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Hearty Tuscan White Bean and Kale Soup

Close-up of a creamy tuscan white bean soup topped with wilted kale and cracked black pepper, served in a rustic mug.
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This recipe captures the essence of rustic Italian comfort food. It is a hearty, one-pot soup featuring creamy cannellini beans, fresh kale, and aromatic herbs, perfect for cozy fall evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 4 ounces pancetta or Italian sausage, diced (optional)
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 6 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 Parmesan rind (optional, for depth)
  • 1 bunch Lacinato kale or spinach, stems removed and chopped
  • Salt and freshly ground black pepper to taste
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the pancetta or sausage, if using, and cook until crisp or browned, about 5 to 7 minutes. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 8 minutes.
  3. Stir in the minced garlic, rosemary, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the vegetable broth and add the diced tomatoes (with their juice). Add the Parmesan rind, if using. Bring the mixture to a simmer.
  5. Add the rinsed and drained cannellini beans to the pot. Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.
  6. Remove and discard the Parmesan rind. Stir in the chopped kale or spinach. Cook until the greens wilt, about 3 to 5 minutes.
  7. Taste the soup and season generously with salt and pepper. If you prefer a creamier texture, mash about 1/2 cup of the beans against the side of the pot before serving.
  8. Ladle the soup into bowls. Top with the reserved pancetta/sausage, if desired, and serve immediately with crusty bread for dipping.

Notes

  • For a Vegan Tuscan Soup, skip the pancetta/sausage and Parmesan rind. Add 1 teaspoon of smoked paprika with the dried herbs for smoky flavor.
  • This soup tastes better the next day, making it excellent for meal prep.
  • To achieve a creamy white bean soup texture without dairy, mash a portion of the beans as directed in step 7.

Nutrition

Find it online: https://www.unfoldrecipes.com/tuscan-white-bean-soup-recipe-hearty-italian/