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+ servings
kale and white bean soup vegan

White Bean Kale Soup

This creamy vegan white bean kale soup is loaded with Tuscan flavors, and healthy plant based ingredients for the ultimate healthy and filling soup! This superfood packed recipe is simple to make and pressure cooker friendly! This Tuscan soup recipe is: vegan, gluten-free, oil-free, refined sugar-free, and whole foods plant based!
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Servings 6

Equipment

Ingredients
  

  • 2 15.4oz cans cannellini beans
  • 2 russet potatoes
  • 1 cup celery
  • 3 carrots
  • 1 bunch kale
  • 5 cloves garlic
  • 1 onion
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 cup Plant based milk of choice
  • 2 tablespoon tahini
  • 3 tablespoon nutritional yeast
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon rosemary

Instructions
 

  • Begin by chopping your celery, carrots, onions, and garlic. Add to your pot with a ¼ cup water. Once vegetable mix has cooked down, add the tomato paste, then potatoes and kale (you may need a little extra water here).
  • Add the vegetable broth, tahini, non dairy milk, nutritional yeast, and herbs and cover for about 10 minutes.
  • Lastly, add the cannellini beans and stir. Cover and let cook for 15 minutes on low. Serve and enjoy!

Notes

If using a pressure cooker, simply add all ingredients and pressure cook for 15 minutes!
Keyword creamy soup, high fiber, high protein vegan recipe
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