Tuscan White Bean Kale (Printable)

Rustic Italian soup with creamy cannellini beans, kale, and bright lemon zest for a comforting dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 bunch kale, tough stems removed, leaves chopped (about 4 cups packed)
07 - Zest of 1 lemon

→ Beans & Broth

08 - 2 cans (15 oz each) cannellini beans, drained and rinsed
09 - 4 cups low-sodium vegetable broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary or 1 tablespoon fresh, minced
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Finishing

16 - 2 tablespoons freshly squeezed lemon juice
17 - 1/4 cup grated Parmesan cheese, omit or use vegan cheese for vegan option
18 - Extra-virgin olive oil for drizzling

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, approximately 6 to 8 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chopped kale and cook for 2 to 3 minutes until slightly wilted.
04 - Add cannellini beans, vegetable broth, water, dried thyme, rosemary, bay leaf, and red pepper flakes if using. Season with salt and pepper to taste.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Remove approximately 1 cup of soup with beans. Mash with a fork or blend until smooth, then return to the pot.
07 - Stir in lemon zest and lemon juice. Simmer for 2 additional minutes.
08 - Remove bay leaf. Taste and adjust salt and pepper as needed.
09 - Ladle soup into bowls. Top with grated Parmesan and a drizzle of extra-virgin olive oil.

# Expert Advice:

01 -
  • Ready in 50 minutes — just 15 minutes of prep and 35 minutes of cooking for a complete, wholesome meal.
  • Vegetarian and naturally gluten-free (when using gluten-free broth), making it easy to serve to a wide range of guests.
  • Incredibly satisfying — cannellini beans provide a creamy, protein-rich base that keeps you full and energized.
  • Bright and vibrant — fresh lemon zest and lemon juice lift the flavors and give this rustic soup a lively, fresh finish.
  • Simple pantry ingredients — built from everyday staples like canned beans, vegetable broth, and dried herbs.
  • Easily customizable — swap kale for spinach, add Italian sausage, or make it fully vegan with a simple cheese substitution.
02 -
  • Mash for creaminess: Don't skip Step 6 — mashing or blending a cup of the beans and broth and returning it to the pot gives the soup its signature silky, creamy body without any added dairy.
  • Fresh lemon at the end: Always add the lemon zest and lemon juice in the final minutes of cooking to preserve their bright, fresh aroma. Adding them too early will dull the flavour.
  • Season in layers: Add a pinch of salt when you sauté the vegetables, and again after adding the broth — this builds depth of flavour throughout the cooking process.
  • Use low-sodium broth: The recipe calls for low-sodium vegetable broth so you can control the salt level yourself. Regular broth can make the soup too salty, especially as it reduces during simmering.
  • Tools matter: A microplane or fine grater is ideal for the lemon zest — it gives you fine, fragrant zest without the bitter white pith. A wooden spoon is best for stirring to avoid scratching your pot.
  • Allergen check: This recipe contains dairy (Parmesan) and celery. Always check broth and cheese labels for hidden gluten or other allergens if cooking for guests with dietary requirements.
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