Creamy White Bean Kale Soup (Print version)

Rustic Tuscan soup featuring creamy beans, kale, and herbs in a smooth, flavorful broth.

# Ingredient List:

01 - 2 cans (15 fl oz each) cannellini beans, drained and rinsed

02 - 1 bunch (5 oz) kale, stems removed and leaves chopped

03 - 1 medium yellow onion, diced

04 - 2 medium carrots, peeled and diced

05 - 2 celery stalks, diced

06 - 4 cloves garlic, minced

07 - 4 cups vegetable broth (gluten-free if needed)

08 - 1 cup whole milk or unsweetened plant-based milk

09 - 2 tablespoons olive oil

10 - 1 teaspoon dried thyme

11 - 1 teaspoon dried oregano

12 - 1/2 teaspoon crushed red pepper flakes (optional)

13 - Salt and freshly ground black pepper, to taste

14 - 1/4 cup grated Parmesan cheese (omit for vegan)

15 - 2 tablespoons fresh lemon juice

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 to 6 minutes until softened.

02 - Stir in minced garlic, dried thyme, dried oregano, and red pepper flakes if using. Cook for 1 minute until fragrant.

03 - Add drained cannellini beans and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.

04 - Partially mash some beans in the pot using a potato masher or immersion blender to develop a creamy consistency.

05 - Pour in milk and add chopped kale. Continue simmering for 7 to 10 minutes until kale softens and soup thickens.

06 - Adjust seasoning with salt and pepper. Stir in fresh lemon juice and grated Parmesan cheese if desired.

07 - Ladle the soup into bowls and serve hot.

01 -

It's ready in under an hour, which means you can serve something that tastes like you've been cooking all day.
The creamy texture comes from the beans themselves, not cream, so it feels nourishing without being heavy.
Kale becomes impossibly tender and sweet in the broth, converting even the skeptics at your table.
It freezes beautifully and tastes even better the next day when all the flavors have gotten to know each other.

02 -

Don't skip rinsing the canned beans—starch makes the broth cloudy and the soup gummy instead of silky, which changes everything about the eating experience.
The creamy texture comes from mashing the beans, not from heavy cream, which is why this soup is so forgiving to make and so satisfying to eat; don't be tempted to overcomplicate it.
Kale shrinks dramatically when it cooks, so don't be alarmed by the pile of leaves you've just added—they'll be tender ribbons within minutes.

03 -

Let the vegetables soften completely in the beginning—this isn't a recipe to rush through that step; it's where the flavor foundation is built, and five minutes of patience here pays off in the final bowl.
If your soup is too thick, add more broth or milk a splash at a time until it reaches the consistency you love; if it's too thin, simmer uncovered for a few minutes to concentrate the flavors and let some liquid evaporate.