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Rustic Tuscan White Bean Soup with Kale is displayed in a comforting, eye-catching featured image.

Amazing Rustic Tuscan White Bean Soup with Kale

This hearty and flavorful Tuscan white bean soup is a comforting and healthy meal perfect for a cold winter night. Packed with creamy cannellini beans, tender kale, and aromatic herbs, this soup is a hug in a bowl. Customize it with your favorite add-ins for a unique and delicious experience.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: Tuscan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried cannellini beans, rinsed
  • 8 cups vegetable broth or chicken broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 8 ounces Tuscan kale, stemmed and chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt to taste
  • Freshly ground black pepper to taste
  • Crusty bread, for serving optional
  • Fresh parsley, chopped, for serving optional

Equipment

  • Large pot or Dutch oven
  • Large Skillet
  • Potato masher or spoon
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Colander
  • Bowls

Method
 

  1. Place the rinsed cannellini beans in a large pot or Dutch oven. Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. They should be easily pierced with a fork.
  2. While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 8-10 minutes.
  3. Add the garlic, rosemary, thyme, and red pepper flakes (if using) to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic!
  4. Once the beans are cooked, gently mash about 1-2 cups of the beans with a potato masher or the back of a spoon to thicken the soup.
  5. Transfer the sautéed vegetables to the pot with the beans. Stir to combine. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
  6. Stir in the chopped kale and cook until wilted and tender, about 5-7 minutes. Don't overcook the kale, as it can become bitter.
  7. Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  8. Ladle the soup into bowls. Drizzle with a little extra olive oil, sprinkle with fresh parsley, and serve with crusty bread for dipping.

Notes

For a heartier soup, add cooked Italian sausage, pancetta, or bacon. Brown the meat in the skillet before adding the vegetables. To make it vegan, omit the Parmesan cheese or substitute it with nutritional yeast. You can make the soup up to 3 days in advance. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. If the soup is too thick, add more broth. If the soup is too thin, mash more of the beans.