Vegan Tuscan Soup / White Bean Soup
This vegan Tuscan soup (Zuppa Toscana) is a delicious and comforting white bean soup that's also very easy to make. It's rich in proteins and good carbs and perfect for lunch!
Serves: 6+
  • For the vegan sausage:
  • 50g textured soy protein granules
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper, ground
  • ½ tsp hot chili pepper flakes
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 1 ½ cup hot water
  • For the soup:
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • ½ tsp hot chili pepper flakes
  • 6 cups veggie stock or water
  • 1 large Russet potato, cut into chunks
  • one 400g can white Cannellini beans, drained
  • 1 cup coconut milk, the thick kind
  • freshly ground black pepper and sea salt, to taste
  • 2 cups greens like kale or spinach, chopped
  1. Make the vegan sausage bits.
  2. Combine all the vegan sausage ingredients in a medium bowl and let the TSP granules soak for about 2 hours. Drain them and set aside.
  3. Heat the oil in a large pot, over medium heat. Add the onions, garlic, and chili pepper flakes. Cook until the onion is translucent, about 3 minutes.
  4. Add the soy sausage bits and cook for 3 more minutes.
  5. Pour in the veggie stock or water and bring it to a boil. Once it starts boiling, add the potatoes and cook until they are soft, for about 15 minutes.
  6. Stir in the coconut milk and boiled white beans from the can. Let it simmer. Add fresh pepper and salt to taste and stir in the chopped greens right before serving, when the soup is hot.
Recipe by Gourmandelle | Vegetarian Blog at