Forever in blissful soup mode over here, and this comforting, flavorful soup brings all the goodness. Perfectly cozy and bursting with Italian spices, this ah-mazing Tuscan Kale Potato Bean Soup is packed with powerhouse ingredients all bathed in a luscious broth. It’s not only easy to make, but the whole family will think you were working in the kitchen all day to create this bowl of deliciousness.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi there, Ameera here!
I love Tuscan kale aka Lacinato or Dinosaur Kale. Don’t get me wrong, I love some good old-fashioned regular curly kale too, but if I can find a way to work Tuscan kale into a recipe, I will. Mom is always teasing me asking “So Monkey, what Tuscan kale recipe are we cooking up this week? I’m sure you have one up your sleeve, right?”
Touché Mom, I’m obsessed with adding Tuscan Kale in everything and you’re always trying to work Tex-Mex flavors. It’s a good balance LOL
Lacinato, Tuscan, Dinosaur
Tuscan kale (or whichever name you have for it – there are so many) is just so pretty. I love that deep bluish-green color and all that delicious textury goodness. Plus, you don’t have to massage it or cook it very long.
Of course, you can totally use any kale you like in this recipe, but if your local store has Tuscan kale, pick some up and give it a try. You won’t be sorry unless of course, you are not a kale fan! But who doesn’t love kale, right? Soooo many nutrients packed into a tasty leaf – yum!
Vegan Parmesan Cheese
The Vegan Parmesan Cheese adds a nice touch to this recipe. It is not required, but if you have the ingredients on hand to make some, then totally make some and use it in this recipe. We always have some in the fridge. We make are always making double or triple batches of our Vegan Parmesan Cheese because it lasts a long time in the fridge and a little shake tastes divine on soups, pastas, casseroles, etc.
Wholesome and Satisfying
The sundried tomatoes really add tons flavor to this soup and hearty potatoes and beans make the soup satisfying and filling. This Italian soup packs a nice amount of nutrition from all the delicious ingredients. Plus, spices and herbs are full of antioxidants – total bonus! It is filled with a bunch of good stuff!
I’ll let Mom tell you more.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Hi! Robin here!
Monkey and her Tuscan kale! She loves that stuff. I really enjoy kale, but I think Monkey’s love of kale goes up a whole “nuther” level of love! LOL If she could find a way to work Tuscan kale into a recipe, she totally does.
I highly recommend this Tuscan Kale Potato Bean Soup. It is very delicious and satisfying. Monkey put this one together, and I kitchen tested it several times until we landed on this finalized version of yumminess. We hope you give it a try.
If you try this soup recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- Ceramic/enamel lined Dutch oven, deep skillet, or similar large stock pot.
Tuscan Kale Potato Bean Soup
- Prep Time: 15 Mintues
- Cook Time: 35 Mintues
- Total Time: 50 Minutes
- Yield: 4-5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 medium yellow onion, small dice
- 1 carrot, small dice
- 2 celery ribs, small dice
- 1 Tablespoon minced garlic
- 1 ½ cups vegetable broth *(See notes for ratio)
- 3 ½ cup water (or broth)
- 1 Tablespoon lemon juice
- 4 sundried tomato halves, finely chopped *
- 1–3 teaspoons miso
- 3 cups red potatoes, skins on, small dice
- 1 – [ 15.5 oz. can ] cannelloni beans, drained and rinsed
- 1 Tablespoon Vegan Parmesan Cheese or nutritional yeast (optional)
- 3 cups Tuscan kale, vein removed, strips-cut into thirds (or baby spinach)
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onion flakes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried crushed thyme leaves *
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon ground rosemary
- 1/8 teaspoon cumin (optional)
- 1 bay leaf
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- ¼ teaspoon red pepper flake (+/-)
Optional Toppings:
- Vegan Parmesan Cheese
- Chopped parsley
- Red pepper flake
Instructions
- Place the Spice/Herb Ingredients (except the red pepper flake) in a small bowl, mix well, set aside.
- In the large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, carrots, and celery, sauté over medium-high heat for 5 to 7 minutes (add a little splash of water or broth if sticking.)
- Then add the minced garlic and sauté for 30 seconds to 1 minute.
- Add the vegetable broth, water, lemon juice, finely chopped sundried tomatoes, Spice/Herb Mix, and Vegan Parmesan Cheese (or nutritional yeast), then increase the heat to a boil, stir well, then immediately lower to a low simmering boil. Then add the diced red potatoes. Cover and simmer until the potatoes are almost tender (approx. 15 to 20 minutes). Then add the miso and cannelloni beans, stir to incorporate, simmer for 5 minutes.
- Taste test for flavor, and add additional seasoning to achieve the desired flavor. Add the dried red pepper flakes and chopped Tuscan kale. Simmer until the potatoes and kale reaches the desired tenderness. Discard the bay leaf.
