Name: One-Pot Creamy Tuscan White Bean & Kale Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 medium-large yellow onion, finely diced; 2-3 large garlic cloves, minced; 2 celery stalks, diced; 2 large carrots, leave unpeeled and dice; 1 medium-sized zucchini, diced; 3 cups chopped kale; 1 can 15 oz fire roasted diced tomatoes; 1 can 15 oz cannellini beans; 2 tablespoons tomato paste; 4 cups vegetable broth; 3-4 large fresh thyme sprigs; 2 heaping teaspoons chopped fresh oregano; 1 tablespoon chopped fresh basil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 healthy pinch red pepper flakes

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One-Pot Creamy Tuscan White Bean & Kale Soup is a warming hug in a bowl. This vibrant, creamy soup wraps you in rich flavors, thanks to the delightful mix of hearty cannellini beans, fresh kale, and aromatic herbs. The fire-roasted tomatoes give it a lovely depth that feels both robust and cozy, making it perfect for chilly nights. Every spoonful is not only satisfying but also packed with nutrients, offering comfort and nourishment all at once.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One-Pot Creamy Tuscan White Bean & Kale Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One-Pot Creamy Tuscan White Bean & Kale Soup

One-Pot Creamy Tuscan White Bean & Kale Soup

I remember the first time I made this soup; I was longing for something healthy yet comforting after a long day. I stumbled upon a similar recipe and, of course, had to put my twist on it. The end result? A creamy, rustic masterpiece that was both easy to whip up and utterly delicious. Now, it’s a family favorite, and I love sharing it with friends, especially during potlucks or casual get-togethers. Trust me, once you try this recipe, you’ll find yourself returning to it time and again!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in only about 15 minutes of prep and 60 minutes of cooking!
Irresistible Flavor: The combination of fresh herbs, fire-roasted tomatoes, and garlic creates a comforting bowl full of flavor.
Eye-Catching Appeal: The vibrant colors of the vegetables make it stunningly beautiful in your bowl.
Flexible Serving: Perfect as a cozy dinner or hearty lunch—ideal for leftovers too!
Diet-Friendly Options: Naturally vegan, this soup is also gluten-free and packed with plant-based goodness.

Ingredients You’ll Need

1 tbsp olive oil: This is your base for sautéing; it adds richness. You could replace it with another oil, like avocado oil.
1 medium-large yellow onion, finely diced: Adds sweetness and flavor to the soup. You can substitute with a shallot for a milder taste.
2-3 large garlic cloves, minced: Essential for that aromatic touch. Adjust according to your love for garlic!
2 celery stalks, diced: For crunch and flavor. If you don’t have celery, carrots can work as a substitute.
2 large carrots, leave unpeeled and dice: Used for sweetness and color. Organic carrots are preferable as they contain more nutrients.
1 medium-sized zucchini, diced: Adds moisture and texture. If you prefer, this can be swapped for yellow squash.
3 cups chopped kale: The nutrition powerhouse of the soup. You could use spinach if kale isn’t available, but adjust the amount since spinach wilts down more.
1 can 15 oz fire roasted diced tomatoes: These bring a smoky flavor. Regular diced tomatoes can be used in a pinch.
1 can 15 oz cannellini beans: Adds creaminess and protein. You can also use great northern beans or chickpeas for variety.
2 tablespoons tomato paste: To deepen the tomato flavor. Always keep a tube of tomato paste in the fridge for the best result.
4 cups vegetable broth: Provides the necessary liquid and flavor. Homemade broth (if you have it) could elevate this soup even further.
3-4 large fresh thyme sprigs: Offers a fragrant note. Dried thyme could be used, but reduce the amount to 1 tsp.
2 heaping teaspoons chopped fresh oregano: Fresh oregano enhances the comfort, but you can swap it for 1 teaspoon of dried Sicilian oregano.
1 tablespoon chopped fresh basil: Fresh basil gives a lovely aromatic quality. If using dried, go for 2 teaspoons.
1 teaspoon salt: Enhances overall flavor, but start here and adjust to your taste.
1/2 teaspoon black pepper: Adds warmth. Feel free to adjust according to how spicy you like your soup.
1 healthy pinch red pepper flakes: This ingredient adds a kick! Add more if you love heat.

How to Make One-Pot Creamy Tuscan White Bean & Kale Soup

Sauté vegetables: In a large pot or Dutch oven over medium heat, heat 1 tablespoon of olive oil. Add the finely diced onion, cubed carrots, and diced celery with a pinch of salt. Sauté for 4-5 minutes until the onions are fragrant and translucent. Next, stir in the minced garlic and diced zucchini, cooking for an additional 3 minutes until the garlic is aromatic.

