Can I use a different type of bean in this soup?

Yes, while cannellini beans are recommended for their creamy texture, great northern beans or chickpeas could be used as a substitute in this recipe.

How can I ensure the kale in the soup isn't overcooked?

Add the roughly chopped fresh kale towards the end, after the broth and beans, and only simmer for 15 minutes, covered, to allow it to wilt without losing its vibrant color and texture.

What if I want a spicier White Bean Tomato Soup?

To add a kick, you could stir in a pinch of red pepper flakes along with the thyme and other seasonings in step 2, or garnish with a dash of hot sauce before serving.

Are the sliced almonds essential, or can I use another topping?

The sliced almonds provide a lovely crunch and nutty flavor, but you could substitute them with toasted pumpkin seeds, croutons, or a sprinkle of fresh herbs like parsley.

How should I store leftover White Bean Tomato Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months; thaw overnight in the fridge and reheat gently.

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White Bean Tomato Soup
[Vegan, Gluten-Free]

PL By: Plant Protein Recipes That You'll Love

Author Bio

Carina Wolff is a health and nutrition writer based in Los Angeles. She is the... Read More

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A rustic bowl of White Bean Tomato Soup, rich red with visible cannellini beans and wilted green kale, garnished with raw sliced almonds.

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White Bean Tomato Soup [Vegan, Gluten-Free]

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Dairy Free

Tomato soup is a classic, but it’s often filled with cream or other rich ingredients. This recipe uses white beans for protein, which makes the soup heartier. You can eat this soup as a side or as an entrée, and you might want to whip it up when you’re craving... Read More

Ingredients You Need for White Bean Tomato Soup [Vegan, Gluten-Free]

1 tablespoon extra-virgin olive oil
1 medium yellow onion, peeled and diced
4 medium cloves garlic, peeled and chopped
1 large carrot, chopped
2 cups crushed tomatoes
1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups low-sodium vegetable broth
2 cups canned cannellini beans (rinsed and drained)
3 cups roughly chopped fresh kale
2 tablespoons raw sliced almonds

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How to Prepare White Bean Tomato Soup [Vegan, Gluten-Free]

In a medium pot, heat olive oil on medium heat. Add onions, garlic, and carrots, and cook 4–5 minutes until onions are translucent and carrots begin to soften.
Stir in tomatoes, thyme, pepper, and salt. Bring to a light boil, and then lower heat to medium-low. Simmer lightly 10 minutes, stirring occasionally.
Add broth and cannellini beans. Bring to a boil. Add kale and reduce to a simmer. Cover and cook 15 minutes to let the flavors meld.
Top with almonds before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.