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Authentic Hearty Tuscan White Bean Soup with Kale

Close-up of creamy Tuscan white bean soup featuring cannellini beans and dark green kale, served with a slice of toasted bread.
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Warm up with this hearty, one-pot Tuscan White Bean Soup. This recipe captures rustic Italian flavor using rosemary, thyme, and creamy cannellini beans, making it a deeply satisfying comfort food perfect for cozy evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casing removed (optional, substitute with 1 cup chopped mushrooms for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 Parmesan rind (optional, remove before serving)
  • 4 cups chopped kale, tough stems removed
  • Salt and black pepper to taste
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage (if using) and cook, breaking it up with a spoon, until browned. Drain excess fat. If making vegetarian, skip this step for now.
  2. Add the onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. If using sausage, return it to the pot. If vegetarian, add the mushrooms now and cook until they release their liquid.
  5. Pour in the vegetable broth and add the rinsed cannellini beans and diced tomatoes (with their juice). Add the Parmesan rind, if using.
  6. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15 minutes to let the flavors meld.
  7. Remove and discard the Parmesan rind. Stir in the chopped kale. Cook until the kale wilts, about 3 to 5 minutes.
  8. Season the soup with salt and black pepper to your taste.
  9. Serve this healthy bean soup hot with crusty bread for dipping.

Notes

  • For a creamier texture, mash about 1/2 cup of the cooked white beans against the side of the pot before adding the kale, then stir to incorporate.
  • This soup tastes even better the next day, making it excellent for meal prep and easy weeknight soup dinners.
  • If you prefer a vegan option, omit the sausage and Parmesan rind, and use vegetable broth.

Nutrition

Find it online: https://gourmetgaze.com/tuscan-white-bean-soup-recipe-hearty/