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

What an easy soup to whip up, and so delicious! I took some of the beans and veggies out, blended what was left in the pot, and returned the veggies before adding the kale, coconut milk, and balsamic vinegar. I also added a little touch of freshly grated parmesan.

Run, don’t walk, to your kitchen and make this soup right now! It is so cozy, creamy, and flavorful! I made it using fresh thyme and made cashew cream instead of using coconut milk. This is my new favorite soup recipe!

Great Recipe. I made a few changes and would make a few more next time. I didn’t have 4 cups of kale so used Kale & Spinach. I added another can of beans. I added both dried Rosemary and Thyme. Next time I would omit the tomato paste. To much tomato taste for me. Made cashew crème (cashews & water in blender).

This was absolutely amazing! One of my favorites. Super easy I used spinach instead of kale. Added te croutons so dang good! Thank you!

I was hesitant to veer from my usual dinner recipe circuit to try this soup, but I’m so glad I did. It was fantastic! I decided to skip the kale knowing it would be a bit too hearty for me, which left more delicious broth. I also took the advice of another commenter and added a tbsp of agave at the end — a great touch! I used real parmesan as a topping, and croutons were a must. This was a great “first day of fall” meal! :)

Wow! One of the tastiest soups I’ve ever made! And so nutritious – will be one on rotation from now.

This may become my favorite soup of all time. Simple to make, healthy and delicious. Thank you

This is sooo yummy! We make it once a week. We cook penne pasta on the side and add it. Helps to bulk it up and last a bit longer. Yum

Very easy yet full of flavour. So delicious.

Wow, that was one of the best soups I’ve tried in a while. It’s hearty, and the consistency is great and the balsamic vinegar gives it a subtle & delicious bit of acidity. I substituted the coconut milk / cashew cream for vegan heavy whipping cream from the store, which worked really nicely. I also used fresh kale, rosemary, thyme, and oregano from my garden, which was amazing & I could really taste the next day in the leftovers since the flavors had melded. I had 3 bowls – I’ll definitely make this again :3

So delicious and hearty with some toasted bread! New favorite recipe. I doubled the celery and carrots and added two more cups of broth. The kale was delicious in this. Thank you for this recipe!

This is a fabulous soup. I only added a bit of agave syrup to compliment the savory part of this recipe, just a bit of sweetness. One of the best soups I’ve ever made.

Just made this soup to try to encourage partner to eat more veggies. Substituted the beans for red lentils, chilli flakes for red pepper flakes and blended most of it. Was delicious with some parmesan and sour dough bread. Enough left for lunch tomorrow too. Thank you!

This was really good. Definitely in my soup rotation now.

Adore. Delish. It’s on repeat.

This is my favorite Minimalist Baker recipe! I brown some ground turkey in a separate pan and add it at the end. Hearty and delicious!

What a warm, cozy nourishing soup! I loved the one pot simple meal. I rarely cook with coconut milk, but I loved the creaminess it added without making it feel too heavy.

I used spinach & heavy cream because it’s what I had on hand. The cream gave it a delicious richness. Will definitely be making this often. Thanks for a great recipe!

So tasty!! Thank you! I used garbanzo beans and no vinegar because it was what I had in my pantry. My kiddos enjoyed it as much as my husband and I did

Delicious! Easy, hearty, non dairy and so good. Another winner from MB.

This was a delicious recipe. I made it without the added coconut milk/cashew cream to keep it lower fat, and it was still so good. I used the immersion blender to salsa-like consistency. Will be saving this recipe for future use!

I loved this recipe! Super simple ingredients, not too much prep, and so much flavor!

When prepping for this recipe I only purchased 1 can of white beans and it ended up being totally fine! The texture of the chopped veggies and the fullness of the kale hardied it up enough that it didn’t seem out of proportion.

Highly recommend this recipe. I’ll be using it for all future rainy day/cold day/soup vibe-y days in the future.

My husband and I love, love, love this soup! It’s quick and simple, delicious and filling! I use spinach instead of kale, but otherwise, I follow the exact recipe. I have made it more than three times…and will be bringing to potluck holiday party! Thank you for another great recipe!

This Tuscan Bean Soup recipe is delicious and very easy. I only had 1 can of white beans, but found that it was enough volume for the soup. I also did not have the tomato paste so that was omitted. I added 1 Tbs of Nutritional Yeast, and 1 Tbs of Tumeric-Onion Powder-Garlic Powder-Pepper-Dried Parsley Spice Blend. I did not blend the soup. I made the homemade Cashew Cream which I had never done before and that elevated it to another level. Super Delicious! Thank you for the nutritious and delicious recipe.

