This Tuscan Kale and White Bean Soup recipe is full of hearty autumn vegetables on a creamy soup base. It’s a nourishing fall soup that is vegetarian, vegan, gluten-free, and dairy-free.
It’s always soup season in my house. Yours, too?
Warm, nourishing bowls of soup like Instant Pot Chicken Stew and Slow Cooker Meatball Soup are especially wonderful for fall and winter family dinners.
And if you are looking for healthier soups that are still hearty and satisfying, we’ve got those, too! From Vegan Pumpkin Soup to Instant Pot Vegan African Peanut Stew, it’s easy to create rich, flavorful soups that are also good for you.
Like this Tuscan Kale and White Bean Soup. Full of wholesome ingredients, this delicious vegan soup is a go-to recipe for cozy weeknight meals or weekend gatherings.
With its earthy kale, creamy white beans, and savory broth, this soup offers all the warmth and nourishment you need during the colder months.
Watch me make this soup on ABC’s AfternoonLive
Click here to watch my TV segment as I cook this Tuscan Kale and White Bean Soup recipe live on AfternoonLive.
Table of Contents
Why you’ll love this recipe!
This Tuscan Kale White Bean Soup is:
- Ideal for batch cooking: Make a large batch and enjoy leftovers throughout the week or freeze for future meals.
- Hearty and nutritious: Packed with fiber and protein from white beans and nutrients from kale, this soup is both filling and healthy.
- Simple ingredients: Made with pantry staples like canned beans, garlic, and broth, plus fresh kale and herbs, this recipe comes together with ease.
- One-pot meal: Everything cooks in one pot, making it an easy meal to prepare and clean up, perfect for busy weeknights.
- Versatile and adaptable: You can add sausage, chicken, or extra vegetables to make it your own or keep it vegan by using vegetable broth.
Ingredient notes
- Olive oil: Use a high quality extra-virgin olive oil to sauté the veggies.
- Kale: If you can find Tuscan kale, also known as lacinato or dinosaur kale, use that. This type of kale has dark, crinkly leaves and a mild flavor that pairs perfectly with the creamy beans. You can substitute with curly kale or even spinach if needed.
- White beans: Cannellini beans are traditionally used, but any white beans like great northern or navy beans work just as well. They add a creamy texture and richness to the soup.
- Carrots and celery: These veggies add a nice crunch plus more nutrients and minerals. I prefer to thinly slice the carrots, but you can also dice them.
- Garlic and onion: These aromatics provide the savory foundation of the soup. Be generous with the garlic for an authentic Italian flavor.
- Vegetable broth: A rich broth is key to enhancing the flavor of the soup. You can use vegetable broth to keep the dish vegetarian or chicken broth for a deeper flavor if you don’t need it to be vegan or vegetarian.
- Italian seasoning: This herb mix complements the kale and beans with earthy notes.
- Bay leaves (not pictured above): Adds richness to the soup. Important: remember to take the bay leaves out after the soup is done cooking and before serving!
- Salt and pepper: To season the soup.
Step-by-step instructions
You’ll find a full list of ingredients with measurements and detailed instructions down below in the printable recipe card. But here are a lot of step-by-step photos to help you along the way.
- Add olive oil to a Dutch oven over medium-high heat. Add the onions and garlic and sauté.
- Add the carrots and celery and sauté.
- Drain the beans then add them, along with the seasonings and bay leaves.
- Pour in the vegetable stock.
- Stir the ingredients together.
- Bring the soup to a boil. Then lower the heat to medium-low, cover the Dutch oven with a lid, and cook on simmer for about 15 more minutes.
- After 15 minutes, open the lid. Remove the bay leaves.
- Carefully scoop about 2 cups of soup into a glass measuring cup or other heatproof container. Pour into a high powered blender.
- Blend until smooth.
- Pour back into the Dutch oven.
- Stir in the kale and cook for about 3-5 more minutes, just until the kale has wilted a bit. Serve!
Marlynn’s Tip
Recipe Tip
If you’d like to add some extra protein to this soup, Italian sausage or shredded chicken both work great. Just cook the meat separately and add it in when the soup is almost done.
Recipe FAQs
Yes, frozen kale can be a convenient substitute. Just be sure to thaw and drain it before adding it to the soup to avoid extra water.
Traditionally, Cannellini beans are used in this type of soup. But other white bean varieties like Great Northern or navy beans also work well. They each will add a creamy texture and richness to the soup.
Absolutely! Just be sure to soak the dried beans overnight and cook them separately before adding them to the soup. This will add a bit more prep time but gives the soup an even richer flavor.
Yes, just allow the soup to cool down first. Then store in a freezer-safe airtight container. It should keep for up to two months. When you’re ready to enjoy it, allow the soup to thaw completely in the refrigerator before reheating on the stove.
Yes, this soup stores well in the fridge for up to 4-5 days.
Serving ideas
While I personally enjoy bowlfuls of this delicious, nourishing soup on its own, it’s also a fantastic side dish or main course.
If serving this soup as an entree, consider pairing it with Homemade French Bread or Garlic Rosemary Focaccia.
As a side dish, it goes well with other hearty fall mains. Think about pairing it with Instant Pot Pork Roast, Air Fryer Whole Chicken, or Butternut Squash Ravioli.
For a full vegan meal, serve it with Vegan Fettuccine Alfredo or Creamy Pasta with Crispy Mushrooms.
🍷 🥂 Wine pairings
I love pairing this Tuscan soup with a dry white wine, like a Sauvignon Blanc.
This crisp and citrusy white wine complements the earthy flavors of the kale and the richness of the beans. And its acidity cuts through the creaminess of the soup, offering a refreshing balance.
More soup recipes
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
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Tuscan Kale and White Bean Soup
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- ½ cup diced yellow onion
- 4 cloves garlic, minced
- 2 carrots, peeled and sliced into coins
- 2 celery stalks, diced
- 3 (15-ounce) cans of cannellini beans, drained and rinsed
- 2 bay leaves
- 1 Tablespoon Italian seasoning
- 5-6 cups vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups roughly chopped/torn kale leaves, thick stems removed
Instructions
- Heat oil in a Dutch oven or other large pot over medium-low heat.
- Sauté onions and garlic for 2-3 minutes.
- Add the carrots and celery, and sauté for about 5-7 more minutes, until the carrots and celery are soft.
- Add the beans, bay leaves, Italian seasoning, broth, salt and pepper to the pot. Stir together and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- Remove bay leaves.
- Carefully transfer 2 cups of the soup to a high powered blender and blend until smooth and creamy.
- Return the blended soup to the pot and stir to combine.
- Add kale to the pot, stir, and cook just until the kale has softened, about 2 minutes.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
