Ingredients
Vegetables & Aromatics
- 1/2 large yellow onion, diced (about 1 ½ cups or 170 g)
- 2 medium carrots, peeled and diced (about 3/4 cup or 100 g)
- 2 large stalks celery, diced (about 1 ¼ cup or 150 g)
- 4 cloves garlic, minced (about 2 Tbsp or 18 g)
- 4 cups chopped kale leaves (or substitute baby spinach)
Pantry & Seasonings
- 1 Tbsp olive oil (or substitute 2 Tbsp water for oil-free)
- 3/4 tsp sea salt (divided, plus more to taste)
- 1/2 tsp black pepper (divided)
- 2 Tbsp tomato paste
- 1/4 to 1/2 tsp red pepper flakes, to taste
- 1 Tbsp freshly chopped rosemary or thyme (or 1 tsp dried)
- 1 tsp dried basil
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 (15-oz.) can diced tomatoes
- 3 cups vegetable broth (store-bought or homemade)
- 1 Tbsp balsamic vinegar
- 3/4 cup full-fat coconut milk
Optional Garnishes
- Vegan Parmesan Cheese
- Fresh basil
- Croutons
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of black pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Then add the tomato paste, minced garlic, red pepper flakes, rosemary (or thyme), and dried basil. Cook for 1 minute until fragrant.
- Simmer Soup: Pour in the vegetable broth, drained white beans, and diced tomatoes. Add 1/2 teaspoon each of salt and pepper. Scrape up any browned bits from the bottom of the pot and bring the soup to a simmer. Reduce heat to low, cover, and simmer for 15 minutes until the vegetables are tender and flavors meld.
- Partially Puree (Optional): For a creamier texture, use an immersion blender to pulse puree part of the soup, focusing mostly on the beans while leaving plenty of vegetable chunks. Skip this step if you prefer a chunkier soup.
- Add Kale and Finish: Return soup to a gentle simmer. Add the chopped kale, turn off the heat, and cover the pot for 5 minutes to soften the kale. Then uncover, stir in the balsamic vinegar and coconut milk, and adjust seasoning to taste, adding more red pepper flakes, tomato paste, vinegar, coconut milk, or salt as desired.
- Serve: Ladle the warm soup into bowls and garnish with vegan Parmesan cheese, fresh basil slices, and croutons if using. Serve immediately.
- Store Leftovers: Cool leftovers and store covered in the refrigerator for 3-4 days or freeze up to 1 month. Thaw and reheat in microwave or stovetop with added broth or water to thin if needed.
Notes
- If avoiding oil, substitute olive oil with twice the amount of water for sautéing vegetables.
- Partially pureeing the soup is optional but adds creaminess while retaining texture.
- Adjust red pepper flakes based on spice preference.
- Fresh herbs can be substituted with dried but use smaller quantities.
- Use full-fat coconut milk for best creamy texture, or cashew cream as an alternative.
- Store and reheat gently to maintain flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan/Italian
- Diet: Vegan
