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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 the Instant Pot or the stove!
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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.
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.
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 the kale into the soup and continue simmering until it softens to your liking. Serve immediately if desired.
Recipe Test Kitchen Tips
- Chopping shortcut – Chopping the onions, carrots, celery, and garlic is the main prep for this recipe. Use pre-chopped or frozen vegetables if you want to save time.
- Beans – This recipe uses canned white beans for convenience. If using dried beans, cook them fully before adding to the soup. Cannellini, navy, great northern, and white kidney beans all work well.
- Tomato options – Fresh tomatoes can be used in place of canned. Chop them into small pieces and expect a slightly longer simmer time to fully soften and develop flavor.
- Kale prep – Remove tough kale stems before chopping, and cut the leaves into bite-sized pieces so the soup is easier to serve and eat. Baby kale can be used as-is. Any kale variety works well, including curly, Tuscan, and red kale.
- Finish with brightness – Add a squeeze of lemon juice or a pinch of lemon zest just before serving to brighten the flavor.
- Reheating – The soup will thicken as it sits, so add broth or water when reheating to loosen it.
Freezing Instructions
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).
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
Tuscan White Bean and Kale Soup
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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 Salt, use more or less, to taste
- 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 over medium-high heat. Add OLIVE OIL and heat until shimmering.
- Add ONIONS, CARROTS, CELERY, and GARLIC. Sauté a few minutes until softened, stirring as needed to build flavor.
- Stir in TOMATOES (use diced for a more brothy soup or crushed for a thicker, tomato-forward broth), VEGETABLE BROTH, WHITE BEANS (drained and rinsed), ITALIAN SEASONING, SALT, and CRUSHED RED PEPPER.
- Bring to a boil, then reduce heat and simmer 10–15 minutes, stirring occasionally. For a thicker soup, mash some of the WHITE BEANS in the pot during this time.
- Remove tough stems from KALE, chop into bite-sized pieces, and stir into the soup during the last few minutes of simmering (add earlier for softer KALE or later for more texture).
- Taste and adjust SALT as needed.
- Serve warm with optional toppings like lemon zest, parsley, croutons, or Parmesan.
- To store, cool completely and refrigerate up to 5 days or freeze up to 3 months.
Recipe Notes
Equipment
- 4.5-quart Dutch oven or stockpot or 6-quart Instant Pot
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
A Magical Life says
I'm always surprised when people use canned beans for an Instant Pot recipe. The recipe will take just as much time and effort in an IP as on the stove once it comes up to pressure, other than perhaps not having to stir it occasionally. Part of why I got the IP was to be able to quickly cook my own beans from scratch (before the IP I used my stovetop pressure cooker). It saves money and is healthier since most cans are lined with BPA and other cancer-causing chemicals. I would encourage folks not to be afraid of cooking from scratch. I'm a busy mom of 5 and as lazy as the next person and I promise it's not much more trouble than opening cans. 🙂 This looks like a great recipe, though, no matter how you make it. I'll try adapting it for dried beans. Thanks!
Traci Antonovich says
Thanks for the feedback, Alicia. I'm no stranger to cooking dried beans in the Instant Pot, and I'm covering that topic in other posts, but I do like to keep my recipes around 30 minutes here on TKG. As for 'why use canned beans in an IP?', you said it...it's all about not having to stir the soup. I love being able to do other things while dinner cooks. Anyway, thanks again!
Mandy says
I agree re: using dried beans. Did you work out the ratios? I have a bunch of soaked white beans now but don't know how many to put in my IP and the corresponding water/broth and time to cook! Whoops!
Traci Antonovich says
Hi Mandy, if I were in your place, I would use 2 cups of drained, soaked beans (in place of 2 cans) because they should double in volume upon cooking. Keep water amount the same as recipe, but add any to cover surface of ingredients, if needed. I would set the IP for Manual +5 (instead of +2 on the recipe). If the beans aren't cooked enough, close the Instant Pot and add another +1 or +2 minutes. Does that make sense?
Joan says
so much crap on this page. idiotic video plays halfway before it can be stopped and closed. recipe not worth the hassle
Traci Antonovich says
Hi Joan, well that's certainly not the experience I want my readers to have. I'll be looking into this with my ad network to resolve it. Thanks for reporting this to me.
Sharon says
I was looking for a recipe to make some soup with kale that I bought at a local farm. Glad I found this one. I made it as is except for using a heaping 1/4 teaspoon of herbes de Provence instead of the fresh rosemary and dried thyme. It was very flavorful. My husband and his sister enjoyed it a lot also. IAnd definitely enough for dinner with some crusty bread and a small side salad. Plan to make it again, and already shared link to the recipe with my sister. Thanks!
