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Rustic Tuscan Bean Soup with Kale and Tomatoes

Elina James
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soups
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 (14 oz / 400 g) can diced tomatoes
  • 2 (15 oz / 425 g each) cans cannellini beans, drained and rinsed (or 3 cups cooked beans)
  • 4 cups vegetable or chicken broth
  • 1 cup water (adjust for thickness)
  • 2 cups chopped kale (stems removed)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Optional Flavor Boosters
  • 1 tbsp tomato paste (for depth)
  • ½ cup grated Parmesan cheese (for serving)
  • A splash of balsamic vinegar or lemon juice (to finish)

Instructions
 

  • Step 1: Prepare the Base : In a large pot or Dutch oven, heat olive oil over medium heat.
  • dd onion, carrot, and celery. Sauté for about 5–7 minutes until softened and fragrant. Stir in garlic and cook for 1 minute until aromatic.
  • Step 2: Build the Flavor : Add diced tomatoes (and tomato paste, if using). Stir well. Sprinkle in thyme, oregano, crushed red pepper, bay leaf, salt, and pepper. Cook for 3–4 minutes, allowing the tomatoes to break down slightly and the herbs to bloom.
  • Step 3: Add Broth and Beans : Pour in vegetable or chicken broth and water. Stir in the cannellini beans. Bring to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes.
  • Step 4: Add the Kale :Stir in the chopped kale and cook for another 8–10 minutes, or until wilted and tender. Adjust seasoning with salt and pepper. For a creamier texture, mash a few beans against the side of the pot or blend a small portion of the soup and return it to the pot.
  • Step 5: Finish and Serve : Remove the bay leaf. Add a splash of balsamic vinegar or lemon juice for brightness. Ladle into bowls and drizzle with extra virgin olive oil. Top with grated Parmesan cheese and freshly ground pepper.