• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Soup Recipes

    Tuscan White Bean Soup with Kale

    Published: Feb 18, 2020 · Modified: Dec 27, 2022 · by Debra with Leave a Comment · 1621 words. About 9 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This Tuscan white bean soup is vegetarian, and made with cannelini beans. A parmesan rind and fresh herbs add richness to this classic Italian recipe. Gluten-free and ready in 40 minutes!

    Tuscan White Bean Soup topped with parmesan cheese in a blue bowl on a white surface with a sprig of rosemary to the right of it.

    This post contains affiliate links. If you purchase through my links, I may make a small commission.As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    This Tuscan white bean soup recipe is completely vegetarian and very easy to make, using water as the base - no stock at all! It can be made vegan if you leave out the parmesan cheese rind and topping.

    I wish I could say that I have eaten this soup in Tuscany. I have been to Tuscany, but I did not have the distinct pleasure of its famous white bean soup. (Is it really famous? I don't know...) I was really trying to recreate the Tuscan White Bean Soup I had when I worked at California Pizza Kitchen.

    In my version, cannelini beans add creamy richness, while herbs like rosemary and thyme flavor the broth.

    Jump to:
    • Tuscan white bean soup is an easy, tasty vegetarian soup you can make on a weeknight!
    • 2 secrets for the best Tuscan white bean soup
    • Ingredients you'll need
    • How to make Tuscan white bean soup
    • Tips for cooking Tuscan white bean soup
    • Make ahead, storage, and freezing instructions
    • FAQ
    • Try these soup recipes with white beans
    • Recipe

    Tuscan white bean soup is an easy, tasty vegetarian soup you can make on a weeknight!

    • We'll use water as the stock! This is economical and let's the flavor of the white beans shine in the soup.
    • Quick prep: Just chop the onion, carrots and a few herbs.
    • Made in one pot for easy cleanup.
    • Vegetarian and gluten free!
    • Ready in about 40 minutes.

    2 secrets for the best Tuscan white bean soup

    Secret #1

    Use the liquid from the canned white cannelini beans to thicken the soup. That liquid is GOLD and should not be discarded! It adds flavor, but also body, making the soup thicker without adding any other ingredients. I use this trick all the time, in my Easy White Chicken Chili and my Pork Stew with White Beans.

    Secret #2

    Simmering the soup with a parmesan rind in it adds umami and richness to the broth. It doesn't make it taste cheesy, it just gives the soup a certain something, and really complements the flavor of the herbs.

    Fresh herbs, an onion, carrots, cannellini beans and a tube of tomato paste on a white surface.

    Ingredients you'll need

    • Canned cannelini beans along with the liquid in the can: Don't drain and rinse those beans. The flavorful, starchy liquid will add body to the broth.
    • Carrots, onions: Our aromatics.
    • Tomato paste
    • Fresh rosemary and thyme
    • Kale: Tuscan or curly, either works fine.
    • Olive oil
    • Parmesan cheese rind: From real parmigiano reggiano cheese. See tip below.
    • Water: This is the base of our broth! No need to buy or make stock.
    • Kosher salt and freshly ground black pepper
    • Grated parmigiano cheese: For the topping.

    How to make Tuscan white bean soup

    A yellow pot with sautéed onions and a wooden spoon.

    Step 1: Chop and sweat the onions and carrots

    Dice the onion, and cut the carrots into half moons.

    Place a large stock pot over medium heat. Add 1 tablespoon olive oil, then add onions and sweat until they are translucent, but not brown, 5 - 8 minutes.

    I used my Lodge cast iron enameled Dutch oven for this soup recipe. It provides nice even heat for all the aspects of this preparation from sweating the onions to simmering the soup.

    Disclosure: I am a member of the Lodge blogger network and they provided this pan to me free of charge.

    A wooden spoon rests in a yellow pot of sautéed carrots and onions.

    Add carrots and sweat until they begin to soften, about 2 minutes. Season mixture with a pinch of salt.

    Fresh herbs sizzling in olive oil in the center of a pot with carrots and onions.

