Tuscan Kale and White Bean Stew

A hearty kale and white bean soup simmered in vegetable stock.
  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 6 to 8 servings
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1/3 cup vegetable base, such as Vogue Vegebase

2 tablespoons butter substitute, such as Earth Balance Buttery Spread

1 tablespoon extra-virgin olive oil, plus more for drizzling

3 carrots, diced

3 inner stalks celery, diced

1 large Spanish onion, diced

Kosher salt and freshly ground black pepper

2 sprigs thyme

1 sprig rosemary

4 cloves garlic, minced

Two 14-ounce cans cannellini beans (do not drain)

Zest of 1 lemon

1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)


  1. Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
  2. Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
  3. 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
  4. Divide the soup among bowls and drizzle with olive oil. 
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