This Tuscan White Bean and Kale Soup is a hearty, one-pot Italian classic that comes together with just 15 minutes of prep. Packed with cannellini beans, kale, herbs, and a rich broth, it delivers comforting flavor in under an hour while remaining naturally gluten-free. If you enjoy cozy, vegetable-forward soups, my Lentil Soup is another nourishing option for weeknight dinners.
Tuscan White Bean and Kale Soup At A Glance
⏱ Total Time: 45 minutes (15 min prep + 30 min simmer)
🍽 Servings: 6 servings
🌎 Cuisine Type: Italian / Rustic Mediterranean
🥬 Flavor Profile: Hearty, savory, and herb-forward with tender beans, kale, and a rich, comforting broth
🥗 Dietary Info: Gluten-free, dairy-optional, high-fiber, vegetable-forward
📦 Storage Notes: Refrigerate up to 4 days or freeze up to 2 months. Add a splash of broth when reheating as the soup thickens over time.
⭐ Why You'll Love It: A simple one-pot soup packed with beans, greens, and classic Italian flavor - nourishing, comforting, and perfect for cozy nights or easy weeknight meals.
Save And Summarize This Recipe
This soup comes together with simple pantry staples and fresh ingredients that slowly build deep, comforting flavor as they simmer. The combination of beans, greens, herbs, and broth creates a rustic, nourishing bowl that feels both hearty and balanced. If you enjoy cozy, vegetable-forward soups, my Chicken Soup is another comforting classic, while Cauliflower Soup offers a lighter option that is just as satisfying.
Jump to:
As the soup cooks, the broth becomes rich and savory, the beans soften, and the kale turns tender, creating a dish that is both wholesome and deeply flavorful. Recipes like my Greek Lemon Orzo Soup follow the same simple, one-pot approach, and pairing this with something fresh like my Italian White Bean Salad makes for an easy, Mediterranean-inspired meal. Let's take a look at how easily this Tuscan White Bean and Kale Soup comes together.
Key Ingredients
You will need the following ingredients to make this ribollita soup:
Chicken Broth: I use bone broth for all of my soup recipes. I have a homemade Gluten Free Bone Broth if you would like to make your own.
See the recipe card for quantities.
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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.
How To Make Tuscan White Bean And Kale 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.
Gwen's Top Tip
If you want a thicker consistency then you can puree a cup of the beans into the soup.
Tuscan White Bean And Kale Soup FAQ's
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 One Pot Meals
Let me know your thoughts on this Tuscan Kale And White Bean Soup byleaving a star rating below or by sharing it on Facebook, Instagram, orPinterest!
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!