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    Home » Recipes » Soup

    White Bean Tomato Soup with Kale

    Oct 20, 2020 by Kaitlin

    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.)

    Vegan white bean soup with tomatoes and kale in a bowl with spoon

    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.

    Cooked white beans in a bowl on a wooden table

    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
    Cooked vegan stew in a bowl

    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.

    Bowl of vegan cannellini soup with kale

    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.

    Cooked cannellini stew in a white bowl

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

    Vegan white bean soup with tomatoes and kale in a bowl with spoon

    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

    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.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Diana

      May 13, 2022 at 6:41 pm

      5 stars
      Another delicious, nutritious soup recipe to put into my rotation! I left out the kale this time. I might try subbing the kale with spinach, too.

      Reply
      • Kaitlin

        May 14, 2022 at 11:33 am

        So great to hear, Diana! Spinach would be a great substitute in this soup!

        Reply
    2. Magda

      November 15, 2020 at 4:26 pm

      This is delicious, Kaitlin! Great flavor with the balsamic. This recipe is a keeper!

      Reply
      • Kaitlin McGinn

        November 18, 2020 at 8:48 am

        So great to hear! Thank you!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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