In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced yellow onion, carrots, and celery, season with a pinch of sea salt and black pepper, then sauté for about 5 minutes until the vegetables are softened and fragrant.

Stir in 2 tablespoons of tomato paste, minced garlic, ¼ teaspoon of red pepper flakes, and your choice of chopped rosemary or thyme along with dried basil. Cook for an additional minute, stirring often, until the mixture becomes fragrant and the tomato paste deepens in color.

Pour in 4 cups of vegetable broth and add 2 cans of drained white beans and 1 can of diced tomatoes (including juice) into the pot. Season with remaining sea salt and black pepper, then bring the mixture to a gentle simmer.

Cover the pot and cook for about 15 minutes, allowing the veggies to become tender and the flavors to meld beautifully.

If you prefer a creamier texture in your soup, use an immersion blender to partially blend the mixture right in the pot, leaving some chunky pieces for heartiness.

Return the pot to a light simmer before adding the chopped kale. Cover and cook for another 5 minutes until the kale is wilted and vibrant.

Finally, stir in 2 tablespoons of balsamic vinegar and 1 cup of coconut milk, adjusting seasonings as desired.

Ladle the hot Creamy Tuscan White Bean & Kale Soup into bowls and garnish with vegan parmesan cheese, fresh basil, and crunchy croutons if desired.