As an Amazon Associate I earn from qualifying purchases.
Rustic one-pot Tuscan white bean soup is mega-cozy, comforting, nourishing, and loaded with flavor – In just 40 minutes with white beans, veggies, and kale!
![completed Tuscan White Bean Soup [With Kale] in a pot](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-PBOAB-12.jpg)
What Is Tuscan White Bean Soup?
This Tuscan white bean soup is inspired by traditional Tuscan Ribollita (which translates to ‘re-boiled’), a hearty, rustic soup made in the Middle Ages adding inexpensive vegetables (or sometimes leftover vegan minestrone soup, I’ve heard) with leftover beans all thickened with day-old bread.
Why You’ll Love This Recipe
Nowadays, there are many variations of recipes for Tuscan white bean soup. I’ve made this a vegan Tuscan white bean soup with kale but you can really use any hearty greens. It’s meat-free and skips the bread, combining white beans and sofrito base (carrot, celery, and onion) with garlic, Italian seasoning, and white beans in a tomatoey vegetable broth.
By blending a portion of the beans, this veggie-packed, budget-friendly soup becomes creamy, hearty, comforting, and bursting with flavor (and nutrients—like fiber, protein, and antioxidants). Plus, it’s made in one pot in 40 minutes, tastes even better on day two, and is freezer-friendly—so great for meal prep.
Plus, there are several ways to adapt this flexible recipe. It’s a wholesome soup that warms you up from the inside out on cold days—perfect in a rotation with lemon orzo soup, garlic ginger soup, and vegan split pea soup.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
![ingredients for Tuscan White Bean Soup [With Kale] on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-Ingredients.png)
Recipe Variations
- Leek: For more ‘buttery’, mild oniony flavor – add 1 sliced leek.
- Other vegetables: Like zucchini, artichoke, diced potatoes, or peas.
- Rosemary: Add 2-4 sprigs, removed before serving.
- Bay leaves: Add 1-2 while the soup simmers for savory depth.
- Red pepper flakes: For spice – add to taste.
- Smoked paprika: For subtle smokiness in the cannellini bean kale soup.
- Vegan parmesan cheese: (or nutritional yeast) To garnish for ‘cheesiness’.
- Bread: Want to make more of a traditional ribollita? Add chunks of torn day-old bread. This makes a super thick and hearty Tuscan kale and white bean soup.
- Vegan sausage: Sliced or ground for extra savory flavor (and protein).
- Tofu: (plain or marinated), for more protein.
How to Make Tuscan White Bean Soup
![veggies for Tuscan White Bean Soup [With Kale] on a cutting board](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-PBOAB-2.jpg)
Step 1: First, peel and dice the onion, garlic, and carrot. Rinse, and dice the celery. Then, heat the oil over medium-high in a large, heavy-based pan.
Step 2: Sauté the diced ingredients for 5 minutes. Add the Italian seasoning, stirring for 20 seconds. Add the tomato paste, stirring for 20 seconds.
Step 3: Add the vegetable broth (or water + bouillon cubes), beans, salt, and pepper. Mix well, bring to a boil, reduce to a simmer, and cover with a lid. Simmer the Tuscan bean soup for 20 minutes, then remove from the heat and transfer 2 cups to a blender/food processor to blend until smooth.
Step 4: Stir it back into the soup pot, add the kale and lemon juice, mix well, cover, and leave for 5 minutes. Finally, serve the cannellini bean and kale soup optionally garnished with parsley and/or a swirl of extra-virgin olive oil (for rich mouthfeel)– enjoy!
Alternatively, use an immersion blender in the soup pot, to your desired consistency. If you prefer brothy soup, skip this step.
FAQs
Yes, but it’ll take longer. Soak 1 ½ cups of beans in a large bowl of cold water, covered 2 inches overnight (refrigerated). Then, drain and rinse the beans and cook them separately first or simmer them in the soup for 1 ½ hours or until tender.
Yes, just sauté the ingredients, transfer everything to a crockpot, and cook for 6-8 hours on LOW or 3-4 hours on HIGH. Stir in the kale (and lemon juice, if using) in the last 10-15 minutes.
Blend a portion of the beans (choose how much based on your preferred consistency) or, for a traditional ribollita, add torn chunks of day-old bread to the soup in the last few minutes.
