Hearty and Healthy: White Bean Kale Soup

This Tuscan White Bean and Kale Soup is a hearty, flavorful dish that shines with a rustic charm and nourishing ingredients.

Combining cannellini beans, nutrient-dense kale, and fresh rosemary, it delivers a comforting meal packed with plant-based protein and fiber—supporting digestive health and sustained energy.

The addition of bacon and olive oil brings good fats that enhance flavor without overwhelming saturated fat content.

With a moderate calorie count and an impressive balance of protein and complex carbs from beans and potatoes, this soup is satisfying yet light enough for everyday meals.

Its straightforward prep and simmer method make it perfect for busy weeknights or meal prep, delivering warm, wholesome goodness with minimal fuss.

The recipe’s flexibility also allows easy swaps for vegetarian versions or variations with different greens, making it a versatile staple in any kitchen.

Must-Have Tools for Perfect Results:

Dutch Oven

Ideal for even heat distribution and slow simmering, a quality Dutch oven ensures your soup cooks evenly, enhancing flavor development. Its versatility also makes it invaluable for roasting, braising, and baking, becoming a kitchen workhorse.

Blender or Food Processor

Essential for pureeing part of the beans to create a creamy, thick texture without cream. Beyond soups, it’s perfect for sauces, smoothies, and dips, offering endless culinary possibilities.

Chef’s Knife

A sharp, reliable chef’s knife simplifies chopping onions, carrots, celery, and kale, saving prep time and ensuring consistent cuts. A must-have for precision and safety in any kitchen.

Wooden Spoon

Gentle on cookware surfaces, the wooden spoon excels at stirring ingredients without scratching. It’s perfect for sautéing and simmering tasks in soups, stews, and sauces.

Measuring Cups and Spoons

Precise measurements are key to balancing flavors and textures, especially in recipes with herbs and seasoning. These tools ensure consistent results every time.

Jessica T. Brown

Tuscan White Bean and Kale Stew

A nourishing, easy-to-make Tuscan soup rich in plant-based protein and fiber, balanced with hearty vegetables and flavorful bacon. Perfect for everyday meals and meal prepping.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Dish, Soup

Cuisine: Italian, Tuscan

Ingredients Equipment Method Notes

Ingredients

  

• 3 15 oz. cans cannellini beans, rinsed and drained (divided use)
• 4 cups chicken broth divided use
• 1 tablespoon olive oil or avocado oil
• 3 strips of bacon chopped into small pieces
• 1 medium onion finely chopped (about 1 cup)
• 1 medium carrot diced (about ½ cup)
• 2 celery stalks chopped (about ½ cup)
• 4 cloves garlic minced
• 1 tablespoon fresh rosemary finely chopped
• 1 medium russet potato peeled and cut into ½-inch cubes (about 1½ cups)
• 2 cups lacinato kale or curly kale roughly chopped and lightly packed
• ¼ cup fresh parsley chopped
• Kosher salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese optional for garnish

Equipment

• 1 Large Dutch Oven or Soup Pot
• 1 Blender or Food Processor
• 1 Chef’s Knife
• 2 Wooden Spoon
• Measuring cups and spoons

Method

 

1. Prepare the Bean Puree: Drain and rinse one can of cannellini beans thoroughly. Place these beans in a blender or food processor along with 1 cup of chicken broth. Blend until smooth and creamy, setting aside for later.
2. Cook the Bacon and Vegetables: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until it crisps up and releases flavorful fat. Once the bacon is golden and crispy, add the chopped onion, carrot, and celery. Sauté the vegetables until they soften and become fragrant, about 6 to 7 minutes.
3. Add Aromatics: Mix in the minced garlic and fresh rosemary, stirring constantly for about 30 seconds until their aroma is released but before the garlic browns.
4. Combine Beans, Potatoes, and Broth: Pour in the blended bean mixture, the remaining two cans of drained cannellini beans, the diced potatoes, and the rest of the chicken broth. Season with salt and pepper according to your preference. Bring the mixture to a gentle simmer over medium or medium-low heat, uncovered, and cook for 20 to 25 minutes, or until the potatoes are tender and the soup has slightly thickened.
5. Add Kale and Finish: Stir in the chopped kale and continue to simmer for a few more minutes until the greens are wilted but still vibrant. Taste and adjust seasoning if needed. Just before serving, stir in the fresh parsley.
6. Serve: Ladle the soup into bowls and optionally garnish with freshly grated Parmesan cheese. Serve hot, ideally with crusty bread for dipping.

