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

The most delicious soup I’ve ever made! Definitely my new go-to soup for the winter season.

I’ve never commented on any recipe but this one was a game changer. So delicious and definitely sharing with friends and rate it 5 star. Delicious and my family loved it. I followed the recipe but most likely added more of all the vegetables as I don’t measure and also added shallots cuz I had them and needed to be used. Just superb!!!

I loved this! It will be my forever kale soup recipe. I only had one can of beans in the house. It was fine. The broth was so perfect I think if I had 2 cans of beans, it would have been too full for me and I would have missed how good the broth was! Thank you for a great recipe!

I love this recipe. This will be my go to soup. I might use oatmilk next time as the coconut milk flavor is a little overpowering. But still love this.

This soup is delicious! I subbed the coconut milk for oat cream and omitted the balsamic (I was worried it would overpower the other flavours – sorry) I will definitely be making it again. Thank you :)

Love this soup! One of my regular recipes in the cold months.

I made this and thought it was delicious! It tasted so creamy and buttery. I also added a squeeze of lemon at the end and used Italian seasoning since I didn’t have the fresh herbs. Glad I came upon this recipe since I’m trying to eat more soup and whole plant-based foods. I’m going to try souping so all
your delicious soup recipes should make that easier for me. Thank you!

This soup is absolutely delicious and pretty forgiving. I accidentally added too much dried thyme but it was all good. I also used both coconut and regular dairy milk and it was delicious both ways. I preferred it with a little extra spice and dairy parmesan. I would make this again any day!

I love this soup and have made it many times. But I’m going to try to make it now for a friend with a tomato allergy— nervous about how leaving out the tomatoes will change its flavor. Any suggestions?

This is one of our favourite soup recipes. My toddler, husband and I all love it. It’s creamy, hearty and delicious. I’ve made it for some vegan friends too who also love it and have started making it. I love that the ingredients are things I typically have at home, so I don’t have to run out and buy them. We love adding some parm and croutons on top as suggested.

Just made this and wow wow wow! Because of dietary restrictions I must eliminate salt so substituted Bensons Table Tasty for the salt and frozen kale for fresh. Otherwise followed the recipe exactly. Low sodium recipes usually are bland but this one is brimming with flavor.

Thank you for providing recipes that use ingredients you actually have in your kitchen. I’m finding that many of my “keeper ” recipes come from your blog.

I decided to try this due to the abundance of positive reviews and because it was one of MB’s top recipes last year! This recipe was super easy to put together with great flavor. I love that the flavor just gets better as it sits as leftovers – I plan on eating this throughout the week. Would definitely make again.

I made this today for lunch and absolutely loved it. I love the aromatic rosemary in the soup. I used chopped rainbow chard instead of kale and really enjoyed it. My bf said it was super flavorful and had multiple bowls of the soups. It was already super flavorful without the vegan Parmesan cheese but I definite went to try it with the cheese next time.

I am definitely making this again! Thank you for this recipe! So healthy and delicious!

Madelynn De La Rosa mentioned this recipe in a vlog and it looked so good I had to make it! It’s so tangy and delicious, plus the leftovers form the perfect base for a shakshuka/eggs purgatory-style breakfast. Definitely doubling it next time :)

I just made this bc we are having cold rainy days in SoCal (weird), and I was tired of making potato and chickpea noodle soup. This hit the spot! Thick, creamy and a little kick! I followed the recipe exactly except used white northern beans and only ½ c of cashews in the cashew cream. This is a keeper! Thank you for the yummy recipe!

Delicious! Flavorful, filling, and the perfect comfort food for a cozy night. Definitely top with the croutons and parmesan. This will be a winter dinner go-to!

Holy delicious!!!! Minimalist baker recipes never fail, so much flavor and healthy/hearty ingredients packed in. The broth was good but made even better with the coconut cream and balsamic. The balsamic was a game changer. Such a great taste and it smells amazing. I only had coconut cream so did that instead of full fat and just added a little water. I love spice so added extra red pepper flakes and some cayenne. Next time I’ll add some broccoli!

I made this for dinner and it was very good. I added fresh green beans (chopped) at the beginning with the onions carrots and celery. I also did the cashew cream (yum). I choose not to blend because as you say I wanted my veggies chunky. IT was served with fresh focaccia. Easy recipe and lovely ingredients.

I posted this on instagram too but wanted to leave something here as well. This soup is SO GOOD, no joke, I crave it constantly now LOL

Make the croutons! Super easy and seriously takes this soup to a new level! ❤️

This was DELICIOUS! Try it!

