There’s just something about a warm bowl of soup, right? It’s like a cozy hug on a chilly evening. And my Tuscan White Bean & Kale Soup? Oh, it’s pure magic. This isn’t just any soup; it’s packed with cannellini beans, kale, and all those savory Italian herbs that just sing together. I remember making this for the first time on a rainy Sunday, and even my picky nephew asked for seconds! It’s hearty, flavorful, and surprisingly good for you – a triple threat!
Why You’ll Love This Tuscan White Bean & Kale Soup
Seriously, this soup is a winner for so many reasons:
- It’s super easy to make – perfect for a weeknight meal!
- The flavor is incredible, thanks to those savory herbs and yummy beans.
- It’s packed with good-for-you stuff like fiber and protein.
- It’s really versatile; you can totally switch things up!
- It tastes even better the next day!
Ingredients for Tuscan White Bean & Kale Soup
Alright, let’s get our mise en place ready! Here’s what you’ll need to whip up this amazing soup. Don’t worry if you don’t have *exactly* the same thing; we can always chat about swaps later!
- 1 tablespoon olive oil (I like a good extra virgin one for this!)
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced (don’t be shy with the garlic!)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, but I love the little kick!)
- 6 cups vegetable broth (low sodium is great so you can control the salt)
- 2 (15-ounce) cans cannellini beans, rinsed and drained (make sure to rinse them well!)
- 1 bunch kale, stems removed and leaves chopped (any kind of kale works, lacinato is my fave!)
- Salt and black pepper to taste
- Crusty bread, for serving (essential for dipping, trust me!)
Essential Equipment for Making Tuscan White Bean & Kale Soup
You really don’t need a ton of fancy gadgets for this soup, thankfully! Just a few basics will do the trick:
- Large Pot or Dutch Oven: This is where all the magic happens!
- Cutting Board and Knife: For prepping all those yummy veggies.
- Measuring Spoons and Cups: Gotta get those herb ratios just right.
- Can Opener: For your beans, of course!
- Wooden Spoon or Spatula: For stirring everything together.
Step-by-Step Guide to Preparing Tuscan White Bean & Kale Soup
Okay, ready to make some soup magic? It’s honestly pretty straightforward, and the payoff is HUGE!
Sautéing the Aromatics for Tuscan White Bean & Kale Soup
First things first, get your big pot or Dutch oven nice and warm over medium heat with that tablespoon of olive oil. Toss in your chopped onion, carrots, and celery. Now, here’s a little secret: don’t rush this part! Let those veggies soften up for a good 8 to 10 minutes. This is where all that deep flavor starts to build, so give ’em a little stir now and then until they’re tender.
Adding Herbs and Broth to Your Tuscan White Bean & Kale Soup
Once your veggies are looking soft and happy, it’s time for the aromatic party! Add your minced garlic, dried rosemary, dried thyme, and those optional red pepper flakes if you’re feeling a bit zesty. Stir it all around for just a minute until you can really smell those wonderful herbs waking up – don’t let the garlic burn, though, okay? Then, pour in your 6 cups of vegetable broth. Give it a good stir, and bring it all up to a gentle simmer.
Incorporating Beans and Kale for the Perfect Tuscan White Bean & Kale Soup
Now for the main stars! Add your rinsed and drained cannellini beans and that beautiful chopped kale. Give everything a good stir to mix it all in. Let this simmer away for about 15 to 20 minutes. You want the kale to get nice and tender, but not mushy. If you prefer a creamier soup, this is the time to gently mash a handful of those beans against the side of the pot with your spoon; it makes a world of difference!
Seasoning and Serving Your Tuscan White Bean & Kale Soup
Almost there! Taste your soup and season it with salt and black pepper until it tastes just right to you. A little squeeze of fresh lemon juice right at the end is a game-changer for brightness, trust me on this one! Ladle this delicious soup into bowls, and, of course, serve it up with plenty of crusty bread for dipping. You could also try pairing it with this amazing Italian minestrone if you’re feeling extra hungry!
