Tuscan White Bean and Kale Soup – Need a bowl of something warm, cozy, and seriously satisfying? This Tuscan White Bean and Kale Soup is your answer. It’s loaded with creamy cannellini beans, smoky bacon, hearty veggies, and tender kale, all swimming in a rich, savory broth with a hint of fresh herbs. It’s comforting, easy to make, and ready in under an hour. Perfect for those chilly nights when you need something to warm you from the inside out.
I first whipped up this soup on a whim, just trying to use up some leftover veggies and canned beans I had sitting in the pantry. It was one of those rainy days where you just crave something warm and hearty, you know? Well, my husband took one bite, and I swear his eyes lit up like I’d made him a five-star meal. Even my little one, who’s usually pretty picky, polished off his bowl without a fuss. Now it’s become a bit of a tradition in our house. Whenever the weather gets cold, or someone’s feeling a bit under the weather, I throw on a pot of this soup, and it’s like an instant mood lifter.
What makes this Tuscan White Bean and Kale Soup truly special?
This soup has everything going for it. It’s rich and hearty but doesn’t leave you feeling weighed down. The blend of creamy beans, tender potatoes, and smoky, crispy bacon hits all the right notes, while the fresh kale and herbs keep it from being too heavy. Plus, it’s super easy to make—all in one pot! So there’s minimal cleanup (which is always a win in my book). And the best part? It’s versatile! You can tweak it to your liking, add more veggies, swap out the bacon, or even make it vegetarian. It’s the kind of recipe that feels like it’s been simmering all day, but it’s ready in just under an hour.
What You Need To Make This Tuscan White Bean and Kale Soup Recipe?
Cannellini Beans: These beans are the star of the soup! They’re super creamy and mild, which makes them perfect for blending and thickening the broth. I blend one can to get that smooth, velvety texture and leave the rest whole for a bit of bite. If you can’t find cannellini beans, go for great northern or navy beans—they’ll do the trick.
Chicken Broth: This is the base that brings everything together. I like to use a good, flavorful chicken broth because it adds a nice depth to the soup. If you’re thinking of making it vegetarian, just swap it out for veggie broth. Easy peasy!
Bacon: It’s all about that smoky, savory flavor! The bacon crisps up nicely, and the fat it renders adds a rich, savory touch that makes this soup feel like a warm hug. Plus, those crispy bits give it a little extra texture. If you’re not a bacon fan, you can skip it, but I promise, it’s worth it!
Kale: I love using lacinato kale (also known as dinosaur kale) because it’s a little less curly and more tender, but any kind of kale works. It adds that green, earthy flavor, and you get all those nutrients without feeling like you’re eating a salad. It wilts right into the soup, making each spoonful balanced and hearty.
Fresh Rosemary & Parsley: Fresh herbs make such a difference! Rosemary adds a hint of earthiness and makes the soup smell amazing, while parsley brings a little brightness to the finish. If you don’t have fresh, dried herbs can work, but go for fresh if you can—trust me, it’s worth it.
Potato: The potato chunks are what make this soup super filling and comforting. They cook down to be tender and almost melt into the broth, thickening it up naturally. You can’t beat the way they soak up all those flavors.
Olive Oil or Avocado Oil: Just a little bit to start things off and help crisp up the bacon. Both olive and avocado oil have a nice, subtle flavor that blends well without overpowering the soup.
Steps To Make Tuscan White Bean and Kale Soup:
Blend the Beans: Start by draining and rinsing one can of cannellini beans. Toss it in a blender with 1 cup of chicken broth and blend until it’s smooth and creamy. Set it aside. Drain and rinse the other two cans and keep them ready.
Cook the Bacon: Heat up a bit of oil in a big pot or Dutch oven over medium heat. Add the chopped bacon and let it cook until it’s nice and crispy, and the fat has rendered out.
Add the Veggies: Throw in the chopped onion, carrot, and celery. Stir them around and let them cook for about 6-7 minutes until they soften up a bit.
Stir in Garlic & Herbs: Add the minced garlic and rosemary next. Stir continuously for about 30 seconds, just until the kitchen starts smelling amazing.
Combine the Broth, Beans, and Potatoes: Pour in the blended beans, the rest of the drained beans, diced potatoes, and the remaining chicken broth. Give it a good stir, then season with salt and pepper to taste. Bring the soup to a gentle boil, then lower the heat to a simmer. Let it cook uncovered for 20-25 minutes, stirring occasionally, until the potatoes are tender and everything’s come together.
