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
4.99 from 52 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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My Rating:

  1. Kathy Henry says

    I love to make soup and I rarely follow a recipe, but found this and thought I’d try it out to make for my vegan daughter. I think it is good as a starting point. I think the coconut milk does not go with the flavors of this type of soup. I use coconut milk for thai or indian type soups. I would use another can of beans and blend them up to thicken, or use vegan cream cheese. Not coconut milk. This soup is pretty bland and I put more of everything. Will try again doctoring up in some way.

  2. Cassandra says

    I’ve made the Creamy Tuscan White Bean & Kale Soup twice now, and we love it. I made it once with swiss chard and the second time with kale. It’s wonderfully hearty, and the balsamic vinegar gives it a very special flavour. I served it with parmesan reggiano and crusty olive bread. It will be a staple in our house this winter.

  3. Amanda Lee says

    Lovely soup that was even better the next day! I blended 2 ladles of the mixture and was really happy with the consistency.

  4. Melissa Gillaume Cappaert says

    Where has this soup been all my life? I made it exactly as written and my whole family decided it was out of this world! We will definitely make this again and again. I am a huge fan of a lot of the soup recipes on this site, but the new flavor profile of this one blew us away. Excellent!

  5. Maybe Katie says

    Don’t change a thing until you’ve tried this recipe as is. It’s deliciously perfect. The flavors, consistency, everything… completely on point.

  6. Rita Avinger, Ph.D. says

    A friend of mine made this and raved! Now how can I make this fat free or pretty close to it? Would a dollop of lite coconut milk or cashew milk before serving work? Or can I leave it off? Thank you and LOVE your recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rita, we’re so glad you enjoy our recipes! It won’t be as rich and creamy, but you could sub more vegetable broth and serve with a swirl of coconut or cashew milk. Hope that helps!

  7. Emily says

    I just made this last night! We loved it. It’s so good and very easy. I did adjust the recipe a tiny bit. I used baby spinach instead of kale. I added an extra cup of vegetable broth and extra tomato paste to make it more tomatoey. I substituted white beans for pinto because we didn’t have any white beans on hand. I also added just over a half cup of Ditalini Pasta, just for fun.

    One change I will make next time is that I will use the immersion blender on the tomatoes before I add them. I like a smoother soup but ended up needing to add more beans and carrots because they got caught in the blender crossfire.

  8. Jen B says

    This was perfect! I needed something warm and cozy and this did not disappoint. Simple, nourishing and delicious. Will definitely make again. Thank you for another winner!

  9. Sophie says

    This recipe is unbelievably delicious: we tend to add both fresh thyme and basil, and avoid adding the celery due to personal preference. We made it for the first time less than two weeks ago, and have already made it four more times since then. Definitely a new household winter staple!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love to hear that this is already on rotation for you. Thanks for the wonderful review, Sophie!

  10. Elizabeth says

    This soup is SO INCREDIBLY GOOD!! I highly recommend it!👍🏻👍🏻
    Thank you SO MUCH for the recipe!😊

  11. ellen says

    I hate cooking, but I recently became vegan so pretty much have no choice now. I followed the recipe exactly, (skipping the blending) and the soup turned out perfectly. And it was so, so good! And it is really filling, which is a plus. Thank you, thank you, thank you!!!

  12. Erin Butler says

    What’s your thoughts on scooping some of the soup into my Vitamix for creaminess, I don’t have an immersion blender…

  13. Hannah says

    My new favorite recipe. Hubby is equally obsessed. Subbed lemon juice for vinegar and sometime add crumbled homemade vegan meatballs. YUMMM.

  14. Danalyn says

    Holy moly. This was hands down the best soup I’ve ever had. I ate the entire pot myself over a few days and never felt that “ugh I have to keep eating this”. So so so so delicious. ESPECIALLY with the homemade croutons.

  15. Rachel says

    I followed this recipe pretty closely (only had crushed tomatoes, dried thyme and oregano, though) and it turned out perfectly! I’m not vegan so I topped it with Parmesan cheese and served it with a crusty baguette. Absolutely delicious! This is a new family favorite!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo sounds delish! Thanks so much for the great review and for sharing your modifications, Rachel!

  16. Juliana says

    I couldn’t find celery to buy, is there anything else I can replace it with? Or it won’t change much? Thanks!

  17. Anne E says

    I have made this twice now and my family absolutely loves it! It’s a great recipe to have on hand as many of the ingredients are pantry staples in our house. I follow the recipe except swap out escarole for the kale… I prefer a softer green. Spinach would be great too! Thanks for this recipe!!!

  18. Liz says

    Delicious! I added spicy impossible sausage to this and made vegan garlic bread on the side. My 9 and 12 year olds loved it, as did my husband who is not usually a fan of soup. I’ll be making this often!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Liz. We are so glad you and your family enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  19. Val says

    I’ve made this twice in the last month now. It’s that good. I opt for thyme instead of rosemary but still add a dash of rosemary. A delight.

  20. Kristen says

    This is one of the best dishes I’ve ever made! My sweet husband would say otherwise, but I know he generally prefers his cooking over mine lol, and we both scarfed this up and were repeatedly saying “mmmm, oh my gosh, this is amaaazing!” This will now be a favorite and staple in our meal rotation! Couldn’t recommend more! Thank you so much!!

