5 from 4 votes
kale and white bean soup in cast iron pot on marble countertop
Tuscan White Bean Soup
Prep Time
15 mins
Cook Time
45 mins
Cooling Time
10 mins
Total Time
1 hr

This Tuscan White Bean Soup is an easy vegetable soup made with sautéed veggies, tomatoes, white beans, in a hearty tomato & vegetable broth!  It has so much flavorful, is easy to throw together, and is a soup you will make on repeat once you try it. 

Course: Main Course
Cuisine: Italian
Tags: healthy vegetable soup, kale and white bean soup, tuscan white bean soup
Freezer Friendly: Yes
Servings: 6
Calories: 128 kcal
Author: A Simple Palate
  • 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)
  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 



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