All I can say is WOW! Great recipe!! Made exactly as written.

Such a wonderful recipe! I used thyme and opted for the cashew cream instead of coconut milk. Perfect and unique balance of flavors. I made some yummy focaccia to go with it. Hearty, nourishing, and crave-worthy comfort food. We loved it!

This was really delicious! I ended up not putting in the kale and blending it quite a lot so it was like a super savory creamy tomato soup. I made the croutons too, YUM! Will definitely be making again.

This recipe is absolutely incredible: it’s become a staple in our house. Highly recommend stirring soft tofu throughout it for added protein!

This was really good! I’ll definitely be adding it to the rotation to use when kale is cheap. I also recommend using the balsamic, as it really brightened up the flavour of the soup, especially if you’re using cream. I did substitute the coconut cream for blended silken tofu and it worked so well, and gave it a bit of a protein boost.

This was absolutely delicious! I made it for a moms group dinner and everyone loved it! Will be in the regular dinner rotation at our house.
PS we enjoyed it with and also without the balsamic! It adds a bright and unique flavor. I would taste test before adding to the whole pot incase you prefer more of a classic soup flavor.

Delicious! I was out of tomato paste so I used a tablespoon or so of ketchup instead and it all turned out great. I served it with fresh homemade bread and the whole family loved it. I’ll definitely make it again.

This soup was good! I thought the coconut milk made it taste a little weird. We’re not vegan, just trying to eat more plant based, so next time I’ll just add a splash of regular cream.

This was absolutely delicious! Rarely do I make recipes to the letter, but on this one I didn’t change a thing – even made the cashew cream, which is something I’ve wanted to try for a while. Very, very good recipe! A true crowd pleaser. Thank you!! (We topped ours with grilled chicken bc we’re not vegetarian/vegan) :-)

Easy and delicious. Made it with no changes of the recipe but I did add leftover ham ..definitely making this again. Thank you for your delicious recipes . Happy New Year !

So tasty and super easy! Definitely going to be in my rotation for the rest of winter.

This was 1 terrific soup. I made my own cannelloni beans. I would like to make it again soon with cashew cream. On this one I used *light* coconut milk for health reasons. I spiked my bowl with a lot more bite size kale when I reheated.
SOS free.

Now off to make MB broth from my bean liquid!

This soup is SOOOO good! I’ve made it twice and my entire extended family loved it and many asked for the recipe. I made it as written and it is perfect.

Literally stopping mid-bowl to write this review. It is so amazingly good! My husband is a keto-level meat eater and even he loved this soup. I made the homemade croutons and used fresh thyme plus a tiny bit of fresh rosemary. I blended the soup and I did add maybe 1/2 tbsp more of balsamic but mine is the cheap store stuff. I used bagged chopped kale but removed the rib pieces first

I was nervous about the coconut milk but it was perfect!

We topped with croutons and Parmesan cheese. Definitely making again and again!

Such a delicious and hearty soup! No modifications made other than not having any coconut milk on hand. We enjoyed with a fresh baguette on the side – perfect cozy dinner!

I have never made anything from MB that wasn’t amazing, and this is no exception. This is my husband’s most requested recipe right now. I often do some of the prep the night before (eg measuring spices, chopping herbs and veggies) making it even quicker prep on the day of. Don’t skip the homemade croutons (they make the meal!) and add a little (non vegan) parmesan as a garnish. The puree step is crucial in my opinion to make the soup have a thick, creamy consistency. The leftovers are also incredible!! Thanks again for a great winter soup meal.

Great soup! The croutons definitely add to it!

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.

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.

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

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!

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

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.

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!

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!

I made this but with butternut squash instead of carrots and celery and it was still delicious! Thank you!!

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

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!!!

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

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.

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!

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!!!

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.

So delicious and easy! I used pesto because I didn’t have basil. Will be making again.

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.

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.

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!

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!

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! :)

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.

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!

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.

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 💯

Just made this and it is absolutely DELICIOUS! Thanks for another great recipe! :)

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.

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 :)

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.

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.

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!

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.

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!

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 :-)

This soup is SO good and easy to make!!

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.

The was delicious. I didn’t add the milk at the end. I found the puréed beans made the soup creamy enough.

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!!

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!!!

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.

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.

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

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!

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.

It may help to note that one batch of cashew cream made as written is double the amount needed for this soup.