    The only ingredient that I changed was coconut cream instead of coconut milk (only because I mistakingly thought we had coconut milk in the pantry, but we only had coconut cream). It was so creamy and amazing and really brought the whole dish together.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for the lovely review! We’re so glad you and your husband enjoyed it, Kristen! xo

  21. Heidi says

    This is so delicious. I went to two stores to find fresh rosemary (supply chain issues, I think), which really elevates the flavour. This soup does take a while to make due to all of the chopping, but it’s totally worth it! I used the rest of the kale for the cauliflower salad that was just posted today. It’s going to be a Minimalist Baker week for me! Thank you. I love all of your recipes and am getting a lot healthier since cooking almost everything I eat from scratch.

  22. Karly says

    This soup is so good! The fresh rosemary is delicious, and the little bit of balsamic vinegar really brought everything together. I doubled the recipe since I like to have plenty of leftovers for the week, but next time I would reduce the broth and make it 8 servings instead, to be a little thicker. I used lite coconut milk which probably thinned it out a bit, but it was still creamy and rich.

    I’m sure homemade croutons are amazing, but I just used the Rosemary Croissant Croutons from Trader Joe’s, and they went great with this soup!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laurel, we’re so glad you’re enjoying this recipe! Unfortunately we haven’t tried this recipe in the Instant Pot ourselves. Let us know how it goes if you give it a try!

  23. Michelle says

    This soup is wonderful! I didn’t blend anything. And instead of coconut cream I used Alpro single soy cream (UK), but you only need half a cup of it – not 3/4. I didn’t make the croutons and I didn’t think it even needed the vegan parm so I didn’t add. Very easy recipe, good for beginner soup-makers, yet very delicious and filling – and beautiful colors. Will make again!

  24. Jeannie says

    This is delicious! I’ve made it twice exactly as written. I made the cashew cream and the croutons with sour dough. The croutons really are a must. My new favorite soup just in time for fall.
    Thank you for the great recipes! :)

  25. Christin says

    Fabulous! I just made this for dinner tonight & it was easy, creamy, & super delicious. Will be making it again! Thank you for a wonderful dinner. Xoxo.

  26. Wendy S says

    This was delicious! I used fresh basil and fresh rosemary and fresh thyme because I had them growing in my container garden. I substituted fresh lemon juice for the vinegar, as I try to avoid all vinegar when possible. I will happily make this again – after I try the butternut squash lasagna! I like that I can trust Minimalist Baker’s vegan and/or gluten free recipes to taste great! Thanks, Mini-Baker!

  27. Kulwant says

    Oh, sorry I forgot to add, I nearly messed up with the quantity of celery. It turns out 1 stalk is what some actually call 1 rib. So 2 ribs was more than enough.

  28. Kulwant says

    Made this today. I managed to accidentally add a tiny bit too much black pepper but this was easily rectified by adding a wee bit more coconut milk. I also made the home made croutons linked in the recipe and they turned out fabulous. Never buying ready made ones again.
    Thanks a million for sharing these recipes.
    Can’t wait to try more of your masterpieces 💯

  29. RebeccaF says

    I made this for a friend who was sick and luckily I doubled the batch so we could have some too- lordy was this tasty! I used Herbs du Provence because I was out of plain rosemary. Used fire roasted tomatoes. I almost skipped the cashew cream but decided to try it and I am so glad I did- deliciously creamy and flavorful. Will be making this again all winter long.

  30. Katrina says

    Made this for my husband and toddler last week and we LOVED it! The coconut milk really makes the soup. We had it with vegan challah. Could not get enough, and dreaming about the next batch this week :)

  31. Jessica says

    One of the best soups I have ever made. It’s so tasty as well as the bonus of also being really nutritious and healthy. I used a whole bunch of silverbeet (with the white stalk removed) in place of the kale. I also used a teaspoon of both thyme and rosemary as I didn’t have any basil. I used the cashew cream which was super easy/took no time to blend in my Vitamix and made it perfectly creamy. The soup was really flavourful and filling and I can’t wait to eat the leftovers! Will definitely be making this again and again.

  32. Sherry says

    This was easy to make and came out tasty. I used low fat coconut milk because I am watching my saturated fat and cholesterol. I think it still tasted great and by blending part of the soup it was thick anyways. I used bagged kale and it was a little too crispy from the kale rib for me. Next time I would use spinach.

  33. Diane says

    This soup is soooo delicious! I tried it with and without toppings (croutons and vegan parmesan) and decided I preferred it without them. Next time, will serve with sides of garlic bread instead.

  34. Megan says

    This is delicious! I’ve been eating it all week – perfect fall meal. And the CROUTONS OMG. I could literally eat an entire serving of these croutons by themselves.

    If you are reading this and contemplating whether or not to make the croutons, MAKE THE CROUTONS. I used yummy sourdough bread from the farmers market and ::chef’s kiss::

  35. Penny says

    Very good. I put 5 cloves of garlic as I always thought each clove equals a tsp and 3 tsp equals a tbsp so I split the difference and added 1 more. I used chicken broth instead because that’s what I had and served with garlicky croutons and pesto turkey “meatballs” and a side salad. A delicious dinner. My friend loved it and wanted the recipe. She’s cooking it on Sunday for her family!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review, Penny. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  36. 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.

  37. 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.

  38. 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?

  39. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. 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 :-)

  41. 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.

  42. 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!! 💛💛💛

  43. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. 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.

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  46. 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.

  47. 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.

  48. 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!

  49. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!