One-Pot Creamy Tuscan White Bean & Kale Soup
One-Pot Creamy Tuscan White Bean & Kale Soup is a hug in a bowl, offering the perfect blend of comforting flavors and healthy ingredients. Imagine the aroma of sautéed garlic mingling with earthy kale and hearty white beans, all simmering together in a golden broth. This soup not only warms your belly but also nourishes your soul. Whether you’re coming in from the cold or just craving a cozy meal, this dish effortlessly satisfies.
Table of Contents
I first fell in love with this recipe on a chilly evening, when a bowl of something warm felt essential. It’s incredibly easy to whip up and budget-friendly, making it a staple in my kitchen. Plus, it’s a one-pot wonder, meaning minimal cleanup and maximum relaxation afterwards. With its vibrant colors and deeply satisfying flavors, this soup makes an ideal choice for weeknight dinners or casual gatherings with loved ones. You’ll find it’s a delightful addition to your collection, inviting you to slow down and savor each moment.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 75 minutes, this dish is ideal for busy nights.
- Irresistible Flavor: The mixture of sautéed vegetables, fragrant herbs, and creamy white beans creates a soul-soothing broth.
- Eye-Catching Appeal: A colorful blend of ingredients makes this soup a feast for the eyes.
- Flexible Serving: Perfect for lunch or dinner, it’s satisfying enough to be the main event.
- Diet-Friendly Options: Naturally vegetarian and easy to adapt for gluten-free diets.
Ingredients You’ll Need
- 1 tbsp olive oil: A healthy fat that helps sauté the vegetables and adds richness. You can substitute with avocado oil if preferred.
- 1 medium-large yellow onion, finely diced: This brings sweetness and depth to the base flavor. White or red onions also work well.
- 2-3 large garlic cloves, minced: Essential for aromatic depth, fresh garlic is key here. Use garlic powder in a pinch, but fresh is best.
- 2 celery stalks, diced: Adds crunch and freshness. No celery? Finely chopped bell peppers could work too.
- 2 large carrots, left unpeeled and diced: Their natural sweetness balances the soup’s flavors. Baby carrots can be used as a substitute.
- 1 medium-sized zucchini, diced: This adds texture and nutrition. You could swap for yellow squash if that’s what you have on hand.
- 3 cups chopped kale: A nutrient-rich green that wilts beautifully into the soup. Spinach can be used as an alternative, but be sure to use more since it wilts down.
- 1 can (15 oz) fire-roasted diced tomatoes: Their smokiness enhances the overall taste. Regular diced tomatoes can be used if needed.
- 1 can (15 oz) cannellini beans: These creamy beans provide protein and heartiness. Great Northern beans can be used if cannellini are unavailable.
- 2 tablespoons tomato paste: This intensifies the tomato flavor. If you’re out, use an extra spoonful of diced tomatoes.
- 4 cups vegetable broth: For a rich and flavorful base, use homemade or store-bought. Chicken broth works for non-vegetarians.
- 3-4 large fresh thyme sprigs: Their earthy notes flavor the soup perfectly. Dried thyme can also be substituted; use about a teaspoon.
- 2 heaping teaspoons chopped fresh oregano: This herb adds a Mediterranean flair. Sicilian oregano works well in its place.
- 1 tablespoon chopped fresh basil: Fresh basil brightens the soup’s flavor; if using dried, reduce to 2 teaspoons.
- 1 teaspoon salt: Enhances all the flavors without overwhelming them. Adjust to your taste preferences.
- 1/2 teaspoon black pepper: Drives the dish’s flavor profile; can be adjusted for your spice level.
- 1 healthy pinch red pepper flakes: Perfect for a little warmth; add more or less depending on your heat preference.
How to Make One-Pot Creamy Tuscan White Bean & Kale Soup
Sauté vegetables: In a large pot or Dutch oven over medium heat, add 1 tablespoon of olive oil. Once hot, toss in the diced onion, carrots, celery, and a sprinkle of salt. Sauté for 4-5 minutes until everything is fragrant and the onion starts to become translucent. Now, add the minced garlic and diced zucchini, continuing to cook for an additional 3 minutes. This step builds that wonderful flavor foundation for your soup.
