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.
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.
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 Roasted Pumpkin and Coconut Soup
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Tuscan Kale and White Bean Soup
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.
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