Hi friend! If you’re looking for a soup that’s both hearty and healthy, this Creamy Tuscan White Bean Soup is calling your name. It’s rich without being heavy, thanks to the creamy beans and vibrant kale—and the best part? It’s ready in about 40 minutes!
This is one of those soups that feels like a warm hug. I love making it on chilly nights or when I need something comforting but still wholesome. The flavors are so cozy, and the leftovers reheat beautifully for lunch the next day.
Ingredient Notes & Easy Swaps
This soup is packed with simple ingredients, and it’s super flexible if you need to make a few changes:
- Cannellini Beans: These white beans have a smooth, buttery texture that’s perfect here. No cannellini? Great northern or navy beans work well too. Just be sure to rinse them!
- Vegetable Broth: Store-bought is totally fine, though homemade adds extra depth. If you’re not vegetarian, low-sodium chicken broth is a tasty option too.
- Heavy Cream: It gives the soup its rich creaminess. Want to skip dairy? Use coconut cream—it blends wonderfully and adds a subtle twist.
- Kale: This adds color, nutrients, and a nice bite. Spinach or Swiss chard are great subs if you’re not into kale. Just remember: spinach cooks super fast, so add it at the end!
- Grated Parmesan: Totally optional, but it adds a savory finish. Nutritional yeast is a great dairy-free alternative with a similar cheesy flavor.
How to Make It Creamy (But Not Too Thick)
Want to know the secret to that dreamy, creamy texture? It’s all about blending just the right amount of the soup:
- Use an immersion blender to blend about half the pot—right in the pot! This gives a creamy base while still leaving some beans whole.
- No immersion blender? Just transfer a couple of cups to a blender, puree, and stir it back in.
- Don’t forget to blend off the heat for safety, and always let the soup cool a bit before using a regular blender.
This simple step makes all the difference in turning your soup from good to amazing.
How to Make Creamy Tuscan White Bean Soup
Ingredients:
For the Soup:
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream (for a dairy-free option)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 4 cups fresh kale, chopped
- Salt and pepper to taste
For Serving:
- Grated Parmesan cheese (optional)
- Crusty bread (highly recommended for dipping!)
Instructions:
- Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add the diced onion and carrots and cook for 5–7 minutes, until the veggies begin to soften. - Add Garlic and Herbs
Stir in the garlic, thyme, oregano, and optional red pepper flakes. Let it cook for 2–3 minutes until fragrant—your kitchen will smell amazing! - Add Beans and Broth
Pour in the cannellini beans and vegetable broth. Bring everything to a gentle simmer and let it cook for about 10 minutes, giving all the flavors time to come together. - Blend for Creaminess
Use an immersion blender to blend about half the soup. This gives you a creamy texture while keeping some beans and veggies whole. If using a regular blender, blend a portion of the soup carefully and stir it back in. - Add Kale and Cream
Stir in the cream and chopped kale. Cook for another 5–10 minutes until the kale is tender and the soup is nice and creamy. - Taste and Serve
Season with salt and pepper to your liking. Spoon into bowls, top with Parmesan if you like, and serve with a side of crusty bread. Pure comfort in every bite!
Can I use dried beans?
Yes! Just soak 1 cup of dried cannellini beans overnight, drain, and cook them until tender before adding to the soup. You might need to reduce the broth a bit since dried beans absorb more liquid.
Can I make it dairy-free?
Totally! Coconut cream is a great swap for heavy cream. It adds creaminess with a hint of coconut flavor that goes really well with the herbs and beans.
How should I store leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to **4 days**. It also freezes beautifully—just thaw overnight and reheat gently.
Can I add more veggies?
Absolutely! Zucchini, bell peppers, or spinach are great additions. Just sauté them with the onion and carrots so they cook evenly.
This Soup Is Always a Crowd-Pleaser
If you’re in the mood for something hearty, healthy, and full of flavor, this Creamy Tuscan White Bean Soup is a must-make. It’s great for lunch, dinner, or meal prep—and it’s so easy to make, you might find yourself cooking it on repeat.
Let me know if you try it! And if you’re looking for more cozy meals like this, follow me on Pinterest for simple, nourishing recipes that make home cooking feel extra special.
