Tuscan Kale and White Bean Soup

Dive into the heart of Tuscany with this rustic and satisfying Kale and White Bean Soup.

This hearty dish combines the earthy flavors of Tuscan kale with creamy white beans, creating a perfect balance of nutrition and comfort.

Infused with aromatic herbs and a touch of Parmesan, this soup is a warm embrace on a cool day, offering a taste of Italian countryside cuisine in every spoonful.

Tuscan Kale and White Bean Soup

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Soup

Cuisine Mediterranean

Servings 6

Calories 250 kcal

Ingredients

  

• 2 tbsp olive oil
• 1 large onion diced
• 3 cloves garlic minced
• 2 carrots diced
• 2 celery stalks diced
• 1 bunch Tuscan kale stems removed and leaves chopped
• 2 cans 15 oz each white beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 can 14.5 oz diced tomatoes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Parmesan cheese for serving optional

Instructions

 

• Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
• Add kale and cook until wilted, about 3 minutes.
• Add white beans, broth, diced tomatoes, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Season with salt and pepper to taste.
• Serve hot, topped with grated Parmesan cheese if desired.

Notes

Nutritional Information (per serving, assuming 6 servings)

• Calories: 250
• Protein: 15g
• Carbohydrates: 35g
• Fiber: 10g
• Fat: 7g
• Sodium: 400mg

Keyword Kale, White Beans

Cooking Tips

• For a creamier texture, puree a portion of the soup and mix it back in.
• Add a Parmesan rind while simmering for extra flavor.

Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife

Possible Substitutions

• Substitute cannellini beans with Great Northern or navy beans.
• Use spinach or Swiss chard instead of kale.
• For a meat version, add Italian sausage or pancetta.