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, you can also swap for dried sicilian oregano; 1 tablespoon chopped fresh basil, i only recommend using fresh basil, but if you must use dried use 2 teaspoons.; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 healthy pinch red pepper flakes (adjust to desired level of spice)

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One-Pot Creamy Tuscan White Bean & Kale Soup captures the essence of comforting Italian cuisine. With its rich, hearty base infused with the earthy flavors of white beans and kale, this dish stands out as a wholesome, nutritious option. You’ll find each spoonful packed with a delightful mix of textures—from creamy beans to tender vegetables, all harmonizing beautifully under the warm embrace of aromatic herbs. It’s everything you want in a meal when the weather turns chilly or when you simply need something to warm your soul.

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

I first made this comforting soup on a cold winter evening, craving something filling yet simple. As it bubbled away on the stove, the delightful aroma filled my kitchen, making it impossible to resist. Even picky eaters in my family couldn’t help but go back for seconds! There’s a magic in crafting a one-pot meal that not only saves time on dishes but also melds flavors in a way that’s truly satisfying. Trust me, once you try this One-Pot Creamy Tuscan White Bean & Kale Soup, it will quickly become your go-to recipe whenever comfort food calls.

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and an hour total cooking time, it’s an easy weeknight dinner solution.
Irresistible Flavor: The combination of roasted tomatoes, fresh herbs, and hearty beans creates a flavor explosion with every spoonful.
Eye-Catching Appeal: The vibrant colors of the vegetables and greens make this soup not just tasty but visually stunning as well.
Flexible Serving: Perfect for cozy dinners, lunch leftovers, or meal prep for the week; it suits any occasion!
Diet-Friendly Options: Naturally vegan and can easily be modified to fit gluten-free diets.

Ingredients You’ll Need

1 tbsp olive oil: Used to sauté vegetables and enhance flavors; you can substitute with avocado oil for a different taste.
1 medium-large yellow onion, finely diced: Essential for building the soup’s base flavor; yellow onions sweeten when cooked.
2-3 large garlic cloves, minced: Adds aromatic richness; feel free to adjust based on your garlic love.
2 celery stalks, diced: Provides crunch and freshness; if you’d rather not use it, carrots can be increased.
2 large carrots, diced (leave unpeeled): Natural sweetness enhances flavor; you could swap with parsnips if desired.
1 medium-sized zucchini, diced: Softens beautifully in the soup; a yellow squash can work well too.
3 cups chopped kale: Adds nutrition and vibrant color; spinach can be a lighter alternative.
1 can (15 oz) fire roasted diced tomatoes: Adds depth with smoky notes; you can use regular diced tomatoes if needed.
1 can (15 oz) cannellini beans: Creamy and filling source of protein; great substitute includes navy beans.
2 tablespoons tomato paste: Boosts the tomato flavor; using a homemade version enhances freshness even more.
4 cups vegetable broth: The soup base; homemade broth elevates the flavor profile, or use low-sodium broth for a healthier option.
3-4 large fresh thyme sprigs: Fresh thyme lends a woodsy aroma; dried thyme is fine in a pinch but use less (about 1 teaspoon).
2 heaping teaspoons chopped fresh oregano: Adds a Mediterranean essence; Sicilian oregano is a great alternative.
1 tablespoon chopped fresh basil: Freshness is key here; dried basil can be swapped but use only 2 teaspoons since it’s more concentrated.
1 teaspoon salt: Essential for enhancing flavors; adjust based on your preference or dietary needs.
1/2 teaspoon black pepper: Provides mild heat without overwhelming; fresh ground pepper offers the best flavor.
1 healthy pinch red pepper flakes: Adds a hint of spice; use more or less based on personal taste.

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 in the finely diced yellow onion, diced carrots, diced celery, and a pinch of salt. Sauté for 4-5 minutes until the vegetables soften and the onion appears translucent. Next, stir in 2-3 large minced garlic cloves and 1 medium diced zucchini. Cook this mixture for an additional 3 minutes, letting those flavors meld together beautifully.

Add liquids and simmer: Now, it’s time to build the flavor base! To the vegetable mix, add 1 can (15 oz) of fire roasted diced tomatoes, rest of the diced tomatoes, 2 tablespoons of tomato paste, and 4 cups of vegetable broth. Next, incorporate 1 can (15 oz) of rinsed cannellini beans, 3-4 sprigs of fresh thyme, 1 tablespoon of chopped fresh basil, and 2 heaping teaspoons of chopped fresh oregano. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of red pepper flakes. Stir everything together, cover the pot, and let it simmer on low-medium heat for about 30 minutes—make sure to stir occasionally!

Taste and serve: After the simmering time, turn off the heat and mix in 3 cups of chopped kale. Allow the kale to wilt in the hot soup for about 2-3 minutes. Just before serving, take a moment to taste the soup—if it needs a bit more flavor, adjust it with an extra pinch of salt. Garnish with some additional fresh basil on top, and your delicious One-Pot Creamy Tuscan White Bean & Kale Soup is ready to be enjoyed!

Storing & Reheating

This soup can be kept at room temperature for about 2 hours after cooking. To maximize freshness, transfer any leftovers into an airtight container—preferably glass for easy heating. Store it in the refrigerator for up to 5 days. If you’d like to freeze this comforting dish, pour it into freezer-safe containers and store for up to 3 months. When you’re ready to enjoy again, simply reheat over medium heat on the stovetop for about 10-15 minutes, stirring occasionally, until warmed through. The texture might slightly change upon reheating, but a splash of vegetable broth will refresh it beautifully!

Chef’s Helpful Tips

Be sure to cook your vegetables at the right temperature to enhance their flavors—medium heat is ideal for sautéing.
If you like a creamier texture, use an immersion blender to purée a portion of the soup after adding kale!
Letting the soup simmer longer develops even deeper flavors, so feel free to let it simmer for an extra 15-20 minutes if time allows.
To ramp up the flavor, consider toasting your spices in the olive oil before adding in the vegetables—this step adds depth to the overall dish.
If you’re short on time, feel free to skip the fresh herbs and opt for dried herbs—just remember to use less since they’re more potent.
Make this soup a day ahead—like many stews, it tastes even better the next day after the flavors have had time to mingle.

With a hearty bowl of One-Pot Creamy Tuscan White Bean & Kale Soup, you’ll not only fill your belly but also warm your heart. This delightful dish is perfect for any night of the week, bringing together wholesome ingredients in a way that is comforting and nourishing. Don’t hesitate to add your twist, perhaps with some different veggies or spices! This dish invites creativity, and each bowl can be a new experience. So grab your ingredients and enjoy the joy of cooking!

Recipe FAQs

Can I use dry beans instead of canned cannellini beans?

Absolutely! If you prefer using dry beans, soak them overnight and cook them until tender before adding them to the soup. You’ll typically need about 1 ½ cups of dry beans to replace the canned version.

What can I substitute for kale if I don’t have it?

If kale isn’t readily available, spinach can serve as an excellent substitute. Add it towards the end of cooking since it wilts much faster than kale. You might also consider using Swiss chard for a similar texture and flavor profile.

How spicy is this soup?

The spice level is adjustable! With just a healthy pinch of red pepper flakes, it gives a mild warmth. If you want a bit more heat, feel free to increase the amount. Always taste before adding more; it’s easier to add than to take away!

Can I make this soup in advance?

Yes, this soup is great for make-ahead meals! It can be prepared a day in advance and refrigerated. The flavors continue to develop overnight, making it an even tastier meal on the following day. Just reheat gently before serving.