My 35-minute Tuscan Cannellini Bean Soup with Kale is a flavorful Italian-inspired soup bursting with fresh vegetables like onions, celery, carrots, and tomatoes, simmered in a savory broth with tender white beans and hearty kale. For an extra touch of richness, a Parmesan rind adds umami flavor. Top with crunchy croutons and a sprinkle of red pepper flakes, this recipe is vegetarian, easily vegan and gluten free.
An Simple Italian-Inspired Soup
There’s nothing more comforting than homemade soups and stews. Economical and pantry ready, this kale and bean soup relies on pantry canned goods and long storage veggies making it an easy weeknight meal to pull together. It’s one I turn to again and again when I just can’t think about dinner yet still want something cozy and hearty.
Share with crunchy Garlic Butter Croutons, or homemade Olive Oil Sourdough Croutons, for an added layer of texture and flavor. A side salad stretches it even further.
About the Key Ingredients
Parmesan Rind: the rind from a wedge of parmesan cheese adds flavor, body and a silky texture to this brothy soup. It cooks down and turns into a melty sticky clump. Discard it before serving. Parm rinds freeze well, so they’re easily at the ready when it’s soup making time.
Vegetable Broth: a rich and flavorful broth makes up the base of this soup, so use your favorite homemade or prepared broth. I use low-sodium Better Than Bullion vegetable concentrate for this recipe. Since it’s low sodium, it gives me more control to adjust salt to taste. Plus it tastes great!
Prepared Cannellini Beans: these delicate, thin-skinned white beans have a creamy texture and earthy, somewhat nutty flavor. They’re sometimes referred to as white beans. Use home cooked or canned cannellini beans. If you don’t have cannellini on hand, great northern beans are a good substitute.
Kale: soup recipes using kale are among my favorites. These sturdy greens cook down into a tender yet toothsome texture. There are multiple types of kale to choose from. In this recipe, I like Russian red or curly kale for its texture. However, if you like a more delicate texture, try dinosaur kale (also known as Lacinato kale or Tuscan kale).
______________________
How to Make White Bean And Kale Soup
step by step
This soup is delicious shared with crispy croutons. Stirred into the soup, they soften, and thicken the broth.
Traci’s Tips
- Make it Vegan: simply leave out the Parmesan rind. The soup will still be full bodied and flavorful without it!
- Share With: a no anchovy Vegetarian Kale Caesar Salad, for more kale action or a hearty Orange and Roasted Beet Salad. If croutons aren’t on the agenda, a loaf of Rustic Sourdough Bread is quite nice.
35-Minute Tuscan Cannellini Bean Soup with Kale
Ingredients
- 1 tablespoon Olive Oil
- 3/4 cup (90 grams) Yellow Onion small dice
- 1 tablespoon Minced Garlic about 2-3 fat cloves
- 1 cup (120 grams) Carrots sliced lengthwise, then sliced thin, about two carrots
- 3/4 cups (90 grams) Celery sliced thin, about two ribs
- 4-5 cups (420 grams) Low Sodium Vegetable Broth
- 2, 15 ounce each (425 grams ea) Canned Cannellini Beans rinsed and drained
- 14.5 ounce (411 grams) Can of Diced Tomatoes with juices
- 3 cups (90 grams) Red Russian or Curly Kale stems removed, chopped into bite size pieces, packed, about 4 stalks
- 1 1/4 teaspoon Dried Italian Seasonings
- 1/4 cup (13 grams) Fresh Parsley chopped + more for garnish
- 1/8 teaspoon Red Pepper Flakes
- 1/4 teaspoon Ground Black Pepper
- 1/8 teaspoon Fine Sea Salt
- 1 2-3 inch Parmesan Rind
- 1/4 Fresh Lemon (optional)
Serve With (optional):
- 2 -3 cups (140 grams) Garlic Butter Croutons or Olive Oil Sourdough Croutons
- Parmesan Cheese, Freshly Ground Black Pepper, Red Pepper Flakes
Instructions
- In a 4-5 quart Dutch oven, add the olive oil and heat until shimmering. Turn heat to medium, then add the onion and garlic. Saute' until onions are just softened, about five minutes. Add the carrots and celery, stirring occasionally for five minutes or until softened. Add the 4 cups of broth, beans, tomatoes and juice, kale (add in batches if the pot is full), Italian seasoning, parsley, red pepper flakes, black pepper, salt and Parm rind. Gently stir until the ingredients are evenly distributed.
- Cook for 15 -20 minutes on a low simmer or until the soup is heated through and the kale is wilted and tender. Stir in the fresh lemon juice if using. For a brothier soup, add up to another cup of broth and warm through.
- Remove the Parmesan rind and discard. Taste for salt. Serve with croutons on top, or on the side with parsley, Parmesan, and red pepper flake .
- To Store: For leftovers, cool then store in a lidded container in the refrigerator for up to three days. Freeze in a lidded container (I use Mason jars) for up to two months.
DELICIOUS! My husband asked what was for dinner. I said – I know you would like a big, fat meatloaf but I am making soup with cannellini beans and kale. He looks at me and I said – it’s healthy and at our age that is the most important!! After he had some he said – this is VERY good! Keep this recipe.
Hi Sally! I got a good giggle from your note, but am also so pleased you and your husband enjoyed the soup sans meatloaf. Thank you for giving the soup a go and letting us know!