1-Step 1: Prep Your Ingredients First things first, let’s get everything ready. Chop your vegetables so they’re all ready to go when you need them. There’s nothing worse than trying to dice onions while something is already sizzling in the pan! Dice your onion, carrot, and celery into small, uniform pieces. Mince your garlic, chop your sundried tomatoes finely, and cut your red potatoes into small cubes (about ½ inch). Remove the tough veins from the Tuscan kale and cut it into strips, then cut those strips into thirds. Pro tip: Having everything prepped before you start cooking makes the whole process more enjoyable and less stressful. This technique, called mise en place, is used by professional chefs for a reason!

2-Step 2: Sauté the Aromatics Place a large soup pot or Dutch oven over medium-high heat. Add your diced onion, carrot, and celery to the pot. You might be wondering about oil since this is an oil-free recipe, but here’s the trick: add just a splash of water or broth to prevent sticking and help the vegetables soften. Cook these vegetables for 5 to 7 minutes, stirring occasionally. You want them to soften and become fragrant, but not brown. If they start to stick, just add another splash of liquid. Once they’re softened, add the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter!

3-Step 3: Add the Broth and Spices Now it’s time to build that flavorful broth! Pour in your 1 ½ cups vegetable broth and 3 ½ cups water or additional broth. Add the tablespoon of lemon juice, which brightens all the flavors. Throw in those finely chopped sundried tomatoes. Now for the magic blend of spices: Add the garlic powder, onion powder, dried minced onion flakes, dried basil, oregano, thyme, marjoram, rosemary, cumin (if using), bay leaf, sea salt, black pepper, and red pepper flakes (if you like a little heat). If you’re using nutritional yeast, add it now too. This combination creates a symphony of flavors that will make your kitchen smell incredible.

4-Step 4: Add the Potatoes and Simmer Bring the mixture to a boil, then reduce the heat to a gentle simmer. Add your diced red potatoes to the pot. Cover and let it simmer for 15 to 20 minutes until the potatoes are nearly tender. You should be able to easily pierce them with a fork, but they shouldn’t be falling apart yet.

5-Step 5: Add the Miso and Beans Stir in the miso (1 to 3 teaspoons depending on your taste preference) and the drained and rinsed cannellini beans. Simmer for another 5 minutes. The miso adds a wonderful umami flavor that deepens the whole soup. If you’re using chickpea miso as a soy-free alternative, it works just as beautifully! Note on Miso: Miso is a fermented paste that adds incredible depth of flavor. To preserve its beneficial enzymes and probiotics, try not to boil it vigorously after adding. A gentle simmer is perfect.

6-Step 6: Season and Taste Now’s the time to taste your soup and adjust the seasonings. Need more salt? Add a pinch. Want more heat? Sprinkle in some red pepper flakes. The lemon juice can be adjusted too if you want more brightness. This is your soup, make it exactly how you love it!

7-Step 7: Add the Kale Stir in the prepared Tuscan kale. Simmer until the kale reaches your desired tenderness, usually about 5-10 minutes. I like mine with a little bit of bite, but if you prefer it softer, let it cook a bit longer. The kale will turn a beautiful deep green as it cooks.

8-Step 8: Final Touches and Serving Remove the bay leaf before serving, nobody wants to bite into that! Ladle the hot soup into bowls and garnish with chopped parsley and extra red pepper flakes if desired. The nutritional yeast we added earlier gives it a lovely flavor reminiscent of vegan Parmesan, so you might find you don’t need any additional toppings at all! Serve this soup with some crusty bread for dipping, and you’ve got yourself a meal that’s guaranteed to warm you from the inside out. It’s perfect for a cozy dinner at home, and it tastes even better the next day! If you’re looking for more comforting vegetable-based dishes, check out this squash dressing recipe that’s perfect for any season.