Healthy & Simple – Tuscan White Bean and Kale Soup

This hearty Tuscan White Bean and Kale Soup is the ultimate comfort food — warm, nourishing, and full of flavor! It’s made with simple pantry staples like olive oil, garlic, and cannellini beans, and it comes together in under an hour. Packed with protein, fiber, and vitamins, this soup makes a satisfying weeknight dinner or meal-prep favorite. You can easily make it vegan by using vegetable broth and skipping the Parmesan or using a vegan version. Serve it with a slice of crusty bread or sourdough for a cozy, wholesome meal everyone will love!

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🥬 Ingredients
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• ½ tsp salt
• ¼ tsp pepper
• 6 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed (or white northern beans)
• 2 tbsp Italian seasoning
• 4 cups chicken broth (or vegetable broth for vegan)
• 3 cups chopped kale
• Optional for serving: freshly grated Parmesan cheese, crusty bread, or sourdough

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🍲 Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, celery, salt, and pepper. Cook for about 5 minutes, until onions are translucent.
3. Stir in garlic and cook another 2 minutes, until fragrant.
4. Add beans and Italian seasoning; stir until evenly mixed.
5. Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
6. (Optional) Blend with an immersion blender for 30 seconds to make the soup creamier — or blend half the soup in a stand blender and return to the pot.
7. Stir in kale and cook until tender.
8. Serve hot with Parmesan cheese and fresh bread. Enjoy!

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💡 Tips
• Make it ahead — it tastes even better the next day!
• To make it vegan, swap in vegetable broth and skip the cheese.
• Freezes well for up to 3 months.

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Welcome back to Hope’s Homemade Kitchen. Today we are making Tuscan white bean and kale soup. This is a delicious and healthy soup full of protein, fiber, vitamins, and with a few tweaks, you can even make it vegan. You can pair this with your favorite bread, like a crusty Italian bread, and that’s perfect for a winter or fall night’s meal. Another thing is this is just minutes to put together. You can have this on the table in under an hour. Let’s get started and I’ll show you the ingredients for the Tuscan white bean and kale soup. The ingredients are olive oil, chicken broth, canalini beans, Italian seasoning, salt and pepper, kale, crushed red pepper, celery, carrots, onion, garlic, and parmesan cheese. I’ll also be using an immersion blender to thicken the soup. To make this vegan, you can replace the chicken broth with vegetable broth and omit the Parmesan cheese or use a vegan version. We’re going to start off with our onion, celery, carrot, and garlic. And we’ll get those cooking on the stove. So, you’ll just need to do a chop of your onions. I’m just using a medium onion. You’ll need two ribs of celery. You just need to dice those up. Couple of mediumsized carrots. This soup is so easy, flavorful, and good for you, and you can have it on the table so quickly. It’s perfect for a weekn night meal. Next, I’m going to take six garlic cloves. And then I’m just going to give each one a little whack. That helps remove the skin more easily. Now, you want to mince these. I’ve got a little garlic press here that does that for me. Next, we’re going to soften up the vegetables and some olive oil on the stove. And then we’ll add our garlic. Okay, you want a couple of tablespoons of olive oil. I’ve turned this on mediumigh heat. I’m going to add in my celery, carrots, and onion. And we’ll cook these until the onions become translucent and softens up the carrots and celery. Now, at the same time, we want to add in our salt and pepper. You want about a half a teaspoon of salt. We can always adjust at the end. And then just pepper to taste. So this part should take around five minutes. Looks like the onions are already starting to get translucent. Next, I’m using two 15oz cans of canolini beans. And I’m going to rinse. I’m going to rinse and drain these. Now, if you wanted to, I think you would be just fine using another white bean like the great northern white bean. Now, the onions are cooked down pretty well and translucent. I’m going to add in my garlic. Now, that’s six cloves of minced garlic. I know that sounds like a lot, but man, does it smell good. And you want to cook that for about 2 minutes. Okay, that’s very fragrant. Now, we’re going to stir in our canalini beans. Now, this is two 15 oz cans of canolini beans that have been rinsed and drained. [Music] Four cups of chicken broth. And again, if you’re going vegan, you’ll use vegetable broth in this stage. I want to add in two tablespoons of Italian seasoning. And this is optional, but I’m going to add in a few red pepper flakes. Now, that seems like a lot of Italian seasoning. So, if you want to hold back on that, certainly feel free to do that. Okay. You want to bring this to a boil over high heat. Okay, the soup is at a boil now. Now I’m going to turn it down to low and I’m going to let it simmer for 10 minutes. Okay, it’s simmered for about 10 minutes now. Now, the next step is optional. Now, there’s a couple of different ways you can do this. I’m going to use an immersion blender, 30 seconds or so, and just blend it. I’m not going to make the whole soup smooth. Or you can take about half the soup and put it in a blender and blend it that way and then put put it back in. So this step just assist in kind of making the soup a little creamier. Again, it’s totally optional. [Music] Okay, that looks good enough for me. Now, we’re going to add in three cups of thoroughly washed and chopped kale. Now, I bought the package I kind of cheated and I bought the package that comes already pre-washed and chopped. And that’s the package that people use like for smoothies and things like that, but also very good for soups. So, we want to cook the kale down for about 5 minutes and then it’ll be ready to serve. Now for the taste test of the Tuscan white bean and kale soup. This has a great texture to it. The creaminess of the canalini beans, the garlic flavor, all of those vegetables in there, and I had a little bit of parmesan cheese on top. The flavors are just amazing. The seasonings are perfect in here. You can adjust the salt and pepper at the end. I used low sodium beans and low sodium broth and it’s still and I didn’t even need to add that much salt. This would be so delicious with a crusty Italian bread or a sourdough bread. So good. Thank you so much for joining me on Hope’s Homemade Kitchen. Most of my viewers are not even subscribed to my channel and I encourage you to subscribe. It’s completely free and you’ll be able to see in your feed more videos from me and it really helps my channel. Comment down below on your favorite soup and maybe I’ll give it a try. We’ll see you next time.