- Ladle soup into a bowl and top Vegan Parmesan Cheese, fresh chopped parsley, and red pepper flakes.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Pacific Organic Veggie broth does have a strong flavor, so less both is required. If using a mild or mellow veggie broth, use 4 cups veggie broth and 1 cup water.
*Sundried Tomatoes: Be sure to select oil free sundried tomatoes. They are typically dried like dates. We use Mediterranean Organic Sundried Roman Tomatoes.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Thyme Leaves: We use Penzeys French Thyme. It has amazing flavor. Please note that dried crushed thyme leaves is not the same as ground thyme. You can use either in this recipe. We used dried crushed thyme leaves, so if you are using ground thyme, scale back a little more than half of the amount used, and check for flavor. Adjust as preferred.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 5
*Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
I made this today and it is fantastic! I did make it in the instant pot. Easy to prep and put together. GREAT flavors. Hubby loved it too. I will be putting this in the rotation for sure.
Hi there Tonya 🙂
Woo Hoo! We are so excited that you and your husband enjoyed this dish and beyond thrilled you plan to add it to your recipe rotation! Love that it worked well in the Instant Pot for you too! Thank you so much for your wonderful feedback and taking the time to write.
-Ameera and Robin 🙂
Any chance you can tell me how you made it in the Instant Pot? I love the ease of cooking in my Instant Pot but am not good at all at figuring out cooking times and all that!!! Lol oy vey!
Looks great — when do you add the spice mix in?
Hi there Leslie ?
Thank you so much for reaching out to us! Oops, we are so sorry about that, just added the spice mix step into the recipe instructions.
-Ameera and Robin ?
Great – thanks! ?
Served this soup yesterday to rave reviews. It is so flavorful with wonderful variety of textures. Thank you so much.
Hi there Annie 🙂
Yaaaayyy! We are so thrilled to hear that this recipe received raved review. We truly appreciate your wonderful feedback! Thank you so much!
-Ameera and Robin 🙂
Thank you for sharing this recipe! I made this soup for my lunches for the week and it was so good! I have loved everything I have made from you guys and appreciate that your recipes are always well seasoned. I never feel like I need to add or change anything. 🙂
Hi there Kahlee 🙂
WOO HOO! We are so excited that you gave this recipe a try and enjoyed it, as well as the other recipes you’ve tried from our blog. We love our spices and so glad that your enjoying our flavor combinations! Thank you so much for your amazing feedback and taking the time to write. We truly appreciate you and your support.
-Ameera and Robin 🙂
This soup is great ! Will be making it again . Thanks for the recipe.
Hi there Barbara 🙂
Yaaay! We are so thrilled that you enjoyed this soup and plan to make it again. Thank you so much for your awesome feedback and taking the time to write.
-Ameera and Robin 🙂
Made this last night and my husband and I loved it. I just substituted spinach for kale and it worked perfect. Hubby likes almost
Everything, but he doesn’t like kale…
Hi there Denise 🙂
Yaaaayyy!!! We are so excited that you and your husband loved this recipe. Spinach is a perfect and delicious alternative to kale. Thank you so much for your awesome feedback and for taking the time to write. We truly appreciate it!
-Ameera and Robin 🙂
I’m looking forward to making the soup today, however I’m wondering if it freezes well. I have all the ingredients and want to use them before they start to go bad, but I’m going out of town early tomorrow for a few days. I’m sure I will have leftovers. Would I want to set aside some to freeze without the beans perhaps and then add some when I reheat it after thawing? Thank you!
Hi there Meredith 🙂
Thank you so much for reaching out. We are so excited that you’ll be giving this dish a try. Yes, this soup will freeze well. Keep in mind, potatoes tend to lose some of their structure after being frozen. Additionally, you can add some of the beans after thawing, but they will have slightly less flavor as they wouldn’t have been cooked in the broth with all the seasonings. Overall, we think it will do well when frozen. Hope this helps.
-Ameera and Robin 🙂
Another great recipe from M&M! It was easy and the family enjoyed it. Great leftovers. I’ll make it again.
Hi there Julie 🙂
Woo hoo!!!! We are so excited that you and the family enjoyed this recipe and plan to make it again! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Made this over the weekend and I LOVED the flavors. Didn’t have miso paste but it didn’t matter. Will definitely make it again!
Hi there Nez 🙂
Woo hoo!!! We are so thrilled that you loved this recipe and plan to make it again! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
This was a huge hit with my picky family! I had to leave out the miso, so it needed more salt, but I will add miso next time. I was so happy to hear happy exclamations from my kids for a change!!
Hi there Anne 🙂
Yaaayyy!!! We are so thrilled that this recipe was a big hit with your family, especially the kids – total WIN! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
eating a 2nd helping as I leave comment*-This is fantastic. So glad I found you!
