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A delicious and easy soup, this Tuscan Bean and Kale Soup has flavorful herbs and spices, beans, tomatoes, fresh kale, and a secret ingredient that infuses the entire soup with rich flavor.
About Tuscan Bean and Kale Soup
So Arkansas is definitely warmer than Indiana for the most part and for that I am grateful! I’m a naturally cold person and in winter I stay warm by layering on sweatpants, sweaters, and thick wool socks. There is nothing more comforting than coming in from the cold and wrapping your hands around a bowl of this ultra comforting Tuscan Bean and Kale Soup. It’s one of those soups that taste just as good whether it’s been simmering away for 20 minutes or simmering away for all day on the stove. I think you’ll
Ingredients in Tuscan Bean and Kale Soup
One of the reasons why I love this Tuscan Bean and Kale Soup so much is because it uses a ton of pantry staples and besides the kale, I usually have all the other ingredients on hand. The ingredient list is long, but most of that is dried herbs and spices you likely already have. Here’s some of what you’ll need to make this soup:
- Onion, carrots, and celery: The three classic ingredients in a mirepoix is what makes the flavorful base of this Tuscan Bean and Kale Soup. We will add roughly chopped garlic to our mirepoix blend that will lose the bitter bite and develop a wonderful rich garlic flavor.
- Herbs and spices: The herbs and spices make this dish! We’re going to use lots of Italian flavors here like dried rosemary, thyme, basil, and my favorite–fennel seeds. I like to slightly crush the fennel seeds in my hands right before I drop them into the soup pot to release more flavor.
- Chicken broth: Or sub vegetable broth if you prefer.
- Canned white beans: I really like to use garbanzo or cannellini beans here, but you can use whatever firm, white bean you prefer.
- Canned Diced Tomatoes: We’re going to use one can of diced tomatoes plus all the juices! I love using tomatoes with fennel and feel like the slight acidity from the tomatoes balances this soup well.
- Parmesan Rind: This is the secret ingredient! As the soup cooks, the parmesan rind leaches delicious cheesy flavory into the broth. Whenever I buy a wedge of parmesan from the store, I cut off the rind and pop it in the freezer in a Stasher bag. You should be able to ask the cheese department at Whole Foods for a parmesan rind as well. If you can’t find a rind, I’ve used a 2-inch chunk of parmesan cheese and a had great success. Vegan or dairy free? Sub with white miso (Miso Master is my favorite brand, you can find it at many health food stores). Just stir in a spoonful of miso paste into a bowl of soup until it dissolves. It has such a great cheesy flavor and adds umami!
- Kale: Fresh kale is added right before serving. Be sure to remove the rough stems before adding to the soup.
How to Make Tuscan Bean and Kale Soup
This Tuscan Bean and Kale soup is layered with flavor and taste like it’s been simmering for hours but it’s so simple to make! Here’s how you do it:
- Sauté the vegetables: Warm the olive oil in a soup pot and sauté yellow onion, celery, carrots, and garlic cloves with the salt until soft and onions are translucent.
- Cook the tomato paste and warm the spices: Add the tomato paste and cook until it develops into a rusty color. Then, add the spices and cook until fragrant, which will be about 30 seconds. I like to crush the fennel seeds with my hands as I sprinkle them in there to release more of the flavor. It’s okay if brown bits develop on the bottom of the pot.
- Add broth and remaining ingredients (except kale): We’re going to deglaze the pot with a little bit of broth to pick up all those flavorful brown bits that may have developed when the tomato paste and spices were cooking. Once that reduces, add the rest of the broth and the tomatoes, beans, and our secret ingredient–the parmesan rind!
- Simmer: Bring the soup to a boil, then reduce to a simmer. Put a tight fitting lid on it and simmer for 20 minutes to let the flavors develop and the parmesan rind release the amazing flavors.
- Add kale and serve: Once the soup has simmered for about 20 minutes, add the kale and simmer until it cooks slightly (about 3 minutes). Remove from heat and serve! Top with additional parmesan cheese if desired.
What to Serve with Tuscan Bean and Kale Soup
This hearty Tuscan Bean and Kale Soup is a meal in itself. If you want to round it out, here are some serving suggestions:
- Red wine ♥🍷
- Crusty bread like a gluten free baguette or gluten free sourdough with lots and lots of butter and slow roasted garlic
- A simple side salad with an herby vinaigrette
- Home made roasted or store bought rotessierie chicken
More Favorite Soup Recipes
If you love this Tuscan Kale and Bean Soup recipe, I think you’ll love some of my other favorites:
- Gluten Free Chicken and Dumplings (Cracker Barrel style!)
- Homemade Egg Drop Soup
- Honey Habanero Chili
- Jalapeño Black Bean Soup (one of my first recipes and while the photos desperately need to be updated, this soup is amazing and full of flavor!)
Tuscan Bean and Kale Soup
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 6 garlic cloves roughly chopped
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon fennel seeds
- 4 cups chicken broth use vegetable broth if vegan or vegetarian
- 1 15.5 ounce can garbanzo or cannellini beans drained and rinsed
- 1 14.5 ounce can diced tomatoes with juices
- 2 inch parmesan rind omit if vegan and sub with white miso*
- 1 bunch kale rough stems removed and roughly chopped (about 3 cups)
- Warm the olive oil over medium heat in a large soup pot. Add onion, garlic, carrots, celery, and salt and cook until vegetables are soft, about 5 - 7 minutes.
- Add the tomato paste and cook until it becomes a rusty color, about 1 - 2 minutes. Add the spices (red pepper flakes through fennel seeds), crushing the fennel with your hands. Cook until fragrant, about 30 seconds.
- Deglaze the pan with 1/2 cup of the chicken broth, scraping up any brown bits on the bottom of the soup pot that may have developed. Cook until the broth has reduced by about half. Add the rest of the broth, beans, diced tomatoes with juices, and parmesan rind.
- Bring to a boil and reduce to a simmer. Cover with a tight fitting lid and cook for at least 20 minutes. Add kale to simmering soup and cook for 3 minutes before serving.
*If using white miso instead of the parmesan rind, stir in a spoonful to each bowl of soup before serving. Adding miso to boiling liquid and cooking it will diminish it's health benefits.
HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes. All recipes are tested and developed using a fan oven and an electric range.
DID YOU TRY THIS Recipe?
This soup is one of me and Neal’s favorite meals right now, and I hope you and your family love it as much as we do. If you’ve tried this recipe, please rate it below and let me know in the comments what you think! You can also mention @indiafromindiana or tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen!