I’m so happy the weather is finally getting warmer here in Philly. And while it is technically spring, there is still a fair bit of a chill left in the air. So, on occasion, when it’s cold out I like to make a big pot of this Tuscan Kale and White Bean Soup to have on hand as a nice lunch to warm myself up with during the week. I tend to make enough that I can keep half in the fridge, ready-to-go, and then freeze the other half to be consumed at a later date. This soup really makes a great lunch, since its a quick reheat job, and with a few small additions, I’m ready to eat!
This kale and white bean soup is nothing fancy and I’m sure most of you have already had it before, or at least some version of the bean and green veg soup. I like to use tuscan kale since it’s pretty hardy and holds up well after being cooked for bit, but use whatever you like, or have available. I prefer the tuscan kale cause it doesn’t turn into mush even after it’s been reheated, but you can use spinach, swiss chard, escarole, whatever.
I typically tend to make this starting with dried beans that I soak the night before and then pressure cook till they’re tender. Totally not necessary and you can just as easily use canned beans. You don’t get any extra points for using dried beans here. I also like to add in a parmesan rind for flavor. I usually always have a few leftover rinds, wrapped in plastic, shoved in the freezer that I’ve saved solely for this purpose. It’s a super simple way to add a lot of flavor into any veg soup. You get all that umami without the meat.
The one thing I do that may not be the most typical, and certainly isn’t in keeping with the Italian flavors here, is I like to top my soup with some crumbled feta. The salty cheese is so good, and I can really put it on just about anything. But, if your not into the feta, no worries, just top it with some Parmesan and always good drizzle of olive oil. Oh and I would def recommend toasting up some good bread and rubbing it with garlic. You gotta have something to dunk in there, just cause.
When the weather turns chilly, there’s nothing better than a comforting bowl of soup to warm you up. This Tuscan Kale and White Bean Soup is a timeless recipe that’s perfect for those transitional spring days when the air is still crisp.
Tuscan Kale and White Bean Soup
When the weather turns chilly, there’s nothing better than a comforting bowl of soup to warm you up. This Tuscan Kale and White Bean Soup is a timeless recipe that’s perfect for those transitional spring days when the air is still crisp. It’s hearty, nourishing, and packed with simple yet flavorful ingredients like creamy white beans, tender kale, and a hint of Parmesan.
This soup is not only delicious but also incredibly versatile. Whether you’re using canned beans for convenience or dried beans for a more traditional approach, the result is a cozy meal that comes together quickly and easily. Add some garlic-rubbed crostini, and you’ve got the ultimate comfort food ready to serve.
Why You’ll Love This Tuscan Kale and White Bean Soup
- Simple Ingredients: You likely have most of the ingredients in your pantry already.
- Meal Prep-Friendly: It’s perfect for making ahead, storing in the fridge, or freezing for later.
- Customizable: Swap out kale for other greens or adjust the seasonings to your taste.
Ingredients You’ll Need This Kale and White Bean Soup
The Soup:
- Tuscan Kale – also called Cavolo Nero, Lacinato or dinosaur kale. It’s that deep green variety of kale you’ll see available in the cooler months. You can swap in any other kale variety or leafy green you like. Escarole also work really well.
- Onion – Yellow or white onion. You could also use a shallot or leek if you prefer.
- Garlic – Crushed garlic adds lots of flavor to the soup.
- Red Chili Flakes – optional, but a nice addition for some spice.
- Chicken Stock – or Vegetable stock.
- White Bean – Cannellini beans are ideal here, also called white kidney beans. Great Northern beans are also an excellent choice.
- Rosemary – Fresh rosemary gives the soup great flavor, but you could use dried, or any other herb you like.
- Parmesan Rind – Optional. A parmesan rind added into soup will give it so much flavor. I save these in the freezer so I always have one ready for when I’m making soup.
- Lemon – A little fresh lemon juice brightens up the whole dish.
- Olive Oil
- Salt
- Pepper – Fresh ground, as always.
To Garnish:
- Sourdough bread – Toasted and rubbed with fresh garlic to dip in to the soup. You can use any bread you like here, just make sure it’s something crusty that will hold up. Ciabatta or a baguette both work great.
- Feta cheese – Crumbled and sprinkled on top right before serving. The sharp salty cheese is delicious in this soup. Grated Parmesan or ricotta salad would also be very delicious.
