Print
kale and white bean soup in cast iron pot on marble countertop

Tuscan White Bean Soup

A quick and healthy, one pot dinner that takes less than an hour to make and is full of delicious Italian flavor. The easiest, most flavorful soup recipe.

Course Main Course
Cuisine Italian
Keyword healthy soup, Italian soup, kale soup, vegetable soup
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings 6
Calories 128 kcal
Author A Simple Palate

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 large carrots, diced
  • 2 zucchini, diced
  • 3 cups chopped kale
  • 1 can 15 oz fire roasted diced tomatoes
  • 1 can 15 oz cannellini beans
  • 2 tbsp tomato paste
  • 4 cups vegetable broth

Seasonings

  • 1 Tbsp (each) dried thyme, oregano, basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (adjust to desired level of spice)

Instructions

  1. In a large pot or dutch oven on medium heat, saute in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 minutes. Stir often for both times to avoid burning. 

  2. Add to pot diced tomatoes, tomato paste, vegetable broth, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes - stir occasionally. Add cannellini beans and cook for 5 additional minutes. Turn burner off and stir in kale leaves.

  3. Serve with parmesan cheese and enjoy. <3 

Recipe Notes

Tips

Nutrition Facts
Tuscan White Bean Soup
Amount Per Serving
Calories 128
* Percent Daily Values are based on a 2000 calorie diet.