Creamy Tuscan White Bean & Kale Soup (1 Pot!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
5 (~1 ½ cup servings)
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Calories
303 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
Italian, International
Creamy Tuscan White Bean & Kale Soup (1 Pot!)
Description
This Creamy Tuscan White Bean & Kale Soup starts by sautéing diced onion, carrots, celery, and garlic with tomato paste and herbs, building a flavor base. White beans, diced tomatoes, and vegetable broth simmer until the vegetables soften. Partial pureeing creates a creamy texture while leaving chunks for body. Kale is wilted off-heat, preserving texture and color. Coconut milk adds a smooth finish and mild sweetness.
The soup’s texture ranges from creamy bean purée to tender vegetable pieces, refreshed by the softened but not overcooked kale. The herbs and tomato paste deepen the savory profile, while red pepper flakes add subtle heat. The combination is balanced and filling without heavy cream.
This one-pot soup offers a practical vegetarian meal, suitable as a light lunch or starter. It can be topped with vegan parmesan, fresh basil, or croutons for texture contrast. The recipe includes notes on substituting cashew cream and freezing leftover cream for future use, offering good versatility.
Ingredients
- 1 Tbsp olive oil (if oil-free, sub twice the amount of water)
- 1/2 large yellow onion 1/2 large onion yields ~ 1 ½ cups or 170 g, diced
- 2 medium carrot 2 carrots yield ~3/4 cup or 100 g, peeled, diced
- 2 large stalks celery 2 stalks celery yield ~1 ¼ cup or 150 g, diced
- 3/4 tsp salt DIVIDED // plus more to taste, sea salt
- 1/2 tsp black pepper (DIVIDED)
- 2 Tbsp tomato paste
- 4 cloves garlic 4 cloves yield ~2 Tbsp or 18 g, minced
- 1/4-1/2 tsp red pepper flakes to taste
- 1 Tbsp rosemary or sub 1 tsp dried, or thyme, freshly chopped
- 1 tsp basil dried
- 3 cups vegetable broth (or store-bought)
- 2 (15-oz.) cans white bean we prefer cannellini // or ~3 ½ cups cooked homemade beans, drained and rinsed
- 1 (15-oz.) can diced tomatoes
- 4 cups kale leaves or sub baby spinach, chopped
- 1 Tbsp balsamic vinegar
- 3/4 cup coconut milk or sub cashew cream, full-fat
FOR SERVING optional
- vegan parmesan cheese
- basil fresh
- croutons (find our recipe for homemade here)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
- Add the broth, beans, tomatoes, and 1/2 teaspoon each salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
- Optional (skip this step if you prefer a chunkier soup): Use an immersion blender to purée the soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving plenty of whole pieces of vegetables.
- Return the soup to a light simmer. Then add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
- Serve warm garnished with vegan parmesan cheese, thinly sliced basil, and croutons (all optional).
- Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.
Notes
- If substituting cashew cream for coconut milk, the recipe makes double the amount needed; freeze leftovers in ice cube trays for later use.
- Nutrition info is an estimate and does not include optional toppings like vegan parmesan or croutons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(~1 ½ cup servings)
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 303 | 15% |
| Carbohydrates | 40.4g | 13% |
| Protein | 11.3g | 23% |
| Fat | 10.9g | 17% |
| Saturated Fat | 6.4g | 32% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 928mg | 39% |
| Potassium | 906mg | 19% |
| Fiber | 11.7g | 47% |
| Sugar | 9.5g | 19% |
| Vitamin A | 4425IU | 89% |
| Vitamin C | 22mg | 24% |
| Calcium | 150mg | 15% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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