I'm not exaggerating when I say this tuscan white bean and kale soup has become my family's favorite winter meal. The first time I made it, my daughter Emily proclaimed it was "better than restaurant soup" - high praise from my picky preteen!
There's something magical about the combination of creamy white beans, tender kale, and aromatic vegetables that just feels like a warm hug in a bowl.
This hearty Italian-inspired soup brings me back to a cooking class I took years ago where we learned about rustic Tuscan cuisine. The instructor emphasized that the best dishes are often the simplest ones that let quality ingredients shine.
That philosophy is perfectly embodied in this nourishing, flavorful soup that comes together in just about 40 minutes.
Why You Will Like This Tuscan White Bean Soup
- Incredibly satisfying yet light enough to enjoy year-round
- Packed with plant-based protein and nutrients from beans and kale
- Ready in just 40 minutes from start to finish
- Simple ingredients you likely already have in your pantry
- Versatile and easy to customize with what you have on hand
- Perfect for meal prep - it tastes even better the next day!
Ingredients for Tuscan White Bean Sausage and Kale Soup
- 2 tablespoons olive oil
- ½ large onion, diced (1 cup)
- 2 carrots, diced (1 cup)
- 2 ribs celery, diced (1 cup)
- 5 cloves garlic, minced
- 1 (28-ounce can) diced tomatoes or crushed tomatoes, don't drain
- 2 (15-ounce cans) white beans (cannellini or navy), drained and rinsed = about 3 cups beans
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon crushed red pepper, optional
- 4 cups kale, any variety, chopped
Topping Options
- Lemon zest
- Fresh parsley
- Croutons
- Grated Parmesan cheese
Instructions for the Perfect Kale and Bean Soup
- Heat olive oil in soup pot on medium-high heat until shimmering.
- Add onions, carrots, celery, and garlic. Sauté a few minutes until tender, stirring as needed.
- Stir in tomatoes, vegetable broth, white beans, Italian seasoning, salt, and crushed red pepper.
- Bring everything just to a boil. Lower heat and simmer 10-15 minutes, stirring as needed.
- Stir in kale or other greens at any point during the simmering process.
- Serve warm.
- Refrigerate in an airtight container up to 5 days or freeze up to 3 months (longer if vacuum-sealed).
Equipment
- Chef's knife
- Cutting board
- 4-quart soup pot or 6-quart Instant Pot
- Serving ladle
- Airtight storage container(s)
How to Make Tuscan White Bean and Kale Soup in an Instant Pot
- Select "Sauté" on the Instant Pot and add the olive oil.
- When the display reads "Hot", add onions, carrots, celery, and garlic. Sauté a few minutes until tender, stirring as needed.
- Stir in tomatoes, white beans, vegetable broth, Italian seasoning, salt, crushed red pepper, and kale.
- Close and lock the lid and press "Cancel".
- Turn the pressure release valve to "Sealing". Select "Manual" or "Pressure Cook" on "High" pressure for 1 minute.
- When the cycle completes, allow a 10-minute natural pressure release (NPR). Turn the pressure release valve to the "Venting" position to release any remaining steam.
- Carefully open the lid, stir to combine, and serve.
Storage and Reheating Your White Bean Soup
This Tuscan white bean and kale soup is one of those magical recipes that actually tastes better the next day! The flavors have time to meld together overnight in the refrigerator, creating an even more delicious soup experience.
When I make this soup, I often double the recipe specifically so we can have leftovers. It keeps beautifully in the refrigerator for up to 5 days in an airtight container.
For longer storage, this soup freezes exceptionally well. I like to portion it into individual containers for quick lunches. It will keep in the freezer for about 3 months, or even longer if you vacuum-seal it.
To reheat: Simply warm gently on the stovetop or microwave until heated through. If the soup thickens too much after refrigeration, just add a splash of vegetable broth or water to reach your desired consistency.
Variations of Tuscan White Bean Sausage and Kale Soup Recipe
This soup is incredibly versatile! Here are some of my favorite ways to customize it:
- For a heartier version, add Italian sausage. Brown 8 ounces of sausage with the vegetables at the beginning for a Tuscan white bean sausage and kale soup.
