Tomato Soup — Creamy Tuscan White Bean & Kale (One-Pot, 35 Minutes)

Quick Facts
Time: 35 minutes (10 prep / 25 cook) • Yield: 4–5 bowls • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, GF

Introduction

Tomato soup gets a cozy, creamy upgrade—without heavy cream. This one-pot Tuscan take blends a portion of tomato-garlic broth and cannellini beans for body, then folds in rosemary, basil, and kale for a silky, spoon-coating texture. You still get brightness from lemon and a drizzle of EVOO, but the mouthfeel is lush and comforting. It’s ideal for weeknights, Fall Soup Recipes, and anyone craving Tomato Vegetable Soup that eats like a meal, not a side.

Want more silky, tomato-forward bowls? Start with our most popular Tomato Soups.

Why You’ll Love It

• Weeknight-easy: one pot, simple steps.
• Flexible: works with spinach, different beans, or tiny pasta.
• Balanced flavor: savory tomato depth + herby lift + citrus finish.
• Great leftovers: thickens slightly and reheats like a dream.

Amanda Patel

Tomato Soup — Creamy Tuscan White Bean & Kale (One-Pot, 35 Minutes)

This creamy Tuscan-inspired tomato soup blends cannellini beans, kale, and fragrant herbs for a hearty, plant-based meal. Rich in flavor and comfort, it’s ready in one pot in just 35 minutes — ideal for cozy weeknights.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: Italian, Tuscan

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp extra-virgin olive oil, plus more to finish
• 1 medium onion, diced small
• 3 cloves garlic, minced
• 1 stalk celery, diced
• 1 medium carrot, diced small
• 1 tsp dried rosemary (or 2 tsp fresh)
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/4 tsp chili flakes, or to taste
• 2 tbsp tomato paste
• 1 can (28 oz) diced or crushed tomatoes
• 3 1/2 cups low-sodium vegetable broth
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 3 packed cups chopped kale
• 1 bay leaf (optional)
• 1/2–3/4 tsp fine sea salt, to taste
• freshly ground black pepper, to taste
• 1 tsp balsamic vinegar (optional)
• zest of 1/2 lemon + 1–2 tsp lemon juice

Equipment

• 5–6 quart pot Ideal for one-pot soups.
• immersion blender For partial blending (optional).
• wooden spoon For stirring and scraping fond.
• ladle For serving soup.
• countertop blender If immersion blender not available.

Method

 

1. In a large pot, heat olive oil over medium heat. Add onion, celery, carrot, and a pinch of salt. Cook 6–7 minutes until softened and fragrant.
2. Stir in tomato paste, garlic, rosemary, thyme, basil, and chili flakes. Cook 1–2 minutes until brick red and aromatic.
3. Add tomatoes and broth, scraping any fond. Stir in cannellini beans and bay leaf.
4. Simmer gently for 10 minutes, uncovered, to meld flavors.
5. (Optional) Remove 1 cup of soup (with beans and broth), blend until smooth, and return to pot for creaminess.
6. Add chopped kale and simmer for 3–4 minutes until tender but bright green.
7. Turn off heat. Stir in lemon zest, lemon juice, black pepper, and balsamic if using. Taste and adjust seasoning.
8. Ladle into bowls and finish with a drizzle of olive oil before serving.

Nutrition

Calories: 290kcalCarbohydrates: 39gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.5gSodium: 530mgPotassium: 860mgFiber: 10gSugar: 8gVitamin A: 5800IUVitamin C: 40mgCalcium: 160mgIron: 4.2mg

Notes

To make it creamy, blend a portion of the soup before adding kale or stir in coconut milk off heat. Want a tomato basil twist? Add torn basil and blend more. For crunch, try garlic croutons; for heat, drizzle chili oil. Freeze up to 3 months, but add lemon and herbs after reheating for best flavor.

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Ingredients

• 2 tbsp extra-virgin olive oil, plus more to finish
• 1 medium onion, diced small
• 3 cloves garlic, minced
• 1 stalk celery, diced
• 1 medium carrot, diced small
• 1 tsp dried rosemary (or 2 tsp fresh)
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/4 tsp chili flakes, or to taste
• 2 tbsp tomato paste
• 1 (28-oz) can diced or crushed tomatoes
• 3 1/2 cups low-sodium vegetable broth
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 3 packed cups chopped kale
• 1 bay leaf (optional)
• 1/2–3/4 tsp fine sea salt, to taste
• Freshly ground black pepper
• 1 tsp balsamic vinegar (optional, roundness)
• Zest of 1/2 lemon + 1–2 tsp lemon juice

What each ingredient does:
Tomato paste: boosts umami. Herbs: Italian Soup character. Chili: subtle warmth. Beans: creaminess when blended. Balsamic: gentle sweetness. Lemon: brightness. Olive oil: finishes with silk.

