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

This is very similar to a recipe I make constantly, but I wanted something slightly different and I have a bunch of kale to eat up. I did use regular cream, not cashew or coconut. I did a taste test before adding the cream and I thought it was great without it! So, I didn’t add as much as the recipe called for, I just eyeballed a healthy “bloop” of table cream.
Thank you for the tasty recipe!

This was delicious!! I made the cashew cream and it worked perfectly. I will definitely keep this in the rotation. Thank you for all of your wonderful recipes :-) You’ve saved me from ordering takeout so many times!

NO NOTES! Incredible! We are no longer vegan, but vegetarian. I opted for half and half instead of vegan option. The croutons were a perfect touch. Adding it to the dinner rotation!

Amazing!! This soup was so good. Highly recommended. A+

Delicious! I added 1lbs of ground turkey, used 1 tsp of red pepper flakes and whole can of coconut milk.

This soup is ridicuously good. I’ve made it at least three times in the past month. Warm and comforting, it tastes rich but isn’t heavy. 10/10

Oh for Pete’s sake! I can’t stop eating this! Very flavorful and delish! (Only changes, due to ingredients, were vegan chicken bouillon, one zucchini, lite coconut milk and Arugula)
Thank you for more yummyness!!

Delicious, hearty, and perfect for cold weather! I made it with the cashew cream recipe link and homemade beans, left it chunky, and loved it.

I just made this delicious soup following your recipe to the letter. It is sooooo good. The house smells so warm and comforting as well. Very aromatic. I also made the croutons to go with it. Perfection! Will be keeping this in my rotation throughout Fall/Winter. Thank you for sharing it.

I have made this two weeks in a row! Made it exactly as you directed except I used spinach. This is the BEST soup you have ever created! You never cease to amaze me anymore! You are my inspiration for fabulous meals… thank you for sharing!!!!

I made this yesterday for my family & it’s a winner! It was fantastic! I’ll definitely be making it again.

Where is the 6-star button! This was excellent, perfect as we start getting into cooler, wetter weather in the PNW. Used half kale and half spinach, and it’s a perfect soup/stew.

Amazing flavor, and perfect for autumn! It’s in our regular rotation. AND, the vegan parm is the best – I make a double batch and use it on all our pasta dishes. Thanks?

Absolutely delicious! Just made it! Made some fresh sourdough croutons to go along with it! Such a flavorful dish!

This soup is perfect when it starts to get chilly out. I’m having it for the fourth day in a row, and the flavor keeps getting better & better. Thanks!

I forgot to say I tried it and then decided to blitz it all. I thought the bits detracted from the superb flavour

Good golly! How can something this straightfoward — not to mention, this easy to whip together — be so delicious? Through the years, I’ve made umpteen tomato-based vegetable soups, with and without beans, and this recipe is by far the best I’ve ever made.

To boot, I had planned and prepared a different dinner, only to discover after doing all the work that my oven was not cooperating. I shifted gears at the 11th hour to this soup, and I still had dinner on the table at the planned time. A food processor to do all the chopping and induction cooktop to come up to a simmer quickly get some credit for the assist on that.

I fully expect my children to refuse any vegetable soup, but they sure ate this soup. One asked for seconds, and then thirds, and then wanted it for lunch the next day. The other, who only wants to eat carbs, ate it willingly, and that’s about the highest praise I can give to any vegetable-based dish. We used cashew cream to minimize the saturated fat and it was creamy and satisfying.

This recipe is utterly wonderful, thank you for this one and for all the gorgeous recipes you offer the world!

You have been so gracious with all of us changing an already perfect recipe.I too have made changes. I decided not to drain the canned beans, although it did give me more liquid. So I simmered it a bit longer, about 30 minutes. I also had a zucchini that was in the fridge and needed using, which I sauteed separately and added after the spinach, so it would not be too soft and overcooked. I didn’t add the cashew cream, and I had spinach instead of kale. IT WAS DELICIOUS!!!!! Thank you for the recipe

I make this soup all the time! Its so good and everyone loves it. I typically cook some chicken or ground turkey to add into it for extra protein but its definitely filling on its own.

This recipe is an all time favourite. So delicious, and so flexible too. It’s good with additional veggies that might be on hand, like chopped zucchini or yellow beans. I didn’t have tomato paste this time, and it still worked beautifully. Thank you as always!

I have been making this soup consistently for the last several years and it’s easily one of my favorites of all time. It’s also amazing with green lentils in place of white beans if you’re short on time. I like adding some yellow potatoes so it’s even more filling. It’s the best!

My wife and I are passionate home cooks, always on the hunt for exceptional recipes—those rare dishes we’d proudly serve in our dream restaurant (if only she’d let me open one). This soup? Absolute perfection.

It’s bold, rich, and deeply satisfying—creamy yet hearty, with layers of flavor that feel both rustic and refined. It’s the ultimate comfort on a cold, rainy day. We love pairing it with warm focaccia, and we always make extra to freeze or share with friends and family—everyone raves about it.

This Creamy Tuscan Soup has earned a permanent place in our kitchen and our hearts. It’s not just our favorite soup; it’s one of our top five recipes of all time. Thank you for sharing such a gem!

This soup is wonderful and deserves a reward!!!!! I don’t know what I’d do without your recipes! Everything I make turns out amazing!! Bravo!

This is a family favorite that’s on a regular rotation in the winter months. I’ve never served it to someone (omnivore,, vegetarian, picky kid) that didn’t like it. Even the kale goes down easy. :)

The coconut milk and balsamic add a unique taste to this absikutely delicious soup!

I never comment on recipes, but this is actually the best soup I’ve ever had! I love soup and want it all the time, but my husband isn’t a big fan… until I made this soup! Now he wants it all the time! I made it with the recommended substitutions of spinach and cashew cream and it is so perfect and healthy!

Very tasty – I added a little lemon juice to give it a little more kick.

Delicious, very fast to make! I did add cauliflower to the soup but followed the recipe exactly! I

Mmmmm. Mmmmm. Mmmmm. That’s what we kept saying while eating this! Lovely melding of flavors, SO good! We are in the deep freeze (regular temps not even expected to reach above 0 F). Perfect with a batch of MB Fluffy Vegan GF Biscuits on a winter day! 💕 I used an Italian seasoning instead of basil, no hope of fresh kale at our ‘lil grocery store subbed spinach, pureed some of the beans via step 3 option (great choice I believe). Definitely will be on repeat! Thank you, MB, for all you do, VERY much appreciated!

Just love this recipe my all time favourite soup.
Freezes really well and also great to take into work for lunch.
Can’t recommend it enough.

S0 so so good!

This soup is just dynamite. My kids love it, and it is a great way to get them to eat lots of kale! We love serving it with fresh-made sourdough or cornbread. So yummy and wholesome!

This soup turned out very delicious, especially with the homemade croutons. I made the recipe exactly as written, and it turned out perfectly. I will definitely make this one again.

i love this!!!!

I loved this! Perfect light supper. I used fresh rosemary, but think I would prefer thyme. Personal preference as rosemary was strong. I definitely will make this again!

Most amazing soup I’ve ever had!! It’s on our weekly rotation. I deglaze the pot with red wine after the veggies are done cooking to give it extra depth and homemade beans are a must! If I could give it more than five stars I would. Thanks so much for sharing ☺️

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!