This one-pot Tuscan White Bean and Kale Soup is a classic for a reason. Creamy, hearty, filling and delicious. It comes together in under 30 minutes.
Enjoy it on its own for lunch, as a starter with one of my Mediterranean Main Dishes, with some lovely Homemade Same-Day Focaccia or crusty bread.
White Bean & Kale Soup: Recipe at a Glance
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 People
Calories*
417 kcal
Difficulty
Easy
Main Ingredients
White beans, broth, fresh kale, carrot, onion, garlic, dried oregano, and parmesan cheese.
Technique
Sautéing aromatics, simmering beans, chopping greens and seasoning soup.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- It’s wonderfully simple. This is a one-pot, pantry-friendly recipe that comes together with minimal effort and no fancy techniques. Great for meal prep too.
- Perfect for cooler seasons. Hearty white beans and tender kale make it ideal for fall and winter cooking, but it’s light enough to enjoy year-round.
- Tested and Works: Groceries can be expensive! All my Soup Recipes are tested by me, my team or recipe testers before posting.
Ingredients
This is a very straightforward recipe that comes together with just a handful of simple ingredients from your fridge and pantry. Here is what you will need:
- Beans: Canned is convenient, but you can use cooked-from-scratch if you prefer. I like using canned white kidney beans, great northern beans or cannellini beans.
- Low-Sodium Vegetable or Chicken Stock: When I make soup, I prefer to use a low-sodium stock. It gives me more control over how much salt I need to add to the soup. You can totally use store-bought stock, broth or bouillon cubes. Or if you want, you can try to make my Middle Eastern Style Chicken Broth recipe and use it as the base for the soup.
- Dried Herbs: I like to add some dried oregano to this recipe. It adds a Mediterranean touch. If you have Italian seasoning, you can use that too.
- Fresh Kale: You can use curly kale or lacinato kale; both work well. If you have an abundance of kale (from your garden or maybe you just bought a lot), try my Kale and Chickpea Salad. You could use Swiss chard here instead, or try my Lemony Lentil and Swiss Chard Soup instead.
- Parmesan Cheese: Use real Parmigiano Reggiano. Grate it or shave it with a peeler at the very end for serving. I like adding to soups like my Greek Lemon Chicken Orzo Soup. Omit or use a plant-based alternative to keep it dairy-free.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Tuscan Kale and White Bean Soup Recipe
Step 1. Sauté the Aromatics. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, salt, and pepper. Cook until softened and slightly translucent, about 3-5 minutes. Stir in the minced garlic cloves, dried oregano, and chili flakes. Sauté for 1–2 minutes until fragrant.
Step 2. Simmer the Beans. Add the rinsed and drained white beans along with the stock. Bring everything to a gentle simmer and cook for about 15 minutes to allow the flavors to develop.
Step 3. Cream the Soup. Remove the pot from the heat. Using an immersion blender, partially blend the soup to create a creamy base while still leaving plenty of beans whole for texture.
Step 4. Add Kale and Adjust Seasoning. Return the pot to medium-low heat. Stir in the chopped kale leaves and simmer for 5–7 minutes, until the kale is tender. Taste and adjust seasoning as needed.
Step 5. Serve. Ladle into bowls and finish with a generous drizzle of extra virgin olive oil and a sprinkle of grated or shaved Parmesan. If you like it bright, squeeze in some fresh lemon juice and/or sprinkle fresh chopped parsley.
Pairing and Menu Ideas
Enjoy this delicious and hearty soup on its own for a light lunch, or as an appetizer course.
Serve it with one of my loaf recipes (No Knead White bread, No Knead Whole Wheat Bread or No Knead Rosemary Parmesan Bread).
It also works well with a cheesy focaccia. Try my Mushroom Cheddar Focaccia, Cherry Tomato Feta Focaccia or Caramelized Onion Gruyere Focaccia.
If you prefer soft dinner rolls instead, try my Buttery Dinner Rolls or my Garlic Butter Dinner Rolls.
Expert Tips
- Don’t skip sautéing the aromatics properly. Take your time with the onion and carrots. Build flavor! They should be soft and lightly golden, not rushed.
- Blend just enough. A common mistake is over-blending and losing that rustic texture. Pulse gently and stop early. You want creamy broth with visible beans.
- Use good-quality beans. Whether canned or cooked from dry, quality matters. If using canned, rinse well to remove excess sodium and starch.
