A rustic Tuscan-inspired soup with creamy beans and hearty greens
White Bean and Kale Soup
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
8 cups
Difficulty
Easy
Cost
Budget
$
White Bean and Kale Soup
A rustic Tuscan-inspired soup with creamy beans and hearty greens
★4.7(20)
Cannellini beans and lacinato kale simmered with garlic, rosemary, and Parmesan rind in a savory broth. A nourishing, one-pot Italian soup that warms you from the inside out.
10m
Prep Time
30m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This Tuscan-inspired soup is the kind of food that makes you feel good about eating well. Creamy white beans provide protein and body, while dark, hearty kale adds a slightly bitter edge that balances the richness of the broth. It is peasant food in the best possible sense — simple, nourishing, and deeply satisfying.
A Parmesan rind simmered in the broth adds an umami depth that makes this taste like it has been cooking all day, even though it comes together in under an hour. Serve it with thick slices of garlic-rubbed bread for soaking up every last drop of that incredible broth.
Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 bunch lacinato (Tuscan) kale, stems removed and chopped
- 6 cups vegetable broth
- 4 cloves garlic, minced
- 1 sprig fresh rosemary
- 1 Parmesan rind (optional)
- 2 tablespoons olive oil
- Red pepper flakes to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat. Sauté garlic and red pepper flakes for 1 minute until fragrant.
- 2
Add vegetable broth, rosemary sprig, and Parmesan rind. Bring to a simmer.
- 3
Add cannellini beans. Using the back of a spoon, mash about one-third of the beans against the side of the pot to thicken the broth.
- 4
Add chopped kale and simmer for 12-15 minutes until kale is tender and the soup has thickened.
- 5
Remove rosemary sprig and Parmesan rind. Season with salt and pepper.
- 6
Serve in deep bowls with a drizzle of good olive oil, freshly grated Parmesan, and crusty bread.
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 beans or navy beans
Any small white bean works.
Lacinato kaleSwiss chard or spinach
Spinach wilts quickly — add in the last 2 minutes.
Parmesan rindWhite miso paste
Adds umami depth for a vegan version.
Tips & Storage
Pro Tips
Lacinato (dinosaur) kale holds up better in soup than curly kale, which can become mushy.
For a heartier soup, add diced potatoes or small pasta.
A squeeze of lemon juice before serving brightens the flavors remarkably.
Storage
Refrigerate for up to 5 days. Freezes well for up to 3 months.
Reheating
Reheat on the stovetop over medium heat with a splash of broth if needed.
Nutrition Facts
Per serving (2 cups) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates36g
Fat8g
Fiber8g
Sugar2g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use other greens?
- Swiss chard, collard greens, or escarole all work well in this soup.
- Is this soup vegan?
- Skip the Parmesan rind and it becomes vegan. Add a tablespoon of white miso paste for similar depth.
Explore More
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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