Name: Tuscan White Bean Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 1 Loaf Italian bread cut into thick slices; ¼ Cup olive oil; ¼ Cup grated Parmesan cheese; 2 Tablespoons olive oil; 1 Onion, peeled and small diced; 3 Carrots, peeled and sliced; 2 Stalks celery, diced; 2 Cloves garlic, peeled and minced; 45 ounces white cannellini beans, rinsed and drained (3 -15oz cans); 5 Cups low sodium chicken stock; 1lb. kale, roughly chopped; 1/2 Teaspoon dried oregano; 1 Small handful fresh thyme sprigs; ¾ Teaspoon salt; ¼ Teaspoon ground black pepper; 2 Tablespoons milk

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Tuscan white bean kale soup is a delicious weeknight soup that is ready in 30 minutes! Made with plenty of vegetables, cannellini beans, and herbs, this vegetarian meal is easy to make! Serve this creamy soup with parmesan toast for a complete meal that is comforting and delicious.

tuscan kale soup in white mug with toast and spoon on top

Tuscan white bean soup is one of those comforting meatless meals that is perfect when you need a lighter meal but still want a meal that feels warm and cozy. I think this meal is perfect for spring and fall, when the weather is changing and different every day.

Other great weeknight soup recipes:

white enameled pot with Italian kale soup

Table of Contents hide

1) How to make Tuscan bean soup

2) How to make parmesan toasts

3) Tuscan White Bean Soup Recipe

How to make Tuscan bean soup

This weeknight soup is so simple to make! For the full set of directions, make sure you scroll down to the recipe card below, but here is a quick overview:

Heat the olive oil in a large soup pot, add the diced onion, diced carrots and diced celery. Sauté on medium heat, for a few minutes until the vegetables soften and become translucent.
Stir in the minced garlic and continue cooking for 1 more minute.
In a food processor or blender, combine 1 cup of the beans and ½ cup of the stock. Puree until smooth and add to the pot. This will thicken the soup.
Stir in the remaining beans along with the remaining stock.
Season with the dried oregano, salt and pepper. Add in the fresh thyme, cover, reduce the heat to low and cook for 20 minutes.
Add the chopped kale and continue cooking, covered for an additional 10 minutes.
Once the soup is ready, if you’d like it a little thicker, mash some of the beans with a potato masher.
Remove the sprigs of thyme, and add the milk.
Serve hot with the toasted bread.

*Recipe Note: You can substitute the kale with broccoli rabe or spinach!

How to make parmesan toasts

Preheat the oven to 400 degrees.
Brush the sliced bread with the olive oil and sprinkle with the Parmesan cheese. Place on a sheet pan in the oven for 10 minutes or until the bread is toasted.

What is the thickener in a white bean soup?

The best way to get a thick and creamy soup? Use the white beans themselves! By blending and smashing some of the beans in this soup, you create that lovely thick and creamy texture you want.

Prepping ahead of time

This soup is a great prep ahead meal! You can store it in the fridge in an airtight container for up to 5 days. Reheat the soup on the stovetop, or individual bowls in the microwave.

three white mugs with white bean and kale soup with slices of toast between

Try these other meatless meals:

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Yield: 8 servings

Tuscan White Bean Soup Recipe

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

Tuscan White Bean Soup

2 Tablespoons olive oil
1 Onion, peeled and small diced
3 Carrots, peeled and sliced
2 Stalks celery, diced
2 Cloves garlic, peeled and minced
45 ounces white cannellini beans, rinsed and drained (3 -15oz cans)
5 Cups low sodium chicken stock
1lb. kale, roughly chopped
1/2 Teaspoon dried oregano
1 Small handful fresh thyme sprigs
¾ Teaspoon salt
¼ Teaspoon ground black pepper
2 Tablespoons milk

Parmesan Toasts

1 Loaf Italian bread cut into thick slices
¼ Cup olive oil
¼ Cup grated Parmesan cheese

Instructions

Chop the onion, carrots, celery, and garlic. Open the cans of beans and rinse and drain. Roughly chop the kale and set aside. Slice the bread.
Heat the olive oil in a large soup pot.
When hot, add the diced onion, diced carrots and diced celery.
Sauté on medium heat, stirring frequently, until the vegetables soften and become translucent.
Stir in the minced garlic and continue cooking for 1 more minute.
In a food processor or blender, combine 1 cup of the beans and ½ cup of the stock. Puree until smooth and add to the pot. This will thicken the soup.
Stir the remaining beans and chicken stock into the pot.
Season with the dried oregano, salt, pepper and fresh thyme.
Cover, reduce the heat to low and cook for 20 minutes.
Add the chopped kale and continue cooking, covered, for an additional 10 minutes.
Pre-heat the oven to 400 degrees.
Brush the sliced bread with the olive oil and sprinkle with the Parmesan cheese. Place on a sheet pan in the oven for 10 minutes or until the bread is toasted.
Once the soup is ready, if you’d like it a little thicker, mash some of the beans with a potato masher.
Remove the sprigs of thyme, and stir in the milk.
Serve hot with the toasted bread.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Tuscan Bean Soup

How to make Tuscan bean soup

How to make parmesan toasts