Recipes
Creamy Tuscan White Bean & Kale Soup (1 Pot!) from Debbie Wilson
Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans. Just 1 pot required!
Prep Time15minutes minutes
Cook Time30minutes minutes
Total Time45minutes minutes
Servings (~1 ½ cup servings)
CourseEntrée, Side, Soup
CuisineGluten-Free (optional), Italian-Inspired, Vegan
Freezer Friendly1 month
Does it keep?3-4 Days
Ingredients
· 1 Tbsp olive oil (if oil-free, sub twice the amount of water)
· 1/2 large yellow onion, diced (1/2 large onion yields ~ 1 ½ cups or 170 g)
· 2 medium carrots, peeled and diced (2 carrots yield ~3/4 cup or 100 g)
· 2 large stalks celery, diced (2 stalks celery yield ~1 ¼ cup or 150 g)
· 3/4 tsp sea salt (DIVIDED // plus more to taste)
· 1/2 tsp black pepper (DIVIDED)
· 2 Tbsp tomato paste
· 4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 18 g)
· 1/4-1/2 tsp red pepper flakes, to taste
· 1 Tbsp freshly chopped rosemary or thyme (or sub 1 tsp dried)
· 1 tsp dried basil
· 3 cups vegetable broth (or store-bought)
· 2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini // or ~3 ½ cups cooked homemade beans)
· 1 (15-oz.) can diced tomatoes
· 4 cups chopped kale leaves (or sub baby spinach)
· 1 Tbsp balsamic vinegar
· 3/4 cup full-fat coconut milk (or sub cashew cream)
FOR SERVING optional
· Fresh basil
· Croutons (find our recipe for homemade here)
Instructions
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve warm garnished with vegan parmesan cheese, thinly sliced basil, and croutons (all optional).
6. 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.
Video
Notes
*If using our cashew cream recipe instead of the coconut milk, 1 batch will make double the amount you’ll need for this soup. Any leftover cashew cream can be frozen in an ice cube tray for other uses.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 5 servings)