Vegetarian Toscana Soup
Packed with vibrant vegetables, hearty beans, and a luxurious creamy finish, Vegetarian Toscana Soup is the ultimate comfort food for cozy nights. This plant-based twist on the classic Italian soup features russet potatoes, cannellini beans, and tender kale simmered in a flavorful vegetable broth infused with garlic, onion, and Italian seasoning. A splash of heavy cream—or coconut cream for a vegan-friendly option—adds richness, while crushed red pepper flakes lend a subtle kick. Perfectly balanced and ready in under an hour, this soup is a nourishing, gluten-free meal that’s ideal for sharing. Pair it with crusty bread to soak up every bit of the savory goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium russet potatoes, diced into 1/2-inch cubes
- 6 cups vegetable broth
- 1 can (15 ounces) cannellini beans (white kidney beans), drained and rinsed
- 3 cups kale, chopped (stems removed)
- 1 cup heavy cream (or coconut cream for vegan option)
- 0.5 teaspoons crushed red pepper flakes
- 1.5 teaspoons Italian seasoning
- 2 tablespoons nutritional yeast (optional, for added depth of flavor)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a large pot, heat olive oil over medium heat.
Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Stir in the potatoes and season with Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook for 2 more minutes to combine flavors.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 15-20 minutes or until the potatoes are tender.
Stir in the drained and rinsed cannellini beans and chopped kale. Simmer for an additional 5 minutes until the kale is wilted.
Lower the heat and gently stir in the heavy cream (or coconut cream if vegan) and nutritional yeast, if using. Allow the soup to warm through for 2-3 minutes, avoiding boiling.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot with crusty bread or vegan bread rolls on the side. Enjoy your comforting Vegetarian Toscana Soup!
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 6629 mg | 288% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 49.9 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1144 mg | 88% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 8870 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
