Creamy Tuscan White Bean & Kale Soup

Name: Creamy Tuscan White Bean & Kale Soup
Ingredients: 1 tbsp olive oil (if oil-free, sub twice the amount of water); 1/2 large yellow onion (1/2 large onion yields approx 1 ½ cups or 170 g); 2 medium carrots (peeled and diced (2 carrots yield approx 3/4 cup or 100 g)); 2 large celery stalks (2 stalks yield approx 1 ¼ cup or 150 g); 3/4 tsp salt (divided); 1/2 tsp black pepper (divided); 2 tbsp tomato paste; 4 cloves garlic (minced (4 cloves yield approx 2 Tbsp or 18 g)); 1/4 - 1/2 tsp red pepper flakes (to taste); 1 tbsp freshly chopped rosemary or thyme (or sub 1 tsp dried); 1 tsp dried basil; 3 cups vegetable broth; 2 15 oz cans white beans (drained and rinsed); 1 15 oz can diced tomatoes; 4 cups chopped kale leaves (or sub baby spinach); 1 tbsp balsamic vinegar; 3/4 cup coconut milk; Parmesan cheese; Fresh basil; Croutons

Creamy Tuscan White Bean & Kale Soup

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Course: Mains

Ingredients

Soup

1 tbsp olive oil if oil-free, sub twice the amount of water
1/2 large yellow onion 1/2 large onion yields approx 1 ½ cups or 170 g
2 medium carrots peeled and diced (2 carrots yield approx 3/4 cup or 100 g)
2 large celery stalks 2 stalks yield approx 1 ¼ cup or 150 g
3/4 tsp salt divided
1/2 tsp black pepper divided
2 tbsp tomato paste
4 cloves garlic minced (4 cloves yield approx 2 Tbsp or 18 g)
1/4 - 1/2 tsp red pepper flakes to taste
1 tbsp freshly chopped rosemary or thyme or sub 1 tsp dried
1 tsp dried basil
3 cups vegetable broth
2 15 oz cans white beans drained and rinsed
1 15 oz can diced tomatoes
4 cups chopped kale leaves or sub baby spinach
1 tbsp balsamic vinegar
3/4 cup coconut milk

Serving (optional)

Parmesan cheese
Fresh basil
Croutons

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
Add the broth, beans, tomatoes, and 1/2 teaspoon each salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
Optional (skip this step if you prefer a chunkier soup): Use a blender to purée the soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving plenty of whole pieces of vegetables.
Return the soup to a light simmer. Then add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.

Notes

Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.

Recipe adapted from Minimalist Baker

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