Tuscan White Bean Soup

with Kale, Rosemary and Lemon
With Kale, Rosemary and Lemon
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1 tbsp Olive oil
1 Yellow onions medium, small dice
1 Carrots medium, small dice
1 stalk Celery small dice
2 cloves Garlic minced
Chili flakes or Aleppo pepper, to taste
1 sprig Rosemary minced
4 cups Navy beans cooked, drained and rinsed
4 cups Vegetable stock
2 tbsp Lemon juice fresh
Sea salt to taste
Black pepper ground, to taste
3 cups Tuscan kale packed, stems removed, chopped
¼ cup Parsley leaves, chopped

Nutritional information


Tuscan White Bean Soup


Hearty and delicious, cheap and easy, this vegan Tuscan White Bean Soup features nutrient-dense kale, some pantry-staples, fresh herbs and a splash of lemon juice to brighten the flavor. The recipe is vegan, but carnivores definitely won’t want to miss out on this filling soup. It is creamy, flavorful, and tastes like it’s been simmering all day, yet it takes just 20 minutes to cook.

This easy white bean soup has been on regular rotation at our house this autumn because it uses simple ingredients and is a hit with the entire family. Start by sautéing the onions, carrots, and celery until soft and translucent. Stir in the garlic, chili flakes, and rosemary and cook until fragrant. Next, add the beans and vegetable stock and bring to a boil. Once at a boil, ladle half of the soup into a blender. Add the lemon juice and purée the soup until smooth. Add the puréed portion back to the pot and season to taste. Puréeing half the soup and adding it back to the pot is the secret method that elevates the dish to a higher level. The soup tastes creamy, without including any heavy cream. The result is still a brothy soup with distinct beans, veggies and kale, but it’s hearty, creamy, and rich. Finally, add in the kale and bring the soup to a boil. Once the kale is slightly wilted, remove the pot from the heat and stir in the parsley. Adjust the seasonings with salt and pepper, if needed, and serve hot!

To make the Tuscan White Bean Soup, you will need the following ingredients:

Ingridiens for Tuscan White Bean Soup

Steps to make Tuscan White Bean Soup


Sauté onions, carrots, and celery


In a soup pot or Dutch oven over medium heat, heat 1 tablespoon olive oil. Add the diced onions, carrots, and celery and sauté until softened and translucent, about 5 minutes.


Stir in garlic, chili, and rosemary


Add in 2 minced garlic cloves, chili flakes to taste, and 1 sprig minced rosemary. Cook, stirring, until the garlic is fragrant, about 1 minute.


Add white beans


Add in 4 cups navy beans and stir to combine.


Add stock


Pour in 4 cups vegetable stock and stir. Bring to a boil.




Once at a boil, gently ladle half of the soup into a blender. Add in 2 tablespoons fresh lemon juice and carefully blend until this portion of the soup is smooth and creamy.




Add the puréed portion of the soup back to the pot. Season the soup with salt and pepper to taste.


Add kale


Add 3 cups chopped Tuscan kale to the pot and bring the soup to a boil. Once the kale is slightly wilted, taste and adjust salt and pepper, if needed.


Add parsley


Stir in ¼ cup chopped parsley and remove from heat.



Serve the soup hot, and enjoy.

This creamy vegan Tuscan White Bean Soup is hearty and delicious, cheap and super easy to make. Extremely flavorful, it tastes like it's been simmering all day, but it takes only 20 minutes to cook. Give this recipe a try and share a picture with us @cookmerecipes on Instagram — and don't forget to leave a comment below with your thoughts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Easy, delicious and healthy soup! Thanks for sharing the recipe.

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