Creamy Tuscan White Bean and Kale Soup
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This creamy Tuscan white bean and kale soup is incredibly easy to make in one pot and is so warm and comforting. Packed with nourishing veggies, fiber-rich beans, and delicious flavors, it’s a healthy meal that’s creamy and satisfying without any actual cream!
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We love soup for all seasons and in all weather. While soups like our Italian wedding soup and minestrone soup are always favorites, this creamy variation is irresistible!
Whether it’s cold outside or spring is just arriving (as it is this day in early March), this soup transcends seasons!
It’s ideal for meal prep or freezing and comes together in about 30 minutes. And oh my, is it delish!
Recipe Inspiration
Our Ribollita: Tuscan Bean Soup inspires this easy soup recipe but adds a creamy element that we absolutely love.
Tuscan White Bean and Kale Soup Ingredients
Here’s what you need to make this soup.
- Olive oil for sauteing the veggies
- Mirepoix: Chopped onion, carrots, and celery
- Aromatics: Minced garlic, tomato paste, dried oregano, thyme (or basil, salt, and black pepper.
- White beans: Use any canned (or cooked) white beans you like best. I’m using cannellini, but Great Northern or Navy beans also work well.
- Vegetable broth
- Canned diced tomatoes: An Italian stewed tomato adds additional flavor, but I’m using simple low-sodium diced tomatoes. We’ll leave them undrained for the soup.
- Greens: Chopped kale is my favorite, but baby spinach or other greens will work, too.
- Coconut milk: This simple ingredient adds the delicious creamy texture and flavor we love without the use of traditional cream. Use full-fat or substitute cashew cream if preferred.
- Lemon juice is optional but adds a deliciously bright flavor just before serving.
How to Make Tuscan Kale and White Bean Soup
As with most good soups, this one starts with a savory base of onion, carrots, and celery sauteed in olive oil.
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery and a pinch of salt. Cook until softened, about 5 minutes. Add garlic, tomato paste, oregano, thyme (or basil) and cook for 1 minute more.
Add beans, vegetable broth, undrained tomatoes, and 1/2 teaspoon of salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are fork-tender.
For a creamy texture, use an immersion blender in short bursts to partially puree part of the soup or mash some of the beans with a potato masher. For a chunkier soup, skip this step.
Bring the soup to a light simmer, stir in kale, and cook until wilted, about 5 minutes. Stir in the coconut milk and let warm in the soup.
Taste and adjust seasoning. Add a squeeze of lemon juice if desired. Serve hot.
Serving
This soup is ready to go, or you can top it with garlic croutons and shavings of Parmesan cheese, and I love to add fresh herbs. I’m using fresh thyme, which is just coming into my market. The herb garden has a way to go yet.
More Comforting Tuscan-Inspired Recipes
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Creamy Tuscan White Bean and Kale Soup Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 celery stalks diced (about 1 cup)
- 2 carrots peeled and diced (about 3/4 cup)
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme or basil
- 2 (15-oz) cans white beans rinsed and drained (like cannelini, Great northern, or Navy beans)
- 4 cups vegetable broth
- 1 (15-oz) can diced tomatoes undrained
- Salt and pepper to taste
- 4 cups chopped kale or baby spinach
- Lemon juice optional, for brightness
- 3/4 cup coconut milk full-fat or cashew cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery and a pinch of salt. Cook until softened, about 5 minutes. Add garlic, tomato paste, oregano, thyme (or basil) and cook for 1 minute more.
- Add beans, vegetable broth, undrained tomatoes, and 1/2 teaspoon of salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are fork-tender.
- For a creamy texture, use an immersion blender in short bursts to partially puree part of the soup or mash some of the beans with a potato masher. For a chunkier soup, skip this step.
- Bring the soup to a light simmer, stir in kale, and cook until wilted, about 5 minutes. Stir in the coconut milk and let warm in the soup.
- Taste and adjust seasoning. Add a squeeze of lemon juice if desired. Serve hot.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.