Traci Antonovich says
Hi Sharon...this makes me so happy to hear! Herbs de Provence sounds like a winner to me 🙂 Thanks for taking the time to let me know your feedback. Much appreciated! 🙂
Heather says
Have you tried this with dried beans? We are trying to reduce waste in our house and I’d love to make this, without the cans. Also- how would you feel if I added sage as well?
Thank you!!!
Traci Antonovich says
Hi Heather, I haven't made this recipe with dried beans. It will definitely impact the cooking time, but I don't have specifics for you at this time since I haven't done it. As for the sage, I love sage and think it would go with just about any Italian soup. Hope that helps 🙂
Jeri says
I had to improvise slightly with ingredients I had on hand. Used black beans and chick peas instead and added bok choy and tofu. This was my first pot of soup in my Instant pot and it was AMAZING. I can't get over how delicious it was. I have just recently gone 100% plant based whole foods and see no reason to ever go back!
Traci Antonovich says
Love hearing this, Jeri! That's what's great about a soup like this...you can do your thing. Thanks so much for taking the time to let me know, and congrats on going plant based. I'm not totally there, but I have lots of vegan recipes and so many more to come. Stay tuned 😉
Lily says
Traci, thank you so much for sharing this recipe! I threw in one cubed potato as well because I have way too many on hand right now, but followed the recipe exactly otherwise. It's wonderful! I'm glad I found your site, and I'm sure I will love browsing and trying many of your recipes. 🙂
Traci Antonovich says
Yay Lily...potato sounds perfect! Hope you find recipes you love...and stay tuned, sooo many more to come! Thanks for the feedback...much appreciated 🙂
Bee says
I have the IP Duo. Do I use “pressure level” and input 2? Does this start with 10 minutes and then adds 2 more? Also, do I drain and rinse the beans?
Traci Antonovich says
Hi Bee, draining and rinsing beans is an optional step...for this recipe, I like to do it. As for the cooking time, once you close the lid, you will select "pressure level" and press the "+" button until the display says 2 . When the IP cycle finishes, you allow the display to go up to 10 minutes (which is called 10 minute natural pressure release). At this point, you would safely depressurize any remaining steam, open the lid, stir in the greens, and serve. Hope that answers your question. Let me know if you need clarification 🙂
Cheryl says
If I am using frozen spinach, when should I add it?
Traci Antonovich says
Hi Cheryl, great question. The Instant Pot website indicates 2-3 minutes of pressure cooking time for frozen spinach (which is exactly what my recipe uses to cook the soup). So, I would add it right before closing the lid and setting the manual pressure for +2. Hope that answers your question 🙂 Thanks!
Nancy Cohen says
I made this soup for dinner tonight and it was delicious! I added a couple of tbsps of tomato paste since I had some leftover that needed to be used. Also used oregano instead of rosemary because my husband doesn't like rosemary, and baby spinach instead of kale since that's what I had on hand. Thanks for the recipe.
Traci Antonovich says
Awesome Nancy, glad it worked out for you! It's a very versatile soup. Thanks for stopping by and letting me know 🙂
Christine says
Hi there - I just made this soup this morning, substituting spinach for kale since that's what I had. Delicious!! And soooooo easy. Will be a regular in my kitchen. Thank you!!
Traci Antonovich says
Yay Christine! This makes me super happy! Spinach is a perfect sub for kale. Thanks for letting me know you made this...you just made my day 🙂
Jill says
This looks so delicious - it's making me want to pull out my Instant Pot right now!
Traci Antonovich says
Haha, awesome thanks Jill! I always hope to inspire exactly like that! 🙂
Valentina says
I think I'm the only one left without an instant pot. 😉 This soup sound super healthy and hearty and I'm guessing it would be delicious in an pot. 🙂
Traci Antonovich says
Haha, I promise you're not the only one without, but you'll love it when you get one! And yes, you can absolutely make this soup on the stove or in a crock pot 🙂
bonnie says
what does +2 mean for setting on i.p.
Traci Antonovich says
Hi Bonnie, +2 is the number you input when using the manual pressure cook setting. When you input any number on manual, it means that the pressure cooker will cook the item for the minutes you input. I hope that answers your question...but please, ask away if you need 🙂 Thanks!
Shirley says
I guess I'm wondering why not put 22 minutes (as it automatically defaults to 20 minutes and then the +2 would make it 22 minutes)?
Traci Antonovich says
Hi Shirley, thanks for asking, but can you clarify the questions? I can tell you that this recipe requires a +2 manual cycle to be entered on the IP. Once that cycle has completed, a 2 minute pressure release is required, then the soup is ready. Perhaps my recipe instructions are confusing and I should reword them? I look forward to your response.