    Step 2: Sizzle the herbs and add the tomato paste

    Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for a minute or so, then stir to combine.

    Don't skip this step - you're infusing the olive oil with the flavors and aromas of the herbs, which will in turn, add a lot of wonderful flavor and aroma to the whole pot of soup.

    Tomato paste in the center of a yellow pot with sautéed carrots, onions, and herbs.

    Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute or so.

    Vegetables, tomato paste, and herbs all mixed together in the pot to form the base of the soup.

    Stir to combine tomato paste with other ingredients.

    A pot of cannellini beans and carrots in a tomato broth with a wooden spoon.

    Step 3: Add the white beans, water, kale and parmesan rind

    Add the two cans of cannellini beans INCLUDING THE LIQUID IN THE CANS! Season with salt.

    Do NOT drain the beans. This liquid is loaded with flavor and will add thickness and richness to the soup.

    A woman's hand is shown adding a parmesan rind to a yellow pot filled with soup broth.

    Add 8 cups of water to the pot, then add a rind from a piece of parmigiano reggiano cheese.

    A few stalks of fresh kale.

    Tear kale from the stems in large chunks and add to soup.

    Freshly made Tuscan white bean soup with kale in a yellow stock pot on a white surface. Steam is coming off the top.

    Step 4: Simmer the soup

    Cover and bring to a boil. Lower heat to a medium simmer for 20-30 minutes.

    Season the soup with salt and pepper.

    Top with freshly grated parmesan and serve.

    alt=""

    Tips for cooking Tuscan white bean soup

    • Adding a parmesan rind is my secret to all kinds of soups and sauces. You must buy the real parmigiano reggiano cheese. It is worth the investment because the flavor is so much better. Keep the rinds and use them in this soup, or tomato sauces, and so much more. The rinds will keep in the freezer for several months.
    • Don’t skip sizzling the herbs in the olive oil before mixing them in. You're allowing them to bloom, and infusing the olive oil with the flavors and aromas of the herbs. This will, in turn, add a lot of wonderful flavor and aroma to the whole pot of soup.

    Make ahead, storage, and freezing instructions

    • Like most soups, you can make Tuscan white bean soup ahead of time and it may taste even better if you do. Make it up to two days ahead.
    • Store in an airtight container in the refrigerator for up to 5 days.
    • Tuscan white bean soup freezes very well. First chill it in the refrigerator overnight, then transfer to the freezer. It will keep for up to 3 months, so make extra!

    FAQ

    What is a cannellini bean?

    Cannellini beans are white beans that hail from Italy. They have a fluffy, creamy texture, and they hold their shape well in soups, salads and pasta dishes.

    Are cannellini beans and white kidney beans the same?

    Yes! Cannellini beans are often called white kidney beans when sold in the US, as their shape is similar to that of red kidney beans.

    Try these soup recipes with white beans

    If this Tuscan white bean soup gets you excited, you'll probably love one (or more!) of these, too.

    • Pork Stew with White Beans, Wine, and Sage is a hearty recipe that also features cannellini beans.
    • Soupe au Pistou is another soup that just uses water as the base, but is infused with so much flavor!
    • Easy White Chicken Chili gets smoky flavor from roasted poblano peppers.

    Recipe

    Tuscan white bean soup in a blue bowl.

    Tuscan White Bean Soup with Kale

    A hearty, healthy vegetarian soup made with cannellini beans! A parmesan rind and fresh herbs add richness to this Italian classic. Gluten-free and ready in less than an hour!
    5 from 4 votes
    Print Pin Rate
    Course: Soup
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Keyword: Tuscan white bean soup
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 180kcal

