Creamy Tuscan White Bean and Kale Soup Recipe

Savor the flavors of this creamy Tuscan white bean kale soup. A healthy, delicious one pot soup recipe perfect for any season!

Prep Time10

Total Time30

Servings: servings

Calories: 136kcal

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

Get Recipe Ingredients

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.