Simple yet flavorful vegan Tomato and White Bean Soup with fresh kale, zucchini, hearty beans, and a splash of balsamic vinegar. Plus it is only 30 minutes to prepare, making it a great lunch or dinner. (Gluten-free & oil-free.)
This vegan white bean soup recipe is so quick and easy to prepare (and only 30 minutes!)
It is a great lunch or dinner with plenty of cozy, satisfying flavor. Plus nourishing plant-based protein, nutrients, and fiber.
The ingredients are simple, but it feels like such wonderful comfort food!
Ingredients for White Bean Soup
For this recipe you will need:
- Yellow onion
- Garlic cloves: Or substitute a teaspoon or two of dried garlic powder instead.
- Zucchini
- Vegetable broth
- 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: Or stir in fresh baby spinach or other greens to the pot towards the end of simmer time.
- Dried basil
Customizing
Soup is a versatile dish, so change it up as you see fit.
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.
Serving + Storing
Sprinkle your bowl with a tablespoon of fresh herbs before serving if desired. Or a squeeze of fresh lemon juice or vegan parmesan cheese.
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, browse all gluten-free recipes.
Fire-Roasted Tomato & White Bean Soup with Kale
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
Nutrition Per Serving (Estimate)
If you are enjoying this Tomato White Bean and Kale Soup, also check out:
- Vegan Corn and Potato Chowder
- White Bean Salad (10 Minute)
- Sweet Potato Black Bean Chili
- Chickpea Noodle Soup
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Magda
This is delicious, Kaitlin! Great flavor with the balsamic. This recipe is a keeper!
Kaitlin McGinn
So great to hear! Thank you!