Home » Soup » Rosemary White Bean and Kale Soup

Rosemary White Bean and Kale Soup

This white bean and kale soup is sure to bring comfort and warmth to your dinner table. A nutritious blend of Cannellini beans, vibrant vegetables, and aromatic herbs comes together in a tomato-based broth.

tuscan kale white bean soup

As soup season makes its return, savor the fragrant broth that boasts a profound flavor profile, ensuring a cozy experience.

This hearty and rich soup is crafted from simple ingredients, and when paired with crusty bread, it transforms into a satisfying and complete meal.

What’s more, it caters to various dietary preferences as it is vegan and gluten-free, making it the ideal comfort food for chilly and rainy evenings. The added convenience lies in its quick preparation—crafted in a single pot, ready to serve in under 30 minutes.

So, grab your soup pot and a bunch of kale as I share with you an exceptional recipe that never fails to brighten my day. Let’s get started!

Tuscan White Bean And Kale Soup – Why You’ll Love This Recipe

tuscan soup with white beans
  • It’s an easy one-pot meal
  • This delicious recipe has a flavorful broth and is packed with protein.
  • You can serve this with sourdough croutons or slices of bread to make it a complete meal.
  • You may also add other veggies you may like to suit your taste.

Ingredients For Tuscan Bean Soup

Serves: 4-6/ Prep Time: 5 minutes/ Cook Time: 25 minutes/ Total Time: 30 minutes

bean and kale soup
  • 1 medium/175g yellow onion (diced)
  • 1 large/150g carrot (peeled and diced)
  • 4 cloves/20g garlic (minced)
  • 2 sticks/115g celery (diced)
  • 2 tbsp/30ml olive oil
  • 1 tsp/1g dried rosemary
  • ½ tsp/1g red pepper flakes
  • 2 tsp/4g ground coriander
  • 2 tbsp/30ml tomato paste
  • 1¾ cup/325g cooked white beans (15oz can, drained)
  • 4 cups/945ml vegetable broth
  • 1 bunch/225g kale (Tuscan kale preferred, or regular kale or baby spinach)
  • 1 teaspoon /6g sea salt
  • 2-3 tbsp/30-45ml lemon juice

How To Make Tuscan White Bean Soup

cannellini bean sausage and kale soup
  1. Peel and dice onion and carrot. Mince garlic. Dice celery (including leaves if applicable).
  2. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring regularly, until beginning to brown, 7-10 minutes.
  3. Add the carrot and celery and cook for 3 minutes, stirring regularly, until the celery is beginning to soften.
  4. Add the garlic, rosemary, red pepper flakes, coriander, and tomato paste. Cook for 1 minute, stirring consistently.
kale and white bean soup with sausage
  1. Reduce heat to medium-low. Add the broth and white beans. Stir to scrape everything off the bottom of the pot. Cover the pot and bring the soup to a boil, then turn down the heat to simmer for 20 minutes, until the carrot is just soft.
  2. While the soup is cooking, wash and prep the kale. Tear it off the ribs and chop it into bite-size pieces.
  3. Once the carrots have softened, add the kale, salt, and 2 tbsp/30ml lemon juice to the pot and stir to submerge the kale and cook for about 3 minutes until the kale is wilt.
  4. Taste and adjust lemon juice, salt, and pepper as needed. Serve the soup with bread. It can be stored in the fridge for up to 3 days.

Notes

Traditionally this soup is made in big batches that are stored in portions. Reheating it enhances the taste.

What Are The Different Beans To Use For This Recipe

soup with white beans and kale

There are several types of beans you can use but here are the most commonly used for this recipe.

🍵 Great Northern Beans: These are large, white, and have a mild flavor. They are often used in stews and casseroles.

🍵 Cannellini Beans: Also known as white kidney beans, cannellini are large, kidney-shaped, and have a nutty flavor. They are commonly used in Italian dishes such as minestrone and pasta.

🍵 Navy Beans: Small, oval-shaped, and mild in flavor, they are often used in baked beans and soups. They get their name from their historical use as a staple in the diet of the U.S. Navy.

Tips, Variations, And Substitutions

white bean with kale soup

🌿 Tuscan Kale – Use Tuscan kale and turn this soup into Tuscan Ribollita.

