Easiest & Best Tuscan White Bean and Kale Soup

When the weather cools and you want something cozy without babysitting a pot all night, this is the easiest Tuscan white bean and kale soup is it. Canned beans keep it weeknight-easy, a Parmigiano-Reggiano rind adds depth, and a quick mash of beans gives that “creamy” body—no cream needed. Serve it as-is for a lighter bowl or finish with browned Italian sausage at the end for a heartier vibe. Either way, it’s comfort in 30 minutes.

Try it this week, and you will see why this is the easiest & best Tuscan white bean and Kale soup recipe.

Serves: 4–6
Time: ~30 minutes

Ingredients:

• 2 Tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 3–4 cloves garlic, minced
• 1 Tbsp tomato paste (optional, for extra savoriness)
• 2 (15-oz) cans cannellini or Great Northern beans, drained and rinsed
• 6 cups low-sodium chicken or vegetable broth
• 1 small Parmigiano-Reggiano rind (about 2 inches)
• 1 tsp fresh chopped rosemary (or ½ tsp dried)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 bay leaf
• 1 bunch lacinato (Tuscan) kale, stems removed, leaves chopped (about 5–6 packed cups)
• ½ lemon, juiced (plus more to taste)
• Kosher salt & black pepper, to taste
• Red pepper flakes, to taste (optional)

Optional sausage finish

• 8–12 oz Italian sausage (mild or hot), casings removed

To serve

• Freshly grated Parmigiano-Reggiano
• Good olive oil for drizzling
• Crusty bread

Instructions:

1. Sauté the base
   Heat olive oil in a large pot over medium. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened and glossy, 6–8 minutes. Add garlic (and tomato paste if using) and cook 1–2 minutes until fragrant.
2. Build the broth
   Add beans, broth, Parm rind, rosemary, thyme, bay leaf, and a pinch of red pepper flakes if you like. Bring to a boil, then reduce to a lively simmer.
3. Make it “creamy” (no cream)
   Scoop out about 1 cup of the beans and broth into a bowl and mash with a fork (or blitz with an immersion blender right in the pot for a few pulses). Return the mashed mixture to the pot—this gives body without dairy.
4. Simmer & greens
   Simmer 8–10 minutes to let flavors meld. Stir in kale and cook until tender but vibrant, 3–5 minutes. Fish out and discard the Parm rind and bay leaf. Stir in lemon juice. Taste and adjust salt, pepper, and lemon.
5. Optional sausage finish
   In a separate skillet, brown the sausage over medium, breaking it into small bits, 6–8 minutes. Spoon sausage into bowls and ladle soup over the top (or stir into the pot if everyone wants it).
6. Serve
   Finish bowls with a drizzle of olive oil and a snowfall of grated Parm. Add more lemon or red pepper flakes to taste. Bread on the side is highly encouraged.

Tips, Swaps & Make-Ahead:

• Broth choice: Chicken broth is classic; vegetable broth works too.
• Bean options: Cannellini are creamy, but Great Northern or navy beans work great as well.
• Add pasta: Stir in ½ cup small pasta (ditalini) and simmer until al dente; add more broth as needed.
• Storage: Keeps 4 days in the fridge. If freezing, leave kale out and add fresh when reheating so it stays bright.

If you’re shopping local, fall kale is everywhere! Farmer’s markets are a great bet. Then come home, toss this together, and let the Parm rind do the heavy lifting. Enjoy.

Need a Farmer’s Market recomendation? Check out VisitSacramento.com for a current list of Sacramento’s Farmers Markets.