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Tuscan Kale and Bean Soup

Tuscan White Bean Soup with Kale

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.
Course Main Course, Side Dish, Sides, Soup, Soups
Cuisine Italian
Keyword bean soup, soup, tuscan soup, vegetable soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 258 kcal
Author India


  • 2 tablespoons extra virgin 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 vegetarian/vegan substitute vegetable broth
  • 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)


  1. 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.
  2. Add the tomato paste and cook until it developes a rust color, about 1 - 2 minutes. Add the red pepper flakes, thyme, rosemary, basil, black pepper, and fennel seeds. Cook until fragrant, about 30 seconds.

  3. Deglaze the pan with 1/2 cup of the 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 remaining broth, beans, diced tomatoes with juices, and parmesan rind.

  4. 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.

Recipe Notes

Make this Vegetarian

Use vegetable broth instead of chicken broth to make this vegetarian. 


Make this Vegan

To make this vegan, use vegetable broth instead of chicken broth, omit the parmesan rind and stir in a spoonful of white miso paste into each bowl before serving. Adding miso to boiling liquid while cooking the soup will diminish the health benefits. 


Store it in the fridge

This Tuscan White Bean Soup with Kale will keep in the refrigerator for up to 5 days.


Store it in the Freezer

This is freezer friendly for up to 3 months.