Tuscan Kale and Bean Soup: A Nourishing Recipe to Warm Your Soul

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Our Tuscan Kale and Bean Soup recipe has a special place in our family’s heart—and on our dinner table. It all began with Shaun’s attempt to recreate Olive Garden’s Zuppa Toscana, but with a vegetarian twist. Over the years, the recipe has evolved little by little, taking on a life of its own. What started as a simple experiment has grown into one of our family’s all-time favorites. With tender kale, creamy cannellini beans, and a flavorful broth, this kale and bean soup is a comforting, nutrient-packed dish perfect for chilly days or when you need a nourishing pick-me-up.

Why You’ll Fall in Love with This Soup

• Quick and Easy: Kale and bean soup comes together in under 30 minutes, making it perfect for busy weeknights.
• Nutrient-Packed: Loaded with fiber, vitamins, and minerals from the kale and beans.
• Comforting and Delicious: A simple yet satisfying flavor that feels like a warm hug in a bowl.
• Allergy-Friendly: Naturally dairy-free, gluten-free, and easy to adapt to suit your dietary needs.
• Family Favorite: Loved by kids and adults alike, this kale and bean soup is sure to be a hit at your table.

Feel Good While You Eat: Health Benefits Galore

• Rich in Vitamins: Kale is a powerhouse of vitamins A, C, and K, supporting immunity and bone health.
• High in Fiber: Cannellini beans and kale help promote digestive health and keep you feeling full longer.
• Plant-Based Protein: Cannellini beans provide a good source of protein without adding meat.
• Low in Calories: A hearty, satisfying kale and bean soup that’s also easy on the calorie count.
• Heart-Healthy: The ingredients are naturally low in saturated fats and rich in antioxidants, promoting overall heart health.

Soup-er Smart Prep and Storage Ideas

• Make Ahead: This kale and bean soup is perfect for meal prep. Make a big batch and enjoy it throughout the week. The flavors deepen as it sits, making it even better the next day.
• Refrigerate: Store cooled soup in an airtight container in the fridge for up to 4 days. Simply reheat on the stovetop or in the microwave for a quick meal.
• Freeze: Freeze individual portions in airtight, freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.

Delicious Pairings to Complete Your Meal

Take your kale and bean soup to the next level with these pairing ideas:

• Hummus and Pita Bread: Our creamy hummus recipe pairs beautifully with warm pita bread or veggie sticks, making a great side to complement the soup’s hearty flavors.
• Greek Salad: Try our vibrant Greek salad for a refreshing contrast to the warm soup. The tangy lemon and feta (dairy-free, of course!) bring a lively balance to the meal.
• Gluten-Free Croutons: Serve the soup with a side of big toasty croutons that soak up that flavorful broth.
• Baba Ghanoush: For a Mediterranean-inspired spread, pair the soup with our smoky baba ghanoush. Its creamy texture and rich flavors are a perfect match.

Make It Your Own: Fun Variations

This kale and bean soup is a great base for creativity! Try these variations:

• Add Protein: For a heartier version, add cooked sausage, shredded chicken, or chickpeas.
• Switch the Greens: Substitute kale with spinach, Swiss chard, or collard greens for a different flavor and texture.
• Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick of heat.
• Herb It Up: Experiment with fresh herbs like thyme, rosemary, or parsley to customize the flavor.
• Creamy Option: Stir in a splash of coconut milk or cashew cream for a creamy finish.

Ingredients

• 400 grams kale – washed, stems removed, and chopped
• 2 (16.5 oz) cans cannellini beans (including liquid)
• 8 cups stock (vegetable or chicken) (We use water + 6 tsp Better Than Bouillon with 8 cups of water.)
• 1 medium carrot, peeled and grated (or diced/sliced as preferred)
• 1 medium onion, diced
• 1 celery rib, diced
• 1.5 tsp dried oregano
• 1 tsp black pepper
• 1 tbsp extra virgin olive oil (EVOO)
• Salt, to taste

How to Make the Best Kale and Bean Soup

Step 1: Prep the Veggies Like a Pro

1. Kale: Wash thoroughly with warm water, scrubbing with your fingers. Remove and discard the thick stems. Roll the leafy parts and chop into bite-sized pieces. (Avoid long pieces to prevent splashing broth when eating.)
2. Carrot: Peel, grate, and set aside. (Grated carrots are a favorite in this dish, but diced or sliced works just as well.)
3. Onion and Celery: Dice both and set aside.

Step 2: Sauté the Aromatics

1. Heat the olive oil in a soup pot over medium-low heat.
2. Add the diced onion, celery, and grated carrot. Cook until the onions are soft and translucent.

Step 3: Add the Beans and Broth

1. Stir in the cannellini beans (including liquid), oregano, black pepper, and stock.
2. Bring the mixture to a gentle boil.

Step 4: Add Kale and Simmer

1. Add the chopped kale to the pot, ensuring it’s fully submerged in the broth.
2. Bring the soup back to a low boil.

Step 5: Let It Simmer

Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes. (This allows the kale to soften and develop its full flavor.)

We’d Love to Hear From You!

We hope you love our Tuscan Kale and Bean Soup as much as our family does! Head over to our Instagram to share how it turned out—we’d love to hear your thoughts. Don’t forget to share your own creative versions. It means so much to see this family favorite become part of your table too!