Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy Tuscan white bean soup with kale - featured image

Creamy Tuscan White Bean Soup with Kale

  • Author: Rebecca
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

A simple, comforting, and creamy white bean soup made with just five main ingredients. This recipe uses blended beans for a rich texture without heavy cream, featuring kale, garlic, and a bright finish of lemon juice.

Ingredients

Scale
  • 2 cans (15 oz / 425g each) white beans (Cannellini or Great Northern), rinsed and drained
  • 32 oz (1 liter) chicken or vegetable broth (low-sodium recommended)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 cups kale, chopped (stems removed or finely chopped)
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons heavy cream or half-and-half (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Prep ingredients: Rinse and drain the white beans, mince the garlic, and chop the kale.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat.
  3. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant and golden, being careful not to burn the garlic.
  4. Add the drained white beans to the pot and stir to coat them in the garlic oil.
  5. Pour in the broth, scraping the bottom of the pot to release any flavorful bits. Bring the mixture to a gentle simmer.
  6. Add the chopped kale to the pot, stirring until submerged. Simmer for about 5 minutes until the kale is wilted and tender.
  7. Remove the pot from heat. Using an immersion blender, blend about half of the soup directly in the pot to create a creamy base while leaving some chunks for texture.
  8. Stir in the heavy cream (if using) and let it warm through for one minute.
  9. Season with salt and black pepper to taste.
  10. Squeeze in the fresh lemon juice, stir well, and let sit for a minute before serving.
  11. Ladle into bowls and serve with crusty bread or a drizzle of olive oil.

Notes

For extra creaminess, reserve a splash of the starchy liquid from the bean can to blend with the soup. Do not rinse all the liquid away. If using a countertop blender, blend in batches and vent the lid carefully. The soup thickens upon storage; thin with broth or water when reheating. Add fresh lemon juice upon reheating to maintain brightness.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 4
  • Sodium: 600
  • Fat: 8
  • Saturated Fat: 2
  • Carbohydrates: 40
  • Fiber: 10
  • Protein: 12

Keywords: Tuscan soup, white bean soup, kale soup, creamy bean soup, vegetarian soup, quick weeknight dinner, healthy soup, 5 ingredient recipes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://smartdinnerecipes.com/creamy-tuscan-white-bean-soup-with-kale-5-ingredients/