One-Pot Creamy Tuscan White Bean & Kale Soup
One-Pot Creamy Tuscan White Bean & Kale Soup is the ultimate solution for chilly evenings and satisfying cravings. This soup beautifully combines the creamy texture of white beans with the nutritious crunch of kale, creating a warming dish that’s both hearty and healthy. The blend of fresh herbs and fire-roasted tomatoes enhances the flavor profile, making this soup an absolute delight from the first spoonful to the last.
Table of Contents
I first stumbled upon this soup while seeking a comforting recipe that wouldn’t consume my entire afternoon. After the first taste, I knew I hit the jackpot! It quickly became a family favorite, and now it makes regular appearances at our dinner table. The beauty of this One-Pot Creamy Tuscan White Bean & Kale Soup is its ease; you can whip it up in no time, and it’s budget-friendly too. I can genuinely say everyone will love it, from the kids to your most discerning foodie friends. Let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: With only 15 minutes of prep and about an hour total, you can have a delicious meal without spending all day in the kitchen.
- Irresistible Flavor: The combination of savory herbs, sweet carrots, and creamy beans creates a symphony of flavors that will tantalize your taste buds.
- Eye-Catching Appeal: Vibrant colors from fresh veggies and herbs make this soup visually delightful and inviting.
- Flexible Serving: Perfect for a cozy family dinner or as a meal prep option for the week; it’s great any time of the day.
- Diet-Friendly Options: This recipe is naturally vegetarian, and with simple swaps, it can easily fit into vegan and gluten-free diets.
Ingredients You’ll Need
- 1 tbsp olive oil: This adds richness and a lovely flavor base for sautéing. Feel free to use extra virgin olive oil for a more robust taste.
- 1 medium-large yellow onion, finely diced: Onion forms the aromatic foundation of this soup. You can substitute with shallots or scallions if needed.
- 2-3 large garlic cloves, minced: Fresh garlic imparts a wonderful aroma. For a milder taste, use garlic powder.
- 2 celery stalks, diced: Celery adds crunch and depth. If unavailable, you could replace it with green bell pepper.
- 2 large carrots, leave unpeeled and dice: Carrots offer natural sweetness. You can also use parsnips for a twist.
- 1 medium-sized zucchini, diced: This adds more veggie goodness. Summer squash makes a nice substitute.
- 3 cups chopped kale: Kale brings nutrients and texture. Spinach can be used if you prefer a milder taste.
- 1 can (15 oz) fire-roasted diced tomatoes: These tomatoes enhance the soup’s flavor with their smoky undertones. Regular diced tomatoes work too, though.
- 1 can (15 oz) cannellini beans: They deliver creaminess and protein. You can opt for great northern beans or navy beans if cannellini isn’t on hand.
- 2 tablespoons tomato paste: Tomato paste adds depth to the flavor. Consider adding extra if you love a richer tomato essence.
- 4 cups vegetable broth: This is your soup’s liquid base. For more flavor, use homemade broth or low-sodium options if you prefer.
- 3-4 large fresh thyme sprigs: Thyme contributes a fragrant aroma, but you can substitute with 1 teaspoon of dried thyme if needed.
- 2 heaping teaspoons chopped fresh oregano: Fresh oregano has a vibrant flavor, and dried Sicilian oregano works well in a pinch.
- 1 tablespoon chopped fresh basil: Basil adds brightness; it’s best to use fresh for maximum flavor. Dried works too—just halve the amount.
- 1 teaspoon salt: Season to taste; adjust as needed based on your broth’s saltiness.
- 1/2 teaspoon black pepper: Pepper enhances flavors and can be adjusted based on your spice preference.
- 1 healthy pinch red pepper flakes: Adding a pinch gives a lovely subtle heat; adjust to your preference for a milder or spicier taste.
How to Make One-Pot Creamy Tuscan White Bean & Kale Soup
Sauté vegetables: In a large pot or Dutch oven on medium heat, heat 1 tablespoon olive oil. Add the finely diced onion, 2 diced carrots, and 2 diced celery stalks with a sprinkle of salt. Sauté for about 4-5 minutes until the vegetables start to soften and the onion becomes translucent. Then, stir in the minced garlic and diced zucchini, cooking for an additional 3 minutes until fragrant.
