Tuscan White Bean Soup [With Kale]

As the rich aroma of herbs wafts through your kitchen, you’ll find yourself transported to the sun-soaked hills of Tuscany with every spoonful of Tuscan White Bean Soup with Kale. This hearty dish is a delightful blend of creamy white beans, tender kale, and aromatic spices that warms you from the inside out, making it the perfect comfort food for chilly evenings or a cozy weeknight dinner.

Imagine gathering around the table with loved ones, bowls brimming with vibrant greens and flavorful broth, all while sharing stories and laughter. The texture is beautifully satisfying, with the beans providing a creamy base and the kale adding a fresh crunch.

Best of all, this recipe is incredibly easy to prepare, requiring simple ingredients and just one pot. In this article, you will learn how to create this soul-soothing soup that not only nourishes the body but also brings a sense of joy to every meal. Get ready to make a dish that invites warmth and comfort into your home!

Why You’ll Love This Tuscan White Bean Soup [With Kale]

This warm and hearty soup is not only delicious but offers a plethora of benefits for your kitchen repertoire:

Quick and easy preparation — Whip this up in about 30 minutes, making it an ideal option for those hectic weeknights.
Budget-friendly — Packed with affordable ingredients, this soup won’t break the bank.
Healthy comfort food — Loaded with fiber and nutrients from kale and white beans, it offers a guilt-free way to indulge.
One-pot wonder — Enjoy minimal cleanup, as everything cooks together in just one pot!
Versatile for meal prep — Make a big batch to enjoy throughout the week or freeze for later, ensuring nutritious meals are always on hand.
Kid-approved — With a mild, comforting flavor, even the pickiest eaters will ask for seconds!
Impressive for serving guests — Its vibrant colors and rustic flavors make it a beautiful and inviting dish for entertaining.

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion (diced)
3 cloves garlic (minced)
2 medium carrots (diced)
2 celery stalks (diced)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional)
4 cups vegetable broth (or chicken broth)
2 cans (15 ounces each) cannellini beans (rinsed and drained)
1 cup kale (stems removed, chopped)
1 can (14.5 ounces) diced tomatoes (with juices)
Salt to taste
Pepper to taste

For Garnish (Optional)

Fresh parsley (chopped)
1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Equipment Needed

Large stockpot (6-8 quarts) for simmering the soup
Wooden spoon for stirring
Garlic press for mincing garlic
Measuring cups and spoons for precise ingredients
Cutting board for chopping vegetables
Chef’s knife for slicing ingredients
Immersion blender (optional but helpful) for a creamier texture
Instant pot (optional but helpful) for quicker cooking

How to Make Tuscan White Bean Soup with Kale

Prepare the Soup Base

Heat olive oil. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
Sauté aromatics. Add 1 diced onion, 2 minced garlic cloves, and 1 diced carrot. Cook for 5-7 minutes until the onion is translucent.
Add seasonings. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a pinch of red pepper flakes. Cook for 1 minute until fragrant.

Build the Soup

Add broth and beans. Pour in 4 cups (960 ml) of vegetable broth and add 2 cans (15 oz each) of drained and rinsed white beans. Bring to a simmer.
Incorporate kale. Add 4 cups of chopped kale to the pot. Cook for 10 minutes, or until the kale is wilted and tender.
Season to taste. Stir in salt and pepper to taste, about 1 teaspoon of salt and ½ teaspoon of pepper. Taste and adjust if needed.

Finish and Serve

Blend for creaminess (optional). For a creamier texture, use an immersion blender to blend a portion of the soup for 10-15 seconds.
Serve hot. Ladle the soup into bowls and drizzle with a little extra olive oil. Garnish with freshly grated Parmesan cheese if desired.
Store leftovers. Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for longer storage.

