Tuscan White Bean and Kale Soup

Kale and White Bean Soup

With the weather turning cold the way it has, soup has become a frequent lunch. Beans and kale are a very traditional combination is Italian cuisine, and this soup takes inspiration from that heritage. If you have the option, use Lacinato kale (also known as black or dino kale). I find it more flavourful than the more commonly available variety. To make it even heartier, add a couple of chopped Italian-style vegan sausages along with the onions. A little pureed raw garlic and lemon added at the end give it a welcome pop of flavour. This soup comes together really quickly with a minimum of effort, making it perfect when you need a quick meal.

Tuscan White Bean and Kale Soup
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 tablespoons olive oil
  • 2 cups finely diced onion
  • 1 cup finely diced celery
  • 4 cloves garlic, peeled and finely chopped
  • 1 can white beans, with liquid
  • 1 teaspoon soy sauce, tamari, or coconut aminos to make it gluten-free
  • ½ teaspoon liquid smoke
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon red pepper flakes
  • 2 packed cups chopped kale leaves, from a ½ large bunch, stems removed
  • 2 tablespoons finely chopped celery leaves, or parsley
  • 1 clove garlic, peeled and pureed
  • 1 teaspoon lemon juice
  1. In a medium pot, saute the onion and celery in the olive oil until almost tender, about 6 minutes.
  2. Stir in the garlic and cook for about a minute.
  3. Add the beans with their liquid, the soy sauce, liquid smoke, vegetable broth, dried thyme and red pepper flakes. Bring to a simmer.
  4. Add the chopped kale and simmer until it is tender, about 12-15 minutes.
  5. Stir the celery leaves, pureed garlic, and lemon juice into the soup. Season with salt and pepper to taste.

Join our email list and get a free copy of our newest eCookbook, “Quick and Easy Weekday Meals”

You Might Also Like

No Comments

Leave a Reply

Rate this recipe:  

%d bloggers like this: