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a serving of tuscan kale and white bean soup in a black bowl with a spoon

Tuscan Kale and White Bean Soup

Tuscan Kale and White Bean Soup is cozy, savory, and full of flavor and nutrition. A healthier, whole foods spin on Zuppa Toscana.
5 from 10 votes
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Author: Sarah Sullivan

Equipment

  • knife and cutting board
  • large pot or Dutch oven
  • wooden spoon
  • high-speed blender if making homemade cashew cream

Ingredients

  • 1 medium onion finely chopped
  • 3 ribs celery chopped
  • 2 medium carrots peeled and chopped
  • 4-6 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (15 oz) cans Cannellini or other white beans drained and rinsed
  • 3-4 Yukon gold potatoes peeled and cubed
  • 1 bunch lacinato kale stalks removed, thinly sliced (about 4 loosely packed cups)
  • 6 cups vegetable broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme or sub any dried herbs you like
  • 1 cup homemade cashew cream (recipe follows), or see notes for substitutions below
  • salt and pepper to preference

Homemade Cashew Cream

  • 1/2 cup raw cashews soaked 4+ hours
  • 3/4 cup water

Garnish Recommendations

  • Parmesan shreds (we love Follow Your Heart vegan parm)
  • fresh chopped parsley
  • squeeze of lemon

Instructions

  • Add oil to a large pot over medium-high heat. Sprinkle in red pepper flakes, if using, and bloom for ~1.
  • Add in onion and celery and sauté for 2-3 minutes, until onion is translucent.
  • Add in carrots and garlic and sauté for an additional 2-3 minutes.
  • Add in potatoes, drained beans, vegetable broth, and dried herbs of choice. Bring to a gentle boil, then reduce heat to medium-low or low and simmer for 15-20 minutes, or until potatoes are fork tender.
  • Stir in the kale and bring back up to a simmer. Simmer for an additional 3-5 minutes until kale is wilted and tender. (If you prefer your kale very soft, you can add it about 5 minutes after the potatoes.)
  • Stir in the cashew cream and cook for just another minute to warm through.
  • Enjoy! I love topping this with a little shredded vegan parm, fresh parsley or basil chiffonade, and a squeeze of lemon to add brightness.

Homemade Cashew Cream

  • Blend soaked cashews and water together until completely smooth.

Video

Notes

Without cashew cream: This can be omitted altogether and the soup will still taste great — it will just have a light broth rather than a creamy one. You can blitz the soup slightly with an immersion blender to get a similar effect.
Cashew cream substitutes: You could also substitute a plain, unsweetened plant milk (something like oat milk or store-bought cashew milk). Just make sure it's something you think would taste good in a savory context. Or you can use a vegan heavy cream substitute (Silk and Country Crock have options).
Kale substitutions: You can sub in spinach if you're not a fan of the slightly bitter flavor of kale. Or you can use any kind of fresh greens that you like.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.