My all time favorite soup!

Made this when it started getting chilly and will definitely be making regularly this winter! So flavorful while still easy and quick for a work night.

This is an awesome recipe! I tried this 2 nights ago and it’s absolutely delicious! Definitely a keeper!

This is always delicious! I’ve made this at least 5 times, and my husband has loved it each time (even though he claims to be a simple vegetable soup kind of man). This time, I didn’t realize I was out of coconut milk, but a splash of heavy cream did the trick and tasted just fine.

Made this. I used butterbeans as didn’t have cannellini. It was delicious!

This is the best veggie soup I have ever made! I used fire-roasted tomatoes and added some ABC pasta for my daughter, though it definitely does not need pasta added. I also added the pasta before I saw the step with the immersion blender, so I didn’t blend, but I think next time I will blend first and then add ABS pasta just so you can see the letters better, lol. We definitely did not skip the croutons- I did a loaf of bread earlier in the day in a bread machine, and it couldn’t have been easier. Without the ABC pasta it would feel very elegant and I would serve this to guests. This will be in our regular rotation. Thanks Dana! I’ve struggled with bland veggie soup for years and you solved it for me!

This robust soup is delicious and so easy and quick to make from ingredients that I usually have on hand. This is a wonderful addition to my fall/winter soup roster!

I always look first to Minimalist Baker when looking for a good vegan recipe and this soup stood up to that measure. It was wonderful! I had a few Yukon gold potatoes that needed using so added them to this soup——the only change I made to the recipe. The soup was fantastic! Thanks so much for your great recipes.

One of the best recipes I’ve made for soup! We all loved it- I used a can of navy beans and butter beans. For the kids, I made bow tie pasta and mixed in a scoop of soup so they had the broth (which I blended a bit) and veggies.

Made recipe as written but omited coconut milk and croutons. Absolutely delicious and super fast to make.

I made and loved this! Super easy to make and very satisfying. I used fire-roasted diced tomatoes, a 16-bean dry soup mix blend instead of just white beans, and added a tablespoon of marsala cooking wine. Definitely want to try this recipe as it is, but it was really easy to make slight tweaks. I found this recipe to use the kale from our garden and absolutely will be making this again.

This soup is amazing. My favorite new soup recipe of the season so far. Definitely use the immersion blender if you can but dont go overboard. I used 1 tbsp fresh basil instead of dried. We used reduced fat coconut milk which tasted just fine, but I’ll try regular next time for a creamier flavor.

Wow! I loved this! I had fresh rosemary in the garden, and I used the cashew cream instead of coconut milk. So much flavor. Did not blend, did not feel the need. Super supper (with sourdough croutons).

This soup turned out delicious. We included two, diced red potatoes during the second step and found it to be a yummy addition. Thanks so much for an excellent recipe!

I have been craving creamy tomato soup lately, and this has become my new favorite recipe! I made the crouton recipe also, absolutely yummy! Thank you for making this Vegan diet easy with all your amazing recipes!

It’s amazing how great this soup is! It is amazing. If I had a restaurant, this would be on the menu every day. Thanks for this recipe.

I just made this tonight and it was AMAZING. The only deviation from the recipe I made was 1/2 white beans and 1/2 chickpeas because that’s what I had on hand. This is going into my permanent rotation. Thanks Minimalist Baker, this is a keeper!

Just made this. Didn’t have kale and substituted spinach. Excellent!!

I have made this soup several times, it is delicious. It’s a great way to use up the little bits of vegetables that would otherwise get thrown out. Dice up some green beans, some bell peppers, cauliflower florets, frozen peas, there is an infinite variety that work well in this soup. We are big fans!

This soup was DELICIOUS! My husband hates kale and he LOVED this soup. I recommend using the immersion blender like recommended. It will not disappoint.

I’ve made this twice in the last month or so. It is absolutely delicious! We love the flavor and all the healthy ingredients. I froze leftovers for when I don’t want to cook. It froze beautifully. No issues with it at all. I was concerned about how the kale would be after freezing. Delicious!!

Delicious and satisfying!

I love this recipe. I use the cashew cream in the soup instead of coconut milk bc I like the milder flavor. It is one of my favorites. Thank you!