Smoky Italian Bean Soup: Vegan and Gluten-Free

This Italian soup comes together quickly when made in the crockpot. The flavors blend together as they simmer all day. The smokiness makes this Italian soup really stand out, satisfying even the meat-lovers. The tofu and beans add healthy plant-based protein as well as fiber. This recipe is a must-try!

I really like Italian food, but when I had to go gluten and dairy free, some of the usual dishes became harder for me to replicate and make taste good. This soup became my go-to for when I wanted a tasty Italian meal without feeling deprived. High in protein, fiber, vegetables, this recipe is also easy to prepare. Enjoy this warming Italian soup.

How to Make Easy Smoky Italian Bean Soup: Vegan and Gluten-Free

Ingredients Needed:

1 TBSP Olive oil

1 large Onion

4 cloves Garlic

5 large Carrots

4 stalks Celery

1 large Zucchini

2 cups Green beans, fresh or frozen

1 28 oz. can Crushed tomatoes

2 15 oz. cans White beans, Cannellini, Navy, or Great Northern

1 16 oz. block Extra Firm Tofu

2 TBSP Italian Seasoning

2 tsp Smoked paprika

2 tsp Sea Salt

½ tsp Black pepper

4 cups Vegetable broth

Equipment needed:

Chef knife and cutting board

Crockpot or large soup pot

Instructions:

Crockpot method:

Chop the onion, garlic, carrots, celery, zucchini, and green beans if using fresh. Dump all vegetables into the crockpot. Add the olive oil.

Drain the tofu and press slightly. Cut into squares or tear into chunks and add to the crockpot.

Drain and rinse the beans and add to the crockpot. 

Add the remainder of the ingredients to the crockpot. Stir to even out and cook on high for 4-5 hours.

Stovetop method:

Chop the onion. Add to the large soup pot with the olive oil. Saute over medium heat until onions are translucent, about 5 minutes. Chope the garlic, carrots, celery, zucchini, and green beans if using fresh. Add the remaining vegetables to the large pot and saute for an additional minute.

Drain the tofu and press slightly. Cut into squares or tear into chunks and add to the large pot.

Drain and rinse the beans and add to the pot. 

Add the remainder of the ingredients to the large pot. Turn the heat to high until the soup starts to simmer, then return the heat to medium and simmer uncovered until all of the vegetables are tender, about 30 minutes.