This Italian white bean soup is a vegan variation of the classic zuppa Toscana, made with tender white beans and vibrant lacinato kale, simmered into a creamy, rich broth but without a drop of dairy. It’s a cozy, nourishing meal packed with plant-based protein. You’ll love it, especially in fall and winter.
Zuppa Toscana is a rustic Tuscan soup that celebrates simple Italian countryside cooking, traditionally made with sausage, cream, potatoes, and kale simmered together for a rich, comforting bowl.
This vegan version is very special. It keeps the cozy essence of the classic but elevates it with nourishing, plant-based ingredients. Cannellini beans make it hearty, healthy, and wonderfully filling.
I use one of my favorite techniques of blending part of the soup to make it luxuriously creamy yet still light and dairy free.
Sun-dried tomatoes replace the sausage enhancing the rich umami flavor.
Why You’ll Love This Soup
- Creamy yet light: Pureeing part of the soup gives it a rich, velvety texture without heavy cream.
- Rich umami flavor: Sun-dried tomatoes, garlic and onions add a savory richness that makes it satisfying without sausage.
- Wholesome ingredients: Beans, kale, carrots, and potatoes come together to nourish your body and soul.
- Plant-powered protein: Cannellini beans provide steady energy and help keep you feeling full.
- Supports digestion: Packed with fiber from beans and greens to promote gut health and balance blood sugar.
- Boost Immunity: Garlic, onion, kale and herbs have compounds that support your immune system.
- Heart Healthy: Good for your heart with fiber-rich beans that help lower cholesterol and support healthy circulation..
- Perfect for the season: Cozy, hearty, and comforting—ideal for chilly fall and winter days.
Ingredients and Substitutions
- White Beans: Cannellini beans are nice and creamy but you can use any white bean like navy or great northern beans.
- Mirepoix Vegetables: Chopped celery, carrots, onions, and garlic provide a delicious foundation for this white bean soup.
- Sundried Tomatoes: Give the soup a concentrated, umami-rich taste that is deeply, satisfying. Get sundried tomatoes packed in olive oil for the most flavor.
- Yukon Gold Potatoes: A traditional ingredient helping to thicken the soup and give it a satisfying, velvety consistency.
- Kale: Another traditional ingredient adding significant nutritional value to the soup and a beautiful green color. I use lacanato kale in this recipe, but feel free to use another type of kale or leafy green like baby spinach.
- Herbs: The combination of rosemary and thyme, highlight the delicious Mediterranean flavors. You can use fresh or dried herbs. Fresh basil or parsley is added at the end to enhance the flavors.
- Broth: Use vegetable broth for vegan. Chicken broth can also be used.
- Red Pepper Flakes: Added to give a distinctive kick to the soup. Adjust the spice to your own tastes.
How To Make Vegan White Bean Soup
Cook the vegetables. Heat the oil in a large pot over medium heat. Add the onion, celery, and carrots and stir for 4 to 5 minutes, until they’re softened.
Add the flavors. Add the garlic, half the sundried tomatoes, chili flakes, rosemary and thyme. Stir and cook until garlic is fragrant, about 30 seconds.
Add the basic ingredients and simmer. Add the beans, potatoes and stock and stir. Bring the soup to a boil. Reduce heat and let simmer 15 minutes to develop the flavors.
Blend 2 cups of the soup. Ladle 2 cups of the soup into a blender. Blend until it’s totally smooth. Pour back into the pot. This makes the soup nice and creamy.
Finish with kale and umami flavors. Add the kale and remaining sundried tomatoes to the pot and bring to a boil. Once the kale is slightly wilted and bright green, season with salt and pepper taste to adjust seasoning. Stir in the basil.
Serving Suggestions
Soup with gluten free bread is a match made in heaven. I like it with this hearty Gluten Free Seed Bread.
It’s great for dinner served with salad or alone for a satisfying lunch.
Storage Tips
In the Fridge: Store in the fridge for 4 to 5 days in an airtight container. It’s great to have on hand for a ready made lunch or dinner. The recipe can easily be doubled.
To Freeze: Store soup in a freezer-safe container. For single servings pour into individual freezer containers. It will last for up to 3 months in the freezer.
To Reheat: Reheat either the whole pot or just as much as you’re going to eat on the stove until warmed through. You can use a microwave (if you have one) to heat up individual servings.
Every spoonful of this Italian white bean soup is warm, nourishing, and full of flavor. It’s the perfect cozy meal to enjoy for lunch or on a quiet evening, leaving you satisfied and comforted as you appreciate the season.
More Fall Soup Recipes
- Mushroom Vegetable Soup – A cozy soup full of mushrooms, hearty fall vegetables and kale.
- Immunity Boosting Butternut Squash Soup – A hearty soup guaranteed to strengthen your body from the inside out.
- Coconut Chicken Soup – This Thai style restorative soup is fragrant and creamy with lots of vegetables.
- Peruvian Quinoa Soup – A traditional soup, protein-packed, and filled with flavor.
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Italian White Bean Soup (Vegan)
Print Recipe
Pin RecipeThis vegan Italian white bean soup with lacinato kale, potatoes, and sun-dried tomatoes is creamy, hearty, and packed with rich umami flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmer
- Cuisine: Vegan, Gluten Free, Dairy Free
Ingredients
- 1 Tablespoon olive oil
- 2 cups yellow onion, chopped (about 1 large)
- 1/2 cup celery, chopped (about 1 large stalk)
- 4 large cloves garlic, minced
- 1/2 cup sundried tomatoes, coarsely chopped, divided
- 1/4 teaspoon red pepper flakes, adjust for taste
- 1 teaspoon dried rosemary or 1 large sprig
- 1 1/2 teaspoons dried thyme or 2 sprigs
- 1 can (15 ounces) cannellini beans, drained and rinsed (1 3/4 cups)
- 1 cup Yukon gold potatoes, cut into chunks
- 4 cups vegetable broth, or chicken broth if not vegan
- sea salt and ground black pepper, to taste
- 4 cups packed torn lacinato kale (about 1 small bunch)
- 1/4 cup fresh basil or parsley, chopped
Instructions
- Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery and stir. Sprinkle with salt. Sauté the vegetables until they begin to soften, about 5 minutes.
- Add the garlic, half the sundried tomatoes, chili flakes, rosemary and thyme. Stir and cook until garlic is fragrant, about 30 seconds.
- Add the beans, potatoes, broth and stir. Bring the soup to a boil. Reduce heat and let simmer 15 minutes to develop the flavors. Remove stems from fresh herbs (if using).
- Ladle 2 cups of the soup into a blender. Blend until it’s totally smooth. Pour back into the pot and stir. Season with salt and pepper to taste.
- Add the kale and remaining ¼ cup sundried tomatoes and bring to a boil. Once the kale is slightly wilted and bright green, about 3 minutes, taste to adjust seasoning. Stir in the basil.
- Serve garnished with additional basil or parsley.
Equipment
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