Creamy Tuscan White Bean & Kale Soup (1 Pot!)

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Small plates of vegan parmesan and croutons next to and on bowls of Tuscan white bean and kale soup

Friends, it’s no secret we love soup, and this creamy Tuscan-inspired version with white beans and kale is our new favorite for fall and winter! It’s hearty, warming, comforting, SO flavorful, and packed with nourishing veggies and fiber-rich beans. Basically, a hug in a bowl.

It’s ideal for meal prep or freezing and comes together easily in just 1 pot! While satisfying on its own, we also love it with Vegan Garlic Bread, Spicy Tempeh Sausage, or Pesto “Parmesan” Turkey Meatballs. Let us show you how it’s done! 

Onion, carrots, celery, kale, coconut milk, vegetable broth, tomatoes, white beans, olive oil, tomato paste, red pepper flakes, dried Italian herbs, garlic, salt, pepper, rosemary, and balsamic vinegar

Recipe Inspiration

This soup is inspired by our 1-Pot Tuscan Style Beef & Lentil Soup, but this version is plant-based and draws inspiration from Tuscan soups like zuppa di fagioli and ribollita.

How to Make Tuscan Kale and White Bean Soup

As with most good soups, this one starts with a savory base of sautéed onion, carrots, and celery.

Next, we add tomato paste for richness, red pepper flakes for heat, and dried rosemary or thyme for herby goodness. Garlic is a must for an Italian-inspired soup, and basil, too!

Tomato paste, garlic, red pepper flakes, and herbs over a pot of sautéed onion, celery, and carrots

Next comes the vegetable broth, white beans, tomatoes, and salt and pepper, bringing us into soup territory.

Adding vegetable broth to a pot with white beans and diced tomatoes

After simmering to develop the flavors, we lightly purée the mixture to break up some of the beans and create more cohesiveness. But if you want to keep it a little chunky, or don’t have an immersion blender, feel free to skip this step!

Adding chopped kale into a soup pot

Then it’s time for the kale, or whatever greens you have around (spinach, collards, or chard work, too!).

Stirring coconut milk into a vegan Tuscan soup with white beans and kale

The final touches are balsamic vinegar for sweetness and depth of flavor and coconut milk (or cashew cream) for dairy-free creaminess.

Dutch oven filled with Tuscan kale and white bean soup

We hope you LOVE this soup! It’s:

Subtly spicy
& SO comforting!

Enjoy it on its own or top with fresh basil, Vegan Parmesan Cheese, and Garlicky Homemade Croutons for extra freshness, saltiness, and crunch. It also pairs nicely with protein-packed dishes like Spicy Tempeh Sausage or Pesto “Parmesan” Turkey Meatballs.

More Comforting Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowl of creamy Tuscan white bean soup topped with croutons and vegan parmesan cheese

Creamy Tuscan White Bean & Kale Soup (1 Pot!)

Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans. Just 1 pot required!
Author Minimalist Baker
Gold spoon in a bowl of creamy tuscan soup with white beans and kale
5 from 17 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 (~1 ½ cup servings)
Course Entree, Side, Soup
Cuisine Gluten-Free (optional), Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 Tbsp olive oil (if oil-free, sub twice the amount of water)
  • 1/2 large yellow onion, diced (1/2 large onion yields ~ 1 ½ cups or 170 g)
  • 2 medium carrots, peeled and diced (2 carrots yield ~3/4 cup or 100 g)
  • 2 large stalks celery, diced (2 stalks celery yield ~1 ¼ cup or 150 g)
  • 3/4 tsp sea salt (DIVIDED // plus more to taste)
  • 1/2 tsp black pepper (DIVIDED)
  • 2 Tbsp tomato paste
  • 4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 18 g)
  • 1/4-1/2 tsp red pepper flakes, to taste
  • 1 Tbsp freshly chopped rosemary or thyme (or sub 1 tsp dried)
  • 1 tsp dried basil
  • 3 cups vegetable broth (or store-bought)
  • 2 (15-oz.) cans white beans, drained and rinsed (we prefer cannellini // or ~3 ½ cups cooked homemade beans)
  • 1 (15-oz.) can diced tomatoes
  • 4 cups chopped kale leaves (or sub baby spinach)
  • 1 Tbsp balsamic vinegar
  • 3/4 cup full-fat coconut milk (or sub cashew cream)

FOR SERVING optional


  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
  • Add the broth, beans, tomatoes, and 1/2 teaspoon each salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
  • Optional (skip this step if you prefer a chunkier soup): Use an immersion blender to purée the soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving plenty of whole pieces of vegetables.
  • Return the soup to a light simmer. Then add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
  • Serve warm garnished with vegan parmesan cheese, thinly sliced basil, and croutons (all optional).
  • Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.



*If using our cashew cream recipe instead of the coconut milk, 1 batch will make double the amount you’ll need for this soup. Any leftover cashew cream can be frozen in an ice cube tray for other uses. 
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 5 servings)

Serving: 1 serving Calories: 303 Carbohydrates: 40.4 g Protein: 11.3 g Fat: 10.9 g Saturated Fat: 6.4 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 928 mg Potassium: 906 mg Fiber: 11.7 g Sugar: 9.5 g Vitamin A: 4425 IU Vitamin C: 22 mg Calcium: 150 mg Iron: 3.8 mg

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Reader Interactions

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My Rating:

  1. Andrea says

    This soup is delicious and I really appreciated the recipe’s measurements by weight- I’m not sure I’ve seen that in your recipes before. The measurements gave me confidence that my results would be as the recipe creator’s would have tasted.

