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This Tuscan white bean soup with kale is hearty, healthy, and full of flavor. Easy to make with pantry staples and perfect for cozy dinners. This Tuscan White Bean Kale Soup is ready in under 30 minutes!
What You'll Need:
Ingredients:
- Extra Virgin Olive Oil
- Celery
- Carrots
- Onion
- Garlic
- Salt
- Rosemary (Dried or Fresh)
- Canned White Beans, such as Cannelini
- Vegetable or Chicken Broth
- Kale
- Parmesan Cheese (shredded)
- Lemon Juice
- Red Pepper Chili Flakes
Equipment:
Cutting Board
How to Make Tuscan White Bean Soup with Kale:
After prepping all of the ingredients, the first step is cooking the vegetables, then simmering the broth and beans together.
Sauté the celery, carrots, and onion until the onion becomes translucent, about 5-7 minutes. You'll then add the aromatics and cook for an additional minute.
Next, the beans and broth are simmered for up to 20 minutes. Lastly, the kale is added and cooked for a few minutes to soften. Stir in the lemon juice and Parmesan cheese after removing from the heat. Top with additional cheese and serve with delicious crusty bread!
How to Store it:
Before storing the soup, let it cool to room temperature after cooking. Store in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 6 months.
Variations:
This recipe is gluten-free and vegetarian!
To make vegan, use a non-dairy cheese or nutritional yeast for the cheese.
If you prefer more protein or meat, use your favorite ground meat or sausage in addition to the beans.
Instead of kale, use other leafy greens such as spinach, swiss chard, or escarole.
Other Recipes to Try:
Tuscan Salad with Bread and Asparagus
Cream of Mushroom and Wild Rice Soup
PrintTuscan White Bean Soup with Kale
This white bean kale soup is hearty, healthy, and full of flavor. Easy to make with pantry staples and perfect for cozy dinners. This Tuscan white bean soup with kale is ready in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 tablespoon extra virgin olive oil
2 celery stalks, finely chopped
2 large carrots, finely chopped
1 medium onion, diced
¼ teaspoon salt
4 garlic cloves, minced
1 tablespoon dried rosemary, chopped (or 2 tablespoons fresh rosemary leaves)
2 15-ounce cans white beans, such as cannelini or great northern
4 cups of vegetable, low sodium
1 bunch of kale, trimmed and chopped
½ cup parmesan cheese, shredded or grated
2 tablespoons lemon juice
Red pepper chili flakes, optional topping
Get Recipe Ingredients
Instructions
Heat olive oil on medium-high in a large pot. Sauté the celery, carrots, and onions for 5 to 7 minutes, or until the onions are translucent. Add the salt, garlic, and rosemary and cook for an additional minute. Add in the beans and broth. Bring to a simmer and cook for 15 to 20 minutes. Stir in the kale leaves and cook until softened, about 2-3 minutes.
Remove from the heat and stir in the cheese and lemon juice. Salt and pepper to taste.
Top with additional cheese and fresh lemon juice if desired. Top with red pepper chili flakes if desired.
Serve with your favorite rustic bread!
Notes
To make it more filling, add in your favorite cooked rice or short-grain pasta.
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