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    Home » Recipes » Soup, Stew & Chili

    by Traci · Post Updated: Sep 15, 2025

    Tuscan White Bean and Kale Soup

    4.94 from 131 votes
    Total 40 minutes minutes
    Jump To Recipe

    This post may contain affiliate links. Please read our disclosure policy.

    This cozy white bean and kale soup can feed an army on a budget with simple vegetables and a few pantry staples. Busy people and beginner cooks adore this quick, healthy vegetable bean soup made for the Instant Pot or the stove!

    white bean kale soup in white dutch oven on burlap placemat

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    Table of Contents hide
    1) Why you'll love this recipe
    2) Ingredient notes
    3) How to make Tuscan white bean soup
    4) Recipe tips and substitutions
    5) Frequently asked questions
    6) How to freeze
    7) More easy soup recipes
    8) 📖 Recipe
    9) Tuscan White Bean and Kale Soup

    Why you'll love this recipe

    White bean kale soup is a delicious, affordable answer to the dinner dilemma most days of the year. This family-friendly Italian soup is the ultimate comfort food made with simple vegetables, a few pantry staples, and fresh kale.

    This flavor-loaded vegetable bean soup is so satisfying and comforting that even carnivores won't miss the meat as they happily devour it. I can't tell you how many readers have contacted me to share this sentiment. Of course, it never hurts to serve this mouthwatering vegetable bean soup with crusty bread or homemade croutons because, well, soup and bread.

    You'll be shocked by the quantity and delicious flavors this combination of affordable, everyday ingredients offers. When I say eating healthy on a budget is anything but boring, this soup is proof!

    Ingredient notes

    • Olive oil - Or preferred cooking oil.
    • Onions, carrots, celery, and garlic—building flavor and volume doesn't get easier than with these affordable vegetables.
    • Tomatoes - Use canned diced tomatoes for a brothier soup or canned crushed tomatoes for a slightly thicker soup base, as seen in my photos. Fresh tomatoes can be substituted but will also extend cooking time.
    • Canned white beans - Any variety of white beans can be used. Canned beans offer convenience, but cooking beans from scratch yields more volume for less money. Both options yield delicious results!
    • Vegetable broth - You can use homemade or packaged vegetable broth. I'm a fan of vegetable broth for its flavor, value, and minimal space requirement.
    • Seasonings - This soup can be made with packaged or homemade Italian seasoning. The addition of crushed red pepper gives it the perfect flavor kick.
    • Salt and pepper - Use as instructed or add to taste.
    • Fresh kale—You can use any kale variety or substitute other greens, such as fresh spinach or chard. For this recipe, I used Tuscan kale, also known as Dinosaur kale or Lacinato kale.
    • Fresh parsley - This is an optional garnish, but always recommended for a pop of color and herbaceous flavor.
    white bean and kale soup ingredients measured into containers and labeled

    How to make Tuscan white bean soup

    This white bean soup is suitable for busy people and beginner cooks because of its simple prep and mostly hands-off cooking using an Instant Pot or stove. Enjoy these step-by-step stove instructions with photos. Both methods are included in the recipe card below.

    Saute vegetables in olive oil over medium-high heat until tender. Add tomatoes and beans.

    diced vegetables are stirred and sauteed in white dutch oven
    white beans and tomato sauce in white dutch oven

    Stir in vegetable broth and seasonings. Increase heat to bring soup to a boil, stirring as needed. Then lower heat, cover, and simmer for 10-15 minutes, or until soup ingredients are fully heated, stirring as needed.

    broth is poured over white beans and tomato sauce in white dutch oven
    wooden spoon stirs soup ingredients in white dutch oven
    dutch oven lid covers pot

    Stir the kale into the soup and continue simmering until it softens to your liking. Serve immediately if desired.

    kale is piled on top of soup in dutch oven
    wooden spoon stirs kale into white bean soup in white dutch oven

    Recipe tips and substitutions

    I recommend using low-sodium canned goods, such as tomatoes, beans, and vegetable broth. If these aren't available, consider reducing the salt amount in the recipe.

    Cut kale into bite-sized pieces to prevent the long strands that make serving and eating difficult.

    This white bean and kale soup will have a tiny kick of heat from the red chili flakes. Consider reducing or omitting these for the family-friendly version. Of course, dial it up a notch if you want extra spicy!

    white bean kale soup in white dutch oven on burlap placemat

    Frequently asked questions

    What are the best beans for white bean soup?

    Any white beans will work for this recipe. Common varieties include navy beans (pictured here), cannellini beans, great northern beans, and white kidney beans.

    Can I use dried white beans for this soup?

    No. Cooked beans are required for this 30-minute soup recipe since dried beans require significantly longer cooking time, which would overcook the other ingredients.

    Can I use fresh tomatoes instead of canned tomatoes?

    Yes! You can substitute equal amounts of any tomato variety, but you should anticipate a slightly longer cooker time. Also, peeling tomatoes is not a requirement.

    What's the best kale for soup?

    You can use any kale for this soup, such as curly kale, Tuscan kale (aka Dino or Lacinato), Russian red kale, or baby kale. I used Tuscan kale in these recipe photos.

    How to freeze

    First, allow the soup to cool completely. Transfer to airtight freezer containers and place in the freezer. Once frozen, enjoy within 3 months (or longer if vacuum sealed).

    Pro tip: When using zip-top bags, lay the soup bags flat in the freezer for more efficient freezer storage.

