Warm your soul with our Creamy Tuscan White Bean & Kale Soup – a delightful medley of flavors and textures that promise to elevate your dining experience. This one-pot wonder is not just a soup; it’s a comforting embrace on a chilly day, blending the richness of white beans, the earthiness of kale, and the warmth of aromatic herbs. Discover a bowlful of goodness that will keep you coming back for more.
In our little family haven, this Creamy Tuscan Soup has woven itself into the fabric of our most cherished moments. Picture this – a cozy evening, rain gently tapping on the windows, and the aroma of this soup wafting through our home. It all started when my husband took the first spoonful and declared it a masterpiece. From that day forward, it became a symbol of warmth and togetherness, the very essence of our family dinners.
Why This Creamy Tuscan White Bean & Kale Soup:
Unearth the secrets behind this culinary gem!
- Wholesome Goodness: Packed with nutrient-rich white beans, kale, and an array of vegetables, this soup is a healthful delight.
- Flavor Symphony: The harmonious blend of rosemary, basil, and balsamic vinegar creates a symphony of flavors that dance on your taste buds.
- Creamy Indulgence: Luxuriously creamy, thanks to the addition of coconut milk, offering a velvety texture that elevates every spoonful.
Ingredients:
- 1 Tbsp olive oil (or double the amount of water for an oil-free version)
- 1/2 large yellow onion, diced (1 ½ cups or 170 g)
- 2 medium carrots, peeled and diced (3/4 cup or 100 g)
- 2 large stalks celery, diced (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 (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
- 3 cups vegetable broth (or store-bought)
- 2 (15-oz.) cans white beans, drained and rinsed (or ~3 ½ cups cooked homemade beans)
- 1 (15-oz.) can diced tomatoes
- 4 cups chopped kale leaves (or baby spinach)
- 1 Tbsp balsamic vinegar
- 3/4 cup full-fat coconut milk (or cashew cream)
Directions:
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, 1/4 tsp salt, and black pepper until softened (about 5 minutes).
- Add tomato paste, garlic, red pepper flakes, rosemary, and basil. Cook for 1 minute.
- Pour in broth, beans, tomatoes, and 1/2 tsp each salt and pepper. Simmer covered for 15 minutes.
- Optionally, use an immersion blender to purée part of the soup for a smoother texture.
- Return to a simmer. Add kale, cover for 5 minutes. Stir in vinegar and coconut milk. Adjust seasoning.
- Serve warm, garnished with vegan parmesan, basil, and croutons (optional).
Notes: For a heartier version, consider adding diced potatoes or a grain of your choice. Adjust the spice level by controlling the red pepper flakes, and feel free to explore different herbs for a personalized touch. This versatile soup is freezer-friendly, making it a perfect make-ahead option for busy days.
