Tuscan White Bean and Kale Soup

This Tuscan White Bean and Kale Soup takes just 30 minutes to make. It’s a warm comforting and full of wholesome ingredients just serve it with hearty toasted bread and it’s a meal. This soup is perfect for when you want a healthy, nourishing meal but don’t want to spend a long time preparing it.

Tuscan White Bean and Kale Soup

Course: SoupsCuisine: Italian


Prep time


Cooking time




  • 2 (15 oz) canned cannellini beans

  • 1 bunch Tuscan kale, chopped (3 packed cups)

  • 6 cups veggie stock (low-sodium)

  • 3 bulb of leeks -chopped

  • 2 medium carrots- diced

  • 1 medium white onion, chopped

  • 5-6 cloves garlic -minced

  • 3 sprig fresh rosemary

  • 1 tsp herbs de Provence (sub some dried thyme or oregano)

  • 2 bay leaf

  • sea salt & black pepper to taste

  • 1 tsp red pepper flakes

  • grated parmesan cheese, for serving

  • lime wedges for serving, optional


  • Slice the leeks then rinse them well in a colander with cold water.
  • Heat the olive oil in a large pot then add the bay leaves, onions and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute.
  • Add the chopped carrots and leeks and cook on medium high heat for 5 minutes until the veggies are tender.
  • Add cannellini beans (reserve 1/2 can of beans), sprig of rosemary, herbs de Provence, chili flakes, vegetable broth bringing everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes.
  • Discard the sprig of rosemary and bay leaf. Transfer 2 cups of the soup and reserved beans to a blender and puree until smooth. Add the puree back into the soup pot and mix to combine.
  • Add the kale to the soup and cook a couple of minutes until wilted. Sprinkle with Parmesan cheese, pinch of the red pepper flakes and some hearty toasted bread.

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