Add the Kale & Finish Up: Stir in the chopped kale and let it simmer for a few more minutes until it’s wilted down. Taste and adjust the seasoning if needed. Toss in the parsley at the end for a bit of freshness, and it’s ready to serve!
Serve: Ladle the soup into bowls, sprinkle a little Parmesan on top if you’d like, and don’t forget a slice of crusty bread for dipping. Enjoy!
Tip:
Alright, here’s a little secret—roasting your garlic before adding it to the soup makes a world of difference. Seriously. Just grab a few cloves, keep the skin on, drizzle them with a bit of olive oil, and wrap them in some foil. Pop them in the oven at 400°F for about 30 minutes, and let them get all soft and caramelized. When they’re done, squeeze that roasted goodness right into the soup. It adds this deep, sweet, almost nutty flavor that makes the broth taste like it’s been slow-cooking all day. Trust me, it’s one of those little tricks that’ll have people asking, “What did you do to make this so good?”
Frequently Asked Questions:
Can I make this soup vegetarian?
Absolutely! Just swap out the chicken broth for vegetable broth and skip the bacon. To get that smoky flavor that bacon usually adds, try sprinkling in a bit of smoked paprika. It won’t be exactly the same, but it’ll still be delicious and full of flavor.
What kind of kale works best?
I love using lacinato (or dinosaur) kale because it’s a bit more tender and less curly, but curly kale works just as well. If you’re not a fan of kale, you can even use spinach or Swiss chard. Just throw it in at the end, so it wilts nicely without overcooking.
Can I freeze this soup?
Yes! This soup freezes beautifully. Just make sure to let it cool completely, then store it in an airtight container. It can be kept in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove. You may need to add a little extra broth to get the right consistency, as the potatoes might soak up some of the liquid.
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Planning to try this recipe soon? Pin it for a quick find later!
Tuscan White Bean and Kale Soup
Ingredients
- 3 15 ounces cans cannellini beans, divided
- 4 c chicken broth divided
- 1 tablespoon olive oil or avocado oil
- 3 strips bacon chopped
- 1 medium onion chopped (about 1 c)
- 1 medium carrot chopped (about 1/2 c)
- 2 ribs celery chopped (about 1/2 c)
- 4 cloves garlic minced
- 1 tablespoon fresh minced rosemary
- 1 medium russet potato peeled and diced into 1/2-inch pieces (about 1 1/2 c)
- 2 c chopped lacinato kale or curly kale lightly packed
- 1/4 c chopped parsley
- Kosher salt and freshly cracked black pepper to taste
- Freshly grated Parmesan cheese for serving (optional)
Instructions
Blend the Beans:
- Begin by giving one can of cannellini beans a good rinse and drain. Toss it into a blender with 1 cup of chicken broth and blend until you get a smooth, creamy mix. Set it aside for later. Drain and rinse the other two cans of beans and keep them handy.
Cook the Bacon:
- Heat up a tablespoon of oil in a large Dutch oven or soup pot over medium heat. Add the chopped bacon and let it cook until it’s nice and crispy, and the fat has rendered out.
Add the Veggies:
- Throw in the onion, carrots, and celery. Cook them for about 6-7 minutes, stirring every so often, until they start to soften up.
Add Garlic & Rosemary:
- Stir in the minced garlic and rosemary. Let them cook for about 30 seconds, just until they’re fragrant. Make sure to keep stirring so the garlic doesn’t end up burning.
Combine the Broth, Beans & Potatoes:
- Pour in the blended bean mixture, the rest of the drained beans, diced potatoes, and the remaining chicken broth. Season with a bit of salt and pepper, then bring it all to a gentle simmer. Let it cook uncovered for 20-25 minutes, stirring occasionally, until the veggies are tender and the broth has thickened up a bit.
Finish with Kale & Parsley:
- Stir in the chopped kale and let it simmer for a few more minutes until it wilts down nicely. Take a quick taste of the soup, and if it needs a little more salt, go ahead and sprinkle some in. Wrap it up by mixing in the chopped parsley.
Serve & Enjoy:
- Ladle the soup into bowls, sprinkle some freshly grated Parmesan on top, and don’t forget a slice of crusty bread for dipping. Trust me, it makes all the difference!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
