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 an exquisite embrace of hearty flavors, capturing the warmth of Italian cuisine in every comforting spoonful. Imagine sinking into a bowl filled with creamy white beans, vibrant kale, and the rustic notes of thyme and basil. This soup is more than a meal; it’s a gentle hug on a chilly evening or a nourishing companion during busy weekdays.

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

The first time I made this Tuscan-inspired dish, it quickly became one of my go-to recipes. It’s a recipe that feels luxurious yet remains invitingly simple, transforming everyday ingredients into a spectacular feast. With its full-bodied flavor and creamy texture without the fuss of heavy cream, it’s perfect for anyone looking for something satisfying and delicious. So grab your pot and let’s create this warm, delightful bowl of goodness!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 60 minutes, this soup allows for a relaxed cooking experience.
Irresistible Flavor: Packed with flavors from Italian herbs and roasted tomatoes, it’s a melody of tastes in every bite.
Eye-Catching Appeal: The vibrant colors of the vegetables and herbs make it not just a nourishing dish but also visually stunning.
Flexible Serving: Perfect for cozy dinners, lunch prep, or a comforting snack whenever the craving hits.
Diet-Friendly Options: Naturally vegetarian and can easily be modified for vegan or gluten-free diets.

Ingredients You’ll Need

1 tbsp olive oil: Ideal for sautéing and bringing out the flavors of the vegetables.
1 medium-large yellow onion, finely diced: This adds a sweet, aromatic base that complements the other ingredients.
2-3 large garlic cloves, minced: Garlic enhances the dish with its distinct, rich flavor.
2 celery stalks, diced: Adds a subtle crunch and balance to the soup’s texture.
2 large carrots, leave unpeeled and dice: Unpeeled carrots keep nutrients intact while imparting sweetness.
1 medium-sized zucchini, diced: This vegetable contributes a hearty texture that holds up well in soup.
3 cups chopped kale: A vibrant, nutrient-dense leafy green that wilts beautifully into the soup.
1 can (15 oz) fire roasted diced tomatoes: The smokiness from the fire-roasted feature elevates the dish.
1 can (15 oz) cannellini beans: Creamy and protein-rich, these beans are the heart of the soup.
2 tablespoons tomato paste: Concentrates the tomato flavor and thickens the soup slightly.
4 cups vegetable broth: The base of the soup, providing essential liquid and flavor.
3-4 large fresh thyme sprigs: Fresh thyme gives a fragrant, herbal note to the dish.
2 heaping teaspoons chopped fresh oregano: Oregano adds that quintessential Italian flavor; dried Sicilian oregano works too.
1 tablespoon chopped fresh basil: Fresh basil adds a last-minute pop of freshness; for dried, use 2 teaspoons.
1 teaspoon salt: Essential for enhancing all the other flavors.
1/2 teaspoon black pepper: Adds just the right amount of heat.
1 healthy pinch red pepper flakes: Adjust according to spice preference, adding a delightful kick.

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

Sauté vegetables: In a large pot or Dutch oven over medium heat, warm 1 tablespoon of olive oil. Add the finely diced yellow onion, diced carrots, and celery, sprinkling a little salt to help the vegetables sweat. Sauté for 4-5 minutes until they soften and the onion turns translucent, then introduce the 2-3 minced garlic cloves and diced zucchini to the pot. Cook for an additional 3 minutes, allowing the garlic to become fragrant without burning.

Add liquids and simmer: Stir in the 15 oz can of fire-roasted diced tomatoes along with 2 tablespoons of tomato paste and 4 cups of vegetable broth. Mix in the drained 15 oz can of cannellini beans, 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. Bring to a gentle simmer, covering the pot, and let it cook for about 30 minutes, stirring occasionally to meld the flavors together.

Incorporate kale and adjust seasoning: Turn off the heat and stir in the 3 cups of chopped kale, allowing it to wilt in the residual heat of the soup for 2-3 minutes. Before serving, take a moment to taste it. If you feel it needs a little more flavor, sprinkle in an extra pinch of salt until it tastes just right.

Taste and serve: For the final touches, garnish with additional fresh basil for a burst of color and freshness. Grab your favorite spoon, and enjoy a steaming bowl of this hearty goodness that beautifully embodies the comforting flavors of Italy.

Storing & Reheating

To store your delicious One-Pot Creamy Tuscan White Bean & Kale Soup, let it cool at room temperature for no more than two hours. Transfer it to an airtight container, where it will stay fresh in the refrigerator for up to five days. The soup also freezes remarkably well—just pour it into freezer-safe containers, leaving a little room for expansion, and it will last up to three months. When ready to enjoy again, simply reheat on the stovetop over medium heat until it’s warmed through, stirring occasionally. Note that the texture may change slightly; refreshing the flavor with a splash of lemon juice can brighten it right up.

Chef’s Helpful Tips

Be sure to sauté the onions and garlic carefully to avoid bitterness; low and steady wins the flavor battle.
Always taste your soup before serving; adjusting salt at the end can elevate the dish significantly.
If you prefer a creamier texture, consider blending a portion of the soup with an immersion blender.
Feel free to play with the vegetables—add bell peppers or sweet potatoes for a personal twist.
Making ahead? The soup’s flavor deepens intriguingly after a day in the fridge, so it’s a perfect meal prep option!

One-Pot Creamy Tuscan White Bean & Kale Soup is all about bringing wholesome ingredients together with ease. The robust flavors make it a hit at any table, perfect for cozy nights or casual get-togethers. Let the aromas fill your kitchen and savor the warmth and comfort in each bowl you serve.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld together. You can prepare it in advance and store it in the refrigerator for up to five days or freeze it for later enjoyment.

How can I add more protein to the soup?

If you’re looking to increase the protein content, you could add diced chicken or turkey sausage, or even some quinoa or lentils. Just keep in mind that the cooking time may vary based on your choice, so adjust accordingly.

Is there a way to make this soup less spicy?

Of course! If you prefer a milder soup, simply reduce or omit the red pepper flakes. You can always serve them on the side for those who enjoy a little heat!

Can I use frozen kale for this soup?

While fresh kale is recommended for its texture and vibrant flavor, you can substitute frozen kale if that’s what you have on hand. Just remember to thaw and drain it before adding to the soup for the best results.