- Don’t use the kale stems. Strip the kale foliage off the tough stems. Compost or freeze the stems for stock.
- Finish with olive oil. A drizzle of high-quality extra virgin olive oil right before serving adds depth and a silky finish.
- Add a Parmesan rind while simmering. This is a classic Italian trick. If you have one, toss it into the pot while the beans simmer for extra savory richness.
- Other additions: lemon zest and lemon juice, bay leaf, fresh parsley, or even sweet Italian sausage or meatballs (you can use one of my many meatball recipes: Greek Meatballs, Italian Meatballs without Breadcrumbs or Middle Eastern Beef Kofta).
Tuscan White Bean and Kale Soup Recipe FAQs
Absolutely. In fact, it tastes even better the next day as the flavors continue to develop.
Store in an airtight container in the refrigerator for up to 4 days.
Yes. Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Keep in mind the kale may soften further after freezing, but the flavor will still be great.
Definitely. Cook the beans separately until tender before adding them to the soup.
Yes, just use vegetable broth and skip the Parmesan garnish.
Other Soup Recipes
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Soups & Stews
Tomato Recipes
Levantine Recipes
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One-Pot Tuscan White Bean and Kale Soup
Ingredients
- 2 tablespoon Olive oil
- 1 Onion (finely diced)
- 2 Carrots (diced)
- ½ teaspoon Kosher salt – Start low, you can add more later
- ¼ teaspoon Black pepper
- 3-4 Garlic cloves (minced)
- 1 teaspoon Dried oregano
- ¼ teaspoon Chili flakes – Optional, use more or less to taste
- 2 cans White beans (drained and rinsed) – Use smaller 14-15 oz cans
- 6 cups Low sodium vegetable or chicken stock
- 1 bunch Kale (chopped) – Tough stems removed and discarded, you should end up with about 6 packed cups of kale
For Finishing (Optional Garnishes)
- Extra virgin olive oil – For drizzling
- Grated or shaved parmesan
- Lemon juice
- Chopped fresh parsley
Instructions
- Sauté the Aromatics. Heat 2 tablespoon Olive oil in a large pot or Dutch oven over medium heat. Add 1 Onion (finely diced), 2 Carrots (diced), ½ teaspoon Kosher salt, and ¼ teaspoon Black pepper. Cook until softened and the onions are slightly translucent, about 3-5 minutes. Stir in 3-4 Garlic cloves (minced), 1 teaspoon Dried oregano, and ¼ teaspoon Chili flakes (Optional). Sauté for 1–2 minutes until fragrant.
- Simmer the Beans. Add 2 cans White beans (drained and rinsed) along with 6 cups Low sodium vegetable or chicken stock. Bring everything to a gentle simmer and cook for about 10-15 minutes to allow the flavors to develop.
- Cream the Soup. Remove the pot from the heat. Using an immersion blender, partially blend the soup to create a creamy base while still leaving plenty of beans whole for texture.
- Add Kale and Adjust Seasoning. Return the pot to medium-low heat. Stir in 1 bunch Kale (chopped) and simmer for 5–7 minutes, until the kale is tender. Taste and adjust seasoning as needed.
- Serve. Ladle into bowls and finish with a generous drizzle of Extra virgin olive oil and a sprinkle of Grated or shaved parmesan. If you like it bright, squeeze in some fresh Lemon juice and/or sprinkle fresh Chopped fresh parsley
Notes
- Beans: Canned is convenient, but you can use cooked-from-scratch if you prefer. I like using canned white kidney beans, great northern beans or cannellini beans.
- Low-Sodium Vegetable or Chicken Stock: When I make soup, I prefer to use a low-sodium stock. It gives me more control over how much salt I need to add to the soup. You can totally use store-bought stock, broth or bouillon cubes.
- Dried Herbs: I like to add some dried oregano to this recipe. It adds a Mediterranean touch. If you have Italian seasoning, you can use that too.
- Fresh Kale: You can use curly kale or lacinato kale; both work well.
- Parmesan Cheese: Use real Parmigiano Reggiano. Grate it or shave it with a peeler at the very end for serving. Omit or use a plant-based alternative to keep it dairy-free.
- Taste and adjust the seasoning as you go. You can always add salt; you can’t take it out without diluting the soup. And since every stock or broth brand is different, you should taste and adjust as you go.
- Don’t use the kale stems. Strip the kale foliage off the tough stems. Compost or freeze the stems for stock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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