My white bean soup is made with canned beans and 4 different vegetables! I sauté them in seasonings before simmering everything to perfection in just under 1 hour.
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My Creamy Tuscan White Bean Soup
Soup’s on at my house as soon as the temperatures start to dip! I love all kinds of soup, as do my husband Ben and my kids, so it’s a no-brainer for dinner. And what I really love are soups that come together easily and quickly without a lot of steps. My kale and white bean soup is exactly that!
It starts by sautéing carrots, onions, celery, and garlic in olive oil. And as soon as those yummy aromas start wafting through the house, I can pretty much guarantee Ben will poke his head into the kitchen to see what I’m up to. My kids usually aren’t too far behind.
Simple ingredients come together to create pure magic in this soup recipe! Hearty, comforting, and vegetarian-friendly when made with vegetable broth, it’s my favorite option for a cold and rainy night.
Need even more soup inspiration? Don’t miss my 4 ingredient potato soup, beef and barley soup, Instant Pot navy bean soup, and tortellini soup.
White Bean Soup Recipe Ingredients
- Cannellini Beans – I’ve also used great northern beans as well
- Kale – adds some heartiness and boosts the nutrition to the soup
- Chicken Broth – I’ve also used vegetable broth to keep it vegetarian
- Onions, carrots and celery – to add texture and balance to the soup
- Garlic – adds an aromatic flavor and depth
- Olive Oil – vegetable oil or canola oil will work as well
- Tomato Paste – this gives the soup a subtle acidity
- Parmesan – brings a salty richness to the base of the soup
- Italian Seasoning – to deepen the flavor of the soup
- Salt & Pepper – helps enhance the flavors of all of the other ingredients
- Lemon Juice – optional, but I love how it brings a bright fresh flavor to the soup
- Red Pepper Flakes – optional, but adds a nice kick to the soup
How to Make White Bean Soup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the olive oil to a large pot and heat over medium. Introduce the carrots, onions, and celery and sauté until they begin to soften. Stir in the garlic, seasonings, and tomato paste and cook for another minute.
STEP TWO: Pour in the broth and beans and stir to combine. Bring the mixture to a gentle simmer, reduce the heat to low, cover, and allow it to cook for 20 minutes.
STEP THREE: Stir in the kale and cook for another 5 minutes or until tender. Sprinkle with Parmesan and stir to combine.
STEP FOUR: Taste and adjust if needed, and add the lemon juice if using. Serve with extra cheese and fresh parsley and enjoy!
Tips for the Best White Bean and Kale Soup
- Make sure to drain and rinse the canned beans thoroughly before getting started. I once forgot to do this, and the broth came out super cloudy… and tasted really salty. There’s a ton of sodium in that liquid.
- Chop the vegetables evenly for even cooking. I usually like to chop the celery and carrots into smaller pieces, then I add the onion. It makes the whole process a lot easier.
- When prepping the kale, it’s important to remove those tough stems! They don’t soften much when simmered. In fact, they’ll become even more tough and chewy.
- A drizzle of high-quality olive oil at the end of cooking will make the soup extra rich. I was gifted a really nice one from Italy that I love to use. It works so well here!
Kale and White Bean Soup Variations and Substitutions
- We love spicy food in our house (especially my Buffalo-native husband), so naturally I sometimes add a pinch of cayenne or a dash of my homemade buffalo sauce.
- Adding pasta like small shells, elbows, or ditalini would instantly make the soup heartier. My kids love those mini shells in particular, so that’s usually my go-to.
- Great Northern beans, white kidney beans, or navy beans can also be used — or can replace the cannellini beans altogether. The flavors and textures are very similar.
- For creamier results, blend 2 cups or so of the soup. It only needs a few pulses, then add it back to the pot to create a really interesting texture.
- I also love spinach, so sometimes I’ll opt for that instead of kale. Swiss chard and collard greens are other good substitutes!
- My white bean soup can easily be made vegetarian or vegan. Just use vegetable broth instead of chicken broth and skip the Parmesan.
What to Serve with Tuscan White Bean Soup
I usually serve my white bean soup with a side of crusty garlic bread and a simple salad when enjoying it for lunch. It’s fairly hearty thanks to all of those beans! When I make it for dinner, my kids (and husband) love it with grilled cheese.
White Bean Soup FAQs
How should I store leftover white bean and kale soup?
Let the soup cool completely, then add it to an airtight container and store it in the fridge for up to 5 days. I usually reheat it gently over medium-low on the stovetop or in 30-second bursts in the microwave until warmed through.
Can I freeze this white bean soup recipe?
Yes! This soup is freezer-friendly. Let it cool, then transfer to an airtight container or some Souper Cubes (my favorite way to freeze soup!) and freeze for up to 3 months. When I’m ready to serve it, I let it thaw in the fridge overnight before reheating on the stovetop.
Can I use dry beans?
Yes, dry beans are a great substitute for canned. However, they do need to be soaked overnight and then cooked for several hours until tender. Be sure to adjust the cooking time as needed.
More Easy Dinner Recipes
- London broil in the oven
- Pork tenderloin recipe
- Lemon chicken
- Round steak recipe
- Mississippi chicken
- Stuffed shells
Easy White Bean Soup
Equipment
- Souper Cubes optional for freezing
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced (about 1/4 cup)
- 1/2 cup carrots sliced or diced
- 1/2 cup celery stalks diced
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 tablespoon tomato paste
- 1/4 teaspoon red pepper flakes optional
- 4 cups low-sodium chicken broth or veggie broth
- 2 15 oz cans cannellini beans or great northern beans drained and rinsed
- 1 1/2 cups kale packed and stems removed
- salt and black pepper to taste
- 1/4 cup Parmesan cheese grated, plus extra for serving (optional)
- 1 tablespoon fresh lemon juice optional
- Fresh parsley for garnish
Instructions
- Heat extra virgin olive oil in a large pot over medium heat and then add in the diced carrots, onions, and celery. Sauté them all for 5-7 minutes until the vegetables begin to soften.
- Stir in fresh garlic, Italian seasoning, tomato paste, red pepper flakes (if using), salt, and black pepper. Cook for another minute until fragrant.
- Pour in the broth and add the drained beans. Stir the ingredients to combine, and bring the soup to a gentle simmer.
- Reduce the heat to low, cover, and let the soup simmer for 20 minutes. This allows the flavors to meld together.
- Stir in the chopped kale and let the soup cook for 5 more minutes until the kale is tender. Add the grated Parmesan cheese and combine.
- If desired, stir in the lemon juice and adjust the seasoning to taste.
- Ladle the soup into bowls, topping with extra Parmesan and fresh parsley if desired.
Notes
- For a creamy texture, blend about 2 cups of the soup in a blender or use an immersion blender to reach your desired consistency.
- Chop the vegetables evenly for even cooking.
- When prepping the kale, it’s important to remove those tough stems!
- Make the soup vegetarian and vegan by using vegetable broth and skip the Parmesan cheese.
- To store, let the soup cool completely, then add it to an airtight container and store it in the fridge for up to 5 days. Reheat it gently over medium-low on the stove or in 30-second bursts in the microwave until warmed through.
- To freeze, let it cool, then transfer to an airtight container or freezer bag and freeze for up to 3 months. When ready to serve, let it thaw in the fridge overnight before reheating on the stove.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
