Creamy Tuscan
White Bean and Kale Soup

Vegan and Gluten-Free. This one-pot, warming, and hearty soup will become your favorite mid-week meal.

​

Ingredients

​

8 cups of vegetable stock

4 Tbsp Tomato Paste

1-15 oz. can of white beans (great northern or cannellini)

1 small yellow onion, diced

4 cloves of garlic, minced or grated

4 large carrots, diced

2 large celery stalks, diced

3 cups of fresh kale, roughly chopped

2 lemons

2 Tbsp. dried basil

2 Tbsp. dried oregano

2 tsp. fennel seeds

1 tsp. smoked paprika

1/2 tsp. red pepper flakes

1 pound of chickpea pasta shells (I used bonza brand) or any pasta you prefer. 

​

*Optional: Sprinkle of parmesan cheese or vegan parmesan shreds for serving

​

Directions

1. In a pot or dutch oven, sautee onion and garlic in 1/4 cup vegetable stock on medium heat until translucent and starting to brown around the edges. 

​

2. Add diced carrots and celery and cook additional 5 minutes, mixing intermittently until vegetables start to soften.

 

3. Add tomato paste, spices, and mix well, cooking for 1 minute. 

​

3. Add beans and remaining vegetable broth, turn heat up to medium-high to bring to a boil. 

​

4. Once the mixture is boiling, add pasta and cook for 7 minutes, then add kale, juice of two lemons, and cook for additional 2 minutes or until pasta is cooked through. 

​

Serve immediately, to store, let cool then store in the refrigerator for up to 1 week. ​