Filled with colorful veggies, herbs, potatoes, and white beans, this Tuscan bean soup makes a deliciously comforting meal. Vegan and nut-free with oil-free, gluten-free, and WFPB options.
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.
Notes
*If you prefer a brothy soup, simply omit the flour.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.