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Creamy Tuscan White Bean & Kale Soup Recipe

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3.9 from 5 reviews

This Creamy Tuscan White Bean & Kale Soup is a comforting, one-pot meal packed with hearty white beans, nutrient-rich kale, and a flavorful blend of herbs and spices. Made with simple ingredients and simmered to perfection, this vegan soup boasts a creamy texture thanks to coconut milk, delivering warmth and nourishment in every bowl. Ideal for a cozy lunch or dinner, it can be customized with toppings like vegan Parmesan, fresh basil, and croutons for added flavor and texture.

Ingredients

Base

  • 1 Tbsp olive oil (or substitute with 2 Tbsp water for oil-free)
  • 1/2 large yellow onion, diced (~1½ cups or 170 g)
  • 2 medium carrots, peeled and diced (~3/4 cup or 100 g)
  • 2 large stalks celery, diced (~1¼ cups or 150 g)
  • 3/4 tsp sea salt (divided)
  • 1/2 tsp black pepper (divided)

Flavoring

  • 2 Tbsp tomato paste
  • 4 cloves garlic, minced (~2 Tbsp or 18 g)
  • 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

Liquids and Main Ingredients

  • 3 cups vegetable broth
  • 2 (15-oz.) cans white beans, drained and rinsed
  • 1 (15-oz.) can diced tomatoes
  • 4 cups chopped kale leaves (can substitute baby spinach)
  • 1 Tbsp balsamic vinegar
  • 3/4 cup full-fat coconut milk

Optional Garnishes

  • Vegan Parmesan cheese
  • Fresh basil leaves, thinly sliced
  • Croutons

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, 1/4 teaspoon sea salt, and a few cracks of black pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften.
  2. Add Flavorings: Stir in the tomato paste, minced garlic, red pepper flakes, rosemary (or thyme), and dried basil. Cook for about 1 minute until fragrant.
  3. Add Broth and Beans: Pour in the vegetable broth, drained white beans, and diced tomatoes. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Scrape the bottom of the pot to loosen any browned bits, then bring the mixture to a simmer.
  4. Simmer the Soup: Reduce heat to low, cover the pot, and let the soup simmer for 15 minutes, allowing the vegetables to become tender and the flavors to meld.
  5. Optional Partial Purée: If you prefer a creamier texture, use an immersion blender to purée part of the soup in short bursts, focusing mostly on the beans while leaving some vegetable pieces whole.
  6. Add Kale and Finish: Return the soup to a light simmer. Add the chopped kale, turn off the heat, and cover the pot for 5 minutes to soften the kale. Then stir in the balsamic vinegar and coconut milk.
  7. Adjust Seasoning and Serve: Taste the soup and adjust with additional red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for seasoning. Serve warm garnished with vegan Parmesan cheese, fresh basil, and croutons as desired.
  8. Store Leftovers: Cool leftovers and store in the refrigerator up to 3-4 days or freeze up to 1 month. When reheating, use the microwave or stovetop over medium heat, adding broth or water as needed to reach desired consistency.

Notes

  • To make the soup oil-free, substitute olive oil with twice the amount of water for sautéing.
  • Use an immersion blender to partially purée the soup to add creaminess while keeping some texture.
  • Kale can be substituted with baby spinach for a milder green or adjusted based on preference.
  • Adjust red pepper flakes according to your preferred heat level.
  • Leftovers can be stored refrigerated for up to 4 days or frozen up to 1 month for convenience.
  • Reheat gently and add extra broth or water if the soup thickens too much upon standing.

Find it online: https://cookedbygrace.com/creamy-tuscan-white-bean-and-kale-soup-recipe/