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Bowl of Tuscan white bean and kale soup topped with grated Parmesan

The Coziest Tuscan White Bean & Kale Soup Recipe


  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 46 servings 1x
  • Diet: Vegetarian

Description

This hearty Tuscan White Bean & Kale Soup is a comforting, protein-rich, and veggie-packed recipe that’s perfect for cold days or meal prepping. With simple ingredients and wholesome flavors, it comes together easily in one pot.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 (15 oz) can white beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 (14.5 oz) can diced tomatoes (with juices)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bunch kale, stems removed and leaves chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add diced onion and sauté for 3–4 minutes until softened.
  3. Add garlic, carrots, and celery, and cook for another 3–4 minutes, stirring occasionally.
  4. Add the white beans, broth, water, and diced tomatoes to the pot.
  5. Stir in oregano, thyme, and optional red pepper flakes. Bring to a simmer.
  6. Let the soup simmer for 15–20 minutes to blend flavors.
  7. Add the chopped kale, cover, and cook for 5–7 more minutes until tender.
  8. Stir in lemon juice, then season with salt and pepper to taste.
  9. Optionally, blend 1–2 cups of soup for a creamier texture, then return to the pot.
  10. Serve hot, topped with grated Parmesan if desired.

Notes

  • Spinach or chard can be substituted for kale.
  • Use chicken broth for a non-vegetarian variation.
  • Add sausage or pancetta to make it meatier.
  • This soup freezes well for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 230
  • Sugar: 5g
  • Sodium: 380mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Tuscan white bean kale soup, vegetarian soup recipe, Italian soup, one pot soup, healthy kale soup