This creamy Tuscan bean soup is comfort food at its best! Inspired by rustic Italian cooking, it’s built around humble beans, leafy greens and a splash of white wine, all coming together in a creamy, nourishing broth. It’s the kind of dish that feels indulgent yet deeply wholesome, perfect for slow evenings, shared bowls and plenty of crusty sourdough bread for mopping up every last bit. The miso adds that umami note that would traditionally come from parmesan rind.
2× 400 g tins cannellini or butter beansdrained & rinsed (about 1¾ cups per tin / 3½ cups total)
400mlvegetable stock1⅔ cups
200mlcoconut milk or oat cream¾ cup
3–4 large handfuls kalestems removed, roughly chopped (about 4 cups)
Zest of ½ lemon + juice to taste
1tbspmiso
Sea salt & freshly cracked black pepper
To finish (optional):
Extra virgin olive oil
Fresh parsley or basilfinely chopped
Instructions
Build the base
Heat the olive oil in a large pot over a medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft and sweet. Add the garlic, thyme and chilli flakes and cook for another minute.
Add depth
Stir in the sundried tomatoes, then pour in the white wine. Let it bubble and reduce for 2–3 minutes to cook off the alcohol.
Beans & broth
Add the beans and vegetable stock along with the 1 tbsp of miso. Bring to a gentle simmer and cook for 8–10 minutes. Mash some of the beans with the back of a spoon (or briefly blend a cupful) to thicken naturally.
Creamy finish
Stir in the coconut milk or cream and simmer gently for 5 minutes until rich and silky.
Greens & brightness
Add the kale and cook for 2–3 minutes until just wilted. Finish with lemon zest, a squeeze of lemon juice, salt and plenty of black pepper.
Serve
Spoon into bowls and finish with a drizzle of olive oil and fresh herbs.
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This was delish used spinach instead of kale and didn’t add wine. Yum.