Creamy Tuscan White Bean Soup (Print Version)

A vegan-friendly blend of white beans, kale, sun-dried tomatoes, and creamy garlic cashew base.

# What You Need:

→ 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

# How To Make:

01 - In a blender, combine soaked cashews, water, garlic cloves, lemon juice, nutritional yeast, and salt. Blend until completely smooth and creamy. Set aside.
02 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened and fragrant.
03 - Add minced garlic and red pepper flakes to the pot. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
04 - Stir in drained cannellini beans, sun-dried tomatoes, dried thyme, dried oregano, salt, and black pepper. Mix thoroughly to combine all ingredients.
05 - Pour in vegetable broth and bring the mixture to a boil over high heat. Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
06 - Add chopped kale to the pot and simmer for 5 to 7 minutes until the 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 and serve hot. Garnish with freshly cracked black pepper and a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It's naturally vegan and creamy without a drop of dairy, which means you can serve it guilt-free to anyone at your table.
  • The whole thing comes together in less than an hour, but tastes like it's been simmering on your stove all day.
  • Sun-dried tomatoes and that garlic-infused cashew cream create a depth of flavor that makes people ask for seconds before they even realize what they're eating.
02 -
  • Soaking your raw cashews is non-negotiable—cold, hard cashews will never blend into the cream you're after, and you'll end up with grainy disappointment.
  • Don't add the kale too early or it'll turn into mush and lose both its color and nutrients, wait until the final stages when everything else is already tender.
  • The sun-dried tomatoes packed in oil are genuinely better than dry-packed alternatives because that oil carries flavor, but if you only have dry ones, rehydrate them in warm water first.
03 -
  • If your soup feels too thick after sitting overnight, thin it with a bit more vegetable broth or plant-based milk—beans continue absorbing liquid as they rest.
  • For extra richness without changing the vegan status, add a splash of unsweetened plant-based milk when you stir in the cashew cream, which creates an even more luxurious mouthfeel.
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