Notes

• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months to enjoy later.
• Bean Substitutes: If cannellini beans aren’t available, Great Northern beans are an excellent alternative with a similar texture and flavor.
• Vegetarian Variation: Omit bacon and use vegetable broth for a vegetarian-friendly version without sacrificing flavor.
• Kale Tip: Lacinato kale (also known as dinosaur kale) provides a tender texture, but curly kale works well too—just remove thick stems before chopping.

Chef’s Tips for Flavor Boost

To truly elevate this Tuscan White Bean and Kale Soup, layering flavors is key.

Start by cooking the bacon slowly over medium heat so it crisps nicely and releases rich fat that flavors the entire dish.

Don’t rush the sautéing of the onion, carrot, and celery—these aromatics need time to soften and develop their natural sweetness.

When adding garlic and rosemary, stirring constantly prevents burning and ensures their fragrances infuse the soup perfectly.

Blending one can of beans into a puree adds a luscious creaminess without dairy, creating a velvety texture that contrasts beautifully with the whole beans.

For the best kale, choose fresh, dark green leaves and remove tough stems to avoid bitterness and maintain tenderness.

Finally, don’t forget to taste and adjust salt and pepper at the end; this step brightens all the flavors and balances the soup perfectly.

Delicious Pairings and Serving Ideas

This soup shines when served piping hot with a sprinkle of freshly grated Parmesan cheese for a savory finish.

Pair it with crusty artisan bread or garlic toast for dipping, adding a satisfying crunch and heartiness to the meal.

A simple side salad with a light vinaigrette provides a refreshing contrast to the rich, thick soup.

For a complete Tuscan-inspired dinner, consider serving alongside a glass of dry white wine like Pinot Grigio or Sauvignon Blanc, whose acidity complements the soup’s earthy notes.

Leftovers can also be reheated gently and enjoyed with a squeeze of fresh lemon juice to brighten flavors on day two or three.

Best Practices for Storing Soup

Proper storage ensures your soup stays fresh and flavorful for days or even months.

Once cooled to room temperature, transfer the soup to airtight containers and refrigerate for up to five days.

When reheating, warm it gently on the stove over medium-low heat to prevent overcooking the kale or potatoes.

For longer storage, freeze the soup in portions using freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion.

Label containers with the date to keep track of freshness. When thawing, it’s best to defrost overnight in the fridge or gently reheat from frozen while stirring occasionally.

Avoid microwaving without stirring as it can cause uneven heating and texture changes

Common Questions About This Recipe

1. Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and substitute chicken broth with vegetable broth. The beans and kale still provide plenty of flavor and protein.

2. What’s the best kale to use?
Lacinato kale is preferred for its tender texture and mild flavor, but curly kale works well too. Just remove the thick stems before chopping to avoid bitterness.

3. Can I prepare this soup ahead of time?
Yes! It’s an excellent make-ahead recipe. Store it refrigerated and reheat gently when ready. The flavors often improve after resting overnight.

4. Can I substitute canned beans with dried beans?
You can, but dried beans must be soaked and cooked ahead of time. Using canned beans saves time and convenience without sacrificing taste.

5. How do I prevent the soup from becoming too thick?
If the soup thickens too much during simmering, simply stir in a bit more chicken broth or water until you reach your preferred consistency.

Jessica T. Brown

Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.