Creamy Tuscan White Bean Soup
A cozy and nourishing Tuscan white bean soup made with cannellini beans, kale, and aromatic herbs. Naturally creamy without dairy, this rustic dish is hearty, healthy, and full of comforting flavor.
Equipment
- Large pot or Dutch oven
- Blender or immersion blender
- knife and cutting board
- wooden spoon
Ingredients
- 3 cans cannellini beans, drained and rinsed (15 oz each)
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 large carrots, chopped
- 1 stalk celery, diced
- 1 tbsp tomato paste
- 2.5-4 cups vegetable or chicken broth
- 2 cups kale, chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp Italian seasoning
- 2 bay leaves
- 1 tsp lemon juice
Instructions
- Heat olive oil in a large pot over medium heat and cook onion until golden and fragrant.
- Add garlic, celery, and carrots, cooking until softened and lightly browned.
- Add a splash of broth and scrape the bottom of the pot, letting it simmer briefly.
- Stir in tomato paste, beans, salt, pepper, red pepper flakes, thyme, oregano, Italian seasoning, and bay leaves.
- Add broth and bring to a boil, then reduce heat and simmer covered for 15 minutes.
- Remove bay leaves and blend 2–3 cups of the soup until smooth, then return to pot.
- Add chopped kale and cook until wilted.
- Stir in lemon juice and adjust seasoning to taste.
- Serve warm with a drizzle of olive oil and crusty bread.
Notes
Blend only part of the soup for a creamy texture without cream. Adjust broth for desired thickness. Add lemon juice at the end for brightness. Tastes even better the next day.
Nutrition
Calories: 260kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 700mgFiber: 9gSugar: 4gVitamin A: 4000IUVitamin C: 25mgCalcium: 120mgIron: 3mg