Creamy Tuscan White Bean Soup (Printer-Friendly)

Luscious Tuscan soup blending cannellini beans, kale, sun-dried tomatoes, and garlicky cashew cream.

# 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, optional
07 - 2 cans (15 ounces each) 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 (approximately 4 cups), stems removed and leaves chopped
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon salt, plus additional to taste
14 - 1/4 teaspoon black pepper

→ Garlic Cashew Cream

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

# Method:

01 - In a blender, combine soaked cashews, water, garlic cloves, lemon juice, nutritional yeast, and salt. Blend until completely smooth and creamy. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
03 - Add minced garlic and red pepper flakes to the pot. Cook for 1 minute, stirring constantly, until fragrant.
04 - Stir in drained cannellini beans, sliced sun-dried tomatoes, dried thyme, dried oregano, salt, and black pepper. Mix well to combine all ingredients.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
06 - Add chopped kale to the pot and simmer for 5 to 7 minutes, until the kale is tender and bright green.
07 - Stir in the prepared garlic cashew cream and simmer for 2 minutes to heat through. Taste and adjust seasoning as needed.
08 - Ladle the soup into bowls and serve hot. Garnish with freshly cracked black pepper and a light drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy but actually keeps you feeling energized, not weighed down.
  • Everything comes together in under an hour, making weeknight dinners feel less like a chore and more like self-care.
  • The cashew cream is secretly simpler than you'd think, and once you know the trick, you'll use it for everything.
02 -
  • The biggest mistake is not soaking your cashews long enough; hard, undersoaked nuts will refuse to blend smoothly no matter how powerful your blender is.
  • Don't skip the individual sautéing of the aromatics—rushing through creates a soup that tastes generic instead of complex and intentional.
03 -
  • Make the cashew cream a day ahead if your schedule allows; it actually tastes better when the flavors have melded overnight in the fridge.
  • If your soup seems too thick, add broth a half-cup at a time rather than all at once, so you maintain control of the texture you're building.
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