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 nourishing and wholesome dish that warms both the heart and the belly. Filled with vibrant vegetables, creamy white beans, and a hint of spice, this soup combines the essence of Italian cuisine right in your kitchen. There’s something incredibly comforting about a bowl of soup, especially during chilly evenings or when you’re in need of a quick, satisfying meal. Plus, the creamy texture of the soup makes it feel indulgent without the guilt.

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

This hearty soup is not only packed with flavors, but it’s also super easy to throw together. With just one pot needed, you’ll appreciate the simple clean-up that comes after a cozy night in. It’s the perfect remedy for a long day, and whether you’re feeding the family or hosting friends, a steaming pot of this Tuscan delight never disappoints. I warmly invite you to try this delightful recipe—it could become your new favorite!

Why You’ll Love This Recipe

Simple & Quick: Prep in just 15 minutes and have it simmering in under an hour.
Irresistible Flavor: The combination of fire-roasted tomatoes, fresh herbs, and savory beans creates a taste explosion.
Eye-Catching Appeal: The vibrant green kale and rich tomato base make this soup as beautiful to look at as it is to eat.
Flexible Serving: Perfect for a cozy family dinner, a quick lunch, or meal prep that lasts all week.
Diet-Friendly Options: Naturally vegetarian and easy to adapt for gluten-free and dairy-free diets.

Ingredients You’ll Need

1 tbsp olive oil: For sautéing the vegetables, adds a rich flavor.
1 medium-large yellow onion, finely diced: A lovely base for flavor; can substitute with white onion.
2-3 large garlic cloves, minced: Provides pungent aroma and depth; avoid garlic powder for best flavor.
2 celery stalks, diced: Adds crunch and freshness; can swap for leeks if desired.
2 large carrots, leave unpeeled and diced: Sweetness complements other flavors; no need to peel saves time.
1 medium-sized zucchini, diced: Contributes moisture and nutrients; can substitute with yellow squash.
3 cups chopped kale: A nutritious green that wilts beautifully; try spinach as an alternative if kale is unavailable.
1 can (15 oz) fire roasted diced tomatoes: Adds a smoky flavor; regular diced tomatoes will work too.
1 can (15 oz) cannellini beans: Creamy texture is perfect for soups; navy beans or chickpeas can be used in a pinch.
2 tablespoons tomato paste: Intensifies the tomato flavor; don’t skip this for a richer soup.
4 cups vegetable broth: Star of the soup base; homemade adds more depth, but store-bought is convenient.
3-4 large fresh thyme sprigs: Imparts an aromatic touch; dried thyme could be substituted (1 teaspoon).
2 heaping teaspoons chopped fresh oregano: Brightness lingers in every bite; use dried Sicilian oregano if fresh is unavailable.
1 tablespoon chopped fresh basil: Enhances the Italian flavor profile; dried basil can be used but fresh is advised.
1 teaspoon salt: Essential for balancing flavors; adjust according to taste preferences.
1/2 teaspoon black pepper: Adds warmth; feel free to increase for extra kick.
1 healthy pinch red pepper flakes: Just enough to bring warmth without overwhelming; adjust to your spice preference.

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

Sauté vegetables: In a large pot or Dutch oven over medium heat, drizzle in 1 tablespoon of olive oil. Add the finely diced onion, diced carrots, diced celery, and a pinch of salt. Sauté for about 4-5 minutes, letting the vegetables soften and the onions become translucent. Then, toss in the minced garlic and diced zucchini, cooking for another 3 minutes until fragrant and slightly tender.

Add liquids and simmer: Pour in the 15 oz can of fire-roasted diced tomatoes and 2 tablespoons of tomato paste. Next, add 4 cups of vegetable broth, the 15 oz can of cannellini beans, and the thyme sprigs. Sprinkle in the chopped basil, oregano, remaining salt, black pepper, and a pinch of red pepper flakes. Stir everything together thoroughly, lower the heat, cover the pot, and let the soup simmer for about 30 minutes. Stir occasionally to keep it from sticking.

Taste and serve: After 30 minutes, turn off the heat and stir in the 3 cups of chopped kale. Let the greens wilt in the hot soup for about 2-3 minutes. Before serving, taste the soup. If it needs a little more flavor, add a pinch of salt until it’s just right. Serve it hot, garnished with fresh basil for an extra touch.

Storing & Reheating

Store leftovers at room temperature for up to 2 hours; afterward, refrigerate in an airtight container where it will keep for 3-5 days. For freezer storage, portion the soup into freezer-safe bags or containers and it can last up to 3 months. When reheating, simply warm it on the stove over low heat for around 10-15 minutes, stirring frequently until hot. Remember, the texture may vary slightly after freezing, so feel free to add a splash of broth to refresh it.

Chef’s Helpful Tips

Avoid burning the garlic by adding it only after the other vegetables have started to soften.
Make sure your vegetable broth is low-sodium to control the saltiness of the dish.
Feel free to add diced potatoes for extra heartiness, but you may need to simmer longer.
Experiment with different greens like Swiss chard if kale isn’t available.
This soup also works well as a meal-prep option; it tastes even better the next day as flavors meld together.

One-Pot Creamy Tuscan White Bean & Kale Soup is perfect for cozy dinners or meal prepping for the week ahead. The delicious, hearty ingredients bring warmth and nourishing comfort to any table. Don’t hesitate to tweak the ingredients based on what you have on hand—the versatility is half the fun! Enjoy every spoonful, and I hope it brings joy to your kitchen.

Recipe FAQs

Can I make this soup vegan?

Absolutely! This recipe is already vegetarian, and you can ensure it’s vegan by making sure the vegetable broth doesn’t contain any animal products.

Can I use dried beans instead of canned?

Sure! If using dried cannellini beans, soak them overnight and cook them until tender before adding them to the soup. Adjust your cooking time accordingly, as dried beans may take longer.

What can I serve with this soup?

This soup pairs beautifully with crusty bread, a simple salad, or even a hearty sandwich. You can also sprinkle some grated Parmesan cheese on top for an added touch!

How do I change the thickness of the soup?

If you prefer a thicker soup, simply use an immersion blender to blend a portion of the soup before adding the kale. For a thinner consistency, stir in extra vegetable broth until you reach your desired texture.

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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: One Pot
Cuisine: Italian

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Description

This One-Pot Creamy Tuscan White Bean & Kale Soup is a delightful blend of flavors, featuring tender beans, fresh kale, and vibrant vegetables. It’s a healthy, easy meal perfect for quick dinners!

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

In a large pot or Dutch oven over medium heat, add olive oil and sauté diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
Stir in minced garlic and zucchini; cook for an additional 3 minutes.
Add the fire roasted diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt, pepper, and red pepper flakes. Cover and simmer on low-medium heat for 30 minutes, stirring occasionally.
Turn off the heat and mix in the chopped kale, allowing it to wilt in the hot soup for 2-3 minutes.
Taste the soup and adjust seasoning with a pinch more salt if necessary. Garnish with fresh basil before serving.

Notes

This soup can be stored in the fridge for up to 3 days.
For added creaminess, consider blending a portion of the soup before serving.
Feel free to add any leftover vegetables you have on hand for extra nutrition.