Creamy Tuscan White Bean & Kale Soup (1 Pot!)
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!
5 servings · 15 min prep · 30 min cook
| 1 tablespoon olive oil (if oil-free, sub twice the amount of water) | |||||
| ½ 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) | |||||
| ¾ teaspoon sea salt (DIVIDED // plus more to taste) | |||||
| ½ teaspoon black pepper (DIVIDED) | |||||
| 2 tablespoon tomato paste | |||||
| 4 clove garlic, minced (4 cloves yield ~2 Tbsp or 18 g) | |||||
| ¼-½ teaspoon red pepper flakes, to taste | |||||
| 1 tablespoon freshly chopped rosemary or thyme (or sub 1 tsp dried) | |||||
| 1 teaspoon dried basil | |||||
| Fresh basil | |||||
| Sea salt (DIVIDED // plus more to taste) | |||||
| 3 cup vegetable broth (or store-bought) | |||||
| 2 (15-oz.) cans white beans, drained and rinsed | |||||
| 1 (15-oz.) can diced tomatoes | |||||
| 4 cup chopped kale leaves (or sub baby spinach) | |||||
| 1 tablespoon balsamic vinegar | |||||
| ¾ cup full-fat coconut milk | |||||
| Vegan Parmesan Cheese | |||||
| Croutons | |||||
Steps in full
- 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.
- 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.
- 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.
- 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.
- Serve warm garnished with vegan parmesan cheese, thinly sliced basil, and croutons (all optional).
- 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.
