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.
315 oz. cans cannellini beans, rinsed and drained (divided use)
4cupschicken brothdivided use
1tablespoonolive oil or avocado oil
3strips of baconchopped into small pieces
1medium onionfinely chopped (about 1 cup)
1medium carrotdiced (about ½ cup)
2celery stalkschopped (about ½ cup)
4clovesgarlicminced
1tablespoonfresh rosemaryfinely chopped
1medium russet potatopeeled and cut into ½-inch cubes (about 1½ cups)
2cupslacinato kale or curly kaleroughly chopped and lightly packed
¼cupfresh parsleychopped
Kosher salt and freshly ground black pepperto taste
Freshly grated Parmesan cheeseoptional for garnish
Instructions
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.
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.
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.
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.
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.
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.