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Hearty Tuscan White Bean Soup with Kale and Rosemary

A bowl of creamy Tuscan white bean soup topped with kale, rosemary, and served with a slice of toasted bread.
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Make this simple, one-pot Tuscan White Bean Soup for a comforting meal. It uses authentic Italian herbs and creamy cannellini beans, perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth (or chicken broth)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups chopped kale, tough stems removed
  • Salt and 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 onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, rosemary, thyme, and red pepper flakes, if using. Cook for 1 minute until fragrant.
  3. Pour in the vegetable broth and add the diced tomatoes with their liquid. Bring the mixture to a simmer.
  4. Stir in the rinsed cannellini beans. Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow flavors to combine.
  5. Stir in the chopped kale. Cook until the kale wilts, about 3 to 5 minutes.
  6. Taste the soup and season with salt and pepper as needed.
  7. Serve hot with crusty bread for dipping.

Notes

  • For a creamier texture, mash about one cup of the beans against the side of the pot before adding the kale, then stir well.
  • To make this recipe vegan, use vegetable broth and skip any optional meat additions.
  • You can substitute spinach for kale if you prefer a milder green.

Nutrition

Find it online: https://devourdish.com/tuscan-white-bean-soup-recipe-easy-one-pot/