Tips for the Best Tuscan White Bean Soup [With Kale]

Soak your beans overnight — If using dried beans, soaking them helps reduce cooking time and enhances their texture.
Don’t skip the aromatics — Sauté onions, garlic, and carrots at the beginning for a depth of flavor that forms the soup’s base.
Use fresh kale — Opt for lacinato or curly kale; both add vibrant color and nutrition. Pair with a longer cooking time for a softer texture, or add in the last few minutes for a bit of crunch.
Adjust the seasoning — Taste the broth before serving; a squeeze of lemon juice or a dash of red pepper flakes can brighten and enhance its flavor profile.
Blend for creaminess — To achieve a smooth texture, blend a portion of the soup before mixing it back in, creating a perfect balance of creamy and chunky.
Make it ahead — This soup tastes even better the next day! Make a big batch and store in the fridge for up to 4 days, or freeze portions for later use.

Variations to Try

Spicy twist — Add diced jalapeños or crushed red pepper flakes for a kick.
Herb-infused — Stir in fresh thyme or rosemary while simmering for an aromatic touch.
Coconut cream addition — For a creamier texture and a hint of sweetness, add a splash of coconut cream just before serving.
Protein boost — Incorporate cooked sausage or shredded chicken for extra heartiness.

How to Store Tuscan White Bean Soup [With Kale]

Room Temperature: Tuscan White Bean Soup should not be left at room temperature for more than 2 hours to prevent any foodborne illnesses.

Refrigerator: Store your soup in an airtight container for up to 5 days. Ensure it cools to room temperature before sealing to maintain freshness.

Freezer: This soup freezes well! Pour individual portions into freezer bags or airtight containers, leaving some space for expansion. It will keep in the freezer for up to 3 months.

How to Reheat

Reheat on the stovetop over medium heat, stirring occasionally until warmed through (about 5-7 minutes). Alternatively, microwave in 1-minute intervals until hot, usually around 2-4 minutes.

Make-ahead Tips

You can chop the kale and prepare the beans in advance for a quicker cooking process. Additionally, feel free to cook the soup a day ahead and store it in the refrigerator for even better flavor!

Nutrition Information

Estimated values per serving. Nutrition may vary based on ingredients used.

Serving Size	1 cup
Calories	180 kcal
Total Fat	3g
Saturated Fat	0.5g
Carbohydrates	30g
Fiber	8g
Sugar	2g
Protein	10g
Sodium	400mg

Frequently Asked Questions

Can I use spinach instead of kale?

Yes, you can substitute spinach for kale in this soup. Just add the spinach towards the end of cooking, as it wilts faster than kale.

Is this soup vegan-friendly?

Absolutely! This Tuscan White Bean Soup is naturally vegan, as it contains only plant-based ingredients. Feel free to double-check labels for any added ingredients.

How long can I store leftovers?

You can store leftover Tuscan White Bean Soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months.

Can I double this recipe?

Yes, you can easily double the recipe to serve a larger crowd. Just be mindful to adjust the pot size so it has enough room for all the ingredients to cook evenly.

Why did my soup turn out too thick?

If your soup is thicker than desired, you can add additional vegetable broth or water until the perfect consistency is reached. Make sure to stir well and let it simmer briefly after adding the liquid.

What pairs well with this soup?

This Tuscan White Bean Soup goes wonderfully with crusty bread, a fresh green salad, or a side of roasted vegetables for a complete meal.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time! It actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat before serving.

What if I can’t find fresh herbs?

If fresh herbs are unavailable, you can use dried herbs instead. A general guideline is to use 1/3 of the amount of dried herbs compared to fresh, adjusting to taste.

Ready to Make Tuscan White Bean Soup [With Kale]?

This delightful Tuscan White Bean Soup [With Kale] is not just easy to make but also packed with flavor and nutrition. It’s the perfect meal to warm you up on a chilly evening or to impress guests at a cozy get-together. With its comforting textures and wholesome ingredients, this soup will quickly become a favorite in your home.

We encourage you to give it a try and let us know how much you love it! Leave a comment below with your thoughts and rating, and don’t forget to share this recipe with friends or on social media. Save or bookmark it for those busy weeknights when you need a delicious and nourishing meal!