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This Tuscan White Bean Soup With Kale is healthy, easy to make and ready in less than 30 minutes! It’s made with white cannellini beans, veggies and kale for a delicious soup that is creamy and filled with flavour!
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As the weather cools down, there’s nothing more comforting than a bowl of hearty soup. From Vegetable Barley Soup to Vegetarian Lasagna Soup or Creamy Tuscan Tortellini Soup, there are so many ways to enjoy soups that are filling enough to be a meal. And This Tuscan White Bean And Kale Soup fits the bill!
As a busy mom, this soup has become a go-to in my family since it only takes 30 minutes to prep, is packed with protein and fibre, and is loved by the whole family.
Why You’ll Love This Recipe
- Easy to Make: This recipe comes together in one pot with minimal prep, making it a perfect weeknight meal.
- Healthy and Nutritious: Each serving is packed with 8 grams of protein and 6 grams of fibre.
- Customizable: Add any veggies, protein or spices you love. You can also change up the seasoning or add tomato paste like I add to this Tomato White Bean Kale Soup.
- Meal prep friendly: This soup stores well and tastes even better the next day, making it ideal for meal-prep!
Key Ingredients
- White beans: I use canned cannellini beans in the recipe, but any white beans such as navy beans or lima beans will work well. You can also use dried beans like I use for these Brothy Baked Beans, but you’ll need to fully cook them before adding them to the soup.
- Herbs de Provence: This blend of dried herbs adds great flavour to soups like this or my Slow Cooker Lentil Soup. If you don’t have this herb blend on hand, you can substitute with any other dried herbs you have and love.
- Broth: Vegetable or chicken broth both work well in this recipe. Use a good quality broth with good flavour for the best taste.
*This is just a recipe overview. The full recipe can be found below in the recipe card.
How to make Tuscan White Bean Soup
Step 1: Sauté the shallots and garlic in a pot on medium heat for 1-2 minutes.
Step 2: Add the celery and carrots and sauté together on medium-high heat for 3-4 minutes.
Step 3: Add the white beans, herbs de provence, chili flakes and fresh rosemary to the pot.
Step 4: Add the broth and bring to a light boil, then reduce heat to low, cover and let simmer on low for 15 minutes.
Step 5: Optionally transfer 1/3 of the soup to a blender blending until smooth and creamy. Then add the chopped kale.
Step 6: Stir in the kale until soft, then serve.
How To Store
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave. Freeze for up to 3 months in a freezer-safe container and thaw before reheating.
Jess’s Tips
- Use canned or dried beans: Canned beans are more convenient, but dried beans work great too. If using dried beans make sure to fully cook them before adding them to the soup. Use leftover beans to make a Kale White Bean Salad.
- Sauté the vegetables: Sautéing the shallots, garlic, carrot, and celery before adding the broth enhances their flavours.
- Blend for creaminess: Blending a third of the soup will add a rich creamy texture. This is optional but definitely makes the soup more special!
- Adjust seasoning: depending on the brand of broth you use, you may need to add more salt or other seasoning before serving. Taste and adjust as needed.
- Add kale last: Add the kale just before serving to keep it fresh and tender.
Frequently Asked Questions
Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw before reheating.
This soup is delicious on its own but also pairs well with some crusty bread, a side of Butternut Squash Quinoa Salad, or some Marry Me Pasta.
Yes, simply sauté the vegetables first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Try These Soup Recipes Next!
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If you tried this Tuscan White Bean And Kale Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Tuscan White Bean Soup With Kale
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer, Main
- Method: Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tuscan White Bean Soup With Kale is easy to prep, packed with protein and fibre and ready in just 30 minutes!
Ingredients
- 2 tbsp olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, chopped
- 1 large carrot, chopped x
- 1 large celery stalk, chopped
- 1 19oz can cannellini beans
- 1 sprig of fresh rosemary, or 1 tsp dried
- 1/2 tsp herbs de provence (can sub some dried thyme or oregano)
- 1/2 tsp red chili flakes
- 1 litre low-sodium vegetable broth
- salt & pepper to taste
- 1 cup kale, stems removed and chopped.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the shallots and a pinch of salt, cooking for 1–2 minutes until softened. Add the garlic and cook for another minute, stirring often.
- Add the chopped carrot and celery, and cook for 3–4 minutes over medium-high heat until the vegetables begin to soften.
- Stir in the cannellini beans, rosemary, herbes de Provence, chili flakes (if using), and vegetable broth.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Remove the rosemary sprig if using, then transfer about one-third of the soup to a blender and blend until smooth (or use a hand blender directly in the pot). Return the blended portion to the pot and stir to combine.
- Add the kale and cook for 1–2 minutes until wilted. Season with salt and pepper to taste.
Notes
- If using dried beans, cook fully before adding them to the soup.
- Blend a third of the soup for a creamy texture.
- Taste and adjust seasoning before serving.
- Add kale at the end to keep it tender.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 160
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
So simple, yet so delicious! Just made this for dinner tonight & it turned out fabulous. Thank you for another wonderful dinner Jess. Xoxo.
So happy you enjoyed it Christin! You are so welcome! 🙂
This recipe was very good. I added extra beans & 2 cups of kale. It came out nice and creamy, delicious!
So happy to hear you enjoyed it Sue!
So easy and so tasty – made it with shallots, and used fresh spinach instead of kale. I didn’t have Herbs de Provence on hand, so used Italian Seasoning. Also added some cooked chicken at the end to make it a little more filling. My husband and I both loved it!
Thanks Stacey! So happy you loved the recipe 🙂
Sounds really good. Do you think spinach can sub for the kale ?
Hey Nina, Absolutely!
Do I need to drain and rinse the beans?
Hi Andrea, yes it’s best to drain them
This is one of my new favorite soup recipes!! It was incredibly easy and perfect for meal prep! Sometimes it can be really hard to find healthy AND delicious recipes so this is going into my regular rotation and I’ve been sharing it with everyone! Packed with veggies and beans for good fiber and protein!
Thank Alejandra! So happy you loved this soup!
I will be doubling but most likely tripling this recipe next time I make it. It was a family hit and my kids were upset when there weren’t seconds to be had 🙂 Thank you for the delicious recipe!
So happy to hear you and your kids enjoyed the recipe Valentine! 🙂
I just got home from having gum surgery. I can’t eat solid food for two, maybe three, weeks. Do you think it would be gross if I made this, then blended it??
Hi Liz, I think it would taste fine blended 🙂
Just made this soup. Thankfully had all the ingredients on hand since it was a last minute decision-what to cook..So fast and easy. Delicious and comforting. Loved it!!
Thanks for the review Diane! So glad you enjoyed it 🙂
Good ??I will try to cook it.
Thanks Ina, enjoy!