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–+ servings
Vegan Tuscan Soup White Bean Soup supa toscana

Vegan Tuscan Soup / White Bean Soup

This vegan Tuscan soup (Zuppa Toscana) is a comforting white bean soup, made creamy with thick coconut milk and hearty with homemade soy sausage bits. It comes together in about 45 minutes once the soy granules have soaked, and it's rich in plant protein and good carbs.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Choose Serving Size 6

Ingredients 

For the vegan sausage:

  • 50 g 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 water hot

For the soup:

  • 1 Tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • ½ tsp hot chili pepper flakes
  • 6 cups veggie stock or water
  • 1 Russet potato cut into chunks
  • 400 g white Cannellini beans canned, drained
  • 1 cup coconut milk full-fat, the thick kind
  • black pepper and sea salt freshly ground, to taste
  • 2 cups greens like kale or spinach chopped

Instructions

  • Make the vegan sausage bits.
  • Combine all the vegan sausage ingredients in a medium bowl and let the textured soy protein (TSP) granules soak for about 2 hours. Drain them and set aside.
  • Heat the oil in a large pot over medium heat. Add the onion, garlic, and chili pepper flakes. Cook until the onion is translucent, about 3 minutes.
  • Add the soy sausage bits and cook for 3 more minutes.
  • Pour in the veggie stock or water and bring it to a boil. Once it starts boiling, add the potato chunks and cook until they are soft, about 15 minutes.
  • Stir in the coconut milk and the drained canned white beans. Let the soup simmer. Season with freshly ground pepper and salt to taste, and stir in the chopped greens right before serving, while the soup is hot.

Notes

Start the textured soy protein granules first: they need about 2 hours to soak and rehydrate, and that time is not included in the 45-minute total. Use full-fat (thick) coconut milk for the creamiest broth, and stir the greens in only right before serving so they stay bright green. Leftovers keep well in the fridge for up to 4 days and taste even better the next day.