Tuscan White Bean and Kale Stew
A cozy, creamy Tuscan-inspired soup brimming with white beans, kale, and tomatoes, enriched with herbs and coconut milk for a nourishing, plant-based meal.
Equipment
- 1 Large Heavy-Bottomed Pot
- 1 Immersion Blender (optional)
- Measuring Spoons (set)
- 1 Chef’s knife
- 1 Wooden Spoon
Ingredients
- 1 tablespoon olive oil or 2 tablespoons water for oil-free version
- ½ large yellow onion finely chopped (about 1 ½ cups or 170 g)
- 2 medium carrots peeled and diced (approximately ¾ cup or 100 g)
- 2 large celery stalks chopped (about 1 ¼ cups or 150 g)
- ¾ teaspoon sea salt divided
- ½ teaspoon freshly ground black pepper divided
- 2 tablespoons tomato paste
- 4 garlic cloves minced (around 2 tablespoons or 18 g)
- ¼ to ½ teaspoon crushed red pepper flakes adjusted to taste
- 1 tablespoon fresh rosemary or thyme chopped (or 1 teaspoon dried herbs)
- 1 teaspoon dried basil
- 3 cups vegetable broth store-bought or homemade
- 2 15-ounce cans white beans, drained and rinsed (cannellini preferred; or about 3 ½ cups cooked beans)
- 1 15-ounce can diced tomatoes
- 4 cups kale leaves chopped (can substitute baby spinach)
- 1 tablespoon balsamic vinegar
- ¾ cup full-fat coconut milk or cashew cream alternative
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery along with ¼ teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes.
- Build Flavor Base: Stir in tomato paste, minced garlic, red pepper flakes, rosemary (or thyme), and dried basil. Continue cooking for about 1 minute until the mixture becomes fragrant and the tomato paste darkens slightly.
- Add Broth and Beans: Pour in the vegetable broth, then add the drained white beans and canned diced tomatoes. Sprinkle in the remaining ½ teaspoon salt and ½ teaspoon pepper. Use a wooden spoon to scrape any browned bits off the bottom of the pot, incorporating those rich flavors.
- Simmer the Soup: Bring everything to a gentle simmer. Lower the heat, cover, and let cook for 15 minutes, allowing the vegetables to soften fully and the flavors to meld.
- Blend Partially for Creaminess (Optional): If you prefer a creamier texture, use an immersion blender to purée about half the soup, mainly blending the beans while leaving chunks of vegetables intact. This step is optional and can be skipped if you like a chunkier soup.
- Add Greens and Finish: Return the pot to low heat. Stir in the chopped kale, turn off the heat, and cover the pot. Let the greens wilt gently for 5 minutes. Then uncover, add the balsamic vinegar and coconut milk (or cashew cream), stirring well to combine.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed—add more salt, red pepper flakes for heat, tomato paste for depth, or coconut milk for extra creaminess. Serve hot, garnished with optional vegan parmesan, fresh basil, or crunchy croutons.
Notes
- Oil-Free Option: Substitute olive oil with twice the amount of water to sauté vegetables for a lighter version.
- Cashew Cream Substitute: If using cashew cream instead of coconut milk, note that the recipe will yield more than needed—freeze leftover cream in ice cube trays for future use.
- Storage: Keep leftovers refrigerated in an airtight container for 3 to 4 days or freeze for up to one month. Reheat gently on the stove or in the microwave, thinning with extra broth or water if needed.
- Vegetable Variations: Baby spinach can be used instead of kale for a milder flavor and softer texture.
- Spice Level: Adjust red pepper flakes according to your preferred heat tolerance.
