Vegetarian & Vegan
Tuscan White Bean and Kale Soup
★★★★½ (4.6)
This brothy, garlicky Italian-inspired soup simmers white beans, kale, and rosemary into a light but filling vegan meal that only needs one pot and about 40 minutes. It is the kind of simple, warming soup that tastes like it took much longer to make.
- Fully vegan when made without the parmesan rind
- Naturally thickened with mashed beans instead of cream or flour
- Light but filling, ready in under an hour
- 3 tbsp olive oil, plus more for serving
- 1 medium onion, diced
- +13 more ingredients
- Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
This recipe is for members
Join Duck Recipe to unlock the full ingredient list, all steps, tips, and nutrition info for this and every premium recipe.
$7.99/month or $69.99/year -- cancel anytime.
