Tuscan Kale and White Bean Soup Recipe

This hearty soup is packed with flavor and nutrients, making it a perfect meal for any night of the week.


  • 2 tbsp olive oil
  • 1 yellow onion, finely diced
  • 2 celery stalks, diced
  • 1-2 large carrots, diced
  • 3 cloves garlic, minced
  • 2 cups water
  • 1 cup vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 3 cups diced red-skinned potatoes (around 4 potatoes)
  • 2 tsp Italian seasoning
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp red pepper flakes
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • Juice of ½ lemon
  • 3 cups chopped kale


1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, celery, carrots, and garlic. Cook for 7 minutes, stirring occasionally, until softened.

2. Pour in the water, vegetable broth, diced tomatoes, Italian seasoning, bay leaves, salt, garlic powder, onion powder, dried thyme, black pepper, smoked paprika, and red pepper flakes. Stir well and bring to a boil.

3. Once boiling, stir in the diced potatoes and reduce heat to simmer. Cover the pot and simmer for 20 minutes, or until the potatoes are tender.

4. Uncover the pot and stir in the drained and rinsed cannellini beans and lemon juice. Let it simmer for another 5 minutes.

5. Reduce heat to low and stir in the chopped kale. Cook for 5 minutes, or until the kale is wilted.

6. Taste and adjust seasonings with additional salt, pepper, or lemon juice as desired.

7. Serve hot and enjoy with crusty bread for dipping.


  • You can substitute curly kale for lacinato (Tuscan) kale in this recipe.
  • If you prefer a creamier soup, you can mash about half of the cannellini beans before adding them back to the pot in step 4.
  • For a vegetarian option, use vegetable broth instead of chicken broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


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