Name: Tuscan White Bean & Kale Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 1 tsp dried thyme; 1 tsp dried rosemary (or 1 sprig fresh); 1 bay leaf; 1 can diced tomatoes (with juices); 2 cans cannellini beans, drained and rinsed; 6 cups vegetable broth (low sodium preferred); Salt and pepper, to taste; 4 cups chopped kale (stems removed); 1 tbsp lemon juice (optional, for brightness); Grated Parmesan or Pecorino Romano, for garnish (optional); Crusty bread, for serving

DifficultyBeginner

CategorySoups, Vegetarian

Enjoy a hearty and nutritious bowl of Tuscan White Bean & Kale Soup, a rustic Italian classic made with creamy cannellini beans, tender kale, and aromatic herbs. Perfect for cozy nights, this soup is ready in just 45 minutes and packed with wholesome flavor.

Yields5 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

Base

2 tbsp olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

Soup

1 tsp dried thyme

1 tsp dried rosemary (or 1 sprig fresh)

1 bay leaf

1 can diced tomatoes (with juices)

2 cans cannellini beans, drained and rinsed

6 cups vegetable broth (low sodium preferred)

Salt and pepper, to taste

Finishing

4 cups chopped kale (stems removed)

1 tbsp lemon juice (optional, for brightness)

Grated Parmesan or Pecorino Romano, for garnish (optional)

Crusty bread, for serving

Sauté Aromatics

Heat the olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant.

Add Garlic & Herbs

Stir in the minced garlic, thyme, rosemary, and bay leaf. Cook for another 30 seconds until aromatic.

Build the Base

Add diced tomatoes with their juices. Stir to deglaze the pan, scraping up any flavorful bits.

Simmer the Beans

Pour in the vegetable broth and beans. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.

Add the Greens

Stir in chopped kale. Simmer another 10 minutes until the kale is tender but still bright green

Finish with Flavor

Remove bay leaf. Stir in lemon juice. Adjust seasoning with salt and pepper to taste.

Serve

Ladle into bowls. Top with freshly grated Parmesan and serve with crusty bread or garlic toasts

Tips & Variations

Add a parmesan rind during simmering for extra umami (remove before serving).
For a creamier texture, purée 1 cup of soup and stir it back in.
Want it spicy? Add a pinch of red pepper flakes with the garlic.

Ingredients