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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

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
Prep Time 10 mins
Cook Time 40 mins
Course Main Course, Soups & Stews
Servings 4 people


  • 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


  • 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.


*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!


Serving: 1servingCalories: 165kcalCarbohydrates: 21gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1788mgPotassium: 796mgFiber: 7gSugar: 10gVitamin A: 9465IUVitamin C: 101mgCalcium: 297mgIron: 3mg
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