Creamy Tuscan White Bean Soup (Print)

A luscious blend of cannellini beans, kale, sun-dried tomatoes, and garlic cashew cream for a hearty meal.

# Components:

→ Beans & Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1/2 teaspoon crushed red pepper flakes, optional
07 - 2 cans cannellini beans (15 ounces each), drained and rinsed
08 - 6 cups vegetable broth
09 - 1 cup sun-dried tomatoes packed in oil, drained and sliced
10 - 4 cups lacinato kale, stems removed and leaves chopped
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon salt, plus more to taste
14 - 1/4 teaspoon black pepper

→ Garlic Cashew Cream

15 - 3/4 cup raw cashews, soaked in hot water for 20 minutes then drained
16 - 3/4 cup water
17 - 2 cloves garlic
18 - 1 tablespoon fresh lemon juice
19 - 1 tablespoon nutritional yeast, optional
20 - 1/4 teaspoon salt

# Directions:

01 - In a blender, combine soaked cashews, water, garlic cloves, lemon juice, nutritional yeast, and salt. Blend until completely smooth and set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
03 - Add minced garlic and red pepper flakes to the pot. Cook for 1 minute until fragrant.
04 - Stir in cannellini beans, sun-dried tomatoes, thyme, oregano, salt, and black pepper. Mix thoroughly to combine.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
06 - Add chopped kale and simmer for 5 to 7 minutes until tender.
07 - Stir in the blended garlic cashew cream and simmer for 2 minutes to heat through. Adjust salt and pepper to taste.
08 - Ladle into bowls and serve hot, garnished with cracked black pepper and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • The cashew cream is a total game changer, giving you that velvety richness you'd normally find only in heavy cream.
  • It comes together in under an hour, making weeknight dinners feel way less stressful.
  • Every spoonful tastes like you've been simmering this for hours, but you haven't.
02 -
  • Don't skip soaking the cashews, it's the difference between a smooth cream and one with a grainy texture that makes you wonder what went wrong.
  • Taste your soup before serving because salt levels vary depending on your broth and sun-dried tomatoes, and that final adjustment is what makes it sing.
03 -
  • Make a bigger batch and freeze it in portions, it keeps beautifully and feels like a gift from your past self on busy weeknights.
  • The cashew cream can be made up to three days ahead, stored in the fridge, which takes pressure off your cooking night.
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