Tuscan White Bean and Kale Soup Recipe – Hearty, Healthy, and Delicious

Tuscan White Bean and Kale Soup is a nourishing, hearty dish with cannellini beans, tender kale, and savory broth. A simple yet flavorful meal perfect for any day.

Introduction

Tuscan White Bean and Kale Soup is a classic, rustic dish that’s not only incredibly healthy but also packed with flavor. Originating from the heart of Italy’s countryside, this soup is simple yet satisfying, combining the creamy texture of white beans with the earthy bitterness of kale. It’s a perfect recipe for when you’re craving something hearty and wholesome but don’t want to spend hours in the kitchen.

The beauty of this soup lies in its simplicity and nutritious ingredients. Cannellini beans are rich in protein and fiber, while kale is packed with vitamins and antioxidants. The broth, infused with garlic, onions, and herbs like rosemary and thyme, creates a fragrant base that elevates the flavors of the beans and greens. Whether you’re looking for a comforting winter meal or a light yet filling dinner, this Tuscan White Bean and Kale Soup is the perfect choice. Serve it with crusty bread for a complete meal!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups vegetable or chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Grated Parmesan cheese for serving (optional)
• Fresh parsley or basil for garnish (optional)

Directions

1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add the broth and beans: Stir in the broth, diced tomatoes, cannellini beans, rosemary, thyme, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
3. Add the kale: Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender. Taste and season with salt and pepper as needed.
4. Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley or basil, if desired. Serve hot with crusty bread.

How to Prepare

Tuscan White Bean and Kale Soup is a one-pot meal that’s both easy and quick to prepare. Start by sautéing onions, carrots, and celery to build a flavorful base. Then, add the beans, tomatoes, and broth to create a rich, savory soup. Kale is stirred in towards the end to keep it tender but not overcooked. The result is a wholesome, nutritious soup that’s perfect for weeknight dinners or meal prep.