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+ servings
White Bean Tuscan Kale Soup

Tuscan Kale Soup with White Beans

This delicious Tuscan bean and kale soup Is a perfect one pot weeknight dinner. Recipe includes a step of simmering Parmesan rind that adds incredible flavor and body to this comforting soup.

Course Appetizer, lunch, Main Course, Soup
Cuisine Italian
Keyword soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 417 kcal


  • extra virgin olive oil
  • 2 oz pancetta
  • 1 yellow onion diced, about 1 1/2 cups
  • 3 celery stalks diced, about 1 cup
  • 3 carrots peeled and diced, about 1 cup
  • 2 bay leaves
  • salt
  • freshly ground black pepper
  • 3 garlic cloves minced
  • 2 cups crushed tomatoes in their juice
  • 3 cups cooked cannellini beans, with their liquid
  • 1 oz freshly grated Parmesan-Reggiano, rind reserved
  • 4 cups chicken stock
  • 1 bunch kale thinly sliced, about 6 cups
  • 1/2 small green or Savoy cabbage core removed and thinly sliced, about 3 cups
  • 1/4 lemon freshly squeezed, optional


  1. Heat dutch oven over medium high heat and add 1 tablespoon of olive oil. Add pancetta and cook for 1 minute while stirring, until the pancetta begins to brown.

  2. Add onion, celery, carrots, and bay leaves. Season with salt and pepper. Reduce heat to medium and cook 15 minutes, or until vegetables are tender. Add garlic and cook while stirring for up to an additional minute, until fragrant. Add tomatoes and season with salt as needed. Simmer tomatoes for about 10 minutes, until they cook down to a jam-like consistency.

  3. Add beans, their cooking liquid, half the grated parmesan, and the parmesan rind. Add 3 to 4 cups chicken stock, as much as is needed to cover vegetables.

  4. Add 1/4 cup olive oil and bring the soup to a simmer, stirring occasionally. Add kale and cabbage. Bring to a simmer again and add more stock as needed to cover vegetables.

  5. Gently simmer for 20 more minutes, or until greens are tender and flavor is right. Season with salt to your taste. For a thinner lighter soup, add more stock.

  6. Remove parmesan rind and bay leaves, and optionally stir in a splash of fresh lemon juice before serving. Garnish soup bowls with drizzle of good quality olive oil and grated parmesan.

Recipe Video

Recipe Notes

This recipe is adapted from Salt Falt Acid Heat's Tuscan Bean and Kale Soup.

This soup can be stored in an air tight container in the fridge for up to 5 days, or in the freezer for up to 2 months. 

Any nutritional information on RainbowDelicious.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as (but not limited to) Verywellfit.com   Although RainbowDelicious.com attempts to provide accurate nutritional information, these figures should be considered only as estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

Nutrition Facts
Tuscan Kale Soup with White Beans
Amount Per Serving
Calories 417 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Cholesterol 10mg3%
Sodium 1057mg46%
Potassium 1457mg42%
Carbohydrates 59.1g20%
Fiber 22.1g92%
Sugar 8.7g10%
Protein 24.4g49%
Calcium 269mg27%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.