Slow-Simmered Tuscan White Bean and Kale Soup
Hearty white beans and tender kale meld in a savory broth enriched with garlic, rosemary, and a touch of tomato. This italian (vegetarian) ready in about 55 minutes pairs kale leaves, stemmed and chopped, yellow onion, diced, carrot, diced 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 (cooked or canned, drained)
- 3 cups kale leaves, stemmed and chopped
- 1 medium (about 1 cup) yellow onion, diced
- 1 medium carrot, diced
- 1 large celery stalk, diced
- 3 garlic cloves, minced
- 1 fresh rosemary sprig
- 1/2 cup crushed tomatoes
- 4 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 cup diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 6-8 minutes until vegetables soften and onion turns translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 fresh rosemary sprig, cooking for 1 minute until fragrant but not browned.
- Step 3: Add 1/2 cup crushed tomatoes, 4 cups vegetable broth, 2 cups cooked cannellini beans, and 3 cups chopped kale. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
- Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until the kale is tender and flavors meld.
- Step 5: Remove rosemary sprig, adjust seasoning if needed, and serve hot with a drizzle of olive oil or grated Parmesan if desired.
Frequently asked questions
How long does Slow-Simmered Tuscan White Bean and Kale Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Tuscan White Bean and Kale Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion, diced from drying out.
Can I substitute ingredients in Slow-Simmered Tuscan White Bean and Kale Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Tuscan White Bean and Kale Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Tuscan White Bean and Kale Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a cold evening, the beans were creamy and the kale tender.
- ★★★★☆
Cooked it for 3 hours as instructed, but it took longer than expected to get the beans tender.
- ★★★★☆
The soup was delicious, but I found it slightly bland. Adding a pinch of red pepper flakes helped.
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