Name: One-Pot Creamy Tuscan White Bean & Kale Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Tuscan
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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Imagine wrapping your hands around a warm bowl of One-Pot Creamy Tuscan White Bean & Kale Soup on a chilly evening. This delightful soup combines tender cannellini beans, vibrant kale, and a medley of fresh vegetables, all brought together in a creamy broth that bursts with flavor. It’s a satisfying hug in a bowl! Easy to prepare and full of hearty goodness, this recipe is one you’ll want to share with friends and family.

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
One-Pot Creamy Tuscan White Bean & Kale Soup

One-Pot Creamy Tuscan White Bean & Kale Soup

I first discovered this comforting dish during a cozy dinner party in my home. The aroma of garlic and herbs wafting through the air was intoxicating, and I remember thinking how wonderful it felt to come together over a homemade meal. The One-Pot Creamy Tuscan White Bean & Kale Soup offers all the health benefits of a classic Italian dish, melding rich flavors with nutrition, making it a go-to recipe for any occasion.

Why You’ll Love This Recipe

Simple & Quick: Prep takes only 15 minutes, and the soup simmers to perfection in about an hour!
Irresistible Flavor: Bursting with herbal aromas and a creamy texture, each bite is a delightful taste explosion.
Eye-Catching Appeal: The vibrant greens and warm reds create a visually stunning bowl that’s perfect for serving guests.
Flexible Serving: Great for lunch, dinner, or a cozy gathering with friends; it really suits every occasion.
Diet-Friendly Options: Naturally gluten-free and easily adaptable to be vegan!

Ingredients You’ll Need

1 tbsp olive oil: For sautéing the veggies. Extra virgin olive oil adds rich flavor, but you can also use canola oil for a lighter option.
1 medium-large yellow onion, finely diced: Provides a sweet foundation. You can substitute with a white onion if you prefer.
2-3 large garlic cloves, minced: Enhance the aromatic qualities of the soup. Fresh is best for maximum flavor!
2 celery stalks, diced: Adds crunch and depth; feel free to use fennel for a more robust taste.
2 large carrots, leave unpeeled and diced: The natural sweetness balances the savory broth. Organic is preferable to avoid pesticides.
1 medium-sized zucchini, diced: Brightens the mix; summer squash can be swapped if that’s what you have on hand.
3 cups chopped kale: Full of nutrients and fibers. You can substitute with spinach for a milder flavor.
1 can 15 oz fire roasted diced tomatoes: Provides a smoky, savory kick. Regular diced tomatoes work too but will lack depth.
1 can 15 oz cannellini beans: These creamy beans are packed with protein; navy beans can be an appropriate substitute.
2 tablespoons tomato paste: Concentrates the tomato flavor significantly. You can skip if you’re short on it, but it really amps up the soup.
4 cups vegetable broth: The base of your soup. Homemade or low-sodium options keep things healthy and tasty.
3-4 large fresh thyme sprigs: This herb infuses a beautiful flavor; dried thyme also works in a pinch.
2 heaping teaspoons chopped fresh oregano: Ideal for that classic Italian taste. If using dried Sicilian oregano, use slightly less.
1 tablespoon chopped fresh basil: The finishing touch with a fresh pop of flavor—definitely use fresh basil if you can!
1 teaspoon salt: Start with this, adjusting according to taste later on.
1/2 teaspoon black pepper: Adds a hint of heat that complements the soup nicely.
1 healthy pinch red pepper flakes: Optional heat; adjust to your liking.

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

Sauté vegetables: In a large pot or Dutch oven over medium heat, drizzle 1 tablespoon of olive oil and add the finely diced onion, carrots, celery, and a pinch of salt. Cook for about 4-5 minutes, stirring occasionally, until the onions are translucent. Then, stir in the minced garlic and diced zucchini. Sauté for an additional 3 minutes, letting the garlic become fragrant—this step builds the base of flavor!

Add liquids and simmer: Pour in the can of fire roasted diced tomatoes, 2 tablespoons of tomato paste, 4 cups of vegetable broth, and the drained can of cannellini beans. Toss in the fresh thyme sprigs, chopped basil, oregano, salt, black pepper, and a pinch of red pepper flakes to bring some zing to your dish. After stirring everything together, cover, and reduce the heat to low-medium, allowing the soup to simmer for 30 minutes. Don’t forget to stir occasionally to prevent sticking!

Taste and serve: Turn off the heat, and then stir in 3 cups of chopped kale, letting the leaves wilt in the hot soup for about 2-3 minutes. Before you serve, taste the soup; this is when you can add a pinch more salt if needed to elevate those beautiful flavors. Garnish with extra fresh basil for a lovely touch and serve hot!

Storing & Reheating

To store your One-Pot Creamy Tuscan White Bean & Kale Soup, let it cool to room temperature and transfer it to an airtight container. It can stay good in the refrigerator for about 4-5 days. If you want to freeze it, portion the soup into freezer-safe containers or zip-top bags, removing as much air as possible, and it’ll last up to 3 months. When you’re ready to enjoy it again, simply reheat in the microwave or on the stovetop over medium heat. You may notice the texture changes slightly upon refrigeration, so consider adding a splash of broth to refresh it when reheating!

Chef’s Helpful Tips

Avoid overcooking the kale; it should be tender yet vibrant.
Ensure your broth is flavorful; homemade or a good-quality store brand makes all the difference.
If you have leftover cooked vegetables, throw them in for extra nutrition!
Keep some extra herbs on hand for garnishing when serving—fresh herbs brighten up any dish.
This soup is a perfect make-ahead option for meal prep; it only gets better as the flavors meld overnight!

Each bowl of this One-Pot Creamy Tuscan White Bean & Kale Soup encapsulates the warmth of home-cooked meals and the delight of sharing with loved ones. The creamy broth and hearty beans make it filling yet nourishing. Plus, the ease of one-pot cooking means less cleanup and more focus on enjoying the company around your table.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! This soup is perfect for meal prepping. Making it the day before allows the flavors to deepen, making it even more delicious when you serve it. Just store it in the fridge and reheat it when you’re ready!

Is this soup vegan?

Yes! Just make sure that you use vegetable broth instead of chicken broth, and you’re good to go. This recipe is naturally vegan, making it perfect for plant-based diets.

Can I add meat to the soup?

Certainly! If you’re looking to add some protein, shredded chicken or sausage works beautifully. Just add it along with the vegetables for a heartier taste.

How do I adjust the spice level?

To tailor the spice level to your liking, start with a pinch of red pepper flakes. You can always add more as the soup simmers. Alternatively, try adding some diced jalapeños for a different kind of heat!

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One-Pot Creamy Tuscan White Bean & Kale Soup

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: One Pot
Method: Stovetop
Cuisine: Tuscan

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Description

This One-Pot Creamy Tuscan White Bean & Kale Soup is a comforting blend of fresh vegetables, creamy cannellini beans, and fragrant herbs. Ideal for a quick dinner, it brings delicious homemade flavors to your table with minimal effort—simple prep and unforgettable taste!

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 and sauté the diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
Add minced garlic and zucchini to the pot, cooking for an additional 3 minutes.
Incorporate the fire roasted diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Cover and simmer for 30 minutes, stirring occasionally.
Remove from heat and stir in the chopped kale, allowing it to wilt for 2-3 minutes.
Taste the soup and adjust seasoning with more salt if necessary. Garnish with extra fresh basil before serving.

Notes

Feel free to adjust the level of red pepper flakes based on your spice preference.
This soup can be stored in the fridge for up to 4 days, making it a great meal prep option.
For added creaminess, blend a portion of the soup before serving.