Creamy White Bean Kale (Printer-friendly)

A comforting Tuscan blend of white beans, kale, and aromatic veggies in a smooth, herb-scented broth.

# What You’ll Need:

→ Beans & Vegetables

01 - 2 cans (15 oz each) cannellini beans, drained and rinsed
02 - 1 bunch (about 5 oz) kale, stems removed and leaves chopped
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced

→ Liquids

07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 2 tablespoons olive oil

→ Herbs & Seasonings

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - ½ teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

→ Optional Finish

14 - ¼ cup grated Parmesan cheese (omit for vegan)
15 - 2 tablespoons fresh lemon juice

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; cook for 5 to 6 minutes until softened.
02 - Incorporate minced garlic, dried thyme, dried oregano, and crushed red pepper flakes. Cook for 1 minute until fragrant.
03 - Add drained cannellini beans and vegetable broth. Bring to a simmer and cook for 10 minutes.
04 - Partially mash some beans using a potato masher or immersion blender to achieve a creamy consistency.
05 - Stir in milk and chopped kale. Simmer for an additional 7 to 10 minutes until kale is tender and the soup is creamy.
06 - Season with salt and freshly ground black pepper. Stir in fresh lemon juice and Parmesan cheese if using.
07 - Ladle the soup into bowls and serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all afternoon.
  • The creamy texture comes from the beans themselves, not heavy cream, so you get richness without the guilt.
  • One pot means one happy kitchen and minimal cleanup while you're actually hungry.
02 -
  • Don't skip the partial mashing step—that's what transforms this from a simple bean soup into something silky and restaurant-quality.
  • Add the milk near the end instead of at the beginning so it doesn't scald and separate into little flecks.
  • Taste before you finish cooking because salt levels matter more in soups than you'd think.
03 -
  • If your immersion blender isn't doing the job, take out a spoonful of beans and mash them against the side of the pot with the back of a spoon before stirring them back in.
  • Toasting those dried herbs in the hot oil for just a moment releases essential oils and makes them taste three times more vibrant than if you just throw them in cold.

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