This rich and creamy Vegan White Bean Soup is more of a stew than a soup, but it’s warm, brothy and delicious nonetheless. White beans are the perfect base for all the hearty veggies - zucchini, carrots, celery, kale, they all combine to give this nourishing soup a meaty texture and chew, and oh so full of flavour!
Cuisine Italian, vegetarian
Keyword Ribollita soup, Vegan soup recipe, white bean soup
Heat a large soup pot over a medium low heat and add the olive oil, onion, garlic, celery, salt, carrots and zucchini and cook slowly for 15 to 20 minutes so that the vegetables sweat out their flavours and don't brown.
Stir the tinned tomatoes into the vegetables and cook for a few minutes.
Add the cavolo nero, butter beans and cannellini beans, basil and parsley and stir through the mixture (I like to squash some of the beans into the mix at this point to release their flavour and help thicken the soup) and cook for 10 minutes.
Add the vegetable stock and bring the soup to the boil before lowering to a simmer for 25 to 30 minutes
Add the bread and cooking until the bread has broken down, about 10 minutes.