Creamy Tuscan White Bean Kale (Printer-Friendly)

Luscious mix of cannellini beans, kale, and sun-dried tomatoes in a savory cashew cream broth.

# 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, optional
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 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 It:

01 - In a blender, combine soaked cashews, water, garlic, lemon juice, nutritional yeast, and salt. Blend until completely smooth and creamy. 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 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 well to combine all ingredients.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.
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 and serve hot. Garnish with freshly cracked black pepper and a drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • The creamy cashew base gives you that silky, indulgent mouthfeel without any dairy, so it feels luxurious but stays light.
  • It's genuinely a one-pot moment that impresses people, which means less cleanup and more time to actually enjoy what you've made.
  • The flavors deepen as it sits, making it perfect for meal prep or those nights when you want leftovers that taste even better.
02 -
  • Don't skip soaking the cashews—I learned this the painful way when my first attempt left a gritty cream that never fully incorporated, and the whole texture suffered for it.
  • Add the kale near the end because it will continue cooking slightly in residual heat even after you remove the pot from the stove, and overcooked kale turns to mush.
  • Taste the broth before adding the cream because the cream will mellow the salt and spice levels, so you might need slightly more seasoning than feels right at first.
03 -
  • If your blender struggles with the cashew cream, blend the cashews and water first, then add the garlic and other ingredients—it's a game-changer for older blenders.
  • Keep sun-dried tomatoes packed in oil because they require zero prep and taste infinitely better than the dry-packed version, plus that oil adds richness to the broth.
Go Back