Tuscan White Bean and Vegetable Soup Recipe

Prepare vegetables

Peel and dice the potatoes into 1/2-inch cubes. Finely dice the onion, mince the garlic, peel and dice the carrots, and dice the celery. Remove kale stems and slice the leaves into thin ribbons (chiffonade). Drain and rinse the cannellini beans.

Sweat aromatics

Heat 3 tablespoons of extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant, taking care not to let the garlic brown.

Add seasonings and potatoes

Stir in 2 teaspoons dried Italian seasoning, 1 teaspoon crushed red pepper flakes, and 1 bay leaf. Add the diced potatoes and stir to coat with the aromatics and oil, cooking for 2 minutes to begin softening the potatoes.

Simmer the soup

Pour in 6 cups of low-sodium vegetable or chicken broth and bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer. Partially cover and simmer until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Add beans and kale

Add the drained cannellini beans and the sliced kale to the pot. Stir and continue to simmer, uncovered, for 5–7 minutes until the kale is wilted and tender and the beans are heated through.

Season and finish

Remove and discard the bay leaf. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon sea salt (adjust to taste), and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning, adding more salt, pepper, or lemon as desired.

Optional texture adjustment

For a thicker, creamier soup, ladle about 1 to 1 1/2 cups of the soup (including some beans and potatoes) into a blender or use an immersion blender to partially purée until smooth, then return to the pot and stir to combine. Do not fully purée if you want a chunky texture.

Ladle the soup into bowls. Garnish each bowl with a small drizzle of extra-virgin olive oil, a sprinkle of grated Parmesan or Pecorino (if using), and a pinch of chopped fresh parsley. Serve hot with crusty bread, if desired.