Print

Quick One-Pot Creamy Tuscan White Bean Soup with Kale

A close-up of creamy Tuscan white bean soup featuring cannellini beans, dark green kale, and topped with shredded Parmesan cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, comforting Tuscan White Bean Soup in one pot for an easy weeknight dinner. It features creamy cannellini beans and fresh kale, ready fast.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (reserve 1/2 cup)
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free
  • 4 cups chopped kale, stems removed
  • 1/4 cup grated Parmesan cheese (optional)
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Add the vegetable broth and the rinsed cannellini beans (leaving out 1/2 cup for later). Bring the mixture to a simmer.
  4. In a separate bowl, mash the reserved 1/2 cup of cannellini beans with a fork until mostly smooth. Stir the mashed beans into the soup. This helps create a creamy texture.
  5. Stir in the heavy cream or coconut milk. Let the soup simmer gently for 5 minutes.
  6. Add the chopped kale to the pot. Stir until the kale wilts down, about 3 to 5 minutes.
  7. Taste the soup and adjust salt and pepper if needed. If using, stir in the Parmesan cheese just before serving.
  8. Serve hot with crusty bread for dipping.

Notes

  • For a richer flavor, you can sauté 4 ounces of Italian sausage before adding the onions and celery, then drain excess fat.
  • If you are interested in meal planning for quick dinners, this soup is a great base recipe.
  • To make this soup vegan, skip the Parmesan cheese and use coconut milk instead of heavy cream.

Nutrition

Find it online: https://cutcooktaste.com/tuscan-white-bean-soup-recipe-quick-one-pot/