Description
This Creamy Tuscan White Bean & Kale Soup is a hearty, one-pot meal packed with flavorful vegetables, tender white beans, and nutritious kale. Infused with Italian herbs, tomato paste, and a touch of coconut milk for creaminess, this comforting soup is perfect for a healthy, satisfying lunch or dinner. It’s easy to make, vegan, and can be customized with your favorite garnishes like vegan parmesan, fresh basil, and croutons.
Ingredients
Vegetables & Aromatics
- 1 Tbsp olive oil (or 2 Tbsp water for oil-free option)
- 1/2 large yellow onion, diced (about 1 ½ cups or 170 g)
- 2 medium carrots, peeled and diced (about 3/4 cup or 100 g)
- 2 large stalks celery, diced (about 1 ¼ cup or 150 g)
- 4 cloves garlic, minced (about 2 Tbsp or 18 g)
- 4 cups chopped kale leaves (or substitute baby spinach)
Seasonings & Herbs
- 3/4 tsp sea salt (divided, plus more to taste)
- 1/2 tsp black pepper (divided)
- 1/4-1/2 tsp red pepper flakes, to taste
- 1 Tbsp freshly chopped rosemary or thyme (or 1 tsp dried)
- 1 tsp dried basil
- 2 Tbsp tomato paste
Liquids & Canned Goods
- 3 cups vegetable broth (or store-bought)
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 (15-oz.) can diced tomatoes
- 1 Tbsp balsamic vinegar
- 3/4 cup full-fat coconut milk
Optional Garnishes
- Vegan Parmesan Cheese
- Fresh basil
- Croutons
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, 1/4 tsp salt, and black pepper. Cook while stirring occasionally until softened, about 5 minutes. Stir in tomato paste, minced garlic, red pepper flakes, rosemary (or thyme), and dried basil. Cook for 1 minute until fragrant.
- Add Liquids and Simmer: Pour in vegetable broth, white beans, and diced tomatoes. Add remaining 1/2 tsp salt and pepper. Scrape up any browned bits from the pot bottom and bring to a simmer. Reduce heat to low, cover, and let simmer gently for 15 minutes until vegetables are tender and flavors meld.
- Partially Puree (Optional): Use an immersion blender to puree part of the soup in short bursts, mostly blending the beans while leaving vegetable pieces intact, for a creamier, yet textured soup. Skip this step if you prefer a chunkier consistency.
- Add Kale and Finish: Return soup to a light simmer. Stir in kale, then turn off heat and cover the pot for 5 minutes to soften the kale. Uncover, then stir in balsamic vinegar and coconut milk. Taste and adjust seasoning as desired—add more red pepper flakes, vinegar, tomato paste, coconut milk, or salt to balance flavor and creaminess.
- Serve and Garnish: Ladle soup into bowls and garnish with vegan parmesan cheese, fresh basil, and croutons if desired. Serve warm.
- Store Leftovers: Refrigerate cooled leftovers covered for up to 3-4 days or freeze up to 1 month. To reheat, thaw if frozen and warm in microwave or on stovetop over medium heat, adding broth or water as needed to loosen the soup.
Notes
- This recipe is naturally vegan and can be made oil-free by substituting water for olive oil in the sauté step.
- Partially pureeing the soup is optional; it adds creaminess without fully smoothing out the texture.
- Kale can be substituted with baby spinach if preferred.
- Adjust red pepper flakes according to your desired heat level.
- For gluten-free, ensure croutons used for garnish are gluten-free or omit them.
- Use full-fat coconut milk for best creaminess; cashew cream can also be substituted.
- Leftovers taste better once flavors have melded overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan/Italian