Add liquids and simmer: Pour in the can of fire-roasted diced tomatoes, along with 2 tablespoons of tomato paste and 4 cups of vegetable broth. Stir in the 15 oz can of cannellini beans, 3-4 fresh thyme sprigs, 1 tablespoon of chopped basil, and 2 heaping teaspoons of chopped oregano. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a healthy pinch of red pepper flakes. Bring this hearty mixture to a gentle boil, then lower the heat to low-medium. Cover and let the soup simmer for 30 minutes, giving it a stir occasionally.
Taste and serve: After half an hour, turn off the heat and fold in the 3 cups of chopped kale, allowing it to wilt in the warm soup for about 2-3 minutes. Before diving in, taste the soup. Sometimes, adding a pinch more salt can really enhance the flavors rounding everything out beautifully. Ladle into bowls and garnish with extra fresh basil if you like. Enjoy the inviting aromas and flavors that tell a story of rustic cooking!
Storing & Reheating
To store your soup, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 4-5 days. If you’d like to freeze it, portion the soup into freezer bags, ensuring to release excess air and sealing well; it can last up to 3 months in the freezer. When it’s time to enjoy again, reheat on the stovetop over medium-low heat until warmed through, about 10-15 minutes. The kale might lose some texture, but a splash more broth can help revive it.
Chef’s Helpful Tips
- Don’t rush the sautéing: Taking time to soften your vegetables ensures a deeper flavor.
- Season gradually: Taste as you go; it’s easier to add more salt or spices than to correct an over-seasoned dish.
- Fresh herbs are key: Always opt for fresh when possible for the best flavor, but understand that dried herbs still add wonderful taste.
- Texture matters: If you prefer a creamier soup, use an immersion blender to puree part of it before adding the kale.
- Make it ahead: This soup is perfect for meal prep; the flavors actually improve after a day in the fridge.
White bean and kale soup is an everyday dish that stands out with its robust flavors and nutrition. The ingredients meld beautifully, and you have the flexibility to adapt them based on what’s in your kitchen. Feel free to play around; this recipe is meant to inspire you without rigid rules.
Recipe FAQs
Can I use other beans in this soup?
Absolutely! While cannellini beans bring a creamy texture, feel free to use Great Northern, navy beans, or even chickpeas. Each will offer a unique twist, but be sure to adjust cooking times slightly if necessary.
How can I make this soup spicier?
If you’re a fan of heat, simply increase the amount of red pepper flakes. You can also add some crushed jalapeños or diced fresh chilies during the sautéing phase for a more intense kick.
Can I make this soup vegan?
Yes! The recipe is already vegan, but if you want to make sure, always double-check your vegetable broth is free of animal products. This hearty soup is delightful for everyone, no matter their dietary preferences!
How long does this soup last?
In the refrigerator, your soup will keep well for about 4-5 days in an airtight container. When frozen, it can last up to 3 months. Just keep in mind that the kale’s texture may change slightly upon reheating, but the flavors will still shine!
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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: Stovetop
- Cuisine: Italian
Description
This One-Pot Creamy Tuscan White Bean & Kale Soup features robust flavors from garlic and fresh herbs, offering a comforting meal that’s easy to prepare. It’s a perfect dish for a quick dinner or a healthy lunch, satisfying your cravings with wholesome ingredients.
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 and sauté the diced onion, carrots, celery, and a pinch of salt for 4-5 minutes.
- Add minced garlic and zucchini, cooking for an additional 3 minutes.
- Stir in diced tomatoes, tomato paste, vegetable broth, cannellini beans, thyme sprigs, basil, oregano, salt and pepper, and red pepper flakes. Cover and let the soup simmer on low-medium heat for 30 minutes, stirring occasionally.
- Turn off the heat and incorporate the kale leaves, allowing them to wilt in the hot soup for 2-3 minutes.
- Taste the soup before serving; add more salt if needed to enhance the flavor. Garnish with fresh basil and serve.
Notes
For added depth of flavor, consider using homemade vegetable broth.
Leftovers can be refrigerated and enjoyed over the next few days, making it a great meal prep option.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
