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Ultra close-up macro of creamy Tuscan white bean and kale soup with tender cannellini beans, dark ribboned kale, and Italian seasoning

Cozy Tuscan White Bean and Kale Soup

A deeply comforting, velvety Tuscan soup prepared in just 30 minutes with creamy cannellini beans, fragrant mirepoix, tender Tuscan kale, and aged Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings (bowls)
Calories: 285
Ingredients Method Nutrition

Ingredients
  

Aromatics & Mirepoix Foundation
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 2 large carrots peeled and sliced into rounds
  • 2 stalks celery thinly sliced
  • 4 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes optional for gentle warmth
Beans, Broth & Finishing Greens
  • 3 cans (15 oz each) cannellini beans rinsed and drained (reserve 1 cup for blending)
  • 4 cups low-sodium vegetable broth or chicken bone broth
  • 1/2 cup heavy cream or full-fat coconut milk for dairy-free
  • 4 cups fresh Lacinato kale stems removed, leaves roughly chopped
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving
  • 1 tbsp fresh lemon juice to brighten flavors
  • to taste kosher salt and freshly cracked black pepper

Method
 

Step-by-Step Instructions
  1. Heat extra virgin olive oil in a 5-quart Dutch oven or heavy soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 6 to 7 minutes until vegetables are softened, glossy, and fragrant.
  2. Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 60 seconds, stirring constantly, until the garlic is intensely aromatic without browning.
  3. Pour in the vegetable broth and 2 cans of whole cannellini beans. In a small blender cup or bowl with an immersion blender, purée the remaining 1 cup of beans with 1/2 cup of broth until silky smooth, then pour directly into the pot for instant natural velvety thickness.
  4. Bring the soup to a gentle boil, then lower heat to medium-low and simmer uncovered for 12 minutes to allow the vegetables to tenderize and flavors to meld beautifully.
  5. Stir in the chopped Tuscan kale and heavy cream. Simmer for 3 to 4 minutes until the kale wilts into tender, emerald-green ribbons.
  6. Remove from heat. Stir in freshly grated Parmesan cheese and fresh lemon juice. Season to taste with kosher salt and black pepper. Ladle into warm bowls, drizzle with extra virgin olive oil, and serve hot.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 38gProtein: 12gFat: 10gSaturated Fat: 3gCholesterol: 25mgSodium: 540mgPotassium: 620mgFiber: 9gSugar: 4gVitamin A: 180IUVitamin C: 42mgCalcium: 160mgIron: 4.2mg

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