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–+ servings
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
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian, Tuscan
Calories: 290
Ingredients Equipment Method Nutrition Notes

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 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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