Pro Recipe Tips
- Don’t speed up the sauté steps: This brings out the flavor of the various ingredients and deepens the flavor.
- Likewise, don’t rush the simmer: The longer it simmers, the deeper and more melded the flavors. This soup tastes even better on day two!
- To adjust the consistency: You decide how much (if any) of the soup to blend for a thin and brothy or thick and creamy cannellini bean soup. I prefer it creamy, but with plenty of chunky bits.
- To make it oil–free: Use ¼ cup broth to sauté the vegetables instead.
![completed Tuscan White Bean Soup [With Kale] in a pot](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-PBOAB-13.jpg)
Serving Suggestions
Enjoy this hearty Tuscan white bean kale soup alone (its super satisfying!) or with:
- Crusty bread (like my no-knead bread) or vegan dinner rolls
- Vegan focaccia bread or garlic bread
- A simple side salad – like a roasted beet and kale salad or vegan Caesar salad
- Steamed or roasted vegetables – like oven charred broccoli or cauliflower steaks
Storage Information
Store: Store leftover Tuscan kale white bean soup in an airtight container in the fridge for 4-5 days.
Freeze: In portioned Ziplock/Stasher bags, souper cubes, or a silicone muffin tray for up to 3 months. Then, thaw in the fridge overnight.
Reheat: In a microwave (30-second increments, stirring between) or on the stove over medium-low heat.
![completed Tuscan White Bean Soup [With Kale] in a storage container](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-PBOAB-19.jpg)
Tuscan White Bean Soup [With Kale]
![completed Tuscan White Bean Soup [With Kale] in a pot](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-PBOAB-14-300x300.jpg)
Video
Ingredients
- 3 tablespoons of olive oil
- 1 large yellow onion diced
- 5 cloves garlic minced
- 2 large carrots diced
- 2 celery stalks diced
- ¼ teaspoon Italian seasoning
- 2 tablespoons of tomato paste
- 4 cups of water
- 2 low-sodium vegetable bouillon cubes
- 3 (15-ounce) cans of cannellini beans drained and rinsed
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 3 cups of kale stems removed and chopped
- 1 lemon (optional)
- Parsley to garnish (optional)
Instructions
- Over medium-high heat, heat the oil in a large pot with a lid. Add the onion, garlic, carrots, and celery. Sauté for 5 minutes.
- Add in the Italian seasoning and stir for 20 seconds.
- Add the tomato paste and mix for another 20 seconds.
- Add the water, vegetable bouillon cubes, beans, salt, and pepper. Mix well, bring to a boil, cover with the lid, and lower the heat to a simmer for 20 minutes.
- Once the 20 minutes have passed, turn off the heat, uncover, and blend 2 cups of soup. Pour the blended soup back into the pot and mix well.
- Add the kale and juice of one lemon if using. Mix well, cover with the lid, and allow the soup's heat to wilt the kale for 5 minutes.
- Serve and optionally garnish with parsley.
Notes
- Don’t speed up the sauté steps: This brings out the flavor of the various ingredients and deepens the flavor.
- Likewise, don’t rush the simmer: The longer it simmers, the deeper and more melded the flavors. This soup tastes even better on day two!
- To adjust the consistency: You decide how much (if any) of the soup to blend for a thin and brothy or thick and creamy cannellini bean soup. I prefer it creamy, but with plenty of chunky bits.
- To make it oil–free: Use ¼ cup broth to sauté the vegetables instead.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
![pin for Tuscan White Bean Soup [With Kale]](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-Pin-2-150x150.png)
![pin for Tuscan White Bean Soup [With Kale]](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-Pin-1-150x150.png)
![completed Tuscan White Bean Soup [With Kale] in a pot](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Tuscan-White-Bean-Soup-PBOAB-13-150x150.jpg)
Hi Toni, Made this soup for the family and everyone loved it. It was so delicious. The only thing I did differently was omit the oil using water to saute. Thanks for sharing
That is so awesome to hear! Toni has the best soup recipes!
Could I use vegetable broth instead of the water and bullion cubes? Would I need to dilute it?
That would absolutely work. Just replace the water with broth and skip the cubes and it should turn out the same. 🙂
Such a yummy soup!