This Tuscan kale soup is as delicious as it is healthy! Made with creamy white beans and veggies in a savory herbed broth, it's super comforting and hearty enough to make a meal of!
Soup season is all year long if you ask me! I love soup and will gladly down big bowls of it even in the ninety plus degree summer heat.
What does change throughout the year is the varieties of soup that I enjoy. In the summer I might go for something light, like zucchini soup or lemon orzo soup. As things cool down I start to crave thicker, heartier soups, like this Tuscan kale soup.
Don't get me wrong: I'll take a bowl of this any day. But I especially like it during the cooler months, which we're now approaching. It's super comforting and satisfying, without being overly heavy. This one is actually healthy, with beans and veggies being the stars of the show.
Jump to:
Ingredients You'll Need
- Olive oil. Another high-heat oil such as canola, vegetable or coconut oil can be used if you prefer, though olive oil will give your soup the best flavor.
- Onion.
- Celery.
- Carrots.
- Garlic.
- Vegetable broth. Use your favorite brand. I really like Better Than Bouillon in seasoned vegetable flavor.
- Cannellini beans. Feel free to substitute another variety of white beans, such as navy beans or great northern beans.
- Dried thyme. Prefer fresh thyme? Go for it, and double the amount.
- Red pepper flakes.
- Tuscan kale. This type of kale is a bit more tender than curly kale. It's also darker in color, has elongated leaves, and a bumpy surface, as you can see in the photos above. Tuscan kale might also be labelled as dinosaur kale, Italian kale, or Lacinato kale at the store. Feel free to substitute any other variety of kale if you can't find it.
- Lemon juice.
- Salt & pepper.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Heat the olive oil in a large pot, then add the onions, carrots and celery. Sweat the veggies for a few minutes, until they start to soften up.
- Add the garlic and sauté it with the veggies for just a minute, until it becomes very fragrant.
- Stir in the broth, white beans, thyme and red pepper flakes. Let the soup simmer for about 20 minutes, until the veggies are soft.
- Take the soup off heat and blend some of it. How much should you blend? That's up to you! I've blended about a third of mine, but you could blend more for a creamier soup, or less for a brothier soup.
Tip: An immersion blender is a great tool for blending soup because you don't have to take it out of the pot! If you don't have one, a regular blender or food processor will work just fine. In any event always be super careful when blending hot liquids.
- Place the pot back on the burner and begin heating the soup again and adding chopped kale. You'll probably need to add the kale in batches, stirring each one in and letting it wilt before adding more.
- Simmer the soup a little while longer, until the kale is very tender.
- Take your Tuscan kale soup off of the burner and season it with some lemon juice, along with salt and pepper to taste.
- Enjoy your soup! I love to serve mine with a big chunk of crusty bread.
Frequently Asked Questions
It is!
Most of the sodium comes from the broth and beans. Try using low sodium varieties of each of those ingredients.
Leftovers & Storage
Leftover Tuscan kale soup will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for about 3 months.
More Kale Soup Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Tuscan Kale Soup
This Tuscan kale soup is as delicious as it is healthy! Made with creamy white beans and veggies in a savory herbed broth, it's super comforting and hearty enough to make a meal of!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth, plus more as needed (I use 5 cups total)
- 2 (14 ounce or 400 gram) cans cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- Pinch red pepper flakes, or to taste
- 1 large bunch Tuscan kale (about 1 to 1 ½ pounds/450 to 675 grams), stems removed and leaves roughly chopped
- 1 tablespoon lemon juice
- Salt & pepper, to taste
Instructions
-
Coat the bottom of a large pot with the oil and place it over medium heat.
-
Add the onion, carrot and celery. Sweat the veggies for about 5 minutes, stirring frequently, until they begin to soften.
-
Stir in the garlic and cook it with the veggies for about a minute, until it becomes very fragrant.
-
Stir in the broth, beans, thyme and red pepper flakes.
-
Raise the heat and bring the broth to a boil, then lower the heat and allow the soup to simmer for about 20 minutes, until the vegetables are soft.
-
Remove the pot from heat.
-
Blend about half to a third of the soup (depending on how thick you like it) either using an immersion blender or by transferring it to a blender or food processor in batches. Use caution when blending hot liquids.
-
Return the soup to the burner and begin stirring in the kale, adding it in batches if needed, stirring each addition in until it wilts and another batch can be added.
-
Bring the soup back up to a simmer and let it cook for about 10 minutes, until the kale is tender, stirring occasionally.
-
Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
-
Ladle into bowls and serve.
Delicious and healthy! My grocery store didn't have Tuscan kale, but this turned out great with just regular kale. I did end up adding some extra lemon juice and seasonings to mine (nutritional yeast and italian seasoning). Was able to cut back on the sodium a lot with low-sodium broth and beans. Super delicious paired with some toasted French bread with butter.
This was sooo good. I used Better Than Bouillon vegetable and a little of McKays Chicken seasoning. I added a couple of potatoes and some rosemary. I used more water. It makes a big pot of soup But Will not last long.
I Will be making this again.
Made with pantry staples, easy to throw together, and delicious!! My new favorite soup recipe
I needed something healthy and warm today so this soup was the right choice for me. I used chickpeas instead of beans (I had them at home) and flavored it with bit more of the lemon juice, it was yummy. Thank you for the recipe.
This has to be one of the most delicious soups I've made. Prior to making it, I was dubious it would have much flavor; boy, was I wrong. You always have absolutely the best recipes.
Can i use a crockpot ?
I'm sure you can, but I haven't used one for this particular recipe myself, so I'm not sure about cook time. I'm thinking about 2 hours on high or 4 on low, but that's just a guess. I'd love to hear how it turns out if you try it!
It was an Oh My God moment. I added Chorizo to it.
This soup is great! vegan too
Thank you Alyssa, i love this soup. So easy to make