Vegetarian Toscana Soup

Warm, hearty, and brimming with flavor, this Vegetarian Toscana Soup is the ultimate comfort food for any season. Packed with garden-fresh ingredients like tender russet potatoes, earthy kale, and vibrant carrots, this soup offers a nutritious and meat-free twist on the classic Tuscan-inspired dish. Cannellini beans provide plant-based protein and a creamy texture, while a medley of Italian seasoning, crushed red pepper flakes, and optional nutritional yeast infuses each spoonful with irresistible depth. The final touch of heavy cream—or coconut cream for a vegan option—creates a luscious, velvety finish. Perfect for cozy dinners or meal prepping, this one-pot recipe comes together in just 50 minutes and pairs beautifully with crusty bread for an unforgettable meal.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 medium russet potatoes, diced into 1/2-inch cubes
• 6 cups vegetable broth
• 1 can (15 ounces) cannellini beans (white kidney beans), drained and rinsed
• 3 cups kale, chopped (stems removed)
• 1 cup heavy cream (or coconut cream for vegan option)
• 0.5 teaspoons crushed red pepper flakes
• 1.5 teaspoons Italian seasoning
• 2 tablespoons nutritional yeast (optional, for added depth of flavor)
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

In a large pot, heat olive oil over medium heat.

Step 2

Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Step 3

Stir in the potatoes and season with Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook for 2 more minutes to combine flavors.

Step 4

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 15-20 minutes or until the potatoes are tender.

Step 5

Stir in the drained and rinsed cannellini beans and chopped kale. Simmer for an additional 5 minutes until the kale is wilted.

Step 6

Lower the heat and gently stir in the heavy cream (or coconut cream if vegan) and nutritional yeast, if using. Allow the soup to warm through for 2-3 minutes, avoiding boiling.

Step 7

Taste and adjust the seasoning with more salt and pepper if needed.

Step 8

Serve hot with crusty bread or vegan bread rolls on the side. Enjoy your comforting Vegetarian Toscana Soup!

Nutrition Facts

Serving size	(3424.3g)

Amount per serving	% Daily Value*
Calories	2734.9

Total Fat 130.7g	0%
Saturated Fat 62.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 268.1mg	0%
Sodium 6628.8mg	0%
Total Carbohydrate 327.6g	0%
Dietary Fiber 61.4g	0%
Total Sugars 49.9g
Protein 83.2g	0%

Vitamin D 0IU	0%
Calcium 1144.3mg	0%
Iron 25.2mg	0%
Potassium 8870.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 11.8%

Carbs: 46.5%