Tuscan White Bean and Kale Soup

Tuscan White Bean and Kale Soup

This hearty Tuscan White Bean and Kale Soup is easy, light and slightly creamy without needing any cream. White beans are the key to this soup, making it satisfying and simple to make while bringing a creamy texture. With a hint of garlic, thyme and lemon, this is a comforting soup you'll love. Gluten-free, vegan.

Course Main Course, Soup

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 240kcal

Author Tessa

Ingredients

1 tablespoon olive oil
1 small yellow onion diced
3 cloves garlic minced
½ teaspoon dried thyme
1 teaspoon salt plus more to taste
⅛ -¼ teaspoon red pepper flakes optional
2 x 15-ounce cans cannellini or great northern beans, drained and rinsed
4 cups vegetable broth
1 cup water
1 bunch lacinato kale stems removed and chopped
1 lemon zested and juiced
Freshly ground black pepper

US Customary - Metric

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until soft and translucent.
Stir in the garlic, thyme, salt, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
Add the beans, vegetable broth, and water. Stir and bring to a gentle simmer.
Use an immersion blender and puree half of the beans in the pot.
Simmer for 15-20 minutes to allow the flavors to develop.
Add the chopped kale and cook for 3–5 minutes, until tender but still vibrant.
Stir in the lemon zest and juice. Season with salt and pepper to taste.
Serve warm.

Notes

Storage: Allow the soup to cool then transfer to an airtight container. Store in the refrigerator for up to 3 days. Alternatively, freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.

Reheating: Warm the soup in a pot on the stove over a medium-low heat, stirring occasionally, until piping hot. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot.

Nutrition