Can I use dried beans?

Yes. Soak 1 cup dried cannellini overnight, then simmer in the broth for about 1 hour until tender.

What can I use instead of kale?

Spinach or Swiss chard both work well, though they cook faster.

Rustic Italian bean soup with kale and rosemary

Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 cups
Cuisine: Italian
Ingredients: 2 cans (15 oz each) cannellini beans, drained; 4 cups vegetable broth; 3 cups chopped kale, stems removed; 2 sprigs fresh rosemary; 3 cloves garlic, minced; 3 tbsp extra-virgin olive oil

40 minEasy

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Servings

8 cups

Difficulty

Easy

Cost

Budget

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Tuscan White Bean Soup

Rustic Italian bean soup with kale and rosemary

A hearty Tuscan-style soup featuring creamy white beans, tender kale, and fragrant rosemary in a savory broth.

10m

Prep Time

30m

Cook Time

40m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Italian Cuisine Soup & Stew Vegetarian Gluten-Free

Sarah Chen

February 28, 2022(Updated April 13, 2026)

Tuscan white bean soup is peasant cooking at its finest — simple, affordable ingredients transformed into something deeply satisfying. Creamy cannellini beans practically melt into the broth while sturdy kale adds color and nutrition.

A generous drizzle of good olive oil and a shower of Parmesan at the table are all it needs to feel special. This is the kind of soup that gets better every day it sits in the fridge.

Ingredients

2 cans (15 oz each) cannellini beans, drained
4 cups vegetable broth
3 cups chopped kale, stems removed
2 sprigs fresh rosemary
3 cloves garlic, minced
3 tbsp extra-virgin olive oil

Instructions

1
Heat olive oil in a large pot over medium heat. Add minced garlic and rosemary sprigs, cooking until fragrant, about 1 minute.
2
Add cannellini beans and broth. Bring to a simmer and cook for 15 minutes.
3
Remove rosemary sprigs. Mash about a third of the beans against the side of the pot to thicken the broth.
4
Stir in chopped kale and cook until wilted and tender, about 5 minutes. Season with salt, pepper, and red pepper flakes.
5
Serve drizzled with olive oil and topped with grated Parmesan cheese.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette

Substitutions

Cannellini beansGreat Northern or navy beans

Any white bean works here.

KaleSpinach or Swiss chard

Add spinach at the very end since it wilts quickly.

RosemaryThyme or sage

Both pair beautifully with white beans.

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

Use lacinato (Tuscan) kale for the most authentic flavor and tender texture.
A Parmesan rind simmered in the broth adds incredible depth.
Serve with crusty bread for dunking.

Storage

Refrigerate for up to 5 days. Freeze for up to 3 months.

Reheating

Reheat on the stovetop over medium heat. Add broth as needed since beans absorb liquid.

Nutrition Facts

Per serving (1.5 cups) · 6 servings

Calories230

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein8g

Carbohydrates30g

Fat8g

Fiber4g

Sugar12g

Sodium680mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use dried beans?: Yes. Soak 1 cup dried cannellini overnight, then simmer in the broth for about 1 hour until tender.
What can I use instead of kale?: Spinach or Swiss chard both work well, though they cook faster.

Explore More

More Italian Recipes More Soup & Stew Vegetarian Recipes Gluten-Free Recipes Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Heat olive oil in a large pot over medium heat. Add minced garlic and rosemary sprigs, cooking until fragrant, about 1 minute.
2
Add cannellini beans and broth. Bring to a simmer and cook for 15 minutes.
3
Remove rosemary sprigs. Mash about a third of the beans against the side of the pot to thicken the broth.
4
Stir in chopped kale and cook until wilted and tender, about 5 minutes. Season with salt, pepper, and red pepper flakes.
5
Serve drizzled with olive oil and topped with grated Parmesan cheese.

Tips & Storage

Pro Tips

Use lacinato (Tuscan) kale for the most authentic flavor and tender texture.
A Parmesan rind simmered in the broth adds incredible depth.
Serve with crusty bread for dunking.

Storage

Refrigerate for up to 5 days. Freeze for up to 3 months.

Reheating

Reheat on the stovetop over medium heat. Add broth as needed since beans absorb liquid.

Tuscan White Bean Soup

Tuscan White Bean Soup

Tuscan White Bean Soup

Ingredients

Instructions