Pro tip: If you plan to blend, scoop out 1 cup of beans and broth before adding kale. Blend and stir back for a Creamy Tomato Basil Soup-style finish.

Substitutions & Swaps

• Aromatics: Shallot for onion, or add fennel for a Tuscan twist.
• Greens: Spinach wilts faster; add in the last minute.
• Pasta: For Spaghetti Soup vibes, stir in 1 cup small shells or broken spaghetti; cook to al dente.
• Beans: Great Northern or butter beans are great.
• No tomato paste? Reduce broth by 1/2 cup to keep body.
• Heat level: Swap chili for black pepper and a pinch of smoked paprika.

Equipment Notes

A 5–6 quart pot is ideal. An immersion blender is handy for partial blending; a countertop blender works if you vent the lid and blend small batches. Use a long wooden spoon for scraping fond and a ladle for serving.

Step-by-Step

1. Sauté aromatics (6–7 min): Oil + onion, celery, carrot, pinch of salt. Cook to soften and sweeten.
2. Tomato paste + garlic (1–2 min): Stir in paste, herbs, chili, and garlic; cook until brick red and fragrant. This blooming creates depth.
3. Liquids + beans (1 min): Add tomatoes and broth; scrape the pot. Add beans and bay leaf.
4. Simmer (10 min): Gentle simmer to meld flavors.
5. Partial blend (optional, 30–60 sec): Remove 1 cup soup and blend smooth; return to pot for a creamy base.
6. Greens (3–4 min): Add kale; simmer until tender.
7. Finish (off heat): Lemon zest/juice, black pepper, and balsamic if using. Taste and adjust salt, acid, and heat.
8. Serve: Ladle, drizzle with EVOO.

Doneness cues: Broth lightly thickened from beans; kale soft yet bright; flavors round and balanced.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop veg and measure spices the day before.
• Fridge: 3–4 days; it thickens—loosen with broth or water.
• Freeze: Up to 3 months; add lemon and herbs after reheating.
• Reheat: Low simmer with a splash of liquid; finish with lemon.

How to Lighten / Make It Creamy

• Lighten: Use 1 tbsp oil and more broth; skip blending.
• Creamy: Blend more of the soup (up to half) or whisk in 1/3 cup coconut milk off heat for a dairy-free creamy option; temper if using yogurt.

Toppings, Garnishes & Finishes

Crunch: Garlic croutons or toasted almonds.
Fresh: Basil, parsley, or chives.
Tang/Heat: Extra lemon, chili oil, or a pinch of flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Bowls love crusty bread, a simple chopped salad with cherry tomatoes, or roasted carrots. For heartier nights, add a side of quinoa or a baked potato to catch extra broth. A chill citrus spritz or iced tea complements the tomato brightness.

Scaling the Recipe

Double it in a larger pot and extend simmer 3–5 minutes for even heating. For half batches, keep aromatics the same ratio; don’t under-season—taste as you go.

Nutrition & Dietary Notes

Plant-based and gluten-free. Beans deliver fiber and steady energy; kale brings minerals and color. If adding pasta, choose a GF shape to keep it GF.

Troubleshooting

• Too acidic? Add a teaspoon of olive oil or pinch of sugar; simmer 2 minutes.
• Too thick? Add 1/4–1/2 cup broth.
• Not enough punch? Salt to pop flavors, then lemon, then herbs.
• Greens chewy? Simmer 1–2 more minutes; chop smaller next time.

FAQs

Can I use canned cherry tomatoes? Yes—use two 14.5-oz cans; expect a sweeter profile.
What’s the best way to add pasta? Cook separately and stir in to avoid absorbing all the broth.
Is this good for meal prep? Absolutely—portion into jars; add lemon after reheating.
Can I make it oil-free? Sauté in a splash of broth and finish with a little extra lemon for richness.

Variations

• Herby Lemon: Finish with extra zest, parsley, and dill.
• Chipotle Heat: Stir in 1 tsp chipotle + lime juice at the end.
• Creamy Tomato Basil: Add torn basil and blend a bit more for a smooth finish.

Chef Notes / Test Kitchen Tips

Salt in stages: once with the vegetables, again after simmering, and a final check after the lemon. Partial blending thickens quickly—20–30 seconds is often enough. Expect a done window between 18–22 minutes after liquids go in depending on your pot and burner.

Conclusion

This creamy, plant-powered bowl is weeknight comfort without compromise—simple method, pantry staples, and a bright finish. It keeps beautifully, so make extra for lunches. If you try it, leave a rating and share your twist; I’d love to see how you make this cozy classic yours.

Before you go, bookmark a couple of quick soups for busy nights.