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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
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
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
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.
Helen Kelly says
excellent recipe I've made it more than once definitely a keeper I cook it in my instant pot! thank you so much this recipe, I have substituted kale at times with spinach.
Traci says
Awesome!! We love it in the IP too! I'm glad you're enjoying one of our favorites! Thank you for writing this feedback. Enjoy! xoxo
Kris says
This is delicious as written! I didn't have a lemon so I added a TB of red wine vinegar at the end and it was perfect.
Traci says
Yay! I'm glad you're enjoying it. Truly a fav in our house too! Thanks so much for trying my recipe and for writing this feedback. xoxo
Romaha says
decent recipe, easy to prepare.
Traci says
Awesome! Glad you like and thanks for the feedback. Enjoy!
Ellen Bugbee says
I've made this half a dozen times and will certainly make it again! It's such a simple recipe and I often have most ingredients on hand. Simple, quick, nutritious, delicious, and inexpensive!
Traci says
This makes my day!! I always think of this as THE budget-friendliest soup, but hearing it from you makes me so happy. Thanks SO much for the feedback. Enjoy!
Cheryl in NJ says
I just found your website and this is my first recipe!
It was yummy and I will definitely make it again. The only change I made was to add a third can of beans. Next time I will add a bit more kale.
I really like how versatile it is. I can add chicken, pasta etc. A nice light vegetarian meal for a cool night. Thank you! I will check out some of your other recipes too.
Traci says
Hi Cheryl, I'm so glad you went for it! Yes, add anything you like - this soup is very customizable. Thanks so much for sharing your feedback. I appreciate it. Enjoy!
Marie says
Hello! I would like to add quinoa to this. Do you have a recommendation on how much and if I should add more broth?
Thank you
Traci says
Hi there! Adding quinoa sounds like a great idea! I recommend cooking it separately and scooping it into serving bowls before ladling the soup on top. This way, the quinoa doesn’t absorb too much broth or change the texture of the soup. Let me know how it turns out! Enjoy! xoxo
Adam G says
I’m making this now. Just put all ingredients in IP
Just set it one minute?
Traci says
Yep, 1 minute, followed by natural release, as indicated in the instructions. Enjoy!!
Maria McCouch says
Great recipe. I did it on my stove top. Used four 15 oz. cans of cannellini beans, but pureed one of them with a little water and added it to the soup for a creamier texture. Served with homemade Italian bread and salad. Perfect meatless meal and so comforting!
Traci says
Yay! I'm so glad you went for it. Love the creamy texture idea and of course the bread and salad are essential. Thanks for sharing your experience. Enjoy!
Betsy says
My family loves this soup. For the greens, I use a baby kale and spinach mix. I can't tell you how many times I've made it! It's delicious!
Traci says
Yay! I'm so glad to hear the whole family likes it. It's one of our go-to soups for sure. Thanks for sharing your experience! Enjoy!
felicity says
Great recipe thanks.
Traci says
You're so welcome and thanks for the feedback. Enjoy!
Barbara says
Would fresh spinach be a sub for kale?
Traci says
Yes! You can substitute any greens for the kale in this soup 🙂 Let me know if you have any other questions. Enjoy!!
Julie says
I just made this and it is DELICIOUS. I wanted a vegetarian soup that I could add to my recipe list and it made the cut. I did add some mushrooms, chickpeas, sundried tomatoes and I used red kidney beans instead because that’s all I had. I will be making this again.
Traci says
Awesome, Julie! I'm so happy you went for it AND made it your own! This soup is perfect for that. It's a favorite here too – even the neighbor dog loves it and there's no meat LOL. Thanks so much for the feedback. Enjoy!
Jenn says
Would it be weird to add crumbled Italian sausage? If not, at what stage world you recommend adding it? Sauté before the veggies and then take out if pan, perhaps?
Traci says
Hi Jenn, not weird at all. In fact, you can use my Zuppa Toscana recipe to apply the same method to this soup. Let me know if you have any questions 🙂 Enjoy!
Bridgette says
I made this soup tonight, as written, with the exception of spinach vs kale, as that is what I had on hand. It was absolutely delicious. Loads of flavor! This will be a regular at our table from now on!
Traci says
Awesome Bridgette! I'm so glad you went for it and love it as much as we do 🙂 I just ran out yesterday and am ready to make more lol. Thanks so much for taking the time to leave feedback - much appreciated!
Bonnie says
If you massage kale in a little avocado oil, I use lemon infused avocado oil, for at least two minutes, the bitterness is gone. I then mix with a dash of honey and chopped mango for a great salad. I mention because massaging the kale before adding to soup makes a difference in the bitter taste
Traci says
That's a great tip, Bonnie! I always massage it for salad but haven't done it with soup. Thanks for the pointer. Cheers! 🙂
Jane S says
Love your recipes!
Traci says
Awww thank you! Love hearing that and please let me know if you ever have any questions 🙂 I'm here for it
Rosalee says
wondering of rainbow chard would work instead of kale?
