Creamy Tuscan White Bean Soup
- plantbakedbysarah
- Sep 28, 2025
- 1 min read
It is soup season!! I love a hearty bean soup on a dreary fall day. Add a freshly baked loaf of crunchy bread and my whole day turns around. This creamy tuscan white bean soup is easy to make and add to your soup rotation. The mix of potatoes and beans make this a hearty soup that will keep you feeling full.
Notes
1
Heat olive oil over medium heat in a large stock pot. Add onions, celery, carrots, and a generous pinch of salt. Cook down until the onions are translucent and celery and carrots are tender.
2
Add in potatoes, garlic, thyme, oregano, & chili flakes and stir to combine. Pour in stock and bring to a simmer. Add in chopped kale and rosemary sprigs and stir to combine.
3
While the soup comes to a simmer, drain and rinse your beans. Separate one can and add to a blender with the oat milk and nutritional yeast. Blend until smooth. Add blended bean mixture and remaining beans to the stock pot. Return to a simmer and cook until potatoes are tender. Taste for salt and pepper and serve warm with bread if desired.
Instructions
2 tbsp olive oil
1 onion (diced)
2 stalks celery (diced)
3 carrots (sliced)
2 large yellow potatoes (cubed)
4 cloves garlic (minced)
1 tsp fresh thyme (minced)
2 tsp fresh oregano (minced)
1/2 tsp red chili flakes (less or more to taste)
4 cups vegetable broth
1 bunch kale (stems removed & chopped)
2 sprigs rosemary
3 cans white beans
1 1/2 cups oat milk
2 tbsp nutritional yeast
salt & pepper to taste
Creamy Tuscan White Bean Soup
Creamy Tuscan White Bean Soup
Sarah Greene
A creamy and hearty tuscan herb soup with white beans, potatoes, and kale.
Servings :
6 Servings
Calories:
Prep Time
15 min
Cooking Time
30 min
Rest Time
0
Total Time
45 min
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