This Tuscan Kale and White Bean Soup recipe is an easy and delicious way to enjoy a hearty and nourishing meal. Packed with wholesome fall vegetables, it’s a perfect vegetarian, vegan, gluten-free, and dairy-free option for any time of year.
Is it always soup season at your house? It certainly is at mine!
There’s nothing quite like a warm, comforting bowl of soup, especially during the cooler months. Recipes like Instant Pot Chicken Stew and Slow Cooker Meatball Soup are family favorites for fall and winter dinners.
But sometimes, we crave something a little healthier, without sacrificing flavor or satisfaction. That’s where recipes like Vegan Pumpkin Soup and Instant Pot Vegan African Peanut Stew come in. It’s surprisingly easy to create rich, flavorful soups that are also good for you.
And that brings us to this Tuscan Kale and White Bean Soup.
This soup recipe is incredibly easy to make, and it checks all the boxes: vegetarian, vegan, dairy-free, and gluten-free. I recently served it to a group of friends, and it was a huge hit. I’m confident you’ll love it too!
Delicious and Easy Tuscan Kale and White Bean Soup Recipe
Want to see how easy this soup is to make? Watch my TV segment where I cook this Tuscan Kale and White Bean Soup recipe live on AfternoonLive.
Why This Tuscan Kale and White Bean Soup Recipe Works So Well
This vegan soup is packed with wholesome ingredients, making it a perfect go-to recipe for cozy weeknight meals or weekend gatherings. The combination of earthy kale, creamy white beans, and a savory broth creates a warm and nourishing dish that’s perfect for colder months.
Here’s why this recipe is a winner:
- Ideal for Batch Cooking: This recipe is fantastic for making a large batch. Enjoy leftovers throughout the week or freeze portions for quick and easy future meals.
- Hearty and Nutritious: White beans provide fiber and protein, while kale is packed with essential vitamins and minerals. This soup is both filling and incredibly healthy.
- Simple Ingredients: Using pantry staples like canned beans, garlic, and broth, along with fresh kale and herbs, this recipe comes together quickly and easily.
- One-Pot Meal: Cooking everything in one pot simplifies both the cooking process and cleanup, making it perfect for busy weeknights.
- Versatile and Adaptable: Feel free to customize this soup to your liking. Add sausage, chicken, or other vegetables, or keep it vegan by using vegetable broth.
Key Ingredients for the Best Tuscan Kale and White Bean Soup
- Olive Oil: Use a high-quality extra virgin olive oil to sauté the vegetables. This will add a richer flavor to the soup.
- Kale: Tuscan kale, also known as lacinato or dinosaur kale, is the preferred choice. It has dark, crinkly leaves and a mild flavor that pairs perfectly with the creamy beans. If you can’t find it, curly kale or even spinach can be substituted.
- White Beans: Cannellini beans are traditionally used, but great northern or navy beans also work well. They add a creamy texture and richness to the soup.
- Carrots and Celery: These vegetables add a subtle sweetness and a satisfying crunch. Thinly slicing the carrots is recommended, but you can also dice them.
- Garlic and Onion: These aromatics provide the savory foundation of the soup. Don’t be afraid to be generous with the garlic for an authentic Italian flavor.
- Vegetable Broth: A rich broth is crucial for enhancing the overall flavor. Vegetable broth keeps the dish vegetarian, but chicken broth can be used for a deeper flavor if you prefer.
- Italian Seasoning: This herb mix complements the kale and beans with its earthy and aromatic notes.
- Bay Leaves: Add richness and depth to the soup. Remember to remove the bay leaves after cooking and before serving!
- Salt and Pepper: To season the soup to perfection.
Step-by-Step Instructions for Perfect Tuscan Kale and White Bean Soup
Below you’ll find detailed, step-by-step instructions with photos to guide you through the process. A printable recipe card with a full list of ingredients and measurements is available further down the page.
- Heat olive oil in a Dutch oven over medium-high heat. Add the onions and garlic and sauté until softened.
- Add the carrots and celery and continue to sauté until slightly tender.
3. Add the beans, Italian seasoning, and bay leaves.
4. Pour in the vegetable stock.
5. Stir all the ingredients together to combine.
6. Bring the soup to a boil. Then, reduce the heat to medium-low, cover the Dutch oven, and let the soup simmer for about 15 minutes.
