Tuscan White Bean & Kale Soup
This is the soup that gets me through January. It is the kind of thing you can make on a Sunday afternoon and eat for the rest of the week — and it actually gets better as it sits, the flavors deepening and the broth thickening slightly. The classic Tuscan version uses a parmesan rind for umami; this one uses a strip of dried kombu (a vegan trick that adds the same savory depth) and a finishing drizzle of good olive oil that makes it taste unmistakably Italian.
Ingredients
- ☐ Cannellini beans — two 15 oz cans, drained and rinsed
- ☐ Lacinato kale — 1 large bunch, stems removed and leaves chopped
- ☐ Yellow onion — 1 large, diced
- ☐ Carrots — 2 medium, diced
- ☐ Celery — 2 stalks, diced
- ☐ Garlic — 5 cloves, minced
- ☐ Fresh rosemary — 1 tablespoon, minced
- ☐ Fresh thyme — 1 teaspoon
- ☐ Crushed tomatoes — one 14.5 oz can
- ☐ Vegetable broth — 6 cups
- ☐ Bay leaves — 2
- ☐ Dried kombu — one 2-inch strip (optional, for umami)
- ☐ Olive oil — 3 tablespoons
- ☐ Lemon — 1, juiced
- ☐ Sea salt and black pepper
Nutrition Facts
Per serving · 6 servings total
Instructions
Tap a step to mark it complete as you cook.
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a generous pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize at the edges.
Add the garlic, rosemary, and thyme. Cook for 60 seconds until very fragrant — this is when the kitchen starts to smell incredible.
Pour in the crushed tomatoes and let them sizzle for 2 minutes, scraping up any browned bits from the bottom of the pot. Add the beans, broth, bay leaves, and kombu if using. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Remove and discard the bay leaves and kombu. Using an immersion blender, blend the soup just 3-4 times — you want it mostly chunky with some creamy texture from the blended beans. Alternatively, scoop out 2 cups and blend in a regular blender, then return to the pot.
Add the chopped kale and cook for 5-7 minutes until the leaves are tender but still bright green.
Off the heat, stir in the lemon juice and 1 tablespoon of your best olive oil. Taste and adjust salt and pepper generously — bean soups need more salt than you think.
Ladle into bowls and finish with an extra drizzle of olive oil, cracked black pepper, and a sprinkle of flaky salt. Serve with crusty bread for dipping.
Recipe notes
This soup thickens considerably as it sits. Add a splash of broth or water when reheating. It freezes beautifully for up to 3 months.
You might also like
More soups to add to your rotation.
Creamy Tomato Basil Soup
Blistered tomatoes, sweet onion, and a generous handful of basil blended into a velvety soup that rivals any bistro version.
Roasted Butternut Squash Soup with Sage
Silky, golden soup with deep roasted squash flavor, finished with crispy sage and a swirl of coconut cream.
Hearty Lentil & Vegetable Soup
A rustic, rib-sticking soup with green lentils, carrots, celery, and a fragrant base of mirepoix and tomato.