Tuscan White Bean Soup with Kale
With a bright fresh flavor, this Tuscan White Bean Soup with Kale is easy, healthy and delicious all year round.
Like many natural foodies, I enjoy cooking locally. And this means I get excited about recipes that work with local ingredients all year long.
Like this hearty Tuscan White Bean Kale soup, full of kale, tomatoes and hardy keepers like onions and carrots. Tasty and versatile, it will take you seamlessly from late summer into winter.
Now I hate to say it, but sometimes I find vegetable soups a little bland. But not this one! This is thanks, in part, to an ingredient combo known as mirepoix . Mirepoix is a classic mixture of minced carrots, celery and onion that is sauteed to flavor a soup base.
And it requires minimal effort if you use a food processor! Hooray for natural goodness made simple!
Why You’ll Love This!
Flavorful. Although this is a relatively simple soup, the mirepoix and spices deliver a tasty final result!
Prep in Food Processor. Everything in this soup that needs chopping or pureeing goes right in the food processor. And since it’s all going into the same soup, I don’t even wash it in between veggies.
Healthy. Even though most of the vegetables are cut very small, they’re still there. Just don’t tell your kids!
Vegan Option. You just need to make sure you use vegetable broth instead of chicken broth to make this soup vegan. You can make your own or there are some good commercial brands (I usually use Trader Joe’s in that case).
Step by Step Directions
Mince the celery, carrots, and onion until finely chopped (about ¼ inch pieces).
In a large Dutch Oven or Stockpot, heat oil until hot then add minced celery, carrots and onion. Add garlic and cook briefly.
Stir in spices, then add remaining ingredients except one can of beans. Mash that can of beans (I used the food processor), then stir it in for thickness.
Simmer for 20-30 minutes until kale is tender and flavors have blended. Taste and adjust salt and pepper.
How to Serve
Since this soup is low on protein, it works better as a side/first course soup than an entrée soup. That said, you could easily pair it with a simple protein dish like grilled cheese or even cheese and crackers. Or take a look at “Variations” below for some ideas to add meat.
Of course, since this soup is light but flavorful, it makes a particularly good first course soup. No worries about being too stuffed for diner!
Variations and Special Diets
As I mentioned, to make a Vegan White Bean and Kale Soup, just use vegetable broth. And if you’re gluten free, you’re already good since the soup is thickened with pureed beans! Dairy free? Got you covered!
If you’re looking for something a bit heartier, feel free to add some sausage (I’d go with Italian sausage) to turn this into a Sausage White Bean Soup with Kale. Or make chicken kale white bean soup by adding rotisserie chicken or even leftover Thanksgiving turkey.
Craving more soup lately? Check out some of my popular healthy soups like UnStuffed Banana Pepper Soup, Cream of Spinach Soup with Potatoes or Sage Roasted Chicken Soup! Or this Sardinian Ministrone Soup.
Leftovers
Per foodsafety.gov, soups should be used within 3-4 days. You can freeze this soup if you’d like.
Tips & FAQs
Did you know you can freeze tomatoes whole? It’s true–with no prep other than to cut out the stem scar on regular (not cherry or roma) tomatoes. Just pop them into zip loc bags or other freezer containers when they are abundant in the fall. Then when you want to use them, the skins will slip right off after a minute or two of thawing and you can chop them to use just like canned chopped tomatoes.
Can I use dried beans? Yes but you’ll need to cook them thoroughly first since the soup’s cooking time is relatively short. Beans have a toxin that needs to be deactivated by thorough cooking. They’ll also need to be pre-cooked long enough to be tender.
If you have small or funny shaped carrots, that won’t make good carrot sticks, this is a great place to use them!
Can I add potatoes? You will see versions of this soup with added potatoes. I personally try to avoid potatoes in soups, other than potato soup, because they tend to get overly soft if frozen or reheated one too many times. And I like to be able to freeze leftovers if needed.
I like to make soup in a pretty Dutch Oven. Then it’s easy to bring right to the table looking spectacular. See, I told you this was easy!
And for more local goodness…
- Grilled Summer Squash and Quinoa by That Recipe
- Japanese Kani Salad by A Kitchen Hoor’s Adventures
- Pickled Red Onion Southwestern Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Roasted Tomato Tarts with Lemon Basil Ricotta by Jolene’s Recipe Journal
- Potato, Eggplant, Tomato, and Cheddar Gratin by Karen’s Kitchen Stories
- Mexican Street Corn/Esquites by Magical Ingredients
- Grilled Nectarines with Goat Cheese by Rave About Food
- Summer Chicken Stew by A Day in the Life on the Farm
Tuscan White Bean Soup with Kale
Ingredients
- 3 stalks celery (about 1 cup after chopping)
- 3 carrots (about 1 cup after chopping)
- 1 onion
- 1-2 Tablespoons olive oil
- 3 cloves garlic peeled and minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary chopped, optional
- Pinch cayenne optional
- 4 cups chopped tomatoes 2 15 ounce cans or home chopped
- 1 bunch of kale chopped, about 2 cups chopped
- 3 cups Vegetable Broth or chicken broth
- 3 cups white beans 2 15 ounce cans, drained
- Salt black pepper to taste
Instructions
- Mince the celery, carrots, and onion until finely chopped (about ¼ inch pieces).
- In a large Dutch Oven or Stockpot, heat oil until hot then add minced celery, carrots and onion. Cook on medium, stirring regularly, until fragrant, about 10-15 minutes. If the vegetables start to brown, turn down the heat. Add garlic and cook, stirring for about 30 seconds.
- Stir in spices, then add remaining ingredients except one can of beans. Mash that can of beans (I used the food processor), then stir it in for thickness.
- Simmer for 20-30 minutes until kale is tender and flavors have blended. Taste and adjust salt and pepper.
- Serve hot.
Nutrition
Updated from the original published Jan 12, 2023.
Kale and white beans marry well in any soup, your soup looks hearty and inviting!
SO yum! I adding this to my weekly menu this fall and winter.
You know how I love Tuscan soups — so hearty! All you need is a little bread on the side.
Variations of this are my favorite soups. Can’t wait to try this.
So good Karen!
A perfect fall soup. I start dreaming of soups and stews as the summer season comes to a close.
Darn it, I had kale in my hand the other day at the farm and put it back. Will have to remember to grab it next time!
White beans are a favorite of ours. Love that you used the canned version…so easy to work with. And, I bet they taste fantastic with all of the fresh veggies in this gorgeous soup!
A bowl of that would be so satisfying specially in a cold rainy weather that we have now