Tuscan White Bean & Pasta Soup Recipe
By Batch Cooking Club
🔪Prep Time: 15 minutes
👩🍳Cook Time: 20 minutes
1 Tbsp olive oil or vegetable broth
1 medium onion chopped
3 cloves garlic minced
2 celery stalks, chopped
1 fennel bulb, chopped
1 ½ Tbsp Italian herb seasoning blend
1 14.5-oz can white beans (any variety)
1 Tbsp tomato paste
6 cups vegetable broth
2 ½ cups regular or gluten-free, vegan ravioli, tortellini or pasta (such as fusili or farfalle)
2 cups chopped lacinato kale, stems removed (about 2 heads)
sea salt, to taste
freshly ground pepper, to taste
1In a large stockpot or Dutch oven, heat the oil or vegetable broth over medium heat and add the onion and garlic. Cook for about 5 minutes until translucent. Add the celery, fennel and Italian herb seasoning blend, and cook for another 5 minutes.
2Stir in the beans, tomato paste, vegetable broth and pasta. Cook for about 10 minutes or until the pasta is cooked through. (If making ahead of time, wait to add the pasta until reheating. Simmer on the stovetop and add the pasta 10 minutes before serving.)
3Taste and season with salt and pepper to taste.
4Remove from the heat and stir in the kale. (If preparing ahead of time, store and add the kale when reheating the soup to serve.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.