Save A hearty, comforting Italian-inspired soup featuring creamy white beans, tender kale, and a rich Parmesan finish. This Tuscan White Bean Soup is perfect for chilly winter nights and packed with wholesome nutrition, offering a rustic taste of the Mediterranean in every bowl.
Save This easy-to-follow recipe brings together simple pantry staples like canned beans and tomatoes with fresh aromatics and greens. The result is a thick, flavorful soup that feels indulgent yet remains healthy and vegetarian-friendly.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bunch kale, stems removed and leaves chopped (about 4 cups packed)
- 1 (400 g / 14 oz) can diced tomatoes, drained
- 2 (400 g / 14 oz) cans cannellini beans, drained and rinsed
- 1 liter (4 cups) low-sodium vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- Extra virgin olive oil, for drizzling
- Fresh parsley, chopped (optional)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5–6 minutes until softened.
- Step 2
- Stir in garlic and cook for 1 minute until fragrant.
- Step 3
- Add the chopped kale; sauté for 2–3 minutes until slightly wilted.
- Step 4
- Mix in the diced tomatoes, cannellini beans, vegetable broth, water, thyme, rosemary, bay leaf, and red pepper flakes (if using).
- Step 5
- Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
- Step 6
- Remove bay leaf. For a creamier texture, use a potato masher to mash some of the beans directly in the pot.
- Step 7
- Season with salt and pepper to taste.
- Step 8
- Ladle soup into bowls. Top with grated Parmesan, a drizzle of olive oil, and fresh parsley if desired.
Zusatztipps für die Zubereitung
To achieve the perfect consistency, mashing a portion of the cannellini beans directly in the pot creates a natural creaminess without the need for heavy cream or thickeners.
Varianten und Anpassungen
Substitute spinach for kale if you prefer a milder green. For those not following a vegetarian diet, adding leftover cooked chicken or turkey provides an extra boost of protein.
Serviervorschläge
For a complete meal, serve this hearty soup alongside warm, crusty whole-grain bread. For a beverage pairing, enjoy the dish with a crisp Pinot Grigio or a light Chianti to complement the savory herbs.
Save This Tuscan White Bean Soup is a nourishing and flavorful addition to your winter recipe rotation. Whether served as a light lunch or a satisfying dinner, it brings the cozy essence of Italian home cooking to your table.
Recipe Questions
- → Can I substitute kale with other greens?
Yes, spinach works well as a milder alternative and wilts quickly, offering a softer texture.
- → How can I make the texture creamier?
Mash some of the cannellini beans in the pot after simmering to thicken the soup naturally.
- → What herbs enhance the flavor best?
Dried thyme and rosemary provide earthy, aromatic notes that complement the beans and vegetables.
- → Is this dish suitable for vegetarians?
Yes, it uses vegetable broth and Parmesan cheese, making it vegetarian-friendly.
- → Can I prepare this soup in advance?
Absolutely, flavors deepen if made ahead. Reheat gently and add fresh parsley before serving.
- → What is the best way to serve this soup?
Serve hot with a drizzle of extra virgin olive oil, grated Parmesan, and crusty whole-grain bread.