White Bean Tomato Soup with Kale

A vegan fire-roasted Tomato and White Bean Soup recipe with fresh kale, zucchini, and a splash of balsamic vinegar. Plus it's only 30 minutes to prepare, making it a great lunch or dinner! (Vegan, gluten-free, oil-free.)

This tasty white bean soup recipe is so quick and easy to prepare. (Only 30 minutes!)

It's a great lunch or dinner option with lots of cozy, satisfying flavor.

The ingredients are simple, but it feels like such wonderful comfort food.

Plus it includes nourishing plant-based protein, nutrients, and fiber.

Ingredients for White Bean Soup

For this recipe you will simmer in a large pot:

• Yellow onion: Or you can use white onion or sweet onion.
• Garlic cloves: Or substitute a teaspoon or two of dried garlic powder instead.
• Zucchini
• Vegetable broth: Be sure to use low sodium if desired.
• Canned fire-roasted diced tomatoes
• Balsamic vinegar: This adds a splash of rich, deep flavor to the broth.
• Cannellini beans: These are also known as white kidney beans. Or you can substitute another white bean such as great northern beans or navy beans.
• Lacinato kale/dinosaur kale: I like kale best in this recipe, but you can stir in fresh baby spinach or other greens to the pot towards the end of simmer time instead if desired.
• Dried basil

Customizing

Herbs: Add your favorite herbs or fresh herbs to this soup. Try Italian seasonings, dried oregano, thyme, parsley, smoked paprika, bay leaves, or fresh rosemary to taste.

Vegetables: Include other veggies such as leeks, celery, carrot, red bell pepper, yellow summer squash, spinach, etc.

Make it "meaty": Include your favorite vegan Italian sausage if desired. I suggest cooking this separately according to package instructions, then stirring in at the end of cooking time.

Serving

Garnish: Sprinkle your bowl with a tablespoon of fresh herbs like parsley before serving if desired. Or a squeeze of fresh lemon juice or vegan parmesan cheese is tasty too.

On the side: A simple salad or crusty toasted sourdough bread is great served with this soup.

Storing

Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days. Simply reheat in the microwave when ready to enjoy.

For more inspiration, also browse all vegan soup recipes or gluten-free recipes.

White Bean Tomato Soup with Kale

A simple, flavorful tomato soup with fresh kale, hearty beans, and a splash of balsamic vinegar. Only 30 minutes to prepare, and a great lunch or dinner!

4.86 from 7 votes

Print Recipe Pin Recipe Comment

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Italian-Inspired, Oil-Free, Vegan

Servings: 5 medium bowls

US CustomaryMetric

Ingredients

• 1 yellow onion
• 3-4 cloves garlic
• 1 medium zucchini
• 3 cups vegetable broth
• 28 oz. can fire-roasted diced tomatoes
• 1 Tbsp. balsamic vinegar
• 30 oz. can cannellini beans (two 15 oz. cans, or other white bean)
• 1/2 bunch fresh lacinato kale (2-3 cups chopped)
• 1 tsp. dried basil

Optional (for serving):

• Fresh chopped basil or parsley

Instructions

• Dice onion.
• In a large stockpot over medium-high heat, sauté onion for about 8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
• Meanwhile, mince garlic and dice zucchini.
• When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.
• Add 3 cups vegetable broth, diced tomatoes with juice, and balsamic vinegar. Increase heat and bring to a light boil.
• Meanwhile, rinse and drain beans and add to pot.
• Once boiling, reduce heat to medium-low, cover, and gently simmer for 10 minutes.
• Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt/pepper to taste (and top with fresh herbs before serving if desired).

Notes

Spicy version: Use fire-roasted tomatoes with medium green chiles added for a spicier version.

Nutrition Per Serving (Estimate)

Nutrition Facts

White Bean Tomato Soup with Kale

Amount per Serving

Calories

191

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

582

mg

17

%

Carbohydrates

 

41

g

14

%

Fiber

 

11

g

46

%

Sugar

 

7

g

8

%

Protein

 

13

g

26

%

Vitamin A

 

3264

IU

65

%

Vitamin C

 

56

mg

68

%

Calcium

 

212

mg

21

%

Iron

 

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying this Tomato White Bean and Kale Soup recipe, also check out:

• Vegan Corn and Potato Chowder
• White Bean Tomato Salad (10 Minute)
• Sweet Potato Black Bean Chili
• Chickpea Noodle Soup

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