Description
Warm up with this hearty Tuscan White Bean Soup made with creamy cannellini beans, tender vegetables, and fresh kale. Finished with crusty homemade croutons, it’s a comforting, protein-rich, Italian-inspired bowl of goodness.
Ingredients
- 2 cans cannellini beans or white kidney beans (15oz / 425g each)
- Small bunch of Tuscan kale (dinosaur kale)
- 4 thick slices stale bread (e.g., ciabatta, Tuscan bread, sourdough)
- 4 cups vegetable broth
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 4 garlic cloves, diced
- 1 potato, diced into cubes
- 1 can (15oz / 425g) whole peeled tomatoes
- 2 tablespoons extra virgin olive oil
- 1 sprig fresh rosemary or thyme (or ½ teaspoon dried)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 1 parmesan rind square
- Optional garnish: grated parmesan cheese
Instructions
1. Add diced onion, carrots, and celery to a large pot with olive oil and a good pinch of salt. Sauté for a few minutes until onions are translucent.
2. Add garlic and sauté for another minute.
3. Add whole peeled tomatoes with juice and break up tomatoes using a wooden spoon.
4. Stir in diced potato, vegetable broth, herbs, salt, and pepper. Add parmesan rind if using. Cover and simmer over medium heat for 20 minutes.
5. While the soup simmers, cut the bread into cubes, drizzle with olive oil and seasoning, then bake or air fry until golden to make croutons.
6. Once vegetables are soft and potatoes are fork tender, transfer one cup of the soup and one can of beans to a blender and puree (or use an immersion blender).
7. Return the puree to the pot with the second can of whole beans. Stir and simmer for 5 more minutes.
8. Chop kale, removing tough stems, and add to the soup. Simmer for another 5 minutes until tender.
9. Remove bay leaf and parmesan rind. Serve soup hot, garnished with croutons and optional parmesan cheese.
Notes
Use low sodium vegetable broth to control salt levels.
Parmesan rind adds a deep umami flavor—optional but recommended.
This soup is naturally vegan if you skip the parmesan.
Great for meal prep—store leftovers in the fridge for up to 4 days or freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 387
- Sugar: 7g
- Sodium: 489mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 0mg