Tuscan White Bean Soup with Kale

Name: Tuscan White Bean Soup with Kale
Prep time: 10 min
Cook time: PT-491179H7M39S
Total time: PT-491179H7M39S
Cuisine: Italian
Ingredients: 2 cups dried cannellini beans, soaked overnight; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 4 cups vegetable broth; 1 bay leaf; 1 tsp dried rosemary; 1 tsp dried thyme; 2 tbsp olive oil; Salt and black pepper to taste; 1 bunch kale, stems removed and chopped

Author: Tessa

Published: July 3, 2025

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There’s something magical about a steaming bowl of Tuscan white bean soup that just feels like home. I first fell in love with this rustic dish during a chilly autumn in Florence, where every trattoria served their own version. What makes the best Tuscan white bean soup so special? It’s that perfect marriage of creamy cannellini beans, earthy vegetables, and fragrant herbs simmered to perfection. My version captures that cozy trattoria feeling – the kind of meal that warms you from the inside out. Whether it’s drizzled with good olive oil or served with crusty bread for dipping, this soup always transports me right back to those cobblestone streets.

Why You’ll Love This Best Tuscan White Bean Soup

Let me tell you why this soup is about to become your new favorite:

Bursting with flavor – That perfect balance of garlic, rosemary and thyme will make your kitchen smell like an Italian grandmother’s home
Crazy hearty – The creamy beans and kale make it filling enough to be a meal on its own
Vegetarian superstar – Packed with plant-based protein that even meat lovers adore
Weeknight easy – Mostly hands-off cooking once you get it simmering
Better the next day – The flavors deepen beautifully as leftovers (if they last that long!)

Trust me, one bowl of this and you’ll be as obsessed as I am.

Best Tuscan White Bean Soup - detail 1

Ingredients for Best Tuscan White Bean Soup

Here’s what you’ll need to make this soul-warming soup – I promise it’s all simple stuff that comes together magically:

2 cups dried cannellini beans – soaked overnight (don’t skip this – it makes all the difference!)
1 large onion, diced – I like yellow for sweetness
2 carrots, diced – about 1/4 inch pieces
2 celery stalks, diced – same size as the carrots
3 garlic cloves, minced – more if you’re feeling bold!
4 cups vegetable broth – homemade if you’ve got it
1 bay leaf – that little flavor powerhouse
1 tsp each dried rosemary and thyme – rub between your fingers to wake up the oils
2 tbsp olive oil – the good stuff for drizzling later too
Salt and black pepper – to taste
1 bunch kale, stems removed and chopped – lacinato is my favorite here

See? Nothing fancy – just honest ingredients that become so much more together. Now let’s make some soup!

How to Make Best Tuscan White Bean Soup

Okay, let’s get cooking! This soup comes together in the most satisfying way – just follow these steps and you’ll have magic in your pot:

Prep those beans – Drain your soaked beans (I know you remembered to soak them overnight!) and give them a good rinse under cold water.
Sauté the veggies – Heat olive oil in your biggest pot over medium heat. Add the onion, carrots, celery and garlic – that classic Italian trio. Cook for about 5 minutes until they soften and smell amazing.
Add the beans and broth – Toss in the beans, vegetable broth, bay leaf, rosemary and thyme. Crank up the heat until it boils – you’ll hear the party starting!
Simmer to perfection – Reduce heat to low, cover, and let it bubble away for about an hour. Check occasionally – beans should be tender but not mushy.
Blend if you want – Here’s my secret: scoop out about half the soup and blend it smooth, then stir it back in. Makes it luxuriously creamy while keeping some texture.
Kale time! – Stir in the chopped kale last – it only needs 5 minutes to wilt perfectly. Any longer and it loses that vibrant color.
Season with love – Taste and add salt and pepper until it sings. I always add a pinch more than I think I need!

Tips for Perfect Best Tuscan White Bean Soup

Here are my little tricks for soup success:

Toss in a Parmesan rind while simmering – it adds incredible depth
Short on time? Canned beans work too – just reduce cooking time to 20 minutes
Always season at the end – beans absorb salt differently as they cook

Now go enjoy your masterpiece!

Variations for Best Tuscan White Bean Soup

One of my favorite things about this soup is how easily you can make it your own! Try swapping kale for spinach if you prefer something milder, or toss in a can of diced tomatoes for extra brightness. Fresh sage instead of rosemary gives it a whole new personality – play around and find your perfect version!

Serving Suggestions for Best Tuscan White Bean Soup

Oh, the joy of serving this soup! I always bring it to the table with thick slices of crusty bread – perfect for sopping up every last drop. For a little extra love, drizzle with your best olive oil and shower with freshly grated Parmesan. A simple arugula salad on the side makes it a complete meal that’ll have everyone asking for seconds.

Best Tuscan White Bean Soup - detail 2

Storage and Reheating Instructions

This soup is almost better the next day! Store leftovers in an airtight container in the fridge – they’ll keep beautifully for about 3 days. When you’re ready to enjoy again, just warm it gently on the stovetop over low heat. If it thickens up, add a splash of broth or water to bring it back to soup perfection. (Trust me, you’ll want to make extra for leftovers!)

Nutritional Information for Best Tuscan White Bean Soup

Now let’s talk about why this soup makes you feel so good! These nutrition facts are estimates, but here’s the tasty truth per serving:

Calories: 250
Fat: 6g (only 1g saturated)
Protein: 12g – not bad for a veggie soup!
Carbs: 38g
Fiber: 12g – nearly half your daily needs

See? Comfort food that loves you back. Those creamy beans pack serious nutrition without weighing you down.

Frequently Asked Questions

Can I use canned beans instead of dried?
Absolutely! Swap the dried beans for 3 cans (15 oz each) of cannellini beans, drained and rinsed. Just reduce the cooking time to about 20 minutes – no need to simmer forever when you’re using canned. The texture will be slightly different, but still delicious!

How can I make the soup creamier?
My favorite trick? Blend half the soup before adding the kale. It creates this luxurious texture while keeping some whole beans for bite. You can also mash some beans against the pot with a wooden spoon if you don’t feel like dragging out the blender.

Can I freeze this soup?
You bet! Cool it completely, then freeze in airtight containers for up to 3 months. The kale might soften a bit after thawing, but the flavor will still be amazing. Pro tip: Leave a little space at the top of containers – liquids expand when frozen!

What if I don’t have kale?
No worries! Spinach makes a great substitute – just add it at the very end since it cooks faster. Swiss chard or even chopped cabbage works too. This soup is super forgiving.

Why soak the beans overnight?
Soaking helps them cook evenly and reduces cooking time. Plus, it makes the beans easier to digest. If you forgot (we’ve all been there!), do a quick soak: cover beans with water, boil for 2 minutes, then let sit covered for 1 hour before cooking.