White Bean Tomato Soup with Kale

A simple but richly flavorful fire-roasted tomato and white bean soup recipe with fresh kale, zucchini, and a splash of balsamic vinegar. It's protein-rich, nourishing, and only 30 minutes to prepare. (Vegan, gluten-free, oil-free.)

This tasty white bean soup recipe is so quick and easy to prepare in just 30 minutes!

Despite it's simplicity, it boasts rich flavors thanks to fire-roasted tomatoes, garlic, and a splash of balsamic vinegar to give it that something special.

Plus you can use any variety of white beans you have on hand! Great northern beans, cannellini beans, or navy beans all work great.

This soup is a great lunch or dinner option, plus includes nourishing plant-based protein, nutrients, and fiber.

Ingredients for White Bean Tomato Soup

For this recipe you will simmer in a large pot on the stove:

• Yellow onion: Or you can use white onion or sweet onion.
• Garlic cloves: I prefer the taste of fresh garlic, but you can substitute a teaspoon or two of dried garlic powder instead.
• Zucchini
• Vegetable broth: Be sure to use low sodium if desired.
• Fire-roasted diced tomatoes
• Balsamic vinegar: Just one tablespoon adds rich, deep flavor to the broth with a hint of tangy flavor.
• White beans: Any white bean will work great! Most of the time I use great northern beans, but navy beans or cannellini (also known as white kidney beans) work as well.
• 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: You can also add salt and black pepper to taste if desired.

Customizing

Herbs: Add your favorite herbs or fresh herbs to this soup. Try Italian seasoning, 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 spicy: Use a can of fire-roasted tomatoes with medium green chiles. Or simply top your bowl with red pepper flakes before serving.

Extra beans: Add another can of white beans (three cans total) for an extra hearty version.

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

Serving

Garnish: Sprinkle your bowl with fresh herbs like parsley or basil before serving if desired. Or add a squeeze of fresh lemon juice or Vegan Parmesan Cheese.

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

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. It's a great leftover meal! Simply reheat in the microwave when ready to enjoy.

For more inspiration, also browse all vegan soup recipes.

White Bean Tomato Soup with Kale

A simple but richly flavorful fire-roasted tomato soup with fresh kale, hearty beans, and a splash of balsamic vinegar. Protein-rich and so nourishing!

4.86 from 7 votes

Print Recipe Pin Recipe Comment

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes 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
• 4 cloves garlic
• 1 medium zucchini
• 4 cups vegetable broth
• 28 oz. can fire-roasted diced tomatoes
• 30 oz. canned white beans* (two 15 oz. cans)
• 1 Tbsp. balsamic vinegar
• 2 cups lacinato kale
• 1 tsp. dried basil

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Instructions

• Dice onion.
• In a large stockpot over medium-high heat, sauté onion for about 7-8 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 vegetable broth, diced tomatoes, white beans (rinsed and drained), and balsamic vinegar. Increase heat and bring to a light boil.
• Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt and pepper to taste if needed.

Notes

*White beans: Either great northern, cannellini, or navy beans work great. (Mostly I use great northern.)

Spicy version: Use fire-roasted tomatoes with medium green chiles, or top your bowl with red pepper flakes.

Originally published October 2020. Updated May 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts

White Bean Tomato Soup with Kale

Amount per Serving

Calories

256

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.2

g

1

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

0.1

g

Potassium

 

1253

mg

36

%

Carbohydrates

 

50

g

17

%

Fiber

 

11

g

46

%

Sugar

 

8

g

9

%

Protein

 

15

g

30

%

Vitamin A

 

1506

IU

30

%

Vitamin C

 

32

mg

39

%

Calcium

 

216

mg

22

%

Iron

 

7

mg

39

%

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

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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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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