  2. Anne says

    This was fantastic, one of the best soups I ever made, plus it’s so nutritious! The recipe is incredibly forgiving, too, I didn’t have tomato paste, just crushed tomatoes, and I toasted bread and cubed it on top for quick croutons. The coconut milk made it really rich! Definitely going into my regular meal rotation.

  3. allison says

    This looks incredible! Can’t wait to make it this holiday weekend, especially as an addition for my vegetarian friend.

    Do you think it would freeze well?

  4. Donna says

    I would give this soup ten stars if I could! My husband and I both loved this. It was super simple to make, hearty and just delicious! The flavours were so wonderful together that my taste buds were dancing. I will definitely be making this on the regular. Thanks for another fabulous recipe!

    • Support @ Minimalist Baker says

      Wow! We’re so glad you both enjoyed it, Donna. Thank you so much for your kind words and support! xo

  5. Sara says

    This is definitely going to be one of my favorite soup recipes from now on! I used thyme instead of rosemary, left out the basil, and used spinach instead of kale. I paired it with crusty sourdough & added some maldon salt on top which really made it 👌🏻 The addition of the balsamic vinegar is actually so amazing!! Would be really yummy with vegan sausage too :-)

  6. Madeline says

    Delish!!!! I doubled the recipe for my family and it was loved by all. I’ve have not used balsamic vinegar in a soup yet. It was a very great touch.

  7. Idaho Foodie says

    I made this soup for my family. My foodie son rated it a 12 out of 10! I doubled the recipe so I would have some to freeze. Also, for my carnivore men, I made fresh spicy Italian sausage and allowed everyone to serve from the stove…torn kale in the bottom of the bowl, then soup, then sausage (if desired) and cheese.

    Another great recipe from The Minimalist Baker, now my go to for DF/GF recipes!!

    • Jenna Sita Noonan says

      My feedback is: Please do yourself the nourishing favor and make this soup!
      It’s phenomenal.

      I was concerned about it being too coconuty (why would I doubt Minimalist Baker ?!!), yet it turned out perfect.

      I followed the recipe pretty much exactly.
      Thank you!! 💛💛💛

  8. Jennifer says

    We basically live on minimalist baker recipes (so thank you with all our hearts for keeping our kitchen cooking with healthy delicious foods!!
    I saw this teaser on instagram before the recipe posted and I begged for it right then! Haha
    It did NOT disappoint (as with all of them).
    This is bursting with flavors! It almost has a bisque like taste and texture. I could picture lobster in it!
    We like to sauté the kale before adding it to be sure it’s soft enough.
    Mmmm yummy!!!

    • Support @ Minimalist Baker says

      YUM! We’re so glad you enjoyed it, Jennifer. Thank you so much for your kind words and support! xo

  9. Marcelina says

    This was so delicious!! Added a little bit of prosciutto that I browned before adding anything else in at the beginning. Such a great filling meal.

  10. Leslie says

    Delicious! Had to make a quick lunch today after lunch out was cancelled. Made a half batch because I only had one can of beans. Subbed frozen spinach for kale. Added homemade croutons to serve and it was really good! Thanks for a quick, easy and delicious recipe.

    • Support @ Minimalist Baker says

      Yum! We’re so glad you enjoyed it, Leslie. Thanks so much for the lovely review and for sharing your modifications! xo

  11. David says

    I have been a vegan for 35 years. I’m 80 and feel 40. You can’t be healthy retroactively. You have to start NOW, if you want a long, disease-free life.

  12. Shanon says

    Yummy! I especially liked the tang from the balsamic vinegar. I was short on white beans so I substituted red kidney beans for one of the cans. Easy to make and it turned out really well. Thank you

      • The Vegan Goddess says

        I swap naturally squeezed lemon juice for vinegar in recipes and it works like a charm.

        This soup looks wonderful and is on my to-do list.

    • Amanda CC says

      In cooking recipes, if I am ever out of one type of vinegar I use any other type of vinegar I may have on hand. Or a splash of orange juice may work.

  13. Kendra says

    This recipe popped into my inbox at just the right time today. I grabbed all of the ingredients and made it for dinner tonight- delish! I used both fresh thyme and rosemary, added regular Parmesan and the sourdough croutons. Will definitely make again as the weather cools off. Thank you!

  14. JoAnn says

    I saw this in my email and came home from work and made this soup for dinner. It was a big hit and I will be making it again. I love the flavor and the comfort of it.

      • Lizzie says

        A delicious addition to my soup repertoire. (Yay, soup season!) I had to use spinach as that’s what I had on hand; it was great, but I would love to try it with the kale next time. Tangy, rich, hearty & warming. Big thumbs up from me and my family!

    • Support @ Minimalist Baker says

      That should work well! We’d suggest 4-6 hours on low or 2-3 hours on high. For best flavor, still sauté the ingredients in step 1 before adding them to the crock pot. Let us know if you try it!