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A white bowl of hearty white bean soup with spinach, diced carrots, and fresh herbs, topped with grated cheese, on a light-colored surface.
Daniel

Creamy Tuscan White Bean and Kale Soup

A rich and hearty Tuscan-inspired soup, packed with creamy cannellini beans, tender kale, and aromatic herbs. This one-pot meal is simple to make and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp Olive oil extra virgin
  • 1 large Yellow onion chopped
  • 2 medium Carrots peeled and chopped
  • 2 stalks Celery chopped
  • 4 cloves Garlic minced
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1/4 tsp Red pepper flakes or more, to taste
  • 3 cans (15-oz each) Cannellini beans rinsed and drained
  • 6 cups Vegetable broth low sodium
  • 1 Bay leaf
  • 1 bunch Lacinato kale (dinosaur kale) stems removed and leaves chopped
  • 1/4 cup Heavy cream optional, or full-fat coconut milk for dairy-free
  • 1 tbsp Fresh lemon juice
  • Salt and freshly ground black pepper to taste
For Garnish (Optional)
  • Fresh parsley chopped
  • Extra virgin olive oil for drizzling
  • Crusty bread for serving

Equipment

  • Large pot or Dutch oven
  • Immersion blender or standard blender

Method
 

Sauté the Aromatics
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened.
  2. Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for another minute until fragrant.
Simmer the Soup
  1. Add the rinsed cannellini beans, vegetable broth, and bay leaf to the pot. Stir to combine and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld.
Create the Creamy Base
  1. Remove the pot from the heat and discard the bay leaf. Using an immersion blender, blend about one-third of the soup directly in the pot until smooth. Alternatively, carefully transfer about 2-3 cups of the soup to a standard blender, blend until creamy, and then pour it back into the pot. This step creates a creamy texture without a lot of dairy.
Finish and Serve
  1. Return the pot to medium-low heat. Stir in the chopped kale and cook for 5-7 minutes, until the kale is tender and wilted.
  2. Remove from heat. Stir in the heavy cream (if using) and the fresh lemon juice. Season generously with salt and pepper to your taste.
  3. Ladle the soup into bowls. Garnish with a sprinkle of fresh parsley, a drizzle of good extra virgin olive oil, and serve hot with crusty bread for dipping.

Notes

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits; you may need to add a splash of broth or water when reheating.
Freezing: This soup freezes well. Let it cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Variations: For a heartier, non-vegetarian version, add cooked and crumbled Italian sausage. For a dairy-free soup, use full-fat canned coconut milk instead of heavy cream or omit it entirely.