Tuscan White Bean Soup (Printable Version)

A wholesome blend of white beans, kale, and Parmesan for a cozy Italian-inspired meal.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 bunch kale, stems removed and leaves chopped (about 4 cups packed)
07 - 1 can (14 ounces) diced tomatoes, drained

→ Beans

08 - 2 cans (14 ounces each) cannellini beans, drained and rinsed

→ Liquids

09 - 4 cups low-sodium vegetable broth
10 - 1 cup water

→ Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Garnish

16 - 1/2 cup freshly grated Parmesan cheese
17 - Extra virgin olive oil for drizzling
18 - Fresh parsley, chopped, optional

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped kale and sauté for 2 to 3 minutes until slightly wilted.
04 - Mix in diced tomatoes, drained cannellini beans, vegetable broth, water, thyme, rosemary, bay leaf, and red pepper flakes if using.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
06 - Remove bay leaf. For a creamier consistency, use a potato masher to mash some beans directly in the pot.
07 - Season with salt and freshly ground black pepper to your preference.
08 - Ladle soup into bowls and top with grated Parmesan cheese, a drizzle of olive oil, and fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The creamy beans and tender kale create a texture that feels indulgent without any cream.
  • One pot means less cleanup, more time to actually enjoy what you've made.
02 -
  • Don't skip rinsing the canned beans or your soup will taste metallic and cloudy instead of clean and bright.
  • Mashing some beans instead of blending the whole pot keeps the texture rustic and interesting—total puree is boring.
  • Taste it before serving and adjust the seasoning; this is your moment to make it perfect for your palate.
03 -
  • If you have homemade broth, use it—the difference in depth of flavor is remarkable and worth the effort.
  • Toast the dried herbs in the hot oil for 30 seconds before adding vegetables to unlock their essential oils and intensify their flavor.
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