Tuscan White Bean And Kale Soup (Vegan, Gluten Free, Meal Prep Recipe)

This Tuscan White Bean and Kale soup is perfect to meal prep!  Sunday night is Meal Prep Night around our homestead, a perfect evening to have some soups simmering on the stove for easy weekday lunches.  I usually make one huge pot of soup for me and my husband’s lunches… or sometimes, like I did with this recipe, I’ll have 2 different soups going at once.

ribolitta tuscan bean soup vegan detox


I am an absolute bean lover!  I could eat them every meal for a week and not get sick of them… but Brett doesn’t have the same bean obsession as I do.  So this week I made him a split pea (using my recipe here!!) and I made this super healthy kale and white bean soup.

hearty filling bean soup

This recipe required a bit of veggie chopping’ prep (which I oddly I love doing because I find it relaxing) so that is where the bulk of the active prep time is going for this recipe.

Tuscan White Bean & Kale Soup: Vegan Meal Prep!

A filling and hearty Tuscan soup for meal prepping, batch cooking, or make ahead meals! Cook one pot on the weekends and enjoy premade meals during the week.
0 from 0 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Make Ahead Meals, Meal Prep, Soup
Cuisine Italian, Soup, Tuscan
Servings 8


  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 4 carrots diced
  • 4 stalks celery diced
  • 2 potatoes diced
  • 2 (14 ounce) cans of cannellini beans, drained and rinsed
  • 2 bay leaves
  • 6 cups vegetable stock no added sodium
  • 1 tablespoon tamari or coconut aminos or soy sauce
  • Crushed Red Pepper flakes to taste omit if you like it less spicy
  • 8 cups fresh kale chopped and stems removed


  • In a large stock pot, heat the olive oil over low heat.  Saute the onion and garlic for 5 minutes, until veggie begin to soften.
  • Add the carrots and celery, and saute for 5 minutes more.
  • Add the potatoes, beans, bay leaves, vegetable stock, and soy sauce (and crushed red pepper, if using!).  Bring to a boil, then turn heat to low and simmer for 20 minutes.
  • Add the kale, stir to combine, and cook for an additional 15 minutes until kale has wilted and softened in the soup.
  • Remove bay leaves.
  • Optional Step - if you want a smoother soup, transfer a cup or two of the soup to a blender, and pulse on low for a few seconds.  I used my immersion blender for a few whirrs, and I loved the consistency!


Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword French Onion Soup, Healthy Soup Recipes, Kale Recipes, Meal Prep, Meal Prep Recipes, Olive Oil, Soup Recipes, Vegan Meal Prep, White Beans
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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