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Easy 30-Minute Tuscan White Bean and Kale Soup

Close-up of a white bowl filled with Easy Tuscan White Bean Soup, featuring white beans, dark green kale, and orange carrots.

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Make this hearty, flavorful Tuscan White Bean Soup quickly on the stovetop. It uses simple ingredients for a satisfying, healthy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups chopped kale, tough stems removed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon fresh lemon juice
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the diced tomatoes with their liquid. Bring the mixture to a simmer.
  4. Stir in the rinsed and drained cannellini beans. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow flavors to combine.
  5. Stir in the chopped kale. Cook until the kale wilts, about 3 to 5 minutes.
  6. Season the soup with salt and pepper. Stir in the fresh lemon juice just before serving.
  7. Ladle the soup into bowls and top with grated Parmesan cheese, if desired.

Notes

  • For a creamier texture, mash about one cup of the beans against the side of the pot before adding the kale.
  • You can substitute kale with fresh spinach; add spinach during the last 2 minutes of cooking.
  • This recipe is naturally vegetarian and can be made vegan by omitting the Parmesan cheese garnish.

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