This Tuscan White Bean Soup is healthy, easy to make and ready in less than 30 minutes! It’s made with white cannellini beans, veggies and kale for a delicious soup that is creamy and filled with flavour!

three bowls filled with white bean soup topped with chopped parsley

Tuscan Kale And White Bean Soup

As the weather cools down, there’s nothing more comforting than a bowl of hearty soup. This Tuscan white bean soup with kale is not only nourishing but also packed with flavor. It’s a simple, one-pot meal that’s perfect for a cozy dinner or meal prep.

White beans are one of my favourite ingredients for their high protein and fiber content. White beans also take on the flavor of whatever you cook them in, making them extremely versatile to use in recipes from Curried White Bean Dip to Maple Baked Beans.

Why You’ll Love This Recipe

  • Easy to Make: This recipe comes together in one pot with minimal prep, making it a perfect weeknight meal.
  • Healthy and Nutritious: Packed with protein-rich beans, fiber-rich kale, and other vegetables, it’s as nutritious as it is delicious.
  • Flavorful: The combination of garlic, herbs, and a touch of red chili flakes gives this soup a depth of flavor that’s truly comforting.
  • Customizable: Whether you prefer a smooth or chunky texture, or you want to add more veggies or grains, this recipe is easily adaptable.
  • Perfect for Meal Prep: This soup stores well and tastes even better the next day, making it ideal for leftovers or meal prep

Tuscan White Bean And Kale Soup Ingredients

  • Olive oil: A high-quality extra virgin olive oil adds richness and depth of flavor as the base of the soup.
  • Shallots: These small, delicate onions bring a subtle sweetness to the soup without overpowering the other flavors.
  • Garlic: Essential for any Tuscan dish, garlic adds a robust and aromatic flavor that complements the beans and greens.
  • Carrot: Adds a hint of sweetness and a vibrant color, balancing the savory notes.
  • Celery: Provides a subtle, earthy flavor and contributes to the aromatic base of the soup.
  • Cannellini beans: Creamy and mild, these beans are the star of the dish, providing protein and heartiness.
  • Rosemary: This fragrant herb adds a woodsy flavor that pairs perfectly with the beans and kale.
  • Herbs de Provence: A blend of dried herbs that includes thyme, oregano, and basil, adding a rich, earthy flavor to the soup.
  • Red chili flakes: Adds just a hint of heat to balance the richness of the soup.
  • Vegetable broth: A light, flavorful base that ties all the ingredients together while keeping the soup vegetarian.
  • Kale: This nutrient-dense green adds texture, color, and a slight bitterness that balances the creaminess of the beans.

*This is just a recipe overview. The full recipe can be found below in the recipe card.

How to make Tuscan White Bean Soup

Step 1

Brown the shallots and garlic in a pot on medium heat until they turn translucent, for 1-2 minutes. Make sure the heat is not on too high, you don’t want the shallots to fry and brown too much.

A white pot with shallots and garlic in it

Step 2

Next, add the chopped celery and carrots and mix everything together on medium-high heat for 5-6 minutes until the veggies are tender.

A white pot with chopped u carrots celery and shallots in it

Step 3

Drain and rinse a can of cannellini beans, herbs de provence, chili flakes and fresh rosemary to the pot.

A white pot with white beans and a sprig of rosemary in it

Step 4

Next add the vegetable broth and bring to a light boil, then reduce heat to low, cover and let the soup simmer on low for 15 minutes.

A white pot filled with veggies and soup broth

Step 5

Remove the sprig of rosemary and transfer 1/3 of the soup to a blender blending until smooth and creamy. Add the blended soup back to the pot and mix everything together, then add the chopped kale and mix until the kale is wilted.

(Tip: you can also use an immersion blender and just lightly blend the soup until chunky. You don’t want to blend it too much as you still want to have some texture in the soup.)

A ladel scooping out a spoon of Tuscan white bean soup

Using Canned Beans vs. Dried Beans

You can use either canned or dried beans for this recipe, depending on your preference and time. Canned beans are convenient and save time since they are already cooked. Simply drain and rinse them before adding to the soup.

Dried beans, on the other hand, require soaking and a longer cooking time, but they offer a deeper flavor and firmer texture. If using dried beans, soak them overnight and cook until tender before adding them to the soup.

Different Types of White Beans You Can Use

While cannellini beans are traditional in Tuscan white bean soup, you can use other types of white beans if you prefer. Here are some other beans that would work well in this soup:

  • Great Northern Beans
  • Navy Beans
  • Butter Beans (Also called Lima Beans)

Each variety has a slightly different texture and flavor, but they all work well in this recipe.

How To Store, Freeze and Reheat

Store leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals. If the soup thickens too much after refrigeration, add a splash of vegetable broth or water to reach your desired consistency.

To freeze this soup transfer the soup to a freezer-safe container and freeze for up to 3 months. Let thaw on the counter before warming.

Expert Tips For Making White Bean Soup

  • Use fresh herbs: Fresh rosemary gives the best flavor. If using dried, reduce the quantity by half.
  • Sauté the vegetables: Sautéing the shallots, garlic, carrot, and celery before adding the broth enhances their flavors.
  • Don’t rush the simmer: Let the soup simmer gently to allow the flavors to meld and deepen.
  • Blend for texture: If you prefer a smoother soup, blend a portion of it before adding the kale.
  • Add kale last: To keep the kale bright and tender, add it in the last 5-10 minutes of cooking.
  • Finish with olive oil: A drizzle of good-quality olive oil just before serving enhances the flavor and richness of the soup.
A bowl of tuscan white bean soup with a spoon in it

Frequently Asked Questions

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I serve with Tuscan white bean soup?

This soup pairs beautifully with crusty bread, a simple salad, or a side of roasted vegetables.

Can I make this soup in a slow cooker?

Yes, simply sauté the vegetables first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

How can I thicken white bean soup?

Blending a portion of the soup broth will help thicken the soup. If you still find the soup too thin, Add some more beans to the soup to blend until it reaches your desired texture.

Try These Soup Recipes Next!

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three bowls filled with white bean soup topped with chopped parsley

Tuscan White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer, Main
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This Tuscan White Bean Soup With Kale is healthy and ready in just 30 minutes!

Ingredients

Units Scale
  • 2 tbsp olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, chopped
  • 1 large carrot, chopped x
  • 1 large celery stalk, chopped
  • 1 19oz can cannellini beans
  • 1 sprig rosemary
  • 1/2 tsp herbs de provence (can sub some dried thyme or oregano)
  • 1/2 tsp red chili flakes (optional for spice)
  • 1 litre low-sodium vegetable broth
  • salt & pepper to taste
  • 1 cup kale, stems removed and chopped.

Instructions

  1. Heat the olive oil in a large pot then add the shallots and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute. 
  2. Add the chopped carrots and celery and cook on medium high heat for 5 minutes until the veggies are tender. 
  3. Add the cannellini beans, sprig of rosemary, herbs de provence, chilli flakes,  vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes. 
  4. Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter. 
  5. Add the kale to the soup and stir until wilted. 
  6. Serve this soup with some freshly chopped herbs and a sprinkle of chili flakes if desired. 

Notes

Substitute cannellini beans with any white beans you love. 

You don’t have to blend any of this soup, but blending 1/3 of the soup helps result in a creamier soup. 

Store in the fridge for 5 days or freezer for 3 months.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 160
  • Sodium: 290mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 5.5g
  • Protein: 8g