This Tuscan white bean soup with kale is rustic Italian home cooking at its best. Creamy cannellini beans, garlic and rosemary simmer into a thick, comforting broth, sun-dried tomatoes add sweet tang, and dark kale gives color and texture. It is filling, healthy and made almost entirely from pantry staples.
The bean eaters of Tuscany
Tuscans are so fond of beans that other Italians playfully call them mangiafagioli, the bean eaters. Simple bean soups with olive oil, garlic, rosemary and bread have fed families in the region for centuries, especially through the cold months.
Cannellini beans
Cannellini are large white kidney beans with a creamy texture and mild, nutty flavor. Great northern or navy beans are good substitutes. Rinse canned beans well to remove the starchy liquid and extra salt.
Blend part of the soup
Blending a third of the soup turns some beans into a silky puree that thickens the broth naturally. The rest stay whole for a hearty bite. No cream or flour is needed for a soup that feels rich.
Golden garlic, not brown
Thinly sliced garlic cooked until just golden gives a sweet, nutty flavor. If it turns dark brown it becomes bitter, so keep the heat at medium and add the beans and broth as soon as it is golden.
Lacinato kale
Also called Tuscan or dinosaur kale, lacinato has long, dark, bumpy leaves and a sweeter taste than curly kale. Strip the leaves off the tough stems and chop them. Spinach or Swiss chard can replace it; add them in the last two minutes.
The Parmesan rind
A leftover Parmesan rind simmered in the broth adds deep savory flavor. Keep rinds in the freezer for soups like this one and our minestrone.
Add sausage or pancetta
For a meaty version, brown a pound of Italian sausage or diced pancetta at the start, then cook the vegetables in the rendered fat. The smoky, herby meat pairs perfectly with beans and greens.
Ribollita: the next-day bread soup
In Tuscany, leftover bean soup is layered with stale bread and reheated until thick enough to eat with a fork. This dish, called ribollita, meaning reboiled, is one of the best reasons to make a big pot.
Serving ideas
Serve with crusty bread rubbed with garlic, a simple arugula salad or grilled cheese. For more bean comfort, try the smoky ham and bean soup or a classic lentil soup.
A healthy everyday soup
Beans provide plant protein and fiber, kale adds vitamins A, C and K, and olive oil gives healthy fats. Each bowl has about 13 grams of protein.
Storing and freezing
Keep in the fridge for up to 5 days. Freeze without the kale for up to 3 months and add fresh greens when reheating.
Garlic toast for dipping
Toast thick slices of country bread, rub them with a cut garlic clove while still hot and drizzle with olive oil. In Tuscany this simple bread, called fettunta, is placed in the bottom of the bowl before the soup is ladled on top.
Quality olive oil
A drizzle of fruity extra-virgin olive oil on each bowl is not just a garnish; it adds a peppery, fresh flavor that brings the whole soup to life.
Frequently asked questions
Can I use dried beans?
Yes. Soak 1 pound of dried cannellini overnight and simmer until tender, about 1 hour, before adding them.
Is Tuscan white bean soup vegan?
It is vegan without the Parmesan; use vegetable broth and finish with extra olive oil.
How do I make it thicker?
Blend more of the beans or mash some against the side of the pot.
