Experience the comforting embrace of our Creamy Tuscan White Bean & Kale Soup, a hearty and nourishing dish that’s perfect for cozy nights in. Bursting with the vibrant flavors of tender vegetables, creamy white beans, and earthy kale, this soup is a celebration of wholesome ingredients and simple pleasures. Whether you’re seeking warmth on a chilly day or a satisfying meal that’s as easy to prepare as it is delicious, this one-pot wonder is sure to become a staple in your kitchen repertoire.
In our home, the Creamy Tuscan White Bean & Kale Soup holds a special place as a cherished family favorite. I still remember the first time I made it for my loved ones on a rainy evening. As the aromas of onions, carrots, and celery mingled in the air, anticipation grew among my family members, eager to taste the creation simmering on the stove. With each spoonful, they were transported to the rustic landscapes of Tuscany, savoring the velvety texture of the soup and the comforting warmth it provided. Since then, this recipe has become a beloved tradition, bringing us together around the dinner table and filling our hearts with joy.
Why This Creamy Tuscan White Bean & Kale Soup:
- Wholesome Ingredients: Packed with nutrient-rich vegetables, protein-packed white beans, and vibrant kale, this soup offers a wholesome and satisfying meal that’s as nourishing as it is delicious.
- Creamy and Luxurious Texture: The addition of coconut milk or cashew cream creates a luscious and velvety base that coats every spoonful, imparting a luxurious creaminess to the soup.
- One-Pot Convenience: With simple preparation and minimal cleanup, this recipe is perfect for busy weeknights or lazy weekends when you crave a comforting meal without the fuss.
- Customizable Flavor: Adjust the seasonings to suit your taste preferences, adding more red pepper flakes for heat, vinegar for acidity, or coconut milk for extra creaminess.
Ingredients:
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 large stalks celery, diced
- 3/4 teaspoon sea salt (divided)
- 1/2 teaspoon black pepper (divided)
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/4-1/2 teaspoon red pepper flakes, to taste
- 1 tablespoon freshly chopped rosemary or thyme (or 1 teaspoon dried)
- 1 teaspoon dried basil
- 3 cups vegetable broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 4 cups chopped kale leaves
- 1 tablespoon balsamic vinegar
- 3/4 cup full-fat coconut milk (or cashew cream)
Directions:
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add tomato paste, minced garlic, red pepper flakes, rosemary (or thyme), and basil. Cook for 1 minute, until fragrant.
- Pour in vegetable broth, white beans, diced tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes, until vegetables are tender and flavors are well developed.
- Optional: Use an immersion blender to partially purée the soup for a smoother texture, leaving some whole pieces of vegetables intact.
- Return soup to a light simmer. Add chopped kale, cover pot, and let simmer for 5 minutes until kale is softened.
- Stir in balsamic vinegar and coconut milk (or cashew cream). Taste and adjust seasonings as needed.
- Serve warm, garnished with optional toppings such as vegan parmesan cheese, fresh basil, and croutons.
Notes:
- For a chunkier soup, skip the optional puréeing step.
- Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 1 month. Reheat before serving, adding more broth or water as needed to adjust consistency.
