Cozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. It’s hearty, thick, and crazy flavorful.

tuscan white bean and kale soup

Tuscan White Bean Kale Soup

Cozy soup season is upon us and this Tuscan bean soup with kale is as cozy as it gets! Loaded with good for you veggies, flavorful broth, and protein-packed cannellini beans.

It’s the perfect soup recipe to add to your weekly lunch or dinner rotation.

Reasons to love this recipe:

  • Made with simple, easy to find vegetables, and pantry ingredients.
  • This tuscan bean soup has the best texture. It’s thick with the right amount of broth. The trick is to blend up some of the beans with little broth before adding to the soup. It thickens the soup without any cream.
  • It’s freezer friendly. Make some soup now and freeze some to enjoy later. It defrosts well too.

Best Type of Beans for this Soup

Cannellini beans are the best type of beans for this soup. They retain their shape and texture well when cooked. Not to mention they have an earthy flavor and tender flesh.

Another great option is Great Northern beans. They are smaller than Cannellini beans but very similar in taste. Plus they take on the flavors of the foods they’re cooked with, making them very flavorful.

Ingredients for Tuscan White Bean Soup

  • cannellini beans
  • chicken broth
  • bacon
  • onion, carrots, celery
  • garlic
  • fresh rosemary
  • potatoes
  • kale
  • parsley
ingredients for tuscan white bean kale soup

How to Make Tuscan Bean Soup

Combine one can of drained and rinsed beans in a blender or food-processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.

blended up beans in a food processor

Cook bacon in a dutch-oven over medium heat until bacon renders fat and crisps up. Add onions, carrots, and celery to the bacon. Stir and cook until softened, about 6-7 minutes. Stir in garlic and rosemary. Cook until fragrant.

cooked bacon in a dutch oven

Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper. Simmer for 20-25 minutes or until the vegetables are tender and broth slightly reduced.

tuscan kale soup in a pot

Stir in kale and cook until wilted, about 2 minutes. Add chopped parsley. Taste the soup and add more salt if needed.

tuscan white bean soup recipe

Serving Suggestions

This Tuscan bean soup is delicious topped with freshly grated Parmesan cheese and something crunchy like Cheese Popovers, Parmesan Cheese Crisps, Sourdough Croutons, or Easy Salad Pizza.

If you want to turn the soup into a more filling meal, try pairing it with one of these salads: Chopped Autumn Salad or Brussels Sprouts Caesar Salad. Toast is always a winner with soup too. Try Avocado Toast or Tuna Avocado Melt.

tuscan bean soup with kale

Video: How to Make Tuscan White Bean and Kale Soup

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tuscan bean soup with kale

Tuscan White Bean and Kale Soup

★★★★★ 5 from 21 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: Tuscan
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Description

Cozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. It’s hearty, thick, and crazy flavorful.

Ingredients

Units Scale
  • 3 (15 oz.) cans cannellini beans, divided
  • 4 cups chicken broth, divided
  • 1 Tbsp. olive oil or avocado oil
  • 3 strips bacon, chopped
  • 1 medium onion, chopped, about 1 cup
  • 1 medium carrot, chopped, about 1/2 cup
  • 2 ribs celery, chopped, about 1/2 cup
  • 4 cloves garlic, minced
  • 1 Tbsp. fresh minced rosemary
  • 1 medium russet potato, peeled and 1/2-inch diced, about 1 1/2 cups
  • 2 cups chopped lacinato kale or curly kale, lightly packed
  • 1/4 cup chopped parsley
  • Kosher salt and fresh black pepper
  • Freshly grated Parmesan cheese, for serving, optional

Instructions

  1. Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
  2. Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up. 
  3. Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
  4. Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
  5. Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
  6. Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It’s also really good with crusty bread for dipping.

Notes

  • Leftovers: Store leftover soup in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
  • Beans: Great Northern beans are a great substitute for cannellini beans.

Nutrition

  • Serving Size:
  • Calories: 445
  • Sugar: 3.8 g
  • Sodium: 1638.1 mg
  • Fat: 9.5 g
  • Carbohydrates: 68.7 g
  • Protein: 23.9 g
  • Cholesterol: 13.2 mg

Keywords: bean soup, fall,