Add liquids and simmer: Next, pour in the can of fire-roasted diced tomatoes and add 2 tablespoons tomato paste. Follow this up with 4 cups vegetable broth, the can of cannellini beans (drained and rinsed), 3-4 fresh thyme sprigs, 1 tablespoon chopped fresh basil, 2 heaping teaspoons chopped fresh oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Lower the heat to medium-low, cover, and let the soup simmer for 30 minutes while stirring occasionally to prevent sticking.
Incorporate kale and serve: After 30 minutes of simmering, turn off the heat and stir in the 3 cups of chopped kale leaves, letting them wilt in the hot soup for about 2-3 minutes. Before serving, taste the soup and adjust the seasoning, adding a pinch more salt if desired. Garnish with additional fresh basil, then ladle into bowls and enjoy!
Storing & Reheating
You can store any leftovers at room temperature for about 2 hours. For longer storage, place the soup in an airtight container and refrigerate it for up to 4 days. If you’d like to keep it longer, freeze the soup in a freezer-safe container for up to 3 months. When ready to enjoy, simply reheat on the stove over medium heat for about 10-15 minutes until heated through. Note that the texture may thicken in the fridge or freezer, so add a splash of vegetable broth or water to refresh the soup.
Chef’s Helpful Tips
- Avoid overcooking the vegetables initially; they should retain some bite, as they will continue cooking during the soup simmer.
- Use fresh herbs for the best flavor, but if you need to use dried herbs, reduce the amounts since they are more concentrated.
- If you want a creamier version, blend a portion of the soup with an immersion blender, leaving some chunks for a delightful texture.
- Experiment with different greens like Swiss chard or spinach based on what you have on hand.
- Make it your own by adding proteins like diced chicken or sausage for a heartier meal.
One-Pot Creamy Tuscan White Bean & Kale Soup is vibrant and nourishing, providing a comforting hug in a bowl. It invites you to get creative in the kitchen while delivering that cozy, home-cooked feel we all treasure. I encourage you to try this recipe and tailor it to your taste. The possibilities are endless with this adaptable dish! Enjoy every spoonful of this delicious soup creation.
Recipe FAQs
Can I make this soup ahead of time?
Absolutely! The soup can be made ahead of time and stored in the refrigerator for up to four days. In fact, the flavors often deepen and improve after resting.
Can I substitute for fresh herbs?
Yes, while fresh herbs offer the best flavor, you can use dried herbs as substitutes. Just remember to reduce the amounts, usually about one-third of the fresh measurement, since dried herbs are more potent.
How can I adjust the spiciness?
If you want less heat, simply omit the red pepper flakes, or start with a smaller pinch and increase to your liking. For extra spice, add jalapeños or a dash of hot sauce when serving.
Can I make this soup vegan?
This recipe is already vegan since it uses vegetable broth and plant-based ingredients. Double-check your broth or any canned goods to ensure they’re suitable for your dietary preferences!
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📖 Recipe Card
One-Pot Creamy Tuscan White Bean & Kale Soup
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Soups
- Method: One Pot
- Cuisine: Tuscan
Description
This One-Pot Creamy Tuscan White Bean & Kale Soup is a delicious and healthy meal that combines tender beans, fresh kale, and aromatic herbs. It’s simple to prepare and ideal for a comforting dinner any night of the week!
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
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
- Add minced garlic and diced zucchini, cooking for an additional 3 minutes.
- Stir in the fire-roasted tomatoes, tomato paste, vegetable broth, cannellini beans, thyme, basil, oregano, salt, pepper, and red pepper flakes.
- Cover and simmer the soup on low-medium heat for 30 minutes, stirring occasionally.
- Remove from heat and fold in the kale, allowing it to wilt in the residual heat for 2-3 minutes.
- Taste the soup and adjust seasoning with more salt if needed. Garnish with fresh basil before serving.
Notes
Feel free to adjust the number of red pepper flakes to your desired spice level.
This soup can be enjoyed immediately, but the flavors deepen if allowed to sit for a few hours or overnight.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