Tips for the Best Tuscan White Bean & Kale Soup
Whipping up the best Tuscan White Bean & Kale Soup is all about a few little tricks that make a big difference. First off, use good quality broth – it really forms the soup’s backbone. And for the kale? Make sure it’s fresh! If you can’t find kale, don’t sweat it; spinach is a pretty decent stand-in, though it’ll cook down faster. Mashing some of the beans is a total game-changer for creaminess; I usually do about a quarter to a half cup before adding the greens. Oh, and don’t forget that little squeeze of lemon juice at the end – it just wakes everything up! For another way to enjoy greens, check out my Kale Potato Colcannon recipe!
Ingredient Notes and Substitutions for Tuscan White Bean & Kale Soup
Let’s chat about a few of these ingredients, shall we? The cannellini beans are totally key here – they’re so creamy and mild, and they give the soup that lovely texture. If you happen to not have cannellini beans, great northern beans are a really close second, or even chickpeas if you’re in a pinch! For the kale, if you’re not a huge fan or just can’t find any, baby spinach is a fab substitute. It’ll wilt down super fast, so just add it in at the very end. And that vegetable broth? Using a good quality one makes a difference, but honestly, low-sodium is best so you can really control the final saltiness!
Storing and Reheating Your Tuscan White Bean & Kale Soup
This soup is one of those amazing dishes that actually tastes even better the next day! Once it’s cooled down, you can pop it into an airtight container in the fridge. It’ll stay delicious for about 3 to 4 days. If you want to stash some away for later, you can totally freeze it! Just make sure it’s completely cooled, then pour it into freezer-safe containers or bags. Frozen soup is usually best within 2 to 3 months.
When you’re ready to enjoy it again, the best way to reheat is on the stovetop. Gently warm it over medium-low heat, stirring occasionally, until it’s heated through. If it seems a little thick, just add a splash more broth or water. You can also reheat individual portions in the microwave, just stir it midway through!
Frequently Asked Questions About Tuscan White Bean & Kale Soup
Got questions about my Tuscan White Bean & Kale Soup? I’ve got answers! This soup is pretty flexible, so let’s dive in:
Can I make this soup vegan?
Absolutely! This recipe is already vegetarian, and it’s super easy to make it vegan. Just make sure the vegetable broth you use is certified vegan. That’s it! It’s already packed with plant-based goodness, just like a good vegetarian chili.
How long does the soup last?
This soup is a real fridge-friend! It will keep nicely in an airtight container for about 3-4 days. Honestly, I think it tastes even better on day two as the flavors meld together. You can also freeze it for up to 3 months!
Can I add other vegetables to this soup?
Oh, for sure! This is such a forgiving soup. Feel free to toss in other goodies like chopped zucchini, bell peppers, or even some chopped potatoes along with the carrots and celery. A hearty soup can always handle more veggies, kind of like my weight loss cabbage soup always does!
What if I don’t have kale?
No worries at all! If kale isn’t your jam or you just can’t find it, baby spinach is a fantastic substitute. Just stir it in during the last few minutes of simmering until itwilts. It won’t have quite the same texture as kale, but it’ll be delicious!
Nutritional Information for Tuscan White Bean & Kale Soup
Here’s a little peek at what’s in a serving of this yummy soup! Remember, these are just estimates, and they can bounce around a bit depending on exactly what you use and how you make it. But overall, it’s a pretty darn healthy bowl!
Per serving (about 1.5 cups):
- Calories: 250
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 500mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 5g
- Protein: 15g
Tuscan White Bean & Kale Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful soup with cannellini beans, kale, and savory herbs.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bunch kale, stems removed and leaves chopped
- Salt and black pepper to taste
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth and bring to a simmer.
- Stir in cannellini beans and chopped kale.
- Simmer for 15-20 minutes, or until kale is tender.
- Season with salt and black pepper to taste.
- Serve hot with crusty bread.
Notes
- For a creamier soup, you can mash some of the beans against the side of the pot before adding the kale.
- Add a squeeze of lemon juice at the end for brightness.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Tuscan white bean soup, kale soup, cannellini bean soup, vegetarian soup, hearty soup, Italian soup