This creamy vegan Tuscan White Bean Soup takes just 30 minutes to prepare and is filled with healthy vegetables, creamy potato, white beans, and herbs. You'll love this flavorful soup for both lunch and dinner. This recipe is nut-free with gluten-free and oil-free options.
Why You'll Love It
Classic Tuscan white bean soup recipes are usually fairly similar and made with ingredients like onion, carrot, celery, and kale, but many also include sausage, parmesan, and even cream.
So I wanted to share this fully plant-based version that we've really been enjoying lately. The soup begins with a simple sauté of onion, celery, carrot, garlic, and dried herbs. Then a bit of flour and non-dairy milk add creaminess.
This white bean soup is SO easy to love because it's:
Creamy yet light
Great for meal prep
Made in 1 pot
With easy-to-find ingredients
Nut- and coconut-free
And so comforting!
Aside from washing and chopping the vegetables, this soup really is a breeze to prepare. If you're new to cooking, there's no reason at all to be intimidated! Before you know it you'll have a pot full of gorgeous soup to share with friends or to enjoy throughout the week.
I'll walk you through the basic steps in the photos below.
What You'll Need
White Beans - Cannellini beans are my favorite but Navy or Great Northern are also great.
Vegetables - the veggies build wonderful flavor and are really the stars of this soup. You'll need celery, onion, carrot, garlic, kale, and red or gold potato
Vegetable Broth - your favorite quality broth, whether homemade or store-bought.
Dried Herbs - thyme, parsley, and oregano
Flour - unbleached all-purpose flour works best, but for a whole-grain option white whole-wheat is also good. For gluten-free I recommend rice or chickpea flour or a GF 1-to-1 blend.
Non-Dairy Milk - as long as it's purely unflavored and unsweetened, any type of plant milk you like is fine. Just watch out for refrigerated milks that claim to be unflavored and unsweetened but actually have a slightly sweet flavor. If you're not sure, taste the milk first. Shelf-stable, boxed soy milk made with only soybeans and water is a safe bet.
Lemon Juice - added at the end of cooking, lemon juice adds a brightness to the soup. Definitely don't skip it!
Step By Step Process
This is just a summary to help you visualize the cooking process. Be sure to scroll all the way down for the full recipe.
- Begin by sautéing the onion, celery, and carrot for a few minutes.
- Add the dried herbs and garlic.
- Sprinkle the flour into the pot, and stir to distribute.
- Add non-dairy milk, and whisk to dissolve the flour.
- Cook until the milk/flour mixture has thickened.
- Add water, broth, and potato, and bring to a simmer. Cook for about 5 minutes, then add the beans, kale, and liquid smoke (optional). Cook until the potatoes are tender. Stir in lemon juice.
And that's it! Time to dig in.
Serve this vegan white bean soup with crusty bread and a side salad for a wholesome meal everyone will love.
Not in the mood for a creamy soup? Simply omit the flour and enjoy the broth-y goodness.
Just like most soups, this one tastes even better after resting in the fridge overnight, making it a favorite of ours for weekly meal prep.
This soup also freezes well. Just make sure it has cooled completely, and leave a bit of space in the top of your freezer-safe container for the soup to expand in the freezer. Thaw overnight in the refrigerator and reheat on the stovetop.
More vegan soup recipes:
I hope you love this creamy Tuscan white bean soup! Be sure to comment below with a star rating if you give it a try.
If you're on instagram tag a photo of your yummy soup with @myquietkitchen. I always love to see what you're making!
Creamy Tuscan White Bean Soup (Vegan)
- 2 Tablespoons olive oil, optional - Omit for oil-free; use broth or water as needed during saute.
- 1 large yellow onion, chopped
- 3 ribs of celery, chopped
- 1 large carrot, diced
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes, optional
- black pepper, to taste
- 1 teaspoon fine sea salt
- 3 Tablespoons all-purpose flour *See Notes - Sub white whole-wheat for a whole-grain option. For GF omit or sub rice or garbanzo flour.
- 1 cup plain unsweetened non-dairy milk - I used soy.
- 1 cup water
- 4 cups vegetable broth
- 1 large red potato, chopped
- 2 (15 oz) cans cannellini beans, rinsed and drained (about 3.5 cups cooked beans)
- 1 bunch lacinato kale, stems removed, chopped
- ⅛ to ¼ teaspoon liquid smoke, optional
- ¼ cup fresh lemon juice (about 1 large lemon)
- Preheat a soup pot over medium heat. Add the oil, if using. Saute the onion for 2 to 3 minutes or until barely translucent. Add the celery and carrot, and cook for another 2 to 3 minutes.
- Add the garlic, thyme, parsley, oregano, red pepper, black pepper, and salt. Stirring frequently, cook for about 1 minute. Sprinkle flour into the pot, and stir to distribute.
- Add the milk, and whisk to dissolve the flour. Bring to a simmer, and cook until thickened, about 3 minutes.
- Add the water, broth, and potato. Simmer until the potato is barely fork tender, about 5 minutes. Add beans, kale, and liquid smoke, if using, and simmer for about 5 more minutes or until potatoes are tender.
- Remove from heat, and stir in lemon juice. Taste and adjust seasonings as desired. The soup will continue to thicken as it rests.
Storage:Store leftover soup in the refrigerator for up to 5 days, or freeze for up to 1 month. To freeze, select a freezer-safe container and make sure not to fill it too full. The soup will expand in the freezer. Thaw in the refrigerator overnight and reheat on the stovetop.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.