Monica | Nourish & Fete says
What is it about "Tuscan" that makes any recipe instantly sound 1000% more delicious!? Everything about this has me drooling, it sounds like the absolutely most comforting dinner to have on a busy weeknight, maybe with with crusty bread!
Traci Antonovich says
Haha you're so right about "Tuscan" and thanks for your kind words! This soup is best with crusty bread!!!
Adriana Lopez Martin says
I have not taken the plunge on getting an Instant Pot but your Tuscan White Bean Kale Soup looks so good. I wish I coudl have a bowl now.
Traci Antonovich says
Thanks Adriana! This soup can be made on the stove or in a crockpot 🙂
Marsha | Marsha's Baking Addiction says
This soup looks so comforting and delicious!
Traci Antonovich says
Thanks so much, Marsha!
Elaine @ Dishes Delish says
You cracked me up with your dialogue about the instant pot. I feel the same way! This white bean kale soup looks glorious! Glorious, I tell you! I love that it's vegan too! I will be making your lovely recipe in MY instant pot as soon as possible.
Traci Antonovich says
Elaine...I'm so glad I could make you laugh today. Aaaand I think we just became super pals 😉 Srsly...I love your enthusiasm! I hope you get a chance to make this soup, and hope you love it! Thanks so much!
Marvellina | What To Cook Today says
I love my Instant Pot to death! (did I just say that?) This soup looks incredible!
Traci Antonovich says
Haha yep thanks...and I feel ya on that love! What did we do before these things?! I never thought I'd get on board, but I did last year. Excellent decision!
Ginny McMeans says
What a hearty meal and in just 30 minutes. It's almost like a stew and I can't wait to get it going in my Instant Pot.
Traci Antonovich says
Thanks so much, Ginny! Love hearing that...it IS almost like a stew, but still brothy. Hope you get a chance to try...and love 🙂
Gloria @ Homemade & Yummy says
I am such a soup girl. Especially in comfort food season....or a day like today...SNOW SNOW SNOW!! Lots of great flavours happening here. Nice and hearty, and leftovers would be great too.
Traci Antonovich says
Thanks Gloria...this soup definitely makes enough for plenty of leftovers. It yields 10 cups, in fact! Happy SNOW season to you 🙂
Suzy says
Needed more instant pot recipes! thanks for sharing!
Traci Antonovich says
You're so welcome, Suzy! And you're so right! More IP recipes in the world 🙂
Bintu | Recipes From A Pantry says
I love using my Instant Pot for soups and this one sounds absolutely delicious! So colourful and full of flavour!
Traci Antonovich says
Thanks so much, Bintu! Love hearing that...and I love my IP too. Don't know why I waited so long to get one LOL 😉
Sandi says
I am loving this Instant Pot soup recipe!! I love soup as a healthy dinner.
Traci Antonovich says
I'm with you Sandi! I love soup for dinner...and I LOVE my Instant Pot too! That thing rocks!
Tracy says
Um WHAT?! 2 minutes?!?!?! Good gracious I NEED an instant pot!
Traci Antonovich says
Haha, well yes, you do need one. I held out until last September. I even bought it at Kohl's...in case it was a stupid, gimmicky, gadget. It wasn't 😉 As for the 2 minute soup, that translates to about 6 minutes in real time on that setting, but still isn't an hour, or two hours, etc. I freaking love my IP!
StaciaM says
I am lost here. I have the IP Smart Wifi and there is no +2. Do I cook at Pressure cooker? How do I +2? Can we say this plainly for us Newbies? There is no Manual on this machine either.
Traci Antonovich says
Hi Stacia...apologies but I have no experience at the moment with that model. I'll try to find the answer for you, but if you beat me to it, I'd love to know what you find. Thank you and again, sorry I can't be more helpful at the moment.
jillian says
This looks amazing! Thank you for sharing!
Traci Antonovich says
Awesome Jillian...always love hearing that!! Thanks!
Rebecca | Let's Eat Cake says
Love the recipe! Do you think it would work in a slow cooker? I think I'm the one person left who hasn't bought an InstaPot!
Traci Antonovich says
Rebecca...yes! The answer is yes! If you've made bean and veggie soups in the slow cooker before, you'd do this the same way. Saute the veggies in olive oil (on the stove), throw veggies and all other ingredients in slow cooker, and slow cook. The only thing is, you don't want to create mushy veggies and beans, so I'd only slow cook this for an hour on high. Let me know if you have any other questions. (and PS, you're not the only one lol)