Tuscan White Bean & Kale Soup

Name: Tuscan White Bean & Kale Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: italian
Ingredients: 200 g dried cannellini beans (soaked overnight in cold water, drained); 2 tbsp olive oil; 1 pcs onion (medium, finely chopped); 1 pcs carrot (medium, diced); 1 pcs celery (stalk, diced); 4 pcs garlic (cloves, thinly sliced); 1 tbsp fresh rosemary (finely chopped); 4 cup water; 1 pcs bay leaf; 0.5 tsp salt; 1 pinch black pepper; 150 g kale (stems removed, leaves roughly chopped); 1 tbsp lemon juice (freshly squeezed)

RATING

0.0/5

TASTE SCORE

8/10

A rustic, deeply comforting soup that tastes like it simmered all day but comes together in under an hour. Tender white beans and ribbons of kale swim in a garlicky, herb-scented broth finished with a generous drizzle of olive oil. Perfect for a cozy weeknight dinner with crusty bread alongside.

PREP

15m

COOK

35m

SERVES

1 CUP

182 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the beans overnight.
Place dried cannellini beans in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 8 hours or overnight. Drain and rinse before using.
saute · ~8 min
Sauté the aromatics.
1.Heat 2 tablespoons olive oil in a large pot over medium heat.
2.Add chopped onion, carrot, and celery. Cook until softened, about 6 to 7 minutes.
3.Add sliced garlic and chopped rosemary. Sauté until fragrant, about 1 minute.
TIPDon't rush the soffritto — soft, translucent vegetables build the soup's savory foundation.
simmer · ~30 min
Simmer the beans until tender.
1.Add drained soaked beans, 4 cups water, and the bay leaf to the pot.
2.Bring to a boil over high heat, then reduce to a gentle simmer.
3.Cover and cook until beans are tender, about 25 to 30 minutes.
TIPIf the beans still have a chalky center, simmer a few minutes more — undercooked beans won't blend well into the broth.
mix · ~1 min
Mash some beans for a creamier broth.
Remove the bay leaf. Using the back of a wooden spoon, mash roughly one-third of the beans against the side of the pot to release starch and thicken the soup.
simmer · ~6 min
Wilt the kale into the soup.
1.Add chopped kale to the pot and stir to submerge.
2.Simmer uncovered until kale is tender and dark green, about 5 to 6 minutes.
3.Season with salt and a pinch of black pepper.
TIPAdd kale in handfuls if your pot is crowded — it wilts down quickly.
mix · ~1 min
Brighten with lemon juice.
Remove the pot from heat. Stir in the fresh lemon juice. Taste and adjust salt and pepper if needed.
TIPThe lemon juice added off-heat preserves its bright, fresh flavor that balances the earthy kale.
serve
Ladle into bowls and finish with olive oil.
Divide soup among serving bowls. Drizzle each portion generously with extra virgin olive oil and serve hot with crusty bread on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak dried cannellini beans overnight to ensure even cooking and creamy texture.
2
Don't rush the soffritto—soft, translucent vegetables build the soup's savory foundation.
3
If the beans still have a chalky center, simmer a few minutes more until fully tender.
4
Mash one-third of the beans against the pot to release starch and thicken the broth naturally.
5
Add kale in handfuls if your pot is crowded — it wilts down quickly without splashing.
6
Stir in lemon juice off-heat to preserve its bright, fresh flavor against the earthy kale.
7
Drizzle each bowl with good extra virgin olive oil just before serving for a peppery finish.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

The recipe is already vegan, but boost richness by stirring in a tablespoon of nutritional yeast or miso paste along with the kale.

high protein

High-protein

Add a Parmesan rind while simmering the beans (remove before serving) for extra umami, or stir in shredded cooked chicken or Italian sausage after wilting the kale.

low oil