    More easy soup recipes

    Vegetarian soups: Tomato Soup, Chickpea Kale Soup, Minestrone Soup, Cream of Mushroom Soup

    Classic soups: Ham and Bean Soup, Cabbage Roll Soup, Zuppa Toscana, Slow Cooker Chicken and Vegetable Soup, Lasagna Soup, Easy Italian Lentil Soup

    📖 Recipe

    white bean kale soup in white dutch oven on burlap placemat

    Tuscan White Bean and Kale Soup

    This cozy white bean and kale soup feeds an army on a budget with simple vegetables and a few pantry staples. Busy beginner cooks love this quick, healthy vegetable bean soup for a stove or pressure cooker.
    Prep TimePrep Time: 15 minutes mins
    Cook TimeCook Time: 30 minutes mins
    Total timeTotal Time: 40 minutes mins
    Yield 10 cups
    Author Traci
    4.94 from 131 votes
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    Video

    Note about scaling

    When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

    Ingredients 

    • 2 tablespoons Olive Oil, or preferred oil
    • ½ large Onion, diced (1 cup)
    • 2 Carrots, diced (1 cup)
    • 2 ribs Celery, diced (1 cup)
    • 5 cloves Garlic, minced
    • 1 (28-ounce can) Diced Tomatoes or Crushed Tomatoes, don't drain
    • 2 (15-ounce cans) White Beans (Cannellini or Navy), drained and rinsed = about 3 cups beans
    • 4 cups Vegetable Broth
    • 1 teaspoon Italian Seasoning
    • 1 teaspoon Sea Salt
    • ½ teaspoon Crushed Red Pepper, optional
    • 4 cups Kale, any variety, chopped

    Topping options

    • Lemon zest, fresh parsley, croutons, and grated Parmesan cheese.

    Instructions

    • Heat a 4.5-quart soup pot on medium-high heat. Add OLIVE OIL and heat until shimmering.
    • Add ONIONS, CARROTS, CELERY, and GARLIC.
    • Sauté a few minutes until tender, stirring as needed.
    • Stir in TOMATOES, VEGETABLE BROTH, WHITE BEANS, ITALIAN SEASONING, SALT, and CRUSHED RED PEPPER.
    • Bring everything just to a boil. Lower heat and simmer 10-15 minutes, stirring as needed.
    • Stir in KALE or other greens at any point during the simmering process.
    • Serve warm.
    • Refrigerate in an airtight container up to 5 days or freeze up to 3 months (longer if vacuum-sealed).
    Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

    Recipe Notes

    Instant Pot Instructions
    1. Select "Sauté" on the Instant Pot and add the OLIVE OIL.
    2. When the display reads "Hot", add ONIONS, CARROTS, CELERY, and GARLIC. Sauté a few minutes until tender, stirring as needed.
    3. Stir in TOMATOES, WHITE BEANS, VEGETABLE BROTH, ITALIAN SEASONING, SALT, CRUSHED RED PEPPER, and KALE
    4. Close and lock the lid and press "Cancel".
    5. Turn the pressure release valve to "Sealing". Select "Manual" or "Pressure Cook" on "High" pressure for 1 minute.
    6. When the cycle completes, allow a 10-minute natural pressure release (NPR). Turn the pressure release valve to the "Venting" position to release any remaining steam.
    7. Carefully open the lid, stir to combine, and serve.
    _____________________________________
    Can I use uncooked dry white beans for this soup?
    Unfortunately, uncooked beans require significantly longer cooking time than what is allotted in the recipe. However, you can pre-cook your dried beans to use with this recipe.

    Equipment

    • chef's knife
    • cutting board
    • 4.5-quart Dutch oven or stockpot or 6-quart Instant Pot
    • serving ladle
    • airtight storage container(s)

    Nutrition

    Serving: 1cup | Calories: 127.7kcal | Carbohydrates: 16.9g | Protein: 6.09g | Fat: 3.86g | Saturated Fat: 0.47g | Polyunsaturated Fat: 0.44g | Monounsaturated Fat: 2.11g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 534.71mg | Potassium: 446.96mg | Fiber: 6.06g | Sugar: 2.67g | Vitamin A: 1532IU | Vitamin C: 34mg | Calcium: 106mg | Iron: 1.61mg

    Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

    Course Dinner, Dinner Recipes, entree, Soup
    Cuisine Italian
    Diet Gluten Free, Vegan, Vegetarian
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    24.5K shares
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    Traci

    About Traci

    I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

    Reader Interactions

    Comments

      4.94 from 131 votes (49 ratings without comment)

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    1. Vicki says

      February 07, 2026 at 5:06 pm

      5 stars
      Delicious soup recipe

      Reply
      • Traci says

        February 07, 2026 at 10:05 pm

        Thank you for taking the time to let me know 🙂 And thanks for making my recipe. Glad you enjoyed!

    2. Chana says

      February 04, 2025 at 11:10 am

      5 stars
      This is an excellent, delicious soup recipe. We make it several times a month. It's easy to make and nutritious and flavorful!

      Reply
      • Traci says

        February 05, 2025 at 4:11 pm

        Yay!! I'm thrilled to know you're getting so much mileage out of it. Thanks so much for taking the time to let me know. Enjoy! xoxo

    3. Helen says

      January 02, 2025 at 7:10 am

      5 stars
      I've made this more than once it is absolutely delicious! I make it in the instant pot and I have used spinach instead as substitute at times.
      This recipe is definitely a keeper thank you so much for sharing it and all the notes with it as well with options and alternatives.

      Reply
      • Traci says

        January 02, 2025 at 7:47 am

        Yay! I’m so glad you love this recipe and that it’s a keeper for you! It’s one of our favorite soups as well—it has saved many a busy weeknight dinner. Thank you for sharing your kind words—happy cooking! xoxo

    4. Helen says

      November 18, 2024 at 3:36 am

      5 stars
      Awesome 👍😎

      Reply
      • Traci says

        November 18, 2024 at 9:31 am

        I'm glad you're enjoying my recipe. Thank you! xoxo

    « Older Comments

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