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posted by Katyaon Sep 27, 2021 (updated Jul 19, 2022) 39 comments »
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25 reviewsCozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. It’s hearty, thick, and crazy flavorful.
Tuscan White Bean Kale Soup
Cozy soup season is upon us and this Tuscan bean soup with kale is as cozy as it gets! Loaded with good for you veggies, flavorful broth, and protein-packed cannellini beans.
Just like our lemon chicken orzo soup, this is the perfect soup recipe to add to your weekly lunch or dinner rotation.
Reasons to love this recipe:
- Made with simple, easy to find vegetables, and pantry ingredients.
- This tuscan bean soup has the best texture. It’s thick with the right amount of broth. The trick is to blend up some of the beans with little broth before adding to the soup. It thickens the soup without any cream.
- It’s freezer friendly. Make some soup now and freeze some to enjoy later. It defrosts well too.
Best Type of Beans for this Soup
Cannellini beans are the best type of beans for this soup. They retain their shape and texture well when cooked. Not to mention they have an earthy flavor and tender flesh.
Another great option is Great Northern beans. They are smaller than Cannellini beans but very similar in taste. Plus they take on the flavors of the foods they’re cooked with, making them very flavorful.
Ingredients for Tuscan White Bean Soup
- cannellini beans
- chicken broth
- bacon
- onion, carrots, celery
- garlic
- fresh rosemary
- potatoes
- kale
- parsley
How to Make Tuscan Bean Soup
Combine one can of drained and rinsed beans in a blender or food-processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
Cook bacon in a dutch-oven over medium heat until bacon renders fat and crisps up. Add onions, carrots, and celery to the bacon. Stir and cook until softened, about 6-7 minutes. Stir in garlic and rosemary. Cook until fragrant.
Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper. Simmer for 20-25 minutes or until the vegetables are tender and broth slightly reduced.
Stir in kale and cook until wilted, about 2 minutes. Add chopped parsley. Taste the soup and add more salt if needed.
Serving Suggestions
This Tuscan bean soup is delicious topped with freshly grated Parmesan cheese and something crunchy like Cheese Popovers, Parmesan Cheese Crisps, Sourdough Croutons, or Easy Salad Pizza.
If you want to turn the soup into a more filling meal, try pairing it with one of these salads: Chopped Autumn Salad or Brussels Sprouts Caesar Salad. Toast is always a winner with soup too. Try Avocado Toast or Tuna Avocado Melt.
Video: How to Make Tuscan White Bean and Kale Soup
More Soup Recipes
- Sausage Zucchini Soup
- Easy Italian Wedding Soup
- Creamy Chicken and Mushroom Soup
- Sicilian Chicken Soup
- Italian Sausage and Kale Soup
More Favorites from Little Broken
- Roasted Tomato Basil Soup
- Homemade Broccoli Cheddar Soup
- Coconut Milk Chicken
- Pineapple Chicken Fried Rice
- Thai Shrimp Curry
- Chicken Gyros Recipe
- Easy Pesto Recipe
- Grilled Chicken with Balsamic Glaze
Tuscan White Bean and Kale Soup
5 Stars4 Stars3 Stars2 Stars1 Star5 from 25 reviews
- Author: Katya
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmer
- Cuisine: Tuscan
Description
Cozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. It’s hearty, thick, and crazy flavorful.
Ingredients
UnitsScale
- 3 (15 oz.) cans cannellini beans, divided
- 4 cups chicken broth, divided
- 1 Tbsp. olive oil or avocado oil
- 3 strips bacon, chopped
- 1 medium onion, chopped, about 1 cup
- 1 medium carrot, chopped, about 1/2 cup
- 2 ribs celery, chopped, about 1/2 cup
- 4 cloves garlic, minced
- 1 Tbsp. fresh minced rosemary
- 1 medium russet potato, peeled and 1/2-inch diced, about 1 1/2 cups
- 2 cups chopped lacinato kale or curly kale, lightly packed
- 1/4 cup chopped parsley
- Kosher salt and fresh black pepper
- Freshly grated Parmesan cheese, for serving, optional
Instructions
- Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
- Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
- Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
- Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
- Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
- Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It’s also really good with crusty bread for dipping.
Notes
- Leftovers: Store leftover soup in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
- Beans: Great Northern beans are a great substitute for cannellini beans.
Nutrition
- Serving Size:
- Calories: 445
- Sugar: 3.8 g
- Sodium: 1638.1 mg
- Fat: 9.5 g
- Carbohydrates: 68.7 g
- Protein: 23.9 g
- Cholesterol: 13.2 mg
This post may contain affiliate links. Read my disclosure policy.
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originally published on Sep 27, 2021 (last updated Jul 19, 2022)
39 comments Leave a comment »
About the author
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
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39 comments on “Tuscan White Bean and Kale Soup”
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Jean — Reply
This soup has been a go-to recipe at our house. I sometimes substitute sweet potatoes for russet and when I do I add a pinch of cinnamon. We grow kale in our small vegetable patch and it’s a great use for that. Love it.
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Kathy — Reply
It was excellent. I wish the recipe indicated how many cups were in a serving. I know the recipe served 6, but unless you are measuring out 6 servings, it’s hard to determine.
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Norm Aktug — Reply
Great recipe and the result is fabulous. Thank you!
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Charlene Engelland — Reply
Oh my land! This was simple and quick to prepare but you’d never guess because of the depth of flavor. Absolutely delicious and so hearty and satisfying. This is working into my rotation for sure.
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Katya — Reply
Thank you! I’m so glad you enjoyed it Charlene.
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Lisa K. — Reply
If I don’t have fresh or dried rosemary on hand, is there another herb(s) you would recommend I use? I have almost every other spice but rosemary in my pantry, lol.
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Katya — Reply
Hi Lisa: You can always use oregano or even Italian seasoning.
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Jean — Reply
We love this soup. It’s so hearty and fills the house with a wonderful aroma. I use Turkey polish sausage instead of bacon as some family members don’t eat pork. It’s even better warmed the next day and freezes well.
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Andrea Perlman — Reply
Can u make without bacon
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Katya — Reply
You can but it won’t have the smoky flavor.
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Ashley Young — Reply
Oh my! I don’t usually comment on recipes I try, but my goodness, this is one damn good soup! The prep is well worth the result. Thanks for this delicious dish!
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Gina — Reply
Tuscan Bean Soup…Amazingly delicious 😋
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Rosa — Reply
One of the best soups I’ve ever experienced! I changed nothing and made it exactly as instructed and I shared it with many. This is my go to whenever I need a Kale fix!
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Mariya — Reply
This is spot on
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Aurica Mladescu — Reply
very tasty! i love it
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