Tuscan White Bean Soup with Fennel & Kale

Tasty. Easy. Healthy. This vegan, Tuscan-style bean soup will become a favorite on your dinner table.

Make it now!

This easy, healthy vegan white bean soup is perfect for a light summer meal or for warming up on a blustery winter day. Serve it with a crisp salad and a chunk of crusty garlic bread.


1 fennel bulb with its stems, chopped

2 tablespoons olive oil

1 onion, diced

8 cloves garlic, minced

1 can of  San Marzano tomatoes

2 cans of cannellini beans

1 bunch of kale, chopped or torn into bite-sized pieces


2 tablespoons tomato paste

1 tablespoon miso paste

3 cups vegetable broth

½ teaspoon dried thyme (or a few sprigs of fresh thyme)

¼ teaspoon white pepper

½ teaspoon red pepper flakes

2 tablespoons dry white wine


- Knife

- Cutting Board

- Colander

- A dutch oven...

- Or other large pot

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Sauté the onion, garlic, and  fennel

Warm the olive oil in a large pot over medium-high heat. Add the onion and fennel, stirring occasionally until the onion begins to turn translucent.  Then, stir in the garlic. 


Add the miso and the tomato paste

When the garlic becomes fragrant, add in the tomato paste and miso paste.  Stir occasionally until the tomato paste darkens slightly.


Add the beans, broth, tomatoes, and spices

Add the cannellini beans, vegetable broth, tomatoes, thyme, white pepper, and red pepper flakes. Use a wooden spoon to gently smash the tomatoes into smaller, irregular pieces.


Add the kale and wine

Bring to a simmer, then stir in the kale and the white wine. Continue simmering over low-medium heat until the kale is soft and the flavors are well-combined. Taste, and add salt and pepper if needed. Drizzle with a small amount of olive oil to serve.


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