    Equipment

    • 4.5 quart Dutch oven
    • chef's knife
    • cutting board

    Ingredients

    • 1 large bunch kale
    • 2 cans cannellini beans 14 oz each
    • 1 onion diced
    • 3 carrots diced
    • 2 tablespoon olive oil
    • 1 tablespoon tomato paste
    • 1 tablespoon chopped fresh rosemary
    • 1 teaspoon fresh thyme leaves
    • 8 cups water
    • 1 parmesan cheese rind can be eliminated to make this vegan
    • kosher salt to taste
    • black pepper to taste
    • grated parmesan cheese optional topping
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Dice the onions and carrots. Chop the rosemary and pick the thyme leaves and set aside.
    • Place a large stock pot over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add onions and sweat until translucent but not browning, about 5 - 8 minutes.
    • Add carrots to the pot with the onions until they begin to sweat and turn bright orange, about 2 minutes. Season carrot/onion mixture with salt.
    • Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for about a minute, then stir to combine.(see recipe notes)
    • Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute, until the color seems to darken a bit. Stir to combine with other ingredients in the pan.
    • Add both cans of cannellini beans ALONG WITH THE LIQUID IN THE CAN! This liquid is going to thicken the soup and give it additional flavor. Season with salt.
    • Add 8 cups of water and the parmesan rind if using. Tear the kale from the stems and add to soup in large chunks.
    • Cover and bring to a boil. Lower heat to a medium simmer for 20-30 minutes. Season with salt and pepper to taste.
    • Serve topped with freshly grated parmesan cheese.

    Notes

    • Don’t skip sizzling the herbs in the olive oil before mixing them in. You're allowing them to bloom, and infusing the olive oil with the flavors and aromas of the herbs. This will, in turn, add a lot of wonderful flavor and aroma to the whole pot of soup.
    • Adding a rind from parmesan cheese is one of my best secret tips. Save the rinds and use in soups and sauces to add umami. They freeze well and last for months.
    • I used my Lodge cast iron enameled Dutch oven for this recipe. It has nice even heat for sweating the veggies and simmering the soup. 
    • Be sure to use the liquid in the cans of beans! It is liquid gold and adds flavor and creaminess to the soup. 
     
     
    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
    Disclosure: I am a member of the Lodge blogger network and they provided this pan to me free of charge.

    Nutrition

    Calories: 180kcal | Carbohydrates: 29g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 258mg | Fiber: 8g | Sugar: 3g | Vitamin A: 7326IU | Vitamin C: 30mg | Calcium: 145mg | Iron: 4mg

    More Soup Recipes

    • A bowl of white chicken chili topped with cheese, peppers and cilantro, surrounded by bowls of sour cream, cilantro, and limes, some tortilla chips, and a gold spoon..
      Easy White Chicken Chili
    • Top down view of a bowl of gazpacho topped with chopped cucumber and a drizzle of olive oil.
      Best Gazpacho Recipe
    • A Dutch oven and two bowls of pork stew, two glasses of beer, some fresh sage, and a blue napkin.
      Pork Stew with White Beans, Wine and Sage
    • A bowl of sweet potato soup topped with bacon and fried sage leaves.
      Sweet Potato Soup with Coconut Milk, Bacon, and Sage

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Pimento cheese dip in a red bowl on a round wooden tray, surrounded by butter crackers, carrot sticks, and corn chips. A gold spoon is on the lower left, a red and white striped towel is on the upper left.
      Pimento Cheese Dip
    • A piece of salmon topped with creamy dill sauce and garnished with fresh dill and lemon zest.
      Salmon with Creamy Dill Sauce
    • Vietnamese caramel chicken topped with cilantro and red chilis in a pan with blue handles. A gold spoon rests in the pan sauce toward the bottom right.
      Vietnamese Caramel Chicken
    • Spicy asian broccoli on a white plate drizzled with a spicy sauce that is reddish-brown in color.
      Asian Broccoli

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Chicken and cabbage with onions roasted on a sheet pan.
      Roast Chicken and Cabbage
    • Three chocolate pots de creme with whipped cream on top. Chocolate wafers are on the left, a spoon with chocolate on it is on the right.
      Chocolate Pots de Crème
    • Holubtsi—Ukranian cabbage rolls—topped with sour cream and fresh dill in a round pan. A wooden spoon is on the right.
      Ukranian Cabbage Rolls (Holubtsi)
    • A plate of fresh cranberry orange relish with orange zest on top and a gold spoon on the left side.
      Fresh Cranberry Relish

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog