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–+ servings
Amanda Patel

Tuscan White Bean & Kale Vegetable Soup

This cozy, one-pot Tuscan white bean & kale vegetable soup layers garlic and rosemary in olive oil, creating a brothy yet creamy plant-based meal. With hearty cannellini beans, vibrant kale, and a bright finish of lemon and olive oil, it's a nourishing, satisfying bowl perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main, Soup
Cuisine: Italian, Tuscan
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil, plus more to finish
  • 1 medium onion, finely diced
  • 2 carrots, diced small
  • 2 stalks celery, diced small
  • 4 cloves garlic, minced
  • 1 tsp chopped fresh rosemary (or ½ tsp dried)
  • ½ tsp dried thyme or oregano
  • 1 pinch red pepper flakes (optional)
  • 5 cups low-sodium vegetable broth
  • 2 cans (15 oz) cannellini beans, drained and rinsed
  • 1 cup crushed tomatoes (optional)
  • 1 bay leaf
  • ¾–1 tsp kosher salt, plus more to taste
  • to taste fresh black pepper
  • 4 cups chopped lacinato kale (stems removed)
  • 1–2 tbsp lemon juice, to taste

Equipment

  • medium Dutch oven
  • wooden spoon
  • potato masher optional, for thickening
  • immersion blender optional, for smoother texture
  • citrus squeezer for finishing lemon juice

Method
 

  1. Heat olive oil over medium. Add onion, carrot, and celery with a pinch of salt; cook 5 minutes until glossy and tender.
  2. Stir in garlic, rosemary, thyme or oregano, and red pepper flakes. Cook 30–45 seconds until aromatic.
  3. Pour in broth; add beans, tomatoes (if using), bay leaf, and ½ tsp salt. Bring to a gentle boil.
  4. Reduce to medium-low and simmer 10–12 minutes until vegetables soften and flavors meld.
  5. Mash a couple ladlefuls of beans against the pot sides or use a masher to lightly thicken the soup.
  6. Stir in chopped kale and simmer 3–5 minutes until tender but vibrant.
  7. Remove bay leaf. Add lemon juice and a drizzle of olive oil. Taste and adjust seasoning.
  8. Let soup sit for 2 minutes so the broth settles and flavors deepen before serving.

Nutrition

Calories: 310kcalCarbohydrates: 43gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 680mgPotassium: 850mgFiber: 10gSugar: 6gVitamin A: 8400IUVitamin C: 42mgCalcium: 150mgIron: 4mg

Notes

Great for leftovers — the flavor deepens the next day. Use navy or great northern beans as subs. Add diced potato, farro, or small GF pasta for extra heartiness. For creamy texture, blend 1 cup of soup or mash some beans. Always finish with lemon off heat to brighten flavors.

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