Ingredient List
Ready to make this Tuscan Kale and White Bean soup recipe? Let’s start with the ingredients.
Quick, Hearty Soup: This quick Vegan Kale Cabbage Soup is a heartwarming and heavy stew-like soup that will keep you satisfied and full long after finishing your meal. All you need is 45 minutes from start to finish for this simple kale soup recipe. Healthy and Customizable: It is also a healthy, veggie-packed, vegan and gluten-free soup that you can easily customizable and makes many adjustments to fit all the dietary needs of those at the dinner table. Meal Prep friendly: It can be made in a large batch and stored for a week of healthy meal planning. Simply store the remaining soup and reheat it throughout the week. You can also freeze leftovers and thaw them for up to a month.Pantry Staples: This Italian Bean Soup is made with simple ingredients that you likely already have in your pantry! It is also a great way to use leftover ingredients for an easy, delicious recipe without a long grocery store run.
If so, gather:
Olive oil OnionsCarrotsCeleryTomato PasteMinced GarlicWhite CabbageCanned Diced TomatoesYukon gold potatoesSalt & black pepperVegetable brothTuscan kale (here is how to cut kale for this soup)White Cannellini beans
How to Make Kale Soup
This Tuscan Bean Soup with Kale is a simple recipe that takes just a few steps from start to finish.
Variations
The beauty of this kale vegetable soup recipe is that it can easily be customized to make it work for you and your family. Here are a few variations that I have tried:
Kale Soup Without Potatoes: If you do not want to use potatoes, thin pasta, such as orzo, is a great substitute. Just add 1 cup of pasta 10 minutes before the soup is done cooking. For a gluten-free alternative, you can substitute 1 cup of quinoa in for the potatoes as I did in the Quinoa Vegetable Stew. Add the quinoa in 10-15 minutes before the soup is finished to allow the quinoa enough time to cook thoroughly. Tuscan Kale Sausage Soup: If you love the classic, creamy Olive Garden Zuppa Toscana Soup, you can add sausage to this Tuscan Bean Soup. Saute your choice of sausage prior to adding in your onions, carrot, and celery as outlined in Step 1. Any sausage works for this recipe; some of my favorites are turkey sausage, hot Italian sausage, and Tuscan sausage. You can even use pancetta.Pressure Cooker Tuscan Kale White Bean Soup: It is simple and convenient to use a pressure cooker or instant pot to make this soup. Saute your onion, carrot, and celery for about 5 minutes or until translucent. Add in your tomato paste, garlic, remaining vegetables, stock, and seasoning, and cook on High Pressure for about 10 minutes, allowing the steam to release naturally. Carefully open the lid and add in the kale and beans and let it soften for 2-3 minutes left, and serve as desired.
How To Serve:
While you can serve this Italian white bean and kale soup recipe as a starter, I usually serve it as the main meal because, with all the vegetables, it is a meal-worthy soup. Especially if you follow in the footsteps of the Italian and serve it with a loaf of crusty bread on the side. And if you want to continue with the kale theme, be sure to try it with my Harvest Kale Salad.
How to Store, Freeze, and Thaw
In addition to being a veggie-packed and hearty soup, this cabbage kale soup stores well, so it can be a good meal prep recipe you can put on your meal prep rotation. Here’s how I do it.
Storage: This soup is easy to store and reheat throughout the week for lunch and dinner. Allow the soup to come to room temperature before transferring it into an airtight container. Store in the refrigerator for 3-4 days and reheat as needed.Freeze: You can freeze the leftover soup for up to 1 month and reheat for meals as needed. Allow the soup to come to room temperature before transferring to an airtight container for the freezer.Thaw: Prior to reheating frozen soup, transfer to the refrigerator the night before and allow to thaw. To reheat, simply warm on the stove or in the microwave.
Other Meal-Worthy Soup Recipes You Might Like:
Chicken and Vegetable SoupStuffed Cabbage SoupQuinoa ChiliTurkish Lentil SoupNeed more inspiration? Check out all our Easy Soup Recipes
This recipe is adapted (with minor changes) from Emilie Raffa’s new cookbook, Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading . In the book, her version of the recipe is called Tuscan Ribollita Soup. If you try this Tuscan White Bean Soup recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
