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Hearty Tuscan White Bean and Kale Soup

Close-up of a steaming white bowl filled with Tuscan white bean soup, featuring white beans and dark green kale in a savory broth.
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Make this simple, one-pot Tuscan White Bean and Kale Soup. It is a comforting, rustic Italian soup perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 4 ounces Italian sausage, casing removed (or omit for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups vegetable broth (or chicken broth)
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 bunch kale, stems removed and chopped
  • Salt and black pepper to taste
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage (if using) and cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
  2. Add the onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
  3. Add the garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Stir in the diced tomatoes (with their juice), broth, and the rinsed cannellini beans. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to combine.
  6. Stir in the chopped kale and the cooked sausage (if using). Cook until the kale wilts, about 3 to 5 minutes.
  7. Taste the soup and add salt and pepper as needed.
  8. Serve hot with crusty bread for dipping.

Notes

  • For a creamier texture, mash about 1 cup of the beans against the side of the pot before adding the kale.
  • To make this soup vegan, omit the sausage and use vegetable broth. You can sauté 1/2 cup of chopped mushrooms in olive oil in step 1 for added depth.
  • This soup keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://epicureempire.com/tuscan-white-bean-soup-recipe/