I wasn’t planning to post this today, but after a week of sunny, perfectly still, sixty-eight degree days, the wind has blown in, bringing with it clouds, cold, and a Saturday perfect for hopping back into soup weather. Let’s be real… I hope it’s a 24 hour thing, because I’m ready for tan lines and sweaty runs, but if Mother Nature has other plans, at least there’s soup!

The best thing about this vegan tuscan kale soup (aside from it’s flavor, of course) is that the prep time is next to nothing and you likely have everything on hand. It’s pretty forgiving, too, so the vegetables can be swapped out as it suits you. Serve it with some hearty, multigrain bread or a sourdough roll, and you’ve got comforty goodness to get you through the last of the cooler days.

vegan tuscan kale soup
serves 6-8

1 medium red onion, diced
3 cloves garlic, minced
4 stalks celery, diced
3 carrots, diced
1 14 oz fire roasted crushed tomatoes, undrained
3 cups (or 2 cans) cooked cannelloni beans, drained and rinsed if using canned
1 bunch lacinato kale, washed and torn
5 1/4 cups veggie broth, divided
1 bay leaf
1/2 tsp crushed red pepper
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp dried oregano
sea salt & fresh black pepper, to taste

1) In a soup pot, over medium heat, sauté the onion, garlic, celery, and carrots in 1/4 cup of the veggie broth until the veggies start to soften - approximately 4-6 minutes. Stir occasionally to keep from sticking.

2) Add the bay leaf, red pepper, thyme, rosemary, and oregano, and sauté another 2 minutes.
3) Stir in the crushed tomatoes, cannellini beans, and remaining veggie broth. Bring to a simmer, reduce heat to medium-low, cover, and continue simmering for another 15 minutes.

4) Stir in the torn kale, cover, and simmer for 5 more minutes. Add salt and fresh black pepper, taste, and adjust for seasoning. Enjoy!

vegan tuscan kale soup
serves 6-8

1 medium red onion, diced
3 cloves garlic, minced
4 stalks celery, diced
3 carrots, diced
1 14 oz fire roasted crushed tomatoes, undrained
3 cups (or 2 cans) cooked cannelloni beans, drained and rinsed if using canned
1 bunch lacinato kale, washed and torn
5 1/4 cups veggie broth, divided
1 bay leaf
1/2 tsp crushed red pepper
3/4 tsp dried thyme
3/4 tsp dried rosemary
3/4 tsp dried oregano
sea salt & fresh black pepper, to taste

1) In a soup pot, over medium heat, sauté the onion, garlic, celery, and carrots in 1/4 cup of the veggie broth until the veggies start to soften - approximately 4-6 minutes. Stir occasionally to keep from sticking.
2) Add the bay leaf, red pepper, thyme, rosemary, and oregano, and sauté another 2 minutes.
3) Stir in the crushed tomatoes, cannellini beans, and remaining veggie broth. Bring to a simmer, reduce heat to medium-low, cover, and continue simmering for another 15 minutes.
4) Stir in the torn kale, cover, and simmer for 5 more minutes. Add salt and fresh black pepper, taste, and adjust for seasoning. Enjoy!