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5 from 1 vote

Creamy Vegan Tuscan White Bean Kale Soup

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: main dish, Soup
Cuisine: gluten free, tree nut free, vegan
Servings: 6 servings
Author: Gena Hamshaw


  • 1 tablespoon olive oil
  • 1 large white or yellow onion, chopped
  • 3 stalks celery, chopped
  • 4 large or 6 small cloves garlic, minced
  • 3 cups cooked cannellini beans (2 cans, drained and rinsed)
  • 4 cups low sodium vegetable broth
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons fresh thyme
  • 1 teaspoon salt
  • 1 16- ounce container Nasoya Organic Silken Tofu
  • 1 small bunch Tuscan (lacinato) kale, thick stems removed, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons vegan parmesan (you can use this recipe, this recipe, or a store-bought version, or you can substitute nutritional yeast)
  • Freshly ground black pepper to taste


  • Heat the olive oil in a large pot over medium high heat. When the oil is shimmering, add the onion and celery. Cook, stirring occasionally, for 5-8 minutes, or until the onion is soft and clear. Add the garlic and cook another 1-2 minutes, stirring constantly, until the garlic is fragrant.
  • Add the beans, broth, rosemary, thyme, and salt to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Then, add your silken tofu and 2 cups of the hot soup base to a blender and blend for 1-2 minutes, or until completely smooth. Return this creamy mixture to the pot. Stir in the kale, lemon, and vegan parmesan. Cover and simmer for another 8 minutes. Taste the soup and adjust salt and pepper as needed. Serve!