Dinner

Tuscan White Bean Soup with Kale Recipe

Name: Tuscan White Bean Soup with Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tuscan
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, diced; 5 cloves garlic, minced; 2 large carrots, diced; 2 celery stalks, diced; ¼ teaspoon Italian seasoning; 2 tablespoons tomato paste; 4 cups water; 2 low-sodium vegetable bouillon cubes; 3 (15-ounce) cans cannellini beans, drained and rinsed; 1 teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); 3 cups kale, stems removed and chopped; 1 lemon (optional, for juice); Parsley (optional, for garnish)

Byrami Hayes February 25, 2026February 25, 2026

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Introduction

Tuscan White Bean Soup with Kale is a comforting and hearty dish that combines creamy cannellini beans with fresh vegetables and vibrant kale. This easy-to-make soup is perfect for chilly days and makes a nourishing meal any time of year.

A white bowl filled with a thick orange vegetable soup containing white beans, dark green leafy spinach, small diced orange carrots, and bits of light green celery, garnished with fresh green parsley leaves on top. A silver spoon rests inside the bowl, placed on a white marbled surface with fresh parsley sprigs and two lemon halves nearby. The bowl shows a second container of the same soup in the upper left corner, partially visible with the rich broth and vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons of olive oil
1 large yellow onion (diced)
5 cloves garlic (minced)
2 large carrots (diced)
2 celery stalks (diced)
¼ teaspoon Italian seasoning
2 tablespoons of tomato paste
4 cups of water
2 low-sodium vegetable bouillon cubes
3 (15-ounce) cans of cannellini beans (drained and rinsed)
1 teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
3 cups of kale (stems removed and chopped)
1 lemon (optional)
Parsley (to garnish, optional)

Instructions

Step 1: Over medium-high heat, heat the olive oil in a large pot with a lid. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables begin to soften.
Step 2: Stir in the Italian seasoning and cook for about 20 seconds to release the aroma.
Step 3: Add the tomato paste and mix well, cooking for another 20 seconds.
Step 4: Pour in the water and add the vegetable bouillon cubes, drained cannellini beans, salt, and black pepper. Stir everything together and bring to a boil.
Step 5: Once boiling, cover the pot with the lid, reduce the heat to a simmer, and cook for 20 minutes to allow flavors to meld.
Step 6: After simmering, turn off the heat and uncover the pot. Carefully blend about 2 cups of the soup until smooth, then pour it back into the pot and stir well to combine.
Step 7: Add the chopped kale and, if using, squeeze in the juice of one lemon. Stir, cover the pot, and let the heat wilt the kale for 5 minutes.
Step 8: Serve the soup hot, garnished with fresh parsley if desired.

Tips & Variations

Use a hand blender to puree the soup directly in the pot for easy cleanup.
Swap kale for spinach or Swiss chard if you prefer a milder green.
For a richer soup, add a splash of cream or a drizzle of good quality olive oil before serving.
If you like more spice, sprinkle red pepper flakes during the sauté step.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a little water if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.