Add liquids and simmer: After the vegetable mixture is ready, pour in the 15 oz can of fire-roasted diced tomatoes, 2 tablespoons tomato paste, 4 cups vegetable broth, and 15 oz can of cannellini beans. Toss in the sprigs of thyme, chopped basil, oregano, salt, black pepper, and red pepper flakes for that extra flavor. Bring the mixture to a low boil, then reduce heat and cover. Let the soup simmer for about 30 minutes, stirring occasionally for an even cook.

Finish with kale: After 30 minutes, check the thickness and taste of your soup. If it needs a little more salt, feel free to adjust. Now, turn off the heat and stir in 3 cups of chopped kale until it wilts, about 2-3 minutes in the hot soup. The bright green color will lift your spirits!

Serve and enjoy: When ready to serve, give your masterpiece a final taste. If desired, garnish with additional fresh basil to add a pop of color and freshness. Spoon generous servings into bowls, grab some crusty bread, and enjoy!

Storing & Reheating

To store any leftover soup, let it cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you want to save it longer, consider freezing the soup in portions for up to 3 months. When reheating, simply thaw in the refrigerator overnight. Reheat on the stove over low heat for about 10-15 minutes, stirring occasionally until warmed through. Keep in mind that consistency might thicken upon reheating; if desired, add a splash of vegetable broth for a creamy texture.

Chef’s Helpful Tips

Be careful not to overcook the vegetables during the sautéing phase; they should be tender but not mushy for that perfect bite.
Use fresh herbs if possible, but dried can work in a pinch—just remember the conversion rate is usually 1 tablespoon of fresh to 1 teaspoon of dried.
If you’d like an even creamier texture, consider adding a splash of coconut milk or a dollop of cream at the end of cooking.
Save some beans to crush and stir in at the end, which thickens the soup beautifully and adds a satisfying texture.
Feel free to adjust the seasoning gradually, tasting as you go. Every batch can be a little different, so this is a key step!

One-Pot Creamy Tuscan White Bean & Kale Soup captures the essence of comfort and health in each spoonful. With its impressive flavor and vibrant colors, this dish brings warmth and cheer, regardless of the occasion. Don’t hesitate to play around with the ingredients and make it your own! Experiment with different greens or spices to fit your preferences—you might just create a new family tradition. So, gather your favorite people, pour yourself a bowl of this deliciousness, and enjoy every heartwarming bite!

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! This soup actually gets better as it sits, so it’s perfect for meal prep. Cook it up to a couple of days in advance and store it in the refrigerator until you’re ready to enjoy.

What can I serve with this soup?

This soup pairs beautifully with crusty bread, a fresh salad, or even some grilled cheese sandwiches. The flavors complement each other wonderfully, creating a satisfying meal.

How can I make this soup creamier?

To add creaminess, consider blending a portion of the soup and returning it to the pot or stirring in some coconut milk or heavy cream at the end. You can also mash some of the beans to thicken it up!

What is a good substitute for cannellini beans?

If you’re out of cannellini beans, great northern beans or chickpeas can be delicious alternatives. They’ll offer a slightly different flavor and texture but will still work wonderfully in this soup.

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One-Pot Creamy Tuscan White Bean & Kale Soup

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Author: Anna
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Italian

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Description

This One-Pot Creamy Tuscan White Bean & Kale Soup combines hearty flavors with simple preparation. It’s loaded with veggies, creamy broth, and wholesome beans—ideal for a quick and healthy dinner, or as comforting meal any time.

Ingredients

Scale

1 tbsp olive oil
1 medium-large yellow onion, finely diced
2–3 large garlic cloves, minced
2 celery stalks, diced
2 large carrots, leave unpeeled and dice
1 medium-sized zucchini, diced
3 cups chopped kale
1 can 15 oz fire roasted diced tomatoes
1 can 15 oz cannellini beans
2 tablespoons tomato paste
4 cups vegetable broth
3–4 large fresh thyme sprigs
2 heaping teaspoons chopped fresh oregano
1 tablespoon chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1 healthy pinch red pepper flakes

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the diced onion, carrots, celery, and a pinch of salt for about 4-5 minutes.
Add minced garlic and diced zucchini to the pot and cook for an additional 3 minutes.
Pour in the diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Stir well and allow the soup to simmer on low-medium heat, covered, for 30 minutes, stirring occasionally.
After 30 minutes, remove the pot from heat and stir in the chopped kale, allowing it to wilt in the hot soup for 2-3 minutes.
Taste the soup and adjust seasoning with more salt if needed. Garnish with extra fresh basil before serving.

Notes

Feel free to adjust the spice levels by adding more or less red pepper flakes.
Fresh herbs work best in this recipe for added flavor, but dried alternatives can be used in moderation.
This soup can be stored in the refrigerator for up to 3 days and tastes even better the next day.