How to Make Tuscan Kale and White Bean Soup
- Sauté the Aromatics
Heat a large pot over medium heat. Add olive oil, then sauté the diced onion and red chili flakes with a pinch of salt and pepper until translucent, about 5 minutes. Add the garlic and cook for an additional minute, just until fragrant. - Build the Soup Base
Pour in the chicken or vegetable stock, then add the rosemary sprig, half of the cooked white beans, and the chopped Tuscan kale. Stir to combine. - Thicken the Soup
In a small bowl, mash the remaining white beans with a fork until they form a paste. Add this to the soup to create that creamy texture. - Simmer and Season
Bring the soup to a gentle simmer and let it cook for about 10 minutes, or until the kale is tender. Remove the rosemary sprig and discard. Squeeze in the lemon juice, taste, and adjust the seasoning with more salt and pepper if needed. - Make the Garlic Crostini
While the soup is simmering, toast your bread. While still warm, rub each slice with a clove of garlic. - Serve and Eat
Ladle the soup into bowls, top with crumbled feta, and drizzle with olive oil. Serve with garlic crostini on the side for dipping.
Tips for the Best Tuscan Kale and White Bean Soup
Save Those Parmesan Rinds: Tossing a Parmesan rind into the soup while it simmers adds incredible flavor.
Don’t Skip the Lemon: A squeeze of lemon juice brightens the soup and balances the richness of the beans. If you don’t have any fresh lemon add in a splash of vinegar, red wine, white wine, apple cider, whatever you have. The added acid makes so much difference in the final soup.
Use Fresh Greens: If you can’t find Tuscan kale, Swiss chard, escarole or spinach are excellent substitutes.
FAQs about Tuscan Kale and White Bean Soup
Can I freeze this soup?
Yes! This soup freezes beautifully. Store it in airtight containers for up to three months. Reheat gently on the stovetop.
Can I make this soup vegan?
Absolutely. Use vegetable stock instead of chicken stock, and skip the feta cheese or replace it with a vegan alternative.
What are the best beans to use?
Cannellini beans are the classic choice for this recipe, but great northern beans or navy beans work just as well.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave.
Variations and Substitutions
- Add Protein: Stir in shredded cooked chicken or crumbled sausage for an extra hearty meal.
- Make It Spicy: Increase the chili flakes or add a spoonful of Calabrian chili paste.
- Switch Up the Greens: Swap Tuscan kale for spinach, escarole, or even collard greens.
- Try Different Toppings: Parmesan cheese or ricotta salad would also be very delicious.
Why Tuscan Kale is Perfect for Soup
Tuscan kale, also known as Lacinato or dinosaur kale, has a robust texture that holds up well in soups without turning mushy. Its slightly earthy flavor pairs beautifully with the creamy white beans and aromatic broth, making it the star of this dish.
This soup is really super quick and easy. You can start totally from scratch with dried beans and making your own stock if you have the time and desire to. Or, you can just as easily put this together in 20 mins with some canned beans and a box of store bought stock. All up to you.
And, I would recommend smashing up some of the white beans to use as a thickener in the soup. It’s an extra 30 seconds of work that has a major payoff. Trust me.
Some Other Recipes To Try:
Italian Wedding Soup
Braised Escarole with Garlic and Olive Oil
French Onion Soup
Vegetarian Pozole Verde
Roasted Pumpkin Soup with Chorizo
Did you try this Tuscan Kale and White Bean Soup? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Kale and White Bean Soup
Ingredients
The Soup
- 2 tbsp olive oil
- 1 onion diced
- 1 clove garlic crushed
- 1 pinch red chili flakes
- 48 oz chicken stock or vegetable stock
- 2 cups white beans cooked
- 1 bunch kale cut into bit size pieces
- 1 sprig fresh rosemary
- 1 lemon
- salt
- pepper
To Garnish
- 8 slices sourdough toasted
- 8 oz feta
- olive oil
Instructions
- Heat a large pot over medium heat and add in a dash of olive oil, your diced onions and chili flakes, use as much as you like, I like a good bit of heat so I did a fat pinch, it’s totally up to you. And, make sure to season with salt and pepper. Sweat the onions for a few minutes till they are translucent. Don’t let them brown, not what we’re going for here. Next add in your crushed garlic and let that cook for a minute or so. You want it to cook just till it’s fragrant but not till it’s burnt.
- Then, add in your chicken stock, a spring of rosemary, half of the beans and the chopped kale. Give everything a good stir. Next I like to take a small bowl and smash up the remaining beans with a fork. I then stir that in to help thicken the soup. Bring everything up to a simmer and cook for about 5 or so minutes and then it should be good to go. Once the soup is finished cooking test for seasoning and adjust if needed. I also like to add in the juice of about half a lemon, it brightens everything up.
- And to finish, either toast or grill your bread and rub it with some fresh garlic while it’s hot. Plate up the soup, top with some feta, a good drizzle of olive oil and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Tuscan Kale and White Bean Soup
Absolutely delicious and simple to make! A cool damp day in Seattle area was the perfect time to enjoy this recipe.
Even froze some for later enjoyment. Thanks!