Go Back Email Link
+ servings
Print Recipe
5 from 4 votes

Tuscan White Bean Soup

This Tuscan white bean soup is a simple and savory vegan soup recipe that comes together in less than 30 minutes or cooks in the crockpot! It’s made with white cannellini beans, lentils, veggies, and rainbow chard for a delicious soup that is creamy and filled with flavor! You will love this vegan Tuscan white bean soup.
Prep Time5 minutes
Cook Time25 minutes
Course: Soups
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 50kcal

Ingredients

  • 5 cups organic vegetable broth
  • 2 15 ounce Cans Cannellini beans
  • 1 cup uncooked brown lentils rinsed; remove any debris
  • 1 large yellow onion diced
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 bay leaf
  • 4 cups chopped rainbow chard or kale remove the stems
  • 1 lemon juiced
  • salt and pepper to taste

Optional Additional Ingredients

  • ½ cup nutritional yeast
  • 1 15 ounce Can fire-roasted diced tomatoes

Instructions

Crockpot Method

  • Add lentils, beans, onions, garlic, bay leaf, vegetable broth, nutritional yeast (if using), and canned fire-roasted tomatoes (if using) to the 5-6 quart crock pot base.
  • Cover and cook for 6 hours on low until lentils ar softened.
  • Add the chopped rainbow chard and lemon juice.
  • Stir and cover again for the chard to wilt.

Stovetop Method

  • In a soup pot over medium-high heat, saute the garlic and onions until the onions are translucent.
  • Add the diced carrots and stir into the onion garlic/mixture.
  • Add the lentils, beans, bay leaf, vegetable broth, nutritional yeast (if using), and canned fire-roasted tomatoes (if using).
  • Stir and bring to a boil.
  • Cover and cook for 25 minutes until the lentils are softened.
  • Add chard and lemon juice.
  • Stir into hot soup until chard wilts.

Instant Pot Method

  • Select "Sauté" on the Instant Pot and wait until the display reads "Hot."
  • Add the garlic and onions and saute until the onions are translucent. Add a little vegetable broth if it sticks.
  • Add the diced carrots and stir into the onion garlic/mixture.
  • Sauté a few minutes until tender, stirring as needed.
  • Add the lentils, beans, bay leaf, vegetable broth, nutritional yeast (if using), and canned fire-roasted tomatoes (if using).
  • Close and lock the lid and press "Cancel."
  • Turn the pressure release valve to "Sealing."
  • Select "Manual" or "Pressure Cook" on "High" pressure for 1 minute.
  • Allow a 10-minute natural pressure release (NPR) when the cycle completes.
  • Turn the pressure release valve to the "Venting" position to release any remaining steam.
  • Carefully open the lid, and add the Swiss chard and lemon juice. Stir to combine, and serve.

Notes

  • Dice the vegetables in similar sizes to promote even cooking. I use a vegetable chopper, which saves time in the kitchen.
  • For a thinner soup, add more vegetable broth.
  • If you prefer a thicker soup, try the variation adding nutritional yeast and canned fire-roasted tomatoes.
  • Add fresh tomatoes if preferred.
  • Vegan Tuscan white bean soup stays fresh, refrigerated for up to 5 days.
  • I suggest freezing the soup for up to three months in Souper Cubes. Thaw in the refrigerator overnight and reheat in a pan or in the microwave.
  • Serve with crusty bread.

Nutrition

Calories: 50kcal | Carbohydrates: 11g | Protein: 12g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 400mg | Potassium: 209mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3987IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 0.5mg