- Want a creamier soup? Blend about 1 cup of the soup (beans and all) and stir it back into the pot for a thicker, creamier texture without adding dairy.
- Try different greens! Spinach, Swiss chard, or collard greens all work beautifully in place of kale.
- For extra flavor, add a Parmesan rind to the soup while it simmers. This adds incredible depth! Just remember to remove it before serving.
- Boost the flavor with fresh herbs like rosemary or thyme. Add a sprig or two during simmering and remove before serving.
- Want a little zing? Squeeze fresh lemon juice into each bowl just before serving. The acidity brightens up all the flavors!
I once made this soup when I had unexpected guests and was low on ingredients. I substituted chickpeas for white beans and spinach for kale, and it was still delicious! Have you ever had to make quick substitutions in a recipe that turned out surprisingly well?
Frequently Asked Questions About Tuscan Bean Soup
Yes! This soup is rich in plant protein (6g per cup), high in fiber (6g per cup), and packed with vitamins A and C. At just 128 calories per cup with heart-healthy olive oil, it's a nutritious meal option.
Cannellini beans are ideal for Tuscan soups due to their creamy texture and ability to hold their shape. Navy beans work well too, as mentioned in the recipe. Either option provides the authentic Tuscan flavor and texture.
Crusty Italian bread, a simple green salad with lemon vinaigrette, or a glass of Chianti complement this soup perfectly. For toppings, try the suggested lemon zest, fresh parsley, croutons, and grated Parmesan cheese.
For a thicker consistency, mash some of the white beans before adding them to the soup. Alternatively, you can use an immersion blender to partially blend the soup, or simmer uncovered for longer to reduce the liquid.
Absolutely! Tuscan kale (also called lacinato or dinosaur kale) is excellent in this soup and adds authentic Italian flavor. It's slightly sweeter and more tender than curly kale, but any kale variety works well as noted in the recipe.
Recipes You May Like
- Easy Beef and Broccoli Recipe - Another quick weeknight dinner option that's family-friendly
- Creamy Mushroom Garlic Chicken - If you love cozy Italian flavors, this chicken dish is a must-try
- Beef and Tomato Stew - Another hearty soup option perfect for chilly weather
Conclusion
This Tuscan white bean and kale soup has become a fixture in my kitchen rotation, and for good reason. It's nutritious, delicious, and so simple to throw together on busy weeknights.
The combination of creamy beans, tender vegetables, and nutrient-packed kale creates a meal that feels both comforting and energizing.
What I love most about this recipe is its flexibility - it works as a light lunch, hearty dinner, or make-ahead meal prep option. Plus, it's a great way to get my daughter to eat more vegetables without any complaints!
I hope this soup brings as much comfort to your home as it has to mine. If you try it, I'd love to hear how it turned out for you!
Tuscan White Bean and Kale Soup
Equipment
- Chef's knife
- Cutting Board
- 4-quart soup pot or 6-quart Instant Pot
- Serving ladle
- Airtight storage container(s)
Ingredients
Soup Base
- 2 tablespoons olive oil or preferred oil
- ½ large onion diced (1 cup)
- 2 carrots diced (1 cup)
- 2 ribs celery diced (1 cup)
- 5 cloves garlic minced
- 1 can diced tomatoes or crushed tomatoes 28-ounce, don't drain
- 2 cans white beans 15-ounce cans (cannellini or navy), drained and rinsed = about 3 cups beans
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon crushed red pepper optional
- 4 cups kale any variety, chopped
Optional Toppings
- lemon zest
- fresh parsley
- croutons
- grated Parmesan cheese
Instructions
- Heat olive oil in soup pot on medium-high heat until shimmering.
- Add onions, carrots, celery, and garlic. Sauté a few minutes until tender, stirring as needed.
- Stir in tomatoes, vegetable broth, white beans, Italian seasoning, salt, and crushed red pepper.
- Bring everything just to a boil. Lower heat and simmer 10-15 minutes, stirring as needed.
- Stir in kale or other greens at any point during the simmering process.
- Serve warm with optional toppings of your choice.
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