Creamy Tuscan White Bean and Kale Soup Recipe

Savor the flavors of this creamy Tuscan white bean kale soup. A healthy,
delicious one pot soup recipe perfect for any season!

Servings: 6 servings

Author: Stephanie Wilson

Prep Time:
10 minutes

20 minutes

Total Time:
30 minutes

Soup

Italian Mediterranean

white bean soup creamy white bean soup

Instructions

1 Heat olive oil in a large pot over medium heat. Add onion, carrots, celery and a
pinch of salt. Cook until softened, about 5 minutes. Add garlic, tomato paste,
oregano, thyme (or basil) and cook for 1 minute more.
2 Add beans, vegetable broth, undrained tomatoes, and 1/2 teaspoon of salt and
pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the
vegetables are fork-tender.
3 For a creamy texture, use an immersion blender in short bursts to partially
puree part of the soup or mash some of the beans with a potato masher. For a
chunkier soup, skip this step.
4 Bring the soup to a light simmer, stir in kale, and cook until wilted, about 5
minutes. Stir in the coconut milk and let warm in the soup.
5 Taste and adjust seasoning. Add a squeeze of lemon juice if desired. Serve hot.