Tuscan Kale and White Bean Soup Recipe

Easy kale and white bean soup in a bowl.

5 from 2 votes

Tuscan Kale and White Bean Soup Recipe

This Tuscan kale and white bean soup is my weeknight version of the cozy Italian classic––big rosemary flavor, creamy beans, and a bright lemon finish. I tested it to get the right thickness without cream (just beans + an optional potato), so it’s hearty but not heavy. One pot, 40 minutes, and it reheats like a dream.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 125kcal

Author: MaryAnne

Ingredients

2 Tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
2 bay leaves
1 teaspoon dried rosemary (or 1 Tablespoon fresh rosemary, chopped)
½ teaspoon dried oregano
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
1 teaspoon salt
½ teaspoon ground black pepper
4 garlic cloves, minced or finely chopped
1 Tablespoon tomato paste or ketchup
¼ cup white wine (or use 2 Tablespoons white wine vinegar + 2 Tablespoons water)
4 cups vegetable broth
3 (15 ounce cans) cannellini beans, drained and rinsed (or 3 ½ cups cooked beans)
2 cups Tuscan (lacinato) kale leaves, finely chopped *Don't use stems
1 Tablespoon fresh lemon juice (about ½ lemon)

Instructions

Heat olive oil in a large pot over medium heat. Add the onion, celery, carrots, bay leaves, rosemary, oregano, Italian seasoning, red pepper flakes, salt, and pepper. Cook, stirring occasionally, for 10 minutes, until the vegetables are tender. Add the garlic and cook for 1 minute.
Next, add the tomato paste and white wine, and cook about 5 minutes, until most of the liquid has evaporated.
Pour in the vegetable broth and white beans, and give it a good stir.
Bring to a boil, then reduce the heat to a low simmer and cover. Let it simmer for 15 minutes.
**Remove the bay leaves, then transfer about 3 cups of the soup to a blender or food processor, or use an immersion blender. Blend soup until it's smooth and creamy, around 2 minutes.
Transfer blended mixture back to the pot and stir well to incorporate.
Return the soup to a light simmer and add chopped kale. Let it simmer for about 5 minutes, until the kale has wilted. Add lemon juice, another glug of olive oil, and stir to combine. Taste and season to your liking, adding more salt or seasoning as needed.
Serve warm with a crusty roll or hearty bread.

Video

Notes

Fridge: Let the soup cool, then store in an airtight container for 4-5 days. It will thicken as it sits, so plan to stir in a splash of broth or water when reheating to loosen it back up.
Too thick: Stir in broth (or water) a splash at a time until it’s your desired consistency, then taste and re-salt.
Too thin: Blend or mash more of the beans to thicken the broth, or simmer uncovered for 5-10 minutes to concentrate the flavor.

Nutrition