Can you freeze Tuscan white bean soup?

Yes, Tuscan White Bean Kale Soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. For best results, consume within 2-3 months.

What goes well with white bean soup?

Tuscan White Bean Kale Soup pairs nicely with crusty bread (for dipping), a side salad, grilled cheese sandwiches, or a drizzle of high-quality olive oil and a sprinkle of Parmesan cheese.

What kind of kale is best for soup?

Curly kale and lacinato kale (also known as dinosaur kale or Tuscan kale) are both excellent choices for Tuscan White Bean Kale Soup. Lacinato kale tends to be a bit more tender.

What are cannellini beans?

Cannellini beans are white kidney beans, known for their creamy texture and mild, slightly nutty flavor. They are a staple in Italian cuisine and frequently used in soups and stews, including Tuscan White Bean Kale Soup.

How do you thicken bean soup?

To thicken Tuscan White Bean Kale Soup, you can blend a portion of the soup with an immersion blender or regular blender and return it to the pot. Alternatively, you can mash some of the beans against the side of the pot. Adding a cornstarch slurry (cornstarch mixed with cold water) is another effective method.

Is Tuscan White Bean Kale Soup healthy?

Yes, Tuscan White Bean Kale Soup is a very healthy dish. It is packed with fiber, protein, and vitamins from the beans and kale, and is generally low in fat, especially if made with olive oil as the primary fat source.

Tuscan White Bean Kale Soup: The Cozy, Hearty Bowl You Crave 2026

Name: Tuscan White Bean Kale Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 3 medium carrots, peeled and diced; 3 celery stalks, diced; 4 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; ½ teaspoon red pepper flakes (optional); 2 (15-ounce) cans cannellini beans, drained and rinsed; 1 (14.5-ounce) can diced tomatoes, with juices; 6 cups vegetable broth; 1 large bunch Lacinato kale, stems removed and leaves chopped (about 6-8 cups packed); 1 Parmesan rind (optional but recommended); Salt and freshly ground black pepper, to taste; For serving: Grated Parmesan cheese, olive oil, crusty bread

Tuscan White Bean Kale Soup

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A rustic and deeply satisfying one-pot soup featuring creamy cannellini beans, tender kale, and a savory broth. This comforting meal simmers with aromatic vegetables, herbs, and a Parmesan rind for rich flavor. It is perfect with crusty bread for a complete, nourishing dinner.

Author: Harmony
Prep Time: 15min
Cook Time: 35min
Total Time: 50min
Yield: 6 servings 1x
Category: dinner
Method: stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional)
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, with juices
6 cups vegetable broth
1 large bunch Lacinato kale, stems removed and leaves chopped (about 6-8 cups packed)
1 Parmesan rind (optional but recommended)
Salt and freshly ground black pepper, to taste
For serving: Grated Parmesan cheese, olive oil, crusty bread

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Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 8-10 minutes.
Add minced garlic, rosemary, thyme, and red pepper flakes (if using). Stir constantly for about 60 seconds until fragrant, being careful not to brown the garlic.
Pour in diced tomatoes with their juices. Cook for 2-3 minutes, stirring and slightly breaking down the tomatoes with a spoon.
Add drained cannellini beans, vegetable broth, and the Parmesan rind (if using). Stir well.
Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes to allow flavors to develop.
Remove the Parmesan rind. Stir in chopped kale and cook for another 5-7 minutes until kale is tender and vibrant green.
Taste and season generously with salt and black pepper.
Ladle soup into bowls. Serve topped with grated Parmesan, a drizzle of olive oil, and crusty bread on the side.

Notes

For a creamier texture without dairy, use an immersion blender to puree about one-third of the soup before adding the kale. The soup freezes well for up to 3 months. If using a different green like spinach, add it in the last 2 minutes of cooking.

Nutrition

Serving Size: 6
Calories: 280
Sugar: 6
Sodium: 800
Fat: 7
Saturated Fat: 1
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 45
Fiber: 12
Protein: 12
Cholesterol: 0

Find it online: https://harmonymeal.com/tuscan-white-bean-kale-soup/