Tuscan-Style White Bean and Kale Soup

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A comforting Italian soup combining creamy white beans and hearty kale simmered in a fragrant vegetable broth infused with garlic and herbs. This Italian-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs cannellini beans, drained and rinsed, kale leaves, chopped, extra virgin olive oil 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
• 3 cups kale leaves, chopped
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 large celery stalk, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• optional for serving, 1/4 cup freshly grated Parmesan cheese

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 medium diced carrot, and 1 large diced celery stalk. Cook for 5-7 minutes until vegetables soften and onion becomes translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp dried rosemary, and 1 tsp dried thyme, cooking for 1 minute until fragrant.
3. Step 3: Add 2 cups drained and rinsed cannellini beans and 6 cups vegetable broth to the pot, bringing to a boil. Reduce heat and simmer for 15 minutes to meld flavors.
4. Step 4: Add 3 cups chopped kale leaves and simmer for another 10 minutes until kale is tender and bright green.
5. Step 5: Season soup with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Serve hot with an optional sprinkle of 1/4 cup freshly grated Parmesan cheese on top.