Rustic Tuscan White Bean and Kale Soup

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty and nourishing soup combining tender white beans and tender kale simmered with garlic and herbs for a comforting Italian meal. This Italian recipe (vegetarian), ready in about 40 minutes, pairs cannellini beans, drained and rinsed, extra virgin olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cannellini beans, drained and rinsed
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 4 cups kale leaves, stems removed and chopped
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, optional grated Parmesan cheese

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat until shimmering. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves, 1 tsp dried oregano, and 1 tsp chopped fresh rosemary, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 cups drained cannellini beans and 4 cups chopped kale leaves, coating them with the aromatics.
4. Step 4: Pour in 4 cups vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer uncovered for 20 minutes, until kale is tender and flavors meld.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Ladle soup into bowls and sprinkle with 1/4 cup grated Parmesan cheese if desired.