Hi there Hope 🙂
Wooooot!!!! We are SUPER excited that you enjoyed this recipe. We are so glad that you found us too! Thank you so much for taking the time to write; we appreciate your fantastic feedback.
-Ameera and Robin 🙂
This is very good! I made it tonight with a few tweaks according to what I had on hand and my dietary needs, plus added meatballs. Delicious. I love a hearty soup on a cold Winter night and this fits the bill perfectly.
Hi there Cheryl 🙂
Woo hoo!!! We are so glad that you enjoyed this recipe and it fit just the ticket on a cold winter night. We appreciate your wonderful feedback!
-Ameera and Robin 🙂
Thanks for the recipe! I made this last night and it was delicious. I didn’t have a few things on hand so I left out the miso paste, sundried tomato (subbed with a little bit of crushed stewed tomato), dried marjoram, and red pepper flakes and it was still so good.
Hi there Ursula 🙂
Yaaayyy!!! We are so thrilled that you enjoyed this recipe! Thank you so much for sharing how you made this recipe your own. We appreciate your awesome feedback.
-Ameera and Robin 🙂
Thanks for the recipe! I made this today and ate it for lunch AND dinner. Will definitely add this to my rotation list. It was the first time I had used Miso and I loved it so much, I’ll be using it many other recipes.
Hi there FayP 🙂
Wooooot! We are so thrilled to hear that you enjoyed this recipe and will be adding it to your rotation list! So happy you enjoyed the miso addition as well. Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
I was wanting to serve this for a luncheon. Could I make it the day before and then should I add the kale when reheating to serve? This looks so AWESOME!!
Hi there Holly 🙂
Thank you so much for reaching out to us! This recipe can definitely be made in advance. Kale is a sturdy green and holds up well if you wanted to add it the night before too. We hope you enjoy this recipe as much as we do.
-Ameera and Robin 🙂
So yummy! Made this today with no changes than adding in some browned vegan Italian sausage. It’s plenty stick-to-your-ribs without it but I had the sausage in the freezer that needed to be used up.
Hi there Tamara 🙂
Yaaay! We are so excited that you enjoyed this soup! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Amazing! I made it yesterday for dinner and my husband and three kids loved it. I didn’t have miso so I seasoned it with a splash of tamari. I omitted cumin and added a few fresh tomatoes. I used Yukon gold potatoes and one sweet potato and butter beans. Will be making again 🙂
Hi there Aga 🙂
Yaaaaay!!! We are so excited that you and your family loved this recipe! Thank you so much for sharing how you made this dish your own – total YUM! Thank you so much for your awesome feedback and for taking the time to write!
-Ameera and Robin 🙂
I have made this soup several times on the stove top and always taste amazing. I want to make it in the instant pot but I don’t see instructions if there is an option for it. Thank you so much for coming up with this recipe!
Hi there Didi 🙂
Yaaaay! We are so glad that you are enjoying this recipe. We do not have any instant pot settings or liquid adjustments; if you give it a try, we’d love to know how it turns out. We appreciate your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
HI, how much sun dried tomatoes should i use? Mine came in small slices, not in halves. Would you say its a half a cup, more, less?
Hi there Jessica 🙂
Thank you so much for reaching out to us. Our sundried tomatoes halves are very small. We would estimate about 2 tablespoons finely chopped in total.
-Ameera and Robin 🙂
This one is SO good! I used nutritional yeast and subbed an extra 1/8 teaspoon of oregano because we didn’t have any marjoram on hand.
Hi there Laurel 🙂
Wooooot! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your adjustments with us. We appreciate you sharing your awesome feedback and for taking the time to write.
I’ve made this a dozen times and it is SO. GOOD. I avoid miso so I sub a few splashes of coconut aminos. My family enjoys it for a weeknight meal… so I sometimes make lunch batches instead so I can enjoy it longer LOL. Thanks, love your blog!
Hi there Julie 🙂
Yaaaay!!! We are so excited you and your family enjoys this recipe. We appreciate your kind words about our blog. Thank you so much for sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Smells and looks delish! I used some instant miso soup mix – it’s just white miso powder…..hope it works. There doesn’t seem to be enough liquid for it to be a soup. Not sure what I did wrong?
Hi there Ann 🙂
Awesome, we are so glad that you are giving this recipe a try. We hope you enjoy it as much as we do. The photos above are a pretty accurate representation of how much broth there is in this recipe. However, if you prefer to add more water and/or broth, feel free to do so in order to make it more “broth.” Just keep in mind that you may need to adjust the seasoning to accommodate the additional liquid.
-Ameera and Robin 🙂
This looks so good! What a flavorful and hearty soup for fall!
Hi there Suzanne 🙂
Thank you so much for your kind words!
-Ameera and Robin 🙂
Thanks for sharing! Does it keep long in the freezer?