I have found a lot of kale bitter
I steamed chopped rainbow last night and then added it to
sauteed red onion. It was marvelous
Traci says
Yes! Rainbow chard would be great in white bean soup 🙂 Any greens, really! Just pick your favorite and substitute for the kale. Enjoy!
Clark says
Hi Traci, This bean and kale soup recipe was quick and easy in the instant pot. The prep was straight forward veggie chopping, a box of low sodium veggie broth and a 28oz can of crushed tomatoes. Quick and easy.
I am tasting it for the first time now as I write this. It is bright, fresh, and delicious tasting. After getting in from a 3.75 hour xc ski outing it is the perfect blend of flavors and hearty nutrition to cap the day. I know this will be even better for lunch tomorrow as the flavors meld! Thanks for sharing this recipe, I know it will be a regular for my family!
The Kitchen Girl says
I'm so glad to hear this, Clark 🙂 You're making me want to xc ski and eat soup! Thank you for taking the time to leave this thoughtful review. Cheers!
Keri says
I found the ratio of tomatoes to broth to be a little too much. If I made it again, I would probably go with a 15 oz can of diced toms and up the broth to 5 or 6 cups. I didn't have Italian seasoning so I added dried basil, rosemary, marjoram, and thyme. I also added a bay leaf. The flavor was fine but there was just too much tomato for me, which may be just my personal preference.
The Kitchen Girl says
No worries, Keri. I've never had anyone say they didn't like the tomato to broth ratio, but that's the beauty of soup. It's so easy to customize and sounds like you have a great plan. Thanks...enjoy!
Gretchen says
This soup is super easy yet delicious! I have made it numerous times.
The Kitchen Girl says
Yayy! So glad you're enjoying it 🙂 It's one of our favs too! Thanks for taking the time to let me know. I appreciate it!
Sandy says
I found this recipe very bland. Added pepper, more salt, and Italian seasoning. Nothing helped. Very disappointed because it looked very good and had so many healthy ingredients in it.
The Kitchen Girl says
Oh darn. I haven't had feedback about this soup lacking flavor, but we all have our taste preferences. I'm curious to know what you would change to make it perfect for you. Also, love to know what kind of vegan soups satisfy you as I'm always looking to expand my recipe collection and I love reader input. Cheers! 🙂
Judith Williamson says
Did you add the Crushed Red Pepper? I added a bit and the soup was very tasty. I am making another batch this afternoon and will at least double it. I plan on adding rutabaga, cabbage and potato as well.
Judith Williamson says
This recipe is amazing. I doubled the recipe the first time I made this and loved it so much that I tripled it and changed things up a bit. I am neither vegan nor vegetarian.
I love pepper so I added it to the recipe.
It calls for three cups each of onion, carrot and celery. I changed it to:
White Onion 3 cups diced
Carrots 1.5 cups diced
Celery 1.5 cups diced
Rutabaga 1.5 cups diced
Potatoes 1.5 cups diced
Cabbage 1.5-2.5 cups chopped
When I heated a bowl I added a splash of balsamic vinegar, but any vinegar would work or lemon or lime juice. It gives it a bit of a zing.
Another bowl I sprinkled a generous amount of grated parmesan cheese on it. I was amazing as well.
The great thing about cooking is that you can take great recipes and adapt them.
Thanks to Traci for this great recipe.
The Kitchen Girl says
Judith, you're so welcome and I love it that you customized it with these great add-ins! Thanks for sharing the details and I'm glad you're enjoying it 🙂
Theresa says
Delicious, easy, and oh so satisfying! I didn't have celery, so I substituted green beans. Added dried shallots to the diced onions for extra flavor (I LOVE shallots). Served this hearty soup for dinner with artisan crackers topped with fig/balsamic boursin spread.
The Kitchen Girl says
Nice! I'm so glad you enjoyed it and I love shallots too! The cheese sounds fabulous too! Thanks for taking the time to leave feedback 🙂 Much appreciated!
Candee says
this was really delicious Traci. We are looking for simple vegetarian dishes that lasts a couple of days. You are doing an excellent job in your choices of recipes.
Hugs!
Ed and Candee Ramos
The Kitchen Girl says
Yay! I'm so glad to hear you stumbled on this and feel the same way we feel about it lol. It's loved by many, actually! Thanks for taking the time to review and I'm glad to inspire your dinner 🙂
Una says
Excellent soup. I don’t love Italian seasoning so I used a dash of dried thyme and some poultry seasons.
The Kitchen Girl says
Awesome! We're pretty crazy about this one too! Yes, it's very customizable ... I'm glad you enjoyed and thanks for the feedback 🙂
Crys says
I made this last night with homemade veggie stock and a small can of tomatoes with green chilies and fresh tomatoes and it was soo good ! Thank you for the recipe!
The Kitchen Girl says
Perfect! So glad you enjoyed and thanks so much for the feedback 🙂
Melanie says
My family loves this soup—I’ve made it twice and they were excited to see it again. Great flavor and a slice of sourdough finishes it off nicely. Thank you!
The Kitchen Girl says
So glad to hear it, Melanie! Thanks so much for letting me know and I'm happy the family loved it 🙂