Looking for a cozy soup to warm you up? Try this tasty and easy Tuscan Bean and Kale Soup. It’s gluten-free, vegetarian, and easy to make.
I love soup in any season but here is something about Fall and Winter flavors that makes this soup so warm and cozy. I used seasonal ingredients such as kale, beans, leeks, and rosemary to tie in the flavors. The thickness of the soup combined with the chunky veggies really brings this together.
Here’s what you need
- leeks
- garlic
- carrots
- celery
- diced tomatoes
- veggie broth
- ground turmeric
- rosemary
- thyme
- parmesan cheese
- lemon juice
- olive oil
- cannellini beans
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Other Recipes You May Enjoy
- Hearty Tuscan KAle Soup
- Detoxing Cabbage and Dandelion Soup
- Sausage, Kale, and Potato Soup
- Vegan and Lentil Macaroni Soup
I hope you give this tasty soup a try. If you do, let me know what you think by commenting below!
Tuscan Bean and Kale Soup
Tuscan Bean and Kale Soup
Equipment
- Blender
Ingredients
- 2 tbsp olive oil
- 2 leeks white and light green parts only, sliced and rinsed well
- 2 garlic cloves minced
- 3 carrots peeled and chopped
- 3 celery sticks sliced
- 1 12 ounce can diced tomatoes
- 6 cups vegetable broth
- 2 cans cannellini beans drained and rinsed
- 2 tbsp chopped rosemary
- 2 tbsp chopped thyme
- 1/2 tsp ground turmeric
- 1 lemon juiced
- 1 bunch kale chopped
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
Instructions
- In a large stockpot, add the olive oil, leeks, garlic, carrots, celery, rosemary, and thyme. Season with salt and pepper and saute for about 5 minutes.
- Add in the diced tomatoes, broth, beans, turmeric, lemon juice, salt, and pepper and cover and cook for about 15 minutes.
- Pour half of the soup into a blender and blend well.
- Pour the blended soup back into the pot and mix.
- Add the kale and cheese. Adjust seasoning as needed and cook for another 5 minutes.
- Serve and add a little more cheese if needed 🙂
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