Tuscan White Bean Soup with Kale Recipe
A hearty and comforting Tuscan White Bean Soup with kale, bursting with savory flavors from garlic, tomato paste, and Italian seasoning. This nutritious soup combines creamy cannellini beans and fresh vegetables, perfect for a warming meal any time of the year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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)
Vegetables & Garnish
- 3 cups kale, stems removed and chopped
- 1 lemon (optional, for juice)
- Parsley (optional, for garnish)
Instructions
- Sauté Vegetables: 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 soften and become fragrant.
- Add Italian Seasoning: Sprinkle in the Italian seasoning and stir for about 20 seconds to combine and release its flavors.
- Incorporate Tomato Paste: Add the tomato paste and mix well, cooking for another 20 seconds to deepen the flavor.
- Add Liquids and Beans: Pour in the water and add the vegetable bouillon cubes along with the drained cannellini beans. Stir everything together, then bring the mixture to a boil. Once boiling, cover with the lid and reduce the heat to a simmer for 20 minutes, allowing flavors to meld.
- Blend Part of the Soup: After 20 minutes, turn off the heat and carefully uncover the pot. Scoop out 2 cups of the soup and blend until smooth using a blender or immersion blender. Pour the blended soup back into the pot and stir to combine, creating a creamy texture while keeping some beans whole.
- Add Kale and Lemon Juice: Stir in the chopped kale and squeeze in the juice of one lemon if using. Mix well, then cover the pot again to let the residual heat wilt the kale for 5 minutes.
- Serve and Garnish: Serve the soup hot and garnish optionally with fresh parsley for an extra pop of color and freshness.
Notes
- For a thicker soup, you can blend more than 2 cups of the soup before mixing it back in.
- Adjust salt and pepper to taste, especially if using salted bouillon cubes.
- The lemon juice brightens the flavors but can be omitted if preferred.
- Use a low-sodium vegetable broth as a substitute for water and bouillon cubes for richer taste.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Keywords: Tuscan white bean soup, kale soup, cannellini bean soup, vegetarian soup, healthy soup, Italian soup, easy soup recipe
