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Creamy Tuscan White Bean Soup

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A quick, budget-friendly, and creamy white bean soup with kale that comes together in about 30 minutes. Perfect for a cozy weeknight dinner, this recipe uses a clever bean-mashing technique for a velvety texture without heavy cream.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 2 stalks celery, diced (about ½ cup)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups (32 ounces) low-sodium vegetable broth
  • 1 cup milk or half-and-half
  • 3 cups chopped kale, stems removed (preferably lacinato/dinosaur kale)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated Parmesan cheese (optional, for serving)

Instructions

  1. Sauté the aromatics: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until soft and onion is translucent.
  2. Add garlic and spices: Stir in minced garlic, dried thyme, crushed rosemary, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. Mash the beans: While garlic cooks, place one can of drained and rinsed cannellini beans in a small bowl. Mash with a fork until mostly smooth but still chunky. Leave the second can whole.
  4. Add beans and broth: Pour mashed beans, whole beans, and vegetable broth into the pot. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Add milk and kale: Slowly pour in milk (or half-and-half), stirring constantly. Add chopped kale and stir until wilted, about 2-3 minutes.
  6. Season and finish: Turn off heat. Stir in fresh lemon juice. Taste and adjust salt and pepper as needed.
  7. Rest and serve: Let soup sit for 5 minutes before serving. Ladle into bowls and top with grated Parmesan cheese if desired.

Notes

For a vegan version, use unsweetened oat milk or full-fat coconut milk and skip the Parmesan. To add protein, stir in shredded rotisserie chicken or cooked Italian sausage at the end. The soup thickens as it sits; add a splash of broth or milk when reheating. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: creamy Tuscan white bean soup, easy white bean soup, Tuscan soup, bean and kale soup, quick soup recipe, budget-friendly soup, vegetarian soup, gluten-free soup

Find it online: https://recipebelle.com/creamy-tuscan-white-bean-soup-an-easy-family-dinner/