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Creamy Tuscan White Bean Kale Soup

A warm and hearty soup made with white beans, kale, and rich flavors, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian, Vegetarian
Calories: 230
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cans canned white beans (drained) Look for high-quality canned beans.
  • 4 cups chopped kale Substitutable with spinach if desired.
  • 6 cups vegetable broth Chicken broth can be used for a non-vegetarian option.
  • 1 medium onion (diced)
  • 4 cloves garlic (minced) Garlic powder can be used in a pinch.
  • 1 can diced tomatoes
  • 1/2 cup heavy cream Can be replaced with coconut milk for a lighter option.
  • 2 tbsp olive oil
  • to taste red pepper flakes Adjust based on desired spice level.
  • to taste Parmesan cheese (grated) May substitute with Pecorino Romano.

Method
 

Cooking Steps
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Add minced garlic and a pinch of red pepper flakes, cooking for another minute until fragrant.
  3. Fold in the drained white beans and diced tomatoes, followed by the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes.
  4. Use an immersion blender to puree a portion of the soup until smooth, adding creaminess while retaining some texture.
  5. Stir in the heavy cream, then add the chopped kale and cook for another 5 minutes, just until the kale wilts. Season with salt and pepper to taste.
  6. Ladle the warm soup into bowls, top with grated Parmesan cheese, and enjoy!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Freeze for up to 3 months. Reheat gently on the stovetop or microwave individual servings.