Hearty Tuscan White Bean Soup

A bowl of Tuscan white bean soup on a white background.

Hearty Tuscan White Bean Soup

Tuscan kale and white bean soup is chock-full of creamy white beans, tender veggies, and green kale all cooked in a simply seasoned broth. It makes a tasty main dish meal that's hearty, satisfying, and good for you.

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Course: Main Course, Side Dish, Soup

Cuisine: Italian

Keyword: tuscan bean soup recipe, tuscan white bean soup, white bean and kale soup

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 216kcal

Author: Lyn Croyle

Equipment

Dutch oven or large soup pot

Ingredients

1 medium yellow onion diced
2 ribs celery diced
1 large carrot peeled and diced
4 cloves garlic minced
2 tablespoon olive oil
1 ½ cup cooked white beans 15 oz can, drained
1 bunch kale
1 teaspoon dried rosemary
½ teaspoon crushed red pepper flakes
2 teaspoon ground coriander
2 tablespoon tomato paste
4 cups vegetable broth
2-3 tablespoon lemon juice
1 teaspoon salt

US Customary - Metric

Instructions

Peel and dice onion and carrot. Mince garlic. Dice celery.
Heat olive oil in a large pot over medium. Add diced onion and cook, stirring regularly, until softened and beginning to brown, 7-10 minutes.
Add carrot and celery and cook for 3 minutes, stirring regularly, until celery is starts to soften.
Add garlic, rosemary, red pepper flakes, coriander, and tomato paste. Cook for 1 minute, stirring consistently.
Reduce heat to medium-low. Add white beans and broth. Stir to scrape everything off the bottom of the pot. Cover and simmer for 30-35 minutes, until carrot is just soft.
While soup is cooking, wash and prep the kale. Tear it off the ribs and chop into bite size pieces.
Once carrots have softened, add salt, 2 tablespoons of lemon juice, and kale. Stir to submerge kale and cook for about 3 minutes until kale is tender.
Taste and adjust lemon juice and salt as needed.
Serve immediately or store in the fridge for up to 3 days.

Recipe Tips

Salting the Soup: Use caution adding salt if you use bouillon instead of broth or if you are cooking the soup with ham, a ham hock, or ham bone.

Serving: Tuscan white bean and kale soup is a main dish soup that's satisfying enough as a full meal. I find a simple salad or crusty bread is all you need to round out the meal. Garnish your soup with some chopped parsley and serve with some lemon wedges and a sprinkle of parmesan cheese if you want.

Storing: Cool leftover Tuscan vegetable soup fully before storing it in an airtight container. Place it in the fridge for up to four days or in the freezer for up to three months. Thaw it in the fridge overnight before reheating in a pot on the stove over medium heat.

Nutrition