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Tuscan White Bean Soup

Tuscan white bean soup with creamy cannellini beans simmered in a tomato-herb broth, plus garlic, kale, and Parmesan. Velvety, rustic Italian comfort with a simple pot method and a Parmesan rind for extra depth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 2 tbsp olive oil
  • good olive oil drizzle for serving
vegetables
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 4 garlic
  • 3 cup chopped kale stems removed
beans and tomatoes
  • 2 can (15 oz) cannellini beans drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 6 cup vegetable or chicken broth
  • 1 parmesan rind optional
herbs and seasoning
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste
  • grated Parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes, and stir occasionally as they turn translucent.
  2. Add minced garlic and cook for 1 minute more. Keep stirring until fragrant, about 1 minute, without browning.
Simmer the soup
  1. Stir in cannellini beans, diced tomatoes, broth, Parmesan rind (if using), dried thyme, and dried oregano. Bring everything to a simmer and keep the surface bubbling lightly.
  2. Cook uncovered for 20 minutes to let the flavors meld. Maintain a steady simmer so the broth reduces slightly.
  3. Remove the Parmesan rind and discard it. Swirl the pot so the broth looks uniform and slightly thicker.
Wilt the kale and finish
  1. Stir in chopped kale and simmer for 5 more minutes, until wilted. The kale should turn bright green and soften but still hold some shape.
  2. Season with salt and black pepper to taste. Ladle into bowls and drizzle with good olive oil.
  3. Top with grated Parmesan and serve. The cheese should melt slightly on the hot surface.

Notes

For extra creaminess, mash a few spoonfuls of beans against the pot after simmering (before adding kale) rather than blending—this keeps the soup rustic. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid overcooking the kale. Freezing is not ideal because kale texture softens, but it can be frozen up to 2 months and reheated carefully. Dietary swap: use vegetable broth and skip the Parmesan rind for a dairy-free variation (seasoning may need a touch more salt).