Creamy Tuscan White Bean & Kale Soup

Name: Creamy Tuscan White Bean & Kale Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 cans (15 oz) cannellini beans, rinsed and drained; 1 bunch lacinato kale, stems removed and chopped; 1/2 cup sun-dried tomatoes (in oil), chopped; 1 yellow onion, diced; 4 garlic cloves, minced; 4 cups vegetable broth; 1 TL dried rosemary; 1 TL dried thyme; 3 EL olive oil; Salt and pepper to taste

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Warm up with a bowl of this Creamy Tuscan White Bean & Kale Soup, a plant-based comfort food dream. Cannellini beans simmer in a rich, velvety broth made creamy with blended beans and a touch of olive oil, not dairy. Nutrient-dense kale, aromatic sun-dried tomatoes, garlic, and rosemary create layers of deep, savory flavor reminiscent of Tuscan cuisine. This soup is hearty enough for a main course, perfect for a cozy weeknight dinner, and an excellent make-ahead option for healthy lunches. It's naturally vegan, gluten-free, and packed with fiber and protein, offering a nourishing and deeply satisfying meal in every spoonful.

speichern

A creamy white bean and kale soup in a rustic bowl, garnished with fresh herbs

Prep Time10 min

Cook Time25 min

Servings4 servings

Equipment

Large potImmersion blender or regular blenderCutting board

Instructions

1
In a large pot, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute.
2
Add one can of beans, vegetable broth, sun-dried tomatoes, rosemary, and thyme. Bring to a simmer.
3
Use an immersion blender to partially blend the soup until slightly creamy, leaving some beans whole.
4
Add the remaining can of beans and chopped kale. Simmer for 10-15 minutes until kale is tender.
5
Season with salt and pepper. Serve hot, drizzled with extra olive oil if desired.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.