Hi there Vanessa 🙂
Thank you so much for reaching out to us. Yes, we think this would hold up in the freeze for about 3 months, keeping in mind that potatoes once frozen and thawed tend to loose their structure.
-Ameera and Robin 🙂
Excellent! My daughter sent your recipe to me. I’m always on the lookout for healthier recipes. Never cooked with Miso before. This soup was so flavorful. Hearty for dinner. My picky husband loved it. A keeper. You have a new fan.
Thank you
Hi there Teresa 🙂
Yaaaay!!! We are so thrilled to hear that you and your husband enjoyed this recipe and are putting it in the recipe keeper pile – *doing a happy dance* We appreciate you sharing your awesome feedback with us and for taking the time to write.
-Ameera and Robin 🙂
This was lunch yesterday and will be again today. Very yummy.
Put it all in the instant pot (minus the beans) and cooked for 2 minutes with a quick release then added the beans (I have a 6 qt). It turned out beautifully and was quick to pull together.
Hi there Sandra 🙂
Awesomesauce!!! We are so thrilled that you enjoyed this soup. Thank you so much for sharing your IP settings with us! We appreciate your fantastic feedback with us!
-Ameera and Robin 🙂
I just wanted to tell you how much I love this soup,,I have made it 2 or 3 times ..I am making it again now for breakfast..
Hi there 🙂
Woot woot!!! We are so thrilled you love this soup and have made it multiple times – *doing a happy dance*. Thank you so much for taking the time to share your wonderful feedback with us. We appreciate your support!
-Ameera and Robin 🙂
I make this today and it’s very tasty! The flavor is fantastic! I thought it would be overly garlicky and oniony but it’s not. It’s savory and satisfying. I did use spinach as I didn’t have kale. I will not hesitate to try more of your recipes in the future.
Hi there Marlene 🙂
Yaaaay!!! We are so thrilled to hear that you enjoyed this recipe. We appreciate you sharing your awesome feedback with us, and we are so glad that you plan to try more of our recipes.
-Ameera and Robin 🙂
Made this tonight, and despite doing a few things wrong and missing a couple of the ingredients, it turned out great! I added chicken, used organic chicken broth, and fresh Parmesan cheese, so it was not vegan though… But loved the results and so grateful for a good soup recipe with kale in it!
Hi there Kandace,
WOOOO HOOOO!!!! We are so happy that you gave this recipe a try and despite a few twists and turns, it turned out great! Thank you so much.
-Ameera and Robin
The flavors in this soup are delicious. I plan on making this soup regularly. Thanks so much for providing such nutritious recipes!
Hi there Dena,
YAYYYY!!! We are thrilled that you gave this soup a try and enjoyed it! Thank you so much for taking time to leave us an awesome review.
-Ameera and Robin
I just made this, it is fabulous!!!! I ate 2 bowls LOL
Hi there Annette,
YAYYYY!!! We are so happy that you enjoyed this recipe! Thank you so much for giving this recipe a try and enjoyed it.
-Ameera and Robin
Thanks for all your great recipes! Just tried this soup today and the flavors are great! I substituted fire roasted tomatoes since I didn’t have sun dried ones and it still tasted great.
Hi there Elizabeth,
YAYYYY!!! We are so happy that you gave this recipe a try and enjoyed it. Thank you so much for the great review.
-Ameera and Robin
This looks delicious! What kind of bread do you have in the picture alongside the bowl of soup? It looks very tasty!
Hi there Holly,
Thank you so much. That is our Quinoa Flatbread. Link to recipe: https://monkeyandmekitchenadventures.com/quinoa-flatbread/
-Ameera and Robin
Another perfect recipe. Everyone love this one!
Hi there Teri,
YAYYYY!!! We are so happy that you enjoyed this recipe. Thank you so much for the awesome review. We sincerely appreciate it.
-Ameera and Robin
Does anyone here know how to cook this in the Insta pot? How much time?
Hi there Kim,
Thank you for your question. We will leave your comment here in the hopes that someone will see it and respond as we have not tested it in an Insta pot.
-Ameera and Robin
Has anyone made this in an Insta pot? If you have, what are the steps in an Insta pot and how long do you cook it under pressure?Thank you.
Hi there Kim,
Thank you for your question. We will leave your comment here in the hopes that someone will see it and respond as we have not tested it in an Insta pot.
-Ameera and Robin
Best soup I’ve ever had! I made a few substitutions based on ingredients I had in hand: rainbow chard instead of kale, 3 bean mix instead of cannelloni beans, yellow potatoes instead of red, and fresh herbs where possible because I had them available. This recipe is a keeper!
Hi there Sarah,
WOOO HOOOO!!! We are thrilled that you enjoyed this soup. Thank you so much for taking time to leave us a fantastic review.
-Ameera and Robin