7. Remove the lid and take out the bay leaves.
8. Carefully scoop about 2 cups of the soup into a heatproof container. Pour into a high-powered blender.
9. Blend until smooth.
10. Pour the blended soup back into the Dutch oven.
11. Stir in the kale and cook for 3-5 more minutes, or until the kale has wilted slightly. Serve immediately and enjoy!
Frequently Asked Questions About Tuscan Kale and White Bean Soup
Yes, frozen kale is a convenient substitute. Be sure to thaw and drain it before adding it to the soup to avoid extra water.
Yes, this soup stores well in the fridge for up to 4-5 days. It also freezes beautifully, so make a large batch and freeze portions for easy meals.
Absolutely! Soak the dried beans overnight and cook them separately before adding them to the soup. This adds prep time but gives the soup a richer flavor.
Yes, Italian sausage or shredded chicken are great additions. Cook the meat separately and add it in when the soup is almost done.
Let the soup cool, then store in an airtight container in the refrigerator for up to 5 days.
Yes! Let the soup cool, then store in a freezer-safe container for up to two months. Thaw in the refrigerator before reheating on the stove.
Serving Suggestions for Tuscan Kale and White Bean Soup
This soup is delicious on its own but also pairs well as a side dish or main course with other side dishes.
For a main course, serve with Homemade French Bread or Garlic Rosemary Focaccia.
As a side dish, it pairs well with hearty fall dishes like Instant Pot Pork Roast, Air Fryer Whole Chicken, or Butternut Squash Ravioli.
For a vegan meal, serve it with Vegan Fettuccine Alfredo or Creamy Pasta with Crispy Mushrooms.
Wine Pairing Ideas for Tuscan Kale and White Bean Soup
I love pairing this Tuscan soup with a dry white wine, such as a Sauvignon Blanc.
This crisp and citrusy white wine complements the earthy flavors of the kale and the richness of the beans. Its acidity cuts through the creaminess of the soup, offering a refreshing balance.
Essential Kitchen Tools and Equipment
Ready to make this delicious soup? Here’s what you’ll need:
- Dutch oven
- High-powered blender
More Delicious Soup Recipes to Try
Corn and Sausage Chowder
Thai Red Curry Dumpling Soup
Instant Pot Soup Recipes
20+ Best Fall Soup Recipes
Did you make this recipe? Don’t forget to leave a 5-Star rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Tuscan Kale and White Bean Soup Recipe
Equipment
- 1 Dutch Oven
Ingredients
* ¼ cup extra virgin olive oil
* ½ cup diced yellow onion
* 4 cloves garlic, minced
* 2 carrots, peeled and sliced into coins
* 2 celery stalks, diced
* 3 (15-ounce) cans of cannellini beans, drained and rinsed
* 2 bay leaves
* 1 Tablespoon Italian seasoning
* 5-6 cups vegetable broth
* ½ teaspoon kosher salt
* ¼ teaspoon ground black pepper
* 2 cups roughly chopped/torn kale leaves, thick stems removed
Instructions
1. Heat oil in a Dutch oven or other large pot over medium-low heat.
2. Sauté onions and garlic for 2-3 minutes.
3. Add the carrots and celery, and sauté for about 5-7 more minutes, until the carrots and celery are soft.
4. Add the beans, bay leaves, Italian seasoning, broth, salt and pepper to the pot. Stir together and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
5. Remove bay leaves.
6. Carefully transfer 2 cups of the soup to a high-powered blender and blend until smooth and creamy.
7. Return the blended soup to the pot and stir to combine.
8. Add kale to the pot, stir, and cook just until the kale has softened, about 2 minutes.
9. Serve immediately.
Notes
* Makes approximately 6 servings.
* If you want thicker soup, only use 5 cups of vegetable broth. You can also add more soup to the amount listed to the blender. If you want thinner soup, use the full 6 cups of vegetable broth.
* Storage: allow the soup to cool, then store in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stove.
Nutrition
Calories: 113kcal, Carbohydrates: 8g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 1000mg, Potassium: 144mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4886IU, Vitamin C: 13mg, Calcium: 55mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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