Creamy Tuscan Bean Soup
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.
Takes 30 minutes
Serves 4
Ingredients
- 2 tbsp olive oil
- 1 large onion finely diced (about 1½ cups)
- 4 cloves garlic minced (about 1½ tbsp)
- 1 tsp dried thyme or rosemary
- ½ tsp chilli flakes optional
- 2 tbsp sundried tomatoes finely chopped (about ⅛ cup)
- 150 ml dry white wine ⅔ cup
- 2 × 400 g tins cannellini or butter beans drained & rinsed (about 1¾ cups per tin / 3½ cups total)
- 400 ml vegetable stock 1⅔ cups
- 200 ml coconut milk or oat cream ¾ cup
- 3 –4 large handfuls kale stems removed, roughly chopped (about 4 cups)
- Zest of ½ lemon + juice to taste
- 1 tbsp miso
- Sea salt & freshly cracked black pepper
To finish (optional):
- Extra virgin olive oil
- Fresh parsley or basil finely 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.