🌿 Fresh rosemary – This can take the place of the dried rosemary. They both have that woody minty taste. But make sure to use more as dried rosemary has a more intense flavor than fresh ones.

🌿 Thyme – This can also be your herb of choice for this dish. Though this has a sweeter, peppery flavor than rosemary it still complements this dish wonderfully.

🌿 Parsley – This is another herb you can use. Parsley has a neutral, grassy taste that won’t affect this dish that much.

🌿 Vegan parmesan cheese – You can sprinkle parmesan before serving for a nutty and tangy element. You can also use nutritional yeast.

🌿 Plant-based sausage – If you have meat eaters coming over this will give a smoky meaty component. Otherwise, feel free to skip this ingredient.

🌿 Beans – You can use all the beans mentioned above. They all can hold their shape, have similar tastes, and will become tender as they cook. Choose the one that is convenient for you.

🌿 Bread – It’s ideal to use a day-old bread or stale bread. You can serve this soup with slices of crusty bread or you can make your very own homemade croutons. This will add texture to your meal and will make this dish even more filling.

🌿 Coconut Milk – If you want to make creamy white bean soup, add some coconut milk or cream at the end.

More Vegan Comforting Soup Recipes

If you’re looking for soups that would be great as a way to warm up this cold season then you’ve come to the right place.

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cannellini bean kale soup

Frequently Asked Questions

What Is White Bean Kale Soup Made Of?

This soup is made with ingredients like onions, garlic, rosemary, tomato paste, and white beans. It is then simmered with other ingredients to make the recipe more robust.

What Beans Can I Use For This Recipe?

There are varieties of white beans that you can use to make this soup. There are the Great Northern beans, Cannellini beans, and Navy beans. All are great for simmering and will hold their shape during the cooking process. They will also be more tender while they boil.

Which Kale Is Best For Soups?

The best one to use is Lacinato. It’s sweeter and more tender than other variants and is perfect for eating raw in salads or simmered in soups.

soup with white beans and kale

White Bean Kale Soup (Tuscan-Style)

This rustic charm of Tuscan-style White Bean Kale Soup is a comforting blend of creamy white beans, hearty kale, and savory herbs in a tomato-based broth, delivering a nourishing and flavorful experience for a cold and rainy night.
5 from 5 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 185kcal
Author: SHU-CHUN

Ingredients

  • 1 medium yellow onion peeled and finely diced
  • 2 tbsp olive oil
  • 2 stick celery small diced
  • 1 large carrot peeled and diced
  • 4 clove garlic minced
  • cup cooked white beans (15oz can, rinsed and drained)
  • 1 bunch kale stem removed
  • 1 tsp dried rosemary
  • ½ tsp crushed red pepper flakes
  • 2 tsp ground coriander
  • 2 tbsp tomato paste
  • 4 cup vegetable broth
  • 3 tbsp lemon juice
  • 1 tsp sea salt

Instructions

  • 1. Peel and dice onion and carrot. Mince garlic. Dice celery (including leaves if applicable).
  • 2. Heat olive oil in a large pot over medium. Add the diced onion and cook, stirring regularly, until beginning to brown.
  • 3. Add the carrot and celery and cook for 3 minutes, stirring regularly, until celery is beginning to soften.
  • 4. Add the garlic, rosemary, red pepper flakes, coriander, and tomato paste. Cook for 1 minute, stirring consistently.
  • 5. Reduce heat to medium-low. Add the white beans and broth. Stir to scrape everything off the bottom of the pot. Cover and simmer for 20 minutes, until the carrot is just soft.
  • 6. While soup is cooking, wash and prep the kale. Tear it off the ribs and chop into bite size pieces.
  • 7. Once the carrots have softened, add salt, 2 tbsp/30ml lemon juice, and kale. Stir to submerge kale and cook for about 3 minutes until kale is tender.
  • 8. Taste and adjust lemon juice and salt as needed. Serve immediately or store in the fridge for up to 3 days.

Notes

Traditionally this soup is made in big batches that are stored in portions. Reheating it enhances the taste. Thus, this soup is a perfect item for meal prep.

Nutrition

Serving: 1person | Calories: 185kcal | Carbohydrates: 26g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1310mg | Potassium: 656mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5575IU | Vitamin C: 33mg | Calcium: 152mg | Iron: 3mg

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