Introduction

Oh, friends, do you ever crave a soup that just feels like a warm hug in a bowl? Like something your Nonna might make, but in about half the time? That’s exactly what this Tuscan White Bean and Kale Soup is. It’s the kind of recipe that makes your kitchen smell incredible and your heart feel full. It’s so simple, you’ll wonder why you haven’t made it a million times before!

Why You’ll Love This Recipe

Fast: Perfect for those busy weeknights when you need something delicious on the table quickly.
Easy: Minimal chopping and straightforward steps mean even beginner cooks can nail this.
Giftable: Imagine a jar of this soup being a thoughtful gift for a friend who’s under the weather or just needs a little pick-me-up!
Crowd-pleasing: It’s hearty, flavorful, and satisfying enough to please everyone at your table.

Ingredients

Here’s what you’ll need to create this bowl of pure comfort. Don’t worry, it’s all pretty standard stuff!

3 cans (15 ounces each) cannellini beans, drained and rinsed: These creamy white beans are the heart of our soup. Rinsing helps remove excess sodium.
1 yellow onion, finely chopped: The sweet foundation of so many good soups.
4 garlic cloves, minced: Because is it even soup without garlic? I think not!
2 tablespoons olive oil: A good quality olive oil makes a difference here.
2 large carrots, peeled and chopped: For a touch of sweetness and lovely color.
1 stalk celery, diced: The classic soup mirepoix trio with onion and carrot!
⅓ cup white wine: This is my little secret for adding depth and a touch of brightness. Don’t skip it if you can!
2 cups chopped kale (stems removed, finely chopped): We want the tender leaves, chopped small so they cook down beautifully.
2 ½ to 4 cups vegetable or chicken broth: Use your favorite! I often go with vegetable broth to keep it vegetarian-friendly, but chicken broth adds a wonderful richness. Start with 2.5 cups and add more if you like a thinner soup.
1 tablespoon tomato paste: This little powerhouse adds a wonderful umami flavor and a hint of tomato richness.
1 teaspoon salt: Or to taste!
¼ teaspoon black pepper: Freshly ground is always best.
¼ teaspoon red pepper flakes (optional): If you like a tiny bit of a kick, these are perfect!
¼ teaspoon Italian seasoning: A quick way to get a blend of those classic Italian herbs.
2 bay leaves: These add such a subtle, fragrant layer of flavor.
1 teaspoon dried thyme: Earthy and delicious.
½ teaspoon dried oregano: A little bit of sunshine from the Mediterranean.

How to Make It

Alright, let’s get cooking! This is so easy, you’ll have a beautiful pot of soup ready before you know it.

Grab a large pot or Dutch oven and heat your olive oil over medium heat.
Toss in your chopped onion, carrots, and celery. Let them soften up for about 5-7 minutes. You want them tender, not browned.
Now, stir in your minced garlic and cook for just 1 minute more. Keep an eye on it – garlic can burn quickly! You just want it fragrant.
Add the tomato paste to the pot. Stir it around and let it cook for about 1 minute. This helps deepen its flavor.
Pour in the white wine. This is where you get to scrape up all those delicious little bits stuck to the bottom of the pot – that’s pure flavor gold! Let it bubble and simmer for 1-2 minutes to let the alcohol cook off.
Now for the rest! Add your drained and rinsed cannellini beans, chopped kale, broth, salt, black pepper, red pepper flakes (if you’re using them!), Italian seasoning, bay leaves, dried thyme, and dried oregano. Give everything a good stir.
Bring the soup to a nice boil, then reduce the heat to low, pop a lid on, and let it simmer for at least 20 minutes. This is where all those amazing flavors get to mingle and get to know each other. You’ll know it’s ready when the kale is tender and the whole thing smells divine.
Before you serve, remember to fish out those bay leaves! They’ve done their job. Taste your soup and add a little more salt and pepper if it needs it.

Substitutions & Additions

The beauty of soup is how adaptable it is! Feel free to play around with this recipe.

Beans: If you can’t find cannellini beans, Great Northern beans or even a hearty butter bean would work wonderfully.
Greens: Don’t have kale? Spinach is a fantastic, quick-cooking substitute. Just stir it in during the last 5 minutes of simmering until it wilts. Swiss chard is another great option.
Broth: If you’re vegetarian, stick with vegetable broth. If you’re not, a good quality chicken broth will add another layer of savory flavor.
Additions: Feeling adventurous? Stir in some cooked pasta (like ditalini or elbow macaroni) in the last few minutes, or add some pre-cooked Italian sausage for a meatier version. A squeeze of fresh lemon juice at the end can brighten up all the flavors!

