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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 Instant Pot or stove!
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 reached out to me to share this very 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 you'll get from this combination of affordable, everyday ingredients. 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 - It doesn't get easier than these affordable vegetables to build flavor and volume.
- 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 - Use homemade or packaged vegetable broth. I'm a fan of vegetable base 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 - Use any kale variety or substitute other greens such as fresh spinach or chard. I used Tuscan kale aka Dinosaur kale or Lacinato kale for this recipe.
- Fresh parsley - This is an optional garnish, but always recommended for a pop of color and herbaceous flavor.
How to make Tuscan white bean soup
This white bean soup caters to busy people and beginner cooks because of the simple prep and mostly hands-off cooking using an Instant Pot or stove. Enjoy these step-by-step stove instructions with photos. You'll find both methods in the recipe card below.
Saute vegetables in olive oil over medium-high heat until tender. Add tomatoes and beans.
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.
Stir kale into soup and continue simmering until it softens to your liking. Or serve immediately, if desired.
Recipe tips and substitutions
I recommend using low-sodium options when using canned goods, such as tomatoes, beans, and vegetable broth. If they 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 it extra spicy!
Frequently asked questions
Any white beans will work for this recipe. Common varieties include navy beans (pictured here), cannellini beans, great northern beans, and white kidney beans.
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.
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.
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
📖 Recipe
Tuscan White Bean and Kale Soup
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
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 OLIVE OIL in soup pot on medium-high 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).
Recipe Notes
- Select "Sauté" on the Instant Pot and add the OLIVE OIL.
- When the display reads "Hot", add ONIONS, CARROTS, CELERY, and GARLIC. Sauté a few minutes until tender, stirring as needed.
- Stir in TOMATOES, WHITE BEANS, VEGETABLE BROTH, ITALIAN SEASONING, SALT, CRUSHED RED PEPPER, and KALE
- Close and lock the lid and press "Cancel".
- Turn the pressure release valve to "Sealing". Select "Manual" or "Pressure Cook" on "High" pressure for 1 minute.
- 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.
- Carefully open the lid, stir to combine, and serve.
Equipment
- 4-quart soup pot or 6-quart Instant Pot
Chana says
This is an excellent, delicious soup recipe. We make it several times a month. It's easy to make and nutritious and flavorful!
Traci says
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
Helen says
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.
Traci says
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
Helen says
Awesome 👍😎
Traci says
I'm glad you're enjoying my recipe. Thank you! xoxo