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    Home » Recipes » Soups & Stews » Tuscan Kale and White Bean Soup

    Tuscan Kale and White Bean Soup

    Published: Jan 28, 2022 · Updated: Jan 28, 2022 Written by Alicia · This post may contain affiliate links · 5 Comments

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    Tuscan Kale and White Bean Soup is hearty, wholesome, and so easy to make. Loaded with cannellini beans, kale, and tomatoes, this soup will warm you up without weighing you down. Serve it with some fresh crusty bread, lemon wedges, and extra Parmigiano.

    White bowl with kale and bean soup with a slice of crusty bread in it and more bread and another bowl in the background.

    Ingredients

    Kale - I like to buy the triple-washed already chopped bags of kale. It just makes the taste so much easier since I can just throw it into the soup with no prep. For a more tender kale look for lacinato kale, a Tuscan variety that is a bit more delicate.

    Cannellini Beans - Cannellini beans are a creamy white kidney bean variety. I use canned beans for convenience but you could prep dry beans and use them instead. You could also use navy or great northern beans.

    Canned Diced Tomatoes - Again, the goal here is quick and convenient so I go for canned tomatoes. Also, I typically make this soup in the winter when fresh tomatoes aren't in season so canned is a great option. You can swap the canned tomatoes with fresh ones if you prefer. If you want a smoky element to the soup, use fire-roasted diced tomatoes.

    Broth - Either chicken or vegetable broth works well in this soup. If you are looking to keep it vegetarian/vegan, use vegetable broth and swap the Parmigiano-Reggiano with a vegan version or simply leave it out.

    Parmigiano-Reggiano - For this soup, I like the real deal Parmigiano-Reggiano but you could sub with parmesan if you want. As always, I highly recommend freshly grating your cheese.

    Lemon Wedges - Lemon juice helps to brighten up all the flavors in this soup. I like to serve slices on the table so that each person can add however much they like.

    White bowl with soup next to a plate with lemon wedges and bread slices in the background.

    How to Make Tuscan Kale and White Bean Soup

    Heat the olive oil in a dutch oven or large stockpot over medium heat.

    Sauté the diced onion and celery until softened, about 7 to 8 minutes.

    Add in the minced garlic and sauté for 30 seconds stirring often.

    Then, add the kale and sauté for 4 to 5 minutes, or until it is fully wilted. Add in the tomatoes, beans, broth, salt, and pepper.

    Turn the heat to high and bring the soup to a gentle boil, then reduce the heat to medium and simmer for 25 to 30 minutes.

    Serve with Parmigiano-Reggiano, lemon wedges, and crusty bread.

    Storage and Reheating

    Store leftovers in an air-tight container in the fridge.

    Leftover soup will last for 4 to 5 days.

    To reheat the leftovers, either warm them back up on the stove or microwave in 30-second bursts stirring between each one.

    More Soup Recipes

    Quick and Easy Chicken Noodle Soup

    Creamy White Chicken Chili

    Creamy Roasted Pumpkin and Coconut Soup

    Did You Try This Recipe?

    I'd love to hear about it! Be sure to leave a rating and/or comment below.

    I love seeing your photos! If you make this recipe don't forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram so I can see them!

    White bowl with kale and bean soup with a slice of crusty bread in it and more bread and another bowl in the background.

    Tuscan Kale and White Bean Soup

    Alicia
    Tuscan Kale and White Bean Soup is hearty, wholesome, and so easy to make. Loaded with cannellini beans, kale, and tomatoes this soup will warm you up without weighing you down.
    5 from 3 votes
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    Prep Time 10 mins
    Cook Time 40 mins
    Course Main Course, Soups & Stews
    Servings 4 people

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 cup onion finely diced
    • 1 cup celery thinly sliced
    • 2 cloves garlic minced
    • 5 cups kale stems removed and roughly chopped
    • 28 ounces diced tomatoes
    • 2 15 ounce cans cannellini beans drained and rinsed
    • 6 cups broth chicken or vegetable
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • Freshly grated Parmigiano-Reggiano for serving
    • Lemon wedges for serving

    Instructions
     

    • Heat the oil in a Dutch oven or large stockpot over medium heat.
    • Sauté the onion and celery until softened, about 7 to 8 minutes. Add the garlic and sauté another 30 seconds.
    • Add in the kale and sauté until wilted, about 5 minutes. Stir often.
    • Add in the tomatoes, beans, broth, salt, and pepper. Increase the heat to high and bring to a gentle boil. Then, reduce the heat back down to medium and simmer for 25 to 30 minutes.
    • Serve with the Parmigiano-Reggiano and lemon wedges.

    Notes

    *To keep the soup vegetarian, use vegetable broth and substitute the Parmigiano-Reggiano with a vegetarian version or leave it out. It still tastes great!
     

    Nutrition

    Serving: 1servingCalories: 165kcalCarbohydrates: 21gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1788mgPotassium: 796mgFiber: 7gSugar: 10gVitamin A: 9465IUVitamin C: 101mgCalcium: 297mgIron: 3mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

    More Soups & Stews

    • Bistro French Onion Soup
    • Creamy Roasted Pumpkin and Coconut Soup
    • Creamy White Chicken Chili
    • Quick and Easy Chicken Noodle Soup
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    Reader Interactions

    Comments

    1. Dawn Woods

      October 09, 2022 at 10:10 am

      Hi,
      I was wondering why the sodium and carb's are so high in this kale & northern white bean soup? Could tell me the ingredients that make the sodium and kale and carbs?
      Kind regards,
      Dawn

      Reply
      • Alicia

        October 09, 2022 at 1:18 pm

        Hi Dawn! I reran the numbers and you're right, the carbs and calories were too high. It's fixed now. As for the sodium, I use full-salt chicken broth and canned beans, both of which typically have quite a bit of salt in them. If you'd like to reduce the sodium, low sodium chicken broth and/or beans should bring it down quite a bit. Thanks for reaching out!

        Reply
    2. Nathan Kamenar

      October 29, 2022 at 8:34 am

      5 stars
      My wife and I loved this recipe. We actually used reduced sodium chicken broth to cut back on the salt a little and it turned out great. It pairs really well with a grilled cheese sandwich and is a great light lunch option.

      Reply
      • Alicia

        November 29, 2022 at 1:11 pm

        Glad you enjoyed the recipe! I'm happy to hear that reduced-sodium broth still worked well for the flavor. Thanks!

        Reply
    3. Hung Flath

      November 15, 2022 at 2:08 pm

      Pretty! This has been an extremely wonderful post. Many thanks for providing this information.

      Reply

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

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