Creamy Tuscan White Bean Kale (Printable Version)

Hearty Tuscan-style soup with creamy white beans, nutrient-rich kale, and aromatic sun-dried tomatoes in a velvety cashew cream base.

# What You’ll Need:

→ Beans & Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1/2 teaspoon crushed red pepper flakes
07 - 2 (15-ounce) cans cannellini beans, drained and rinsed
08 - 6 cups vegetable broth
09 - 1 cup sun-dried tomatoes packed in oil, drained and sliced
10 - 1 small bunch lacinato kale (about 4 cups), stems removed and leaves chopped
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon salt, plus more to taste
14 - 1/4 teaspoon black pepper

→ Garlic Cashew Cream

15 - 3/4 cup raw cashews, soaked in hot water for 20 minutes then drained
16 - 3/4 cup water
17 - 2 cloves garlic
18 - 1 tablespoon lemon juice
19 - 1 tablespoon nutritional yeast
20 - 1/4 teaspoon salt

# Step-by-Step Guide:

01 - Combine soaked cashews, water, garlic, lemon juice, nutritional yeast, and salt in a blender. Blend until completely smooth and creamy. Set aside until ready to use.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until vegetables have softened and onions are translucent.
03 - Stir in minced garlic and crushed red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add cannellini beans, sun-dried tomatoes, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well to combine all ingredients and distribute seasonings evenly.
05 - Pour in vegetable broth and bring mixture to a boil. Reduce heat to low and simmer uncovered for 15 minutes, allowing flavors to meld together.
06 - Stir in chopped kale and continue simmering for 5 to 7 minutes until kale leaves are tender and wilted.
07 - Pour prepared garlic cashew cream into the soup and stir gently to incorporate. Simmer for 2 additional minutes to heat through completely. Taste and adjust salt and pepper as needed.
08 - Ladle hot soup into bowls. Garnish with freshly cracked black pepper and a drizzle of olive oil if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • The cashew cream creates this velvety richness that makes you forget theres no dairy in the entire pot
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The sun-dried tomatoes add these little pockets of intense umami that surprise you with every spoonful
02 -
  • Soaking the cashews in hot water for 20 minutes is the difference between silky cream and weird grainy disappointment
  • The soup thickens as it sits, so dont panic if it looks thinner than you expected right off the stove
  • Lacinato kale holds up better in soup than curly kale, which can get a bit sad and slimy
03 -
  • Use your high-speed blender for the cream, regular blenders can leave it slightly grainy
  • Chop your sun-dried tomatoes before adding them, otherwise you get these huge concentrated bites
  • Let the soup rest for 5 minutes off the heat before serving, it helps the flavors settle
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