Description
This Creamy Tuscan White Bean & Kale Soup is a hearty, flavorful one-pot recipe perfect for a nutritious and comforting meal. Loaded with white beans, fresh kale, and infused with aromatic herbs and garlic, this vegan soup is creamy thanks to coconut milk, delivering a delicious Tuscan-inspired taste that’s easy to make and satisfying.
Ingredients
Base Ingredients
- 1 Tbsp olive oil (or 2 Tbsp water for oil-free)
- 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)
Flavoring and Seasonings
- 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 & Canned Goods
- 3 cups vegetable broth
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 (15-oz.) can diced tomatoes
Greens and Finishing Touches
- 4 cups chopped kale leaves (or substitute baby spinach)
- 1 Tbsp balsamic vinegar
- 3/4 cup full-fat coconut milk
- Vegan Parmesan cheese (optional, for garnish)
- Fresh basil, thinly sliced (optional, for garnish)
- Croutons (optional, for garnish)
Instructions
- Saute the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, 1/4 teaspoon salt, and several cracks of black pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften. Stir in tomato paste, minced garlic, red pepper flakes, rosemary or thyme, and dried basil, cooking for 1 minute until fragrant.
- Simmer the soup base: Pour in vegetable broth, add white beans and diced tomatoes, then season with 1/2 teaspoon each salt and black pepper. Scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 15 minutes until the vegetables are tender and flavors meld.
- Optional blending: For a creamier texture, use an immersion blender to partially puree the soup, focusing mostly on blending the beans while leaving some vegetable pieces intact, to maintain texture.
- Add greens and finish cooking: Return the soup to a low simmer if needed. Stir in chopped kale, then turn off the heat and cover the pot for 5 minutes to allow the kale to soften gently. Afterward, uncover and stir in balsamic vinegar and coconut milk to enrich the soup’s creaminess. Adjust seasoning with extra red pepper flakes, vinegar, tomato paste, coconut milk, or salt to taste.
- Serve and garnish: Ladle the soup warm into bowls and garnish with optional vegan Parmesan, fresh basil slices, and croutons for added flavor and texture.
- Store leftovers: Let cooled leftovers sit covered in the refrigerator for up to 3-4 days, or freeze for up to 1 month. When reheating, thaw if frozen, then warm on the stovetop over medium heat or in the microwave, adding a splash of broth or water to loosen consistency if desired.
Notes
- For an oil-free version, substitute olive oil with twice the amount of water when sautéing.
- Partially blending the soup enhances creaminess without losing vegetable texture; skip blending for a chunkier consistency.
- Adjust red pepper flakes based on your preferred spice level.
- Kale can be substituted with baby spinach if you prefer a milder green.
- Use full-fat coconut milk for best creamy texture, but cashew cream can be substituted.
- Leftover soup thickens upon standing; thin with broth or water when reheating as needed.
- Garnishes like vegan Parmesan, fresh basil, and croutons add optional layers of flavor and texture.
