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Cozy Creamy Tuscan White Bean and Kale Soup

creamy tuscan white bean and kale soup - featured image
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A creamy, hearty, and comforting soup made with cannellini beans, kale, and a touch of cream. It comes together in one pot in about 35 minutes, using simple ingredients for a soul-soothing meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • 1 cup water
  • 4 cups chopped kale, stems removed
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • ⅓ cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, for garnish (optional)

Instructions

  1. Sauté the aromatics. Heat the olive oil in your Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for about 6-7 minutes, until the vegetables are softened and the onion is translucent. Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes (if using). Cook for another minute, stirring constantly, until the garlic is fragrant—don’t let it brown.
  2. Add the beans and broth. Pour in the vegetable broth and 1 cup of water. Add the drained and rinsed cannellini beans. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
  3. Blend for creaminess. Using an immersion blender, blend about half the soup directly in the pot—just a few pulses until the broth turns creamy and opaque. If using a regular blender, carefully transfer about 2 cups of the soup (mostly beans and broth) to the blender, blend until smooth, and stir it back into the pot.
  4. Add the kale. Stir in the chopped kale. Cook for 3-4 minutes, stirring occasionally, until the kale is tender and bright green.
  5. Finish with cream and lemon. Reduce the heat to low. Stir in the heavy cream (or coconut milk) and the fresh lemon juice. Let the soup warm through for 2 minutes—do not let it boil after adding the cream. Taste and adjust seasoning with salt and black pepper.
  6. Serve with Parmesan. Ladle the soup into bowls. Top each with a generous sprinkle of grated Parmesan cheese and a few cracks of black pepper. Garnish with fresh parsley if desired. Serve immediately with crusty bread or a simple side salad.

Notes

The soup thickens as it sits. If reheating leftovers, add a splash of broth or water to loosen it up. For a vegan version, use full-fat coconut milk instead of heavy cream and omit Parmesan or use a vegan alternative. This soup freezes well for up to 3 months.

Nutrition

Keywords: Tuscan white bean soup, creamy kale soup, one-pot soup, vegetarian soup, easy weeknight dinner

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