Tuscan Gigante Bean Soup – Cozy Vegan Recipes
Warm up with a bowl of this cozy Tuscan Gigante Bean Soup made in just 30 minutes! Made with home cooked gigante beans, tender Tuscan kale, and a velvety coconut milk broth all cooked in one pot. This soup is vegan, easy, meal prep friendly, and brings all the comforting flavors of fall and winter into one pot. Whether you’re looking for a quick weeknight dinner or something to enjoy all week long, this healthy vegan soup has you covered.
How to Make Tuscan Gigante Bean Soup:
Benefits of Gigante Beans:
Gigante beans literally means “giant beans” in Greek. With their creamy texture and mild flavor, these big buttery beans are an amazing source of plant-based protein, fiber, and slow-release carbohydrates while being low in fat. We soaked them overnight and cooked them in water which is much easier on the stomach than canned beans. These beans are great addition to this Tuscan-inspired soup, adding heartiness and depth to every bite.
Meal Prep & Storage Tips:
One of the best things about this hearty soup is how well it keeps. It’s an excellent option for meal prep, as the flavors continue to develop over time. To store, let the soup cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 5 days. For longer storage, this soup freezes for up to 3 months – perfect for those busy weeknights when you need a quick, comforting meal.
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Serving Suggestions
While this soup is delicious on its own, it also pairs beautifully with a variety of sides. Serve it with a slice of toasted rosemary sourdough bread for dipping, or with a side of roasted vegetables for a more substantial meal. If you’re looking to keep things light, a fresh green salad with a simple vinaigrette is a delicious complement to the creamy, rich flavors of the soup.
Frequently Asked Questions
1. Can I use canned beans instead of raw gigante beans?
Yes, you can use canned beans to save time. However, using raw gigante beans that have been soaked and cooked will give you a better texture and flavor. If you use canned beans, be sure to rinse and drain them before adding to the soup.
2. Can I substitute the coconut milk for something else?
If you’re not a fan of coconut milk, you can substitute it with a thicker plant-based milk such as soy milk, but keep in mind the overall texture will be much thinner.
3. How long does this soup last in the fridge?
This soup will last up to 5 days in the fridge when stored in an airtight container. It’s perfect for meal prep, as the flavors continue to develop and the soup becomes even more delicious over time.
4. Can I add other vegetables to this soup?
Absolutely! This soup is versatile and can accommodate a variety of vegetables. Try adding diced potatoes or peas for an extra hearty meal.
{If you like this recipe you’ll love my ONE POT PUMPKIN BEAN SOUP and my CREAM OF MUSHROOM SOUP.}
Tuscan Gigante Bean Soup
Ingredients
- 1 tbsp Avocado Oil
- 3 stalks Celery, diced
- 1 Large Carrot, diced
- 2 Shallots, diced
- 2 cloves Garlic, sliced
- 1 tsp Tomato Paste
- 10 Tuscan Kale Leaves
- 2 cup Gigante Beans, dried
- 3 cups Vegetable Broth
- 1 15oz can Full Fat Coconut Milk
- 1 tsp Italian Seasoning
- 1 tsp Sea Salt
- ½ tsp Pepper
- ¼ tsp Paprika
Instructions
- Start with your gigante beans. Submerge them in water in an airtight container and let sit overnight in the fridge. There should be plenty of water as the beans will expand, but don’t fill the jar to the top with water or it’ll explode. The next day drain and rinse the beans. Cook in water until soft – about 2 hours. Drain and set aside.
- Heat oil in the pot then add the celery, shallots, garlic, and carrots. Stir and let cook for about 5-8 min.
- Mix in the tomato paste, salt, pepper, paprika, and italian seasoning. Stir to combine then add the beans, veggie broth and coconut milk. Let simmer for 25 minutes.
- Add in the kale and cook for another few minutes. Remove from heat and serve.