White Beans – I use butter beans (also known as lima beans) but you can use Cannellini, navy, or great northern beans.
Kale – Curly or Lacinato kale works best but you can also use Swiss chard or baby spinach.
Herbs – Using fresh rosemary and thyme really adds something special to this vegan tuscan soup but you easily swap it for the dried versions and it will still be amazing.
Vegetable broth – I like to use my own broth (recipe in The Plant-Based Cookbook) that I make with veggie scraps and without salt. If using cartoned broth, go for brands labeled “no-added sodium” or “low-sodium”.
Jilska Perera
I just made this soup last night for myself and the residents in my senior home. It was easy to make and so delicious! Everyone liked it, even my picky eaters. I will be making this again. Thanks for this delicious recipe.
Ashley Madden
This might be my favorite comment ever! Hello to all your wonderful residents! Thanks so much for letting me know they enjoyed it Jilska! Take care!
xo
Ashley