Rustic Italian bean soup with kale and rosemary
Tuscan White Bean Soup
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Tuscan White Bean Soup
Rustic Italian bean soup with kale and rosemary
★4.7(19)
A hearty Tuscan-style soup featuring creamy white beans, tender kale, and fragrant rosemary in a savory broth.
10m
Prep Time
30m
Cook Time
40m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tuscan white bean soup is peasant cooking at its finest — simple, affordable ingredients transformed into something deeply satisfying. Creamy cannellini beans practically melt into the broth while sturdy kale adds color and nutrition.
A generous drizzle of good olive oil and a shower of Parmesan at the table are all it needs to feel special. This is the kind of soup that gets better every day it sits in the fridge.
Ingredients
- 2 cans (15 oz each) cannellini beans, drained
- 4 cups vegetable broth
- 3 cups chopped kale, stems removed
- 2 sprigs fresh rosemary
- 3 cloves garlic, minced
- 3 tbsp extra-virgin olive oil
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add minced garlic and rosemary sprigs, cooking until fragrant, about 1 minute.
- 2
Add cannellini beans and broth. Bring to a simmer and cook for 15 minutes.
- 3
Remove rosemary sprigs. Mash about a third of the beans against the side of the pot to thicken the broth.
- 4
Stir in chopped kale and cook until wilted and tender, about 5 minutes. Season with salt, pepper, and red pepper flakes.
- 5
Serve drizzled with olive oil and topped with grated Parmesan cheese.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Cannellini beansGreat Northern or navy beans
Any white bean works here.
KaleSpinach or Swiss chard
Add spinach at the very end since it wilts quickly.
RosemaryThyme or sage
Both pair beautifully with white beans.
Tips & Storage
Pro Tips
Use lacinato (Tuscan) kale for the most authentic flavor and tender texture.
A Parmesan rind simmered in the broth adds incredible depth.
Serve with crusty bread for dunking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on the stovetop over medium heat. Add broth as needed since beans absorb liquid.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories230
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates30g
Fat8g
Fiber4g
Sugar12g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use dried beans?
- Yes. Soak 1 cup dried cannellini overnight, then simmer in the broth for about 1 hour until tender.
- What can I use instead of kale?
- Spinach or Swiss chard both work well, though they cook faster.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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