetables to steam them.
  • Use any of your favorite Italian herbs for the soup. Substitute fresh basil for parsley if you wish.
  • Substitute any nut milk or oat milk for almond milk.
  • To make the soup gluten-free, serve it with gluten-free bread.
  • Use homemade vegan pesto as an alternative to Sacla vegan pesto or consider adding kale pesto, wild garlic pesto or roasted garlic to jazz up your soup.
  • eftover kale can be used in this delicious kale smoothie.

Nutrition Information

Calories 156kcal (8%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 699mg (29%) Potassium 557mg (12%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 3042IU (61%) Vitamin C 55mg (61%) Calcium 168mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 156

% Daily Value*

Calories 156kcal 8%
Carbohydrates 27g 9%
Protein 7g 14%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 699mg 29%
Potassium 557mg 12%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 3042IU 61%
Vitamin C 55mg 61%
Calcium 168mg 17%
Iron 3mg 17%

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