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Creamy Cozy Tuscan White Bean Soup with Kale

Tuscan white bean soup with kale - featured image
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A warm and hearty Tuscan white bean soup with kale, garlic, and rosemary, perfect for winter comfort. Creamy texture achieved by blending part of the beans without using cream.

Ingredients

Scale
  • 2 (15 oz) cans cannellini beans, drained and rinsed (or 1½ cups cooked dried beans)
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cups low-sodium vegetable broth
  • 4 cups fresh kale, tough stems removed and chopped (Tuscan or curly kale)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Prep the vegetables: finely chop onion, dice carrots and celery, mince garlic, and chop kale after removing tough stems (10 minutes).
  2. Heat olive oil in a large soup pot over medium heat. Add onion, carrot, and celery; cook until softened and fragrant, about 5-7 minutes.
  3. Add garlic and rosemary; cook 1-2 minutes until aromatic but not burnt.
  4. Stir in drained white beans and pour in vegetable broth. Bring to a gentle boil, then reduce heat to simmer.
  5. Simmer uncovered for about 15 minutes to meld flavors and soften vegetables. Add water if broth reduces too much.
  6. Using an immersion blender, puree about half the soup in the pot until smooth. Alternatively, blend half in batches in a countertop blender and return to pot.
  7. Stir in chopped kale and cook until just wilted, about 3-5 minutes. Season with salt, pepper, and optional red pepper flakes.
  8. Finish with a squeeze of fresh lemon juice. Taste and adjust seasoning as needed.
  9. Serve warm with a drizzle of extra virgin olive oil and crusty bread if desired.

Notes

Do not overcook garlic to avoid bitterness. Blend only half the soup for creamy texture with some beans left whole. Add kale last to keep it vibrant and slightly crisp. Use low-sodium broth to control saltiness. Leftovers keep well refrigerated for up to 4 days or frozen for 3 months. Reheat gently with added broth or water if needed.

Nutrition

Keywords: Tuscan white bean soup, kale soup, creamy soup, winter soup, healthy soup, vegetarian soup, gluten-free soup, easy soup recipe

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