Tuscan White Bean & Kale Soup

From Tuscany’s countryside kitchens, where beans and sturdy greens anchor everyday meals, this soup centers creamy cannellini and lacinato kale. A simple soffritto and optional Parmesan rind build a cozy, one-pot broth ideal for lunch.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 268 cal
• 13g protein
• 36g carbs
• 9g fat
• 10g fiber

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Ingredients

• 3 Tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 Tbsp tomato paste
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 (15-oz) cans canned cannellini beans, drained and rinsed
• 6 cups low-sodium vegetable broth
• 1 parmesan rind (optional)
• 1 large bunch lacinato kale, stems removed and chopped
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp fresh lemon juice
• 1/3 cup grated parmesan for serving

Instructions

1. 1Heat olive oil in a large Dutch oven or heavy soup pot over medium heat until it shimmers. Add diced onion, carrots, and celery and cook 8–9 minutes, stirring occasionally, until the onion is translucent and the edges of the carrots soften.
2. 2Stir in minced garlic, tomato paste, oregano, and red pepper flakes; cook 1–2 minutes until the tomato paste darkens slightly and smells caramelized.
3. 3Add the drained cannellini beans, vegetable broth, optional parmesan rind, salt, and black pepper. Bring to a lively simmer over medium-high heat.
4. 4Reduce heat to medium-low, cover partially, and simmer gently 15 minutes so the beans soften further and the broth picks up savory depth from the rind.
5. 5Fish out and discard the parmesan rind. Use a potato masher or the back of a spoon to crush one-third of the beans against the side of the pot; this thickens the soup naturally without cream.
6. 6Stir in the chopped kale and remaining salt. Simmer uncovered 5–7 minutes until the kale is wilted, bright green, and tender but still has a little bite.
7. 7Turn off the heat and stir in fresh lemon juice. Taste and adjust salt or pepper if needed; the lemon should brighten the whole pot.
8. 8Ladle into bowls, top each serving with grated parmesan and a drizzle of olive oil if desired. Cool completely before packing into airtight containers for up to 4 days of work lunches.