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Easy 30-Minute Creamy Tuscan White Bean Soup Recipe

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A quick and comforting creamy Tuscan white bean soup made in just 30 minutes with simple ingredients like canned beans, sun-dried tomatoes, and kale. Perfect for busy weeknights, this velvety soup is a crowd-pleaser that even picky eaters will love.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 3 cups vegetable broth (low-sodium)
  • 1/3 cup sun-dried tomatoes (oil-packed), chopped
  • 1/2 cup heavy cream
  • 3 cups fresh kale, chopped (stems removed)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (or to taste)
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese (plus more for serving)

Instructions

  1. Sauté the Aromatics (3 minutes): Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Bloom the Spices (1 minute): Stir in dried oregano and red pepper flakes. Cook for 30 seconds to wake up their flavors.
  3. Add the Beans and Broth (2 minutes): Pour in the drained cannellini beans and vegetable broth. Increase heat to high and bring to a boil, about 2 minutes.
  4. Blend for Creaminess (2 minutes): Remove pot from heat. Using an immersion blender, blend soup until mostly smooth but with a few chunks for texture. (If using a regular blender, carefully blend half the soup in batches, holding lid down with a towel.)
  5. Add the Cream and Tomatoes (5 minutes): Return pot to medium heat. Stir in heavy cream and chopped sun-dried tomatoes. Simmer gently for 5 minutes, stirring occasionally.
  6. Wilt the Greens (3 minutes): Add chopped kale to the pot. Stir until wilted and bright green, about 3 minutes.
  7. Finish with Parmesan (1 minute): Turn off heat. Stir in grated Parmesan until melted. Season with salt and black pepper to taste.
  8. Serve Immediately: Ladle into bowls. Top with extra Parmesan, a drizzle of olive oil, and a pinch of red pepper flakes if desired. Serve with crusty bread.

Notes

For a vegan version, substitute heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan. Add kale at the very end to avoid mushiness. If using a regular blender, let soup cool slightly and never fill more than halfway to avoid splattering. The soup thickens upon standing; thin with extra broth if needed.

Nutrition

Keywords: creamy Tuscan white bean soup, 30-minute soup, white bean soup, Tuscan soup, easy weeknight dinner, vegetarian soup, kale soup

Find it online: https://sparklechew.com/easy-30-minute-creamy-tuscan-white-bean-soup-recipe/