There are few things more comforting than a steaming bowl of Tuscan White Bean Soup with Kale. This classic Italian-inspired dish is absolutely dreamy-brimming with creamy cannellini beans, silky kale, and fragrant herbs in a rich, garlicky broth.

Every bite is rustic, hearty, and soul-satisfying, perfect for chasing away a chilly evening or cozying up with family on a weeknight. The best part? It all comes together in one pot, making cleanup a breeze.

This is my go-to soup whenever I'm craving something nourishing yet effortless. It's inspired by traditional recipes from coastal Tuscany, where simple ingredients become pure comfort. Plus, it's vegetarian, packed with flavor, and even better the next day.

Whether you're serving a hungry crowd or just want delicious leftovers, you need this soup in your life.

A cozy bowl of Tuscan White Bean Soup with Kale, topped with grated Parmesan and fresh herbs

Why You'll Love This Recipe

Ready in under an hour with minimal effort for maximum payoff.
Richly flavored and satisfying-you'll never miss the meat.
Loaded with protein and fiber for a healthy, comforting meal.
One-pot wonder means less cleanup and more relaxation time.

Key Ingredients for Tuscan White Bean Soup with Kale

See recipe card below for full list of measurements, ingredients, and instructions.

Cannellini Beans

Cannellini beans are the heart of this soup, creating a creamy, protein-packed base that's both filling and delicious. For convenience, use canned beans-just drain and rinse well. If you have time and want even better texture, cook dried beans from scratch. You can substitute great Northern beans or navy beans without sacrificing flavor.

Kale

Kale adds vibrant color and a subtle earthiness. Curly or lacinato (Tuscan) kale both work beautifully here. Remove the tough stems and slice or tear the leaves into bite-sized pieces. Don't have kale? Try Swiss chard or baby spinach for a different, but equally tasty, green.

Fresh Herbs (Rosemary & Thyme)

These aromatic herbs infuse the broth with authentic Tuscan flavor. Use fresh sprigs for best results, but you can use a pinch of dried herbs in a pinch. Prefer a different flavor profile? Fresh sage or Italian parsley can also shine.

Garlic

Garlic delivers depth and classic Italian warmth. Slice or mince it for a subtle kick. If you love bold flavor, don't hesitate to add an extra clove or two.

Extra Virgin Olive Oil

A generous drizzle of good olive oil forms the flavor foundation. Choose a fruity, high-quality oil for sautéing vegetables and finishing the soup. Avoid vegetable or canola oil as they lack the signature Mediterranean taste.

Tuscan White Bean Soup with Kale cooking process

Instructions for Tuscan White Bean Soup with Kale

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery with a generous pinch of salt. Sauté for 5-7 minutes, stirring often, until the veggies are softened and the onion turns translucent.

Add Garlic, Herbs, and Tomato Paste

Stir in the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for another 1 minute, just until fragrant. Add the tomato paste and cook for 1 minute more, stirring well to coat the veggies and bloom the paste.

Build the Soup Base

Pour in the vegetable broth, add the bay leaf, and bring the mixture to a gentle boil. Add the cannellini beans and reduce the heat to a simmer. Let it cook, uncovered, for 10 minutes to meld the flavors.

Add Kale and Simmer

Stir in the chopped kale, cover partially, and simmer for 8-10 minutes until the greens are wilted and tender but still vibrant. If desired, use the back of a spoon to gently mash some beans against the side of the pot for a creamier texture.

Season and Finish

Remove the bay leaf. Taste and adjust with salt, black pepper, and lemon juice for a balanced, bright flavor. Ladle the soup into bowls, drizzle with extra olive oil, and sprinkle with grated Parmesan if desired.

Recipe Variations

Make It Vegan

Omit Parmesan cheese or swap it for a dairy-free alternative to keep the soup fully vegan. A dusting of nutritional yeast adds a cheesy finish without any dairy.

Add Sausage for Meat Lovers

For a heartier soup, brown sliced Italian sausage in the pot first, then proceed with the recipe as written. Smoky sausage infuses the whole dish with extra richness.

Go Gluten-Free

This soup is naturally gluten-free-just double-check your broth if you're sensitive! Serve with gluten-free bread or skip the bread entirely.

Try Different Greens

Not a fan of kale? Swiss chard, spinach, or collard greens work well. Adjust the cooking time as tender greens like spinach will wilt very quickly.

Bulk It Up with Pasta

Stir in ¾ cup of small pasta shapes like ditalini or orzo for a more filling meal. Add the pasta during the last 8 minutes of simmering and add extra broth if needed.

Serving Suggestions

For a satisfying meal, pair this Tuscan White Bean Soup with Kale with thick slices of toasted crusty bread, rubbed with garlic and drizzled with olive oil. Garnish each bowl with extra Parmesan, fresh herbs or a splash of good olive oil. A simple side salad with lemon vinaigrette completes the Italian-inspired experience.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors improve as it sits! To reheat, warm gently on the stove over medium heat, stirring occasionally until steaming. For single servings, use the microwave in 1-minute increments, stirring in between. This soup also freezes well for up to 2 months-thaw overnight in the fridge before reheating.

Frequently Asked Questions About Tuscan White Bean Soup with Kale (FAQ)

Q: Can I use dried beans instead of canned?

A: Absolutely! Soak and cook 1 ½ cups dried cannellini beans (about 3 cans' worth) ahead of time, then use as directed in the recipe.

Q: Can I make this soup in advance?

A: Yes! Tuscan White Bean Soup with Kale tastes even better the next day after the flavors meld. Store covered in the fridge and reheat before serving.

Q: Can I freeze this soup?

A: You can! Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight and reheat on the stovetop or in the microwave.

This Tuscan White Bean Soup with Kale is comfort food done right-wholesome, rich with flavor, and wonderfully easy to make. Whether you need a warm weeknight meal or a dish to impress your guests, this soup delivers every time! Give it a try, and don't forget to rate the recipe and let me know how it turned out in the comments below.