Tuscan White Bean Kale (Printable Version)

A rustic Tuscan blend of cannellini beans, kale, and lemon zest, perfect for a cozy meal any time.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 bunch kale, tough stems removed, leaves chopped (approximately 4 cups packed)
07 - Zest of 1 lemon

→ Beans & Broth

08 - 2 cans (15 oz each) cannellini beans, drained and rinsed
09 - 4 cups low-sodium vegetable broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

→ Finishing

16 - 2 tablespoons freshly squeezed lemon juice
17 - 1/4 cup grated Parmesan cheese
18 - Extra-virgin olive oil for drizzling

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing until softened, approximately 6-8 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in chopped kale and cook for 2-3 minutes until slightly wilted.
04 - Add drained cannellini beans, vegetable broth, water, thyme, rosemary, bay leaf, and red pepper flakes if desired. Season with salt and pepper.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Remove approximately 1 cup of soup and beans. Mash with a fork or blend, then return to the pot to achieve a creamier consistency.
07 - Stir in lemon zest and lemon juice. Simmer for 2 additional minutes.
08 - Remove bay leaf. Taste and adjust seasoning as needed.
09 - Ladle soup into bowls. Top with grated Parmesan and a drizzle of extra-virgin olive oil.

# Expert Advice:

01 -
  • It comes together in under an hour, making it perfect when you need comfort without the fuss.
  • The trick of mashing some beans into the broth creates natural creaminess without any cream—pure magic.
  • Lemon zest added at the end tastes like sunshine in a bowl, cutting through the earthiness beautifully.
02 -
  • Don't skip rinsing the canned beans—that cloudy liquid is starch that will make your soup gluey and dull.
  • Adding the lemon at the very end makes all the difference; if you put it in earlier, it'll fade into the background instead of singing out.
03 -
  • Keep the lemon zest separate and add it only to individual bowls if you're making soup ahead; it stays brighter that way.
  • A small pinch of red pepper flakes isn't meant to make the soup spicy—it's meant to wake up your palate and make you taste everything else more clearly.
Go Back