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Vegan Zuppa Toscana

This easy vegan Zuppa Toscana is a delicious vegetable soup recipe with kale, white beans, and potatoes with Tuscan herbs for added flavor.
Course Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 156kcal
Author Elena Szeliga
Cost $7

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3-4 medium yukon gold or russet potatoes peeled and diced
  • ½ cup sun-dried tomatoes in oil drained and finely chopped
  • 1 tsp dried oregano
  • 5 sprigs fresh thyme
  • 4 cups vegetable stock
  • 2 cups almond milk unsweetened
  • 3 cups kale leaves ribs removed, chopped
  • 1 14 oz can cannellini beans
  • 1 tablespoon nutritional yeast
  • ¼ cup fresh parsley chopped
  • 1 tablespoon lemon juice
  • ½ tsp red pepper flakes or to taste optional
  • salt and pepper to taste
  • 1 teaspoon vegan pesto per portion to serve
  • Crusty bread to serve

Instructions

  • Preheat a large heavy bottom pot over medium heat. Add the olive oil and onion and sautée for a few minutes until translucent. Add diced potatoes and continue cooking for 2-3 minutes, stirring often. Add sun-dried tomatoes, minced garlic, oregano and thyme and sautée for one more minute. Scrape all the brown bits from the bottom of the pan.
  • Add vegetable stock and bring to a boil. Cook for about 7 minutes, until the potatoes are softened. Add unsweetened almond milk and bring to a boil.
  • Add kale and cook for 5 minutes. Add cannellini beans, nutritional yeast, parsley and lemon juice (if using).
  • Sprinkle with chili flakes (optional), salt and pepper to taste. Serve with a dollop of vegan pesto and crusty bread on the side. Enjoy!

Notes

Top Tips

  • This vegetarian Tuscan soup is an easy one-pot creamy soup packed with nutrients and flavor. It's a perfect comforting meal for a weeknight dinner, make ahead lunch, and fancy enough to serve at a dinner party.
  • This potato soup with kale is perfect for meal prep. Make it in a big batch and freeze it in freezer containers or ziploc freezer bags for up to 3 months.
  • The soup can be stored in the fridge for about 5 days. To reheat it, microwave it in a bowl or warm in on the stove, stirring often.
  • Serve it with crusty bread loaf, focaccia, garlic knots or croutons. You can pair it with a salad, casserole, savory pie or quiche for a filling dinner meal.

Recipe Variations

  • To make this vegetable kale soup oil-free, instead of sautéeing veggies in oil, add a bit of hot water or veggie broth to the vegetables to steam them.
  • Use any of your favorite Italian herbs for the soup. Substitute fresh basil for parsley if you wish.
  • Substitute any nut milk or oat milk for almond milk.
  • To make the soup gluten-free, serve it with gluten-free bread.
  • Use homemade vegan pesto as an alternative to Sacla vegan pesto or consider adding kale pesto, wild garlic pesto or roasted garlic to jazz up your soup.
  • eftover kale can be used in this delicious kale smoothie.

Nutrition

Calories: 156kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 557mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3042IU | Vitamin C: 55mg | Calcium: 168mg | Iron: 3mg