Tips for Success

A few little tricks to make your soup even better!

Don’t overcrowd the pot: Make sure your pot is large enough. If it’s too full, the soup won’t simmer properly and the flavors won’t meld as well.
Chop your veggies evenly: This ensures they all cook at the same rate.
Prep Ahead: You can chop all your vegetables a day in advance and store them in an airtight container in the fridge. This makes assembly even faster!
Taste as you go: Seasoning is key! Taste your soup at the end and adjust salt and pepper.

How to Store It

Leftovers are the best, aren’t they? This soup stores beautifully.

Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. It’s even better the next day as the flavors continue to deepen! You can also freeze individual portions in freezer-safe containers for up to 3 months.

FAQs

Can I make this soup in a slow cooker?

Absolutely! Sauté your aromatics (onion, carrot, celery, garlic, tomato paste) on the stovetop first, then add them to your slow cooker along with all the other ingredients (except bay leaves for easier removal). Cook on low for 6-8 hours or on high for 3-4 hours. Remove bay leaves before serving.

Is this soup vegan?

Yes, if you use vegetable broth! It’s a naturally delicious vegan and vegetarian meal.

What can I serve with this soup?

This soup is fantastic on its own, but it’s also wonderful served with some crusty bread for dipping, a simple green salad, or even a grilled cheese sandwich for a comforting combo!

Cozy Tuscan White Bean and Kale Soup

A hearty and easy weeknight soup that feels like a warm hug in a bowl, packed with cannellini beans, kale, and flavorful aromatics. It's fast, simple, and crowd-pleasing.

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Prep Time 15

Cook Time 35

Servings 6 servings

Equipment

Large pot or Dutch oven
Airtight container For storage
Freezer-safe containers For freezing

Ingredients

Main ingredients

3 cans (15 ounces each) cannellini beans drained and rinsed
1 yellow onion finely chopped
4 cloves garlic minced
2 tablespoons olive oil good quality
2 large carrots peeled and chopped
1 stalk celery diced
0.33 cup white wine
2 cups kale stems removed, finely chopped
2.5 to 4 cups vegetable or chicken broth start with 2.5 cups and add more if you like a thinner soup
1 tablespoon tomato paste
1 teaspoon salt or to taste
0.25 teaspoon black pepper freshly ground is always best
0.25 teaspoon red pepper flakes optional, for a little kick
0.25 teaspoon Italian seasoning
1 teaspoon dried thyme
0.5 teaspoon dried oregano

Instructions

Grab a large pot or Dutch oven and heat your olive oil over medium heat.
Toss in your chopped onion, carrots, and celery. Let them soften up for about 5-7 minutes. You want them tender, not browned.
Now, stir in your minced garlic and cook for just 1 minute more. Keep an eye on it – garlic can burn quickly! You just want it fragrant.
Add the tomato paste to the pot. Stir it around and let it cook for about 1 minute. This helps deepen its flavor.
Pour in the white wine. This is where you get to scrape up all those delicious little bits stuck to the bottom of the pot – that's pure flavor gold! Let it bubble and simmer for 1-2 minutes to let the alcohol cook off.
Now for the rest! Add your drained and rinsed cannellini beans, chopped kale, broth, salt, black pepper, red pepper flakes (if you’re using them!), Italian seasoning, bay leaves, dried thyme, and dried oregano. Give everything a good stir.
Bring the soup to a nice boil, then reduce the heat to low, pop a lid on, and let it simmer for at least 20 minutes. This is where all those amazing flavors get to mingle and get to know each other. You'll know it's ready when the kale is tender and the whole thing smells divine.
Before you serve, remember to fish out those bay leaves! They’ve done their job. Taste your soup and add a little more salt and pepper if it needs it.

Notes

This soup stores beautifully and is even better the next day. It can also be frozen for up to 3 months. For a slow cooker version, sauté aromatics first and then add all ingredients (except bay leaves) to the slow cooker, cooking on low for 6-8 hours or high for 3-4 hours.