Go Back
Bowl of Tuscan white bean soup with olive oil drizzle and crusty bread

Tuscan White Bean Soup

A creamy, hearty soup with cannellini beans, kale, tomatoes, and a parmesan rind that's ready in 30 minutes.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • - 2 cans 15 oz each cannellini beans, drained and rinsed
  • - 1 can 14 oz diced tomatoes
  • - 4 cups vegetable or chicken broth
  • - 4 cups chopped kale stems removed
  • - 1 medium yellow onion diced
  • - 4 cloves garlic minced
  • - 2 tablespoons olive oil
  • - 1 teaspoon Italian seasoning
  • - 1/2 teaspoon smoked paprika
  • - 1 parmesan rind optional
  • - Salt pepper, and red pepper flakes to taste

Method
 

  1. **Sauté.** Heat olive oil in a large pot. Cook diced onion for 3 to 4 minutes until soft, then add garlic for 30 seconds.
  2. **Simmer.** Add broth, diced tomatoes, beans, Italian seasoning, smoked paprika, and parmesan rind. Simmer for 15 minutes.
  3. **Mash.** Press about a third of the beans against the side of the pot to thicken the broth.
  4. **Wilt.** Stir in kale and cook 3 to 5 minutes until wilted. Remove the parmesan rind.
  5. **Season.** Adjust salt, pepper, and red pepper flakes to taste. Serve with a drizzle of olive oil.

Notes

- Save parmesan rinds in the freezer for soups like this one.
- Mash beans with a wooden spoon, not a blender, to keep some whole for texture.
- Add kale at the very end so it stays bright green and doesn't turn limp.