Creamy Tuscan White Bean Kale (Printable Version)

A silky blend of white beans, kale, sun-dried tomatoes, and garlic cashew cream that’s hearty and comforting.

# Ingredient List:

→ 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
07 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
08 - 6 cups vegetable broth
09 - 1 cup sun-dried tomatoes packed in oil, drained and sliced
10 - 1 small bunch lacinato kale (approximately 4 cups), stems removed and leaves chopped
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon salt, plus more for adjustment
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
20 - 1/4 teaspoon salt

# Steps:

01 - In a blender, combine soaked cashews, water, garlic cloves, lemon juice, nutritional yeast, and salt. Blend until completely smooth and creamy. Transfer to a bowl 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 and translucent.
03 - Add minced garlic and crushed red pepper flakes to the pot. Cook for 1 minute, stirring constantly until fragrant.
04 - Stir in drained cannellini beans, sliced sun-dried tomatoes, dried thyme, dried oregano, salt, and black pepper. Mix thoroughly to combine all ingredients.
05 - Pour vegetable broth into the pot. Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes to develop flavors.
06 - Add chopped lacinato kale to the pot and simmer for 5 to 7 minutes until kale is tender and wilted.
07 - Stir in the prepared garlic cashew cream and simmer for 2 minutes to heat through. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls. Finish each serving with freshly cracked black pepper and a light drizzle of olive oil if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Plant-Based Creaminess: The cashew cream provides a silky texture without the need for heavy dairy.
  • Nutrient-Dense: Packed with fiber from white beans and vitamins from fresh kale.
  • Quick & Easy: A sophisticated flavor profile that comes together in just 45 minutes.
  • Naturally Inclusive: This recipe is vegan, dairy-free, and gluten-free, making it perfect for sharing.
02 -
  • Sun-Dried Tomato Choice: Tomatoes packed in oil provide a deeper, more savory flavor than dry-packed ones.
  • Allergen Safety: Always check labels on vegetable broth and sun-dried tomatoes to ensure they remain gluten-free and vegan.
  • Flavor Balance: A final squeeze of lemon juice just before serving can brighten the earthy tones of the beans and kale.
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