Creamy Tuscan White Bean Soup (Printable)

Hearty blend of white beans, kale, and sun-dried tomatoes in a smooth garlic cashew cream.

# What You’ll 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
07 - 2 (15-ounce) cans cannellini beans, 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 and 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 - Combine soaked cashews, water, garlic cloves, lemon juice, nutritional yeast, and salt in a blender. 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 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 to a boil over medium-high heat, then reduce heat to low. Simmer for 15 minutes to develop flavors.
06 - Add chopped kale to the soup 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 and serve hot. Garnish with freshly cracked black pepper and a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, but comes together in under an hour with minimal fuss.
  • The cashew cream creates a silky, almost creamy texture without any dairy, making it naturally vegan but delicious enough that nobody needs to know unless you tell them.
  • You probably have most of the pantry staples already, so it's the kind of soup you can make on a random Tuesday without a special trip.
02 -
  • Don't skip soaking the cashews—I learned this the hard way by trying to blend them dry, and the texture was grainy instead of luxurious no matter how long I blended.
  • The sun-dried tomatoes packed in oil genuinely make a difference in depth of flavor compared to dry-packed, and it's worth the small extra cost.
  • Taste and adjust seasoning at the very end because the broth, beans, and sun-dried tomatoes all contribute salt, and you might find you need less than you think.
03 -
  • Make a double batch and freeze half in glass containers—it reheats beautifully and means you have a good meal waiting for a day when cooking feels impossible.
  • If you don't have a blender, mash the soaked cashews with a fork and whisk them with the water and remaining ingredients until as smooth as possible, though a blender really is worth the step here.
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