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Vegan white bean soup with tomatoes and kale in a bowl with spoon
5 from 4 votes

Fire-Roasted Tomato & White Bean Soup with Kale

Simple, flavorful Tomato & White Bean Soup with fresh kale, hearty beans, and a splash of balsamic. Only 30 minutes to prepare, making it a lovely weeknight meal.
AuthorKaitlin - The Garden Grazer
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
CuisineGluten-Free, Italian-Inspired, Oil-Free, Vegan
Servings5 medium bowls


  • 1 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


  • Dice onion.
  • In a large stockpot over med-high heat, sauté onion for about 8 minutes (I use 3 Tbsp. vegetable broth/water for no-oil sauté method).
  • 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 couple minutes of cooking. Salt/pepper to taste (and top with fresh herbs before serving if desired).


I also enjoy this soup using fire-roasted tomatoes with medium green chiles added. They bring a nice little zing of spiciness and extra flavor (if you don't mind a touch of heat).

Nutrition Per Serving (Estimate)

Calories: 202 kcalCarbohydrates: 42 gProtein: 13 gFat: 1 gSaturated Fat: 1 gPotassium: 300 mgFiber: 11 gSugar: 7 gVitamin A: 3711 IUVitamin C: 44 mgCalcium: 227 mgIron: 6 mg