This Tuscan Kale and White Bean Soup is hearty, flavorful, and easy to make in one pot. It's filled with tender beans, kale, and vegetables simmered in a savory broth for a comforting meal that tastes like Italy in a bowl.
This soup comes together easily with pantry staples and fresh ingredients. The beans add heartiness, while the kale brings color and texture for a wholesome, satisfying bowl of comfort.
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If you love Italian flavors, try my Eggplant Parm Without Breadcrumbs, Meatball Parmigiana, or Turkey Meatballs. And if you enjoy cooking with beans, you'll love my White Bean Dip with Roasted Garlic and Italian White Bean Salad.
Tuscan Kale and White Bean Soup at a Glance
- 🕒 Total Time: 40 minutes (10 min prep + 30 min cook)
- 🍲 Servings: 6
- 🍴 Cuisine Type: Italian / Mediterranean Comfort
- 🌿 Flavor Profile: Savory broth with garlic, herbs, and tender beans balanced by hearty kale and a touch of Parmesan
- 📖 Dietary Info: Gluten-free, high in fiber, and easily made vegetarian by omitting pancetta or substituting olive oil
- 📦 Storage Notes: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove. The soup also freezes well for up to 2 months.
- ⭐ Why You'll Love It: A hearty, one-pot Italian soup that's simple to make, full of flavor, and perfect for cozy weeknights or a casual dinner with friends.
Why I Love This Recipe
This soup is a family favorite that was passed down to me from my cousin. I make it all Fall and Winter when soup season begins. It is warm, comforting, and full of flavor, the kind of recipe that fills the kitchen with the best aromas and brings everyone to the table. It is simple to prepare and always tastes even better the next day.
Ingredients
You will need the following ingredients to make this ribollita soup:
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Ingredient Notes:
Chicken Broth: I use bone broth for all of my soup recipes. I have a homemade Bone Broth if you would like to make your own.
See the recipe card for quantities.
Top tip
If you want a thicker consistency then you can puree a cup of the beans into the soup.
Variations
- Vegetarian: Omit the pancetta and use vegetable broth instead of chicken stock. Add a pinch of smoked paprika for flavor.
- Pancetta Swap: Substitute thick-cut bacon if pancetta isn't available.
- Cheese: Use a Parmesan rind for depth, or substitute pecorino or Romano.
- Spicy: Add red pepper flakes for a little heat.
- Meat: Stir in cooked mini meatballs or Italian sausage to make it a full meal.
- Vegetables: Add extra vegetables like green beans, broccoli, or cauliflower for more color and texture.
- Noodles: Break a few spaghetti noodles into the soup before serving to make it heartier.can't find these herbs.
How To Make Tuscan Kale And White Bean Soup: Step-By-Step
Preheat your oven to 350 degrees F.
Heat the oil in a large pot and then add your onion, carrot, pancetta, minced garlic, salt, and pepper.
Cook until the onion is golden brown and the pancetta is nice and crisp. This should take around 7 minutes.
Add your tomato paste and stir until dissolved. Then add your can of diced tomatoes. As you stir, scrape the bottom of the pot.
Once combined, then add your kale, beans, herbs, stock, bay leaf, and parmesan rind. Bring the soup to a boil, and then reduce the heat and let it simmer for 30 minutes until the soup becomes a flavorful broth.
Top the finished soup with some grated parmesan to serve and enjoy your delicious homemade white bean soup.
Hint: When you add the can of diced tomatoes, use a spoon to scrape the bottom of the pot. Those brown and crispy bits are full of flavor and will really elevate the soup.
If you love soup like I do, then you will love this Greek Lemon Chicken Soup or the Lentil Soup With Sausage!
Recipe Frequently Asked Questions
Yes. Start with the saute function at the beginning and then once you add the broth and all of the ingredients, switch it to high pressure for 12-15 minutes allowing a natural release of the pressure for a few minutes after.
Yes, it could. You will need to add all of the soup ingredients together. You might want to saute some of them in a frying pan first. Then let it cook for four hours on low or six hours on high.
Yes. Cook dried beans first until tender, then add them to the soup. Canned beans are a quicker option and work just as well.
Other Soup Recipes
Let me know your thoughts on this Tuscan Kale And White Bean Soup by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Tuscan Kale And White Bean Soup
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Equipment
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion chopped
- 1 carrot chopped
- 4 oz pancetta chopped
- 1 clove garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon tomato paste
- 1 can diced tomatoes 15 oz can
- 12 oz fresh kale chopped slightly
- 1 can cannelloni beans 15 oz, drained
- 1 tablespoon herbs de provence
- 3 cups chicken stock
- 1 bay leaf
- 1 parmesan rind 3 inches, optional
Instructions
- Heat the olive oil in a large heavy stock pot over medium heat.
- Add the onions, carrots, pancetta, garlic, salt, and pepper.
- Cook until the onion is golden and the pancetta is crisp, about 7 minutes.
- Add the tomato paste and stir until the paste is dissolved.
- Add the tomatoes and stir, scraping the bottom of the pan with a spoon to release all of the brown bits.
- Add the kale, beans, herbs, stock, bay leaf, and parmesan rind.
- Bring the soup to a boil, then reduce the heat and simmer covered for 30 minutes.
- Remove the bay leaf and parmesan rind before serving.
- Ladle into bowls and sprinkle the top with grated parmesan cheese before serving. If you would like to serve this with ciabatta toast on the bottom of the bowl.
Notes
If using dried beans, cook them first until tender before adding to the soup.
Substitute vegetable broth for chicken stock to make this soup vegetarian.
The soup thickens as it sits, so add a little broth or water when reheating.
Store leftovers in the refrigerator for up to four days or freeze for up to two months. Can you make this soup in an Instant Pot? Yes. Start with the saute function at the beginning and then once you add the broth and all of the ingredients, switch it to high pressure for 12-15 minutes allowing a natural release of the pressure for a few minutes after. Could this soup be slow-cooked in a Crock Pot? Yes, it could. You will need to add all of the soup ingredients together. You might want to saute some of them in a frying pan first. Then let it cook for four hours on low or six hours on high.
Anonymous says
Yum!