One-Pot Tuscan White Bean and Kale Soup

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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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish, Soup

Cuisine: Mediterranean

Servings: Servings

Cost: $10

2 tbsp Olive oil
1 Onion (finely diced)
2 Carrots (diced)
½ tsp Kosher salt - Start low, you can add more later
¼ tsp Black pepper
3-4 Garlic cloves (minced)
1 tsp Dried oregano
¼ tsp 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

Sauté the Aromatics. Heat 2 tbsp Olive oil in a large pot or Dutch oven over medium heat. Add 1 Onion (finely diced), 2 Carrots (diced), ½ tsp Kosher salt, and ¼ tsp Black pepper. Cook until softened and the onions are slightly translucent, about 3-5 minutes. Stir in 3-4 Garlic cloves (minced), 1 tsp Dried oregano, and ¼ tsp 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

Refer to the post above for step-by-step recipe photos if you need them, as well as more tips and menu ideas.

Key Ingredient 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.

Other Key Tips:

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.