Name: Tuscan Fagioli Soup Kale: 1 Amazing Quick Meal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion diced; 3 medium carrots peeled and chopped; 2 celery stalks diced; 4 cloves garlic minced; 2 cups chopped lacinato kale; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; Salt and black pepper to taste; 2 15-ounce cans cannellini beans, drained and rinsed; 4 cups low-sodium vegetable broth; 1 cup water; 1/2 cup small pasta (optional); 1/2 teaspoon crushed red pepper flakes (optional); 1/2 cup grated Parmigiano-Reggiano (optional); Crusty bread for serving

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Tuscan Fagioli Soup Kale has been my go-to for a comforting, soul-warming meal that tastes like it simmered for hours, but is surprisingly quick to make. I first tasted a version of this on a rainy afternoon in Florence, and the aroma of garlic, herbs, and creamy beans instantly transported me. This hearty Tuscan bean soup with kale brings that same cozy feeling right into my kitchen, filling it with incredible smells. It’s packed with wholesome ingredients, making it a fantastic weeknight dinner option. Let’s get cooking!

Why You’ll Love This Tuscan Fagioli Soup Kale

Incredible flavor: A rich, savory broth bursting with herbs and tender beans.
Quick to make: Perfect for busy weeknights, ready in under an hour.
Healthy and nutritious: Packed with fiber, vitamins, and plant-based protein.
Budget-friendly: Uses simple, affordable pantry staples for a satisfying meal.
Family-favorite: A comforting and hearty dish that even picky eaters enjoy.
This Cannellini bean and kale soup recipe is incredibly versatile for healthy eating.
You’ll find this Cannellini bean and kale soup recipe so easy to whip up for a nutritious meal.

Ingredients for Tuscan Fagioli Soup Kale

Gathering the right Tuscan soup ingredients kale beans is key to unlocking that authentic Italian flavor. I always start with good quality olive oil, as it forms the flavorful base for our soup. You’ll need 2 tablespoons extra virgin olive oil, which gives a lovely richness. For that classic mirepoix, grab 1 yellow onion diced, 3 medium carrots peeled and chopped, and 2 celery stalks diced. The aroma really starts to build when you add 4 cloves garlic minced, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Don’t forget the essential bay leaf for depth. For the star of the show, you’ll need 2 15-ounce cans cannellini beans, drained and rinsed, which provide that signature creamy texture and protein. We’ll also use 4 cups low-sodium vegetable broth and 1 cup water to create a hearty broth. For extra goodness, you can add 2 cups chopped lacinato kale for a boost of nutrients and color, and 1/2 cup small pasta (optional) if you like it extra filling. A pinch of 1/2 teaspoon crushed red pepper flakes (optional) adds a subtle warmth, and 1/2 cup grated Parmigiano-Reggiano (optional) makes it extra special. And of course, have some Crusty bread for serving ready!

How to Make Tuscan Fagioli Soup Kale

Step 1: Let’s get this delicious soup started by preheating your oven to 350°F (175°C). Grab a large soup pot or a Dutch oven and heat 2 tablespoons extra virgin olive oil over medium heat. Toss in your prepped 1 yellow onion diced, 3 medium carrots peeled and chopped, and 2 celery stalks diced. Sauté these aromatic veggies for about 7-10 minutes, stirring occasionally, until they begin to soften and the kitchen starts to smell amazing.
Step 2: Now, let’s build on that flavor base! Stir in 4 cloves garlic minced, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Cook for just 1-2 minutes more, until the garlic is fragrant – be careful not to burn it! This step really wakes up the herbs.
Step 3: Add 2 tablespoons tomato paste and stir it into the vegetables. Let it cook for about 2 minutes, stirring constantly, until it deepens in color. This little step really intensifies the tomato flavor.
Step 4: Time for the stars of our soup! Pour in the 2 15-ounce cans cannellini beans, drained and rinsed, along with 4 cups low-sodium vegetable broth and 1 cup water. Give everything a good stir. Bring this mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. This allows the flavors to meld beautifully.
Step 5: Add the 2 cups chopped lacinato kale to the pot. If you’re using pasta, now’s the time to add your 1/2 cup small pasta (optional). Let everything simmer uncovered for another 10-15 minutes, or until the kale is tender and the pasta is cooked through.
Step 6: For that signature creamy texture, you have a couple of options. You can mash some of the beans against the side of the pot with your spoon, or if you have an immersion blender, carefully use it to blend a portion of the soup directly in the pot. This is one of the key Tuscan fagioli kale soup instructions for achieving that luscious consistency.
Step 7: Stir in the optional 1/2 cup grated Parmigiano-Reggiano and the 1/2 teaspoon crushed red pepper flakes (optional) if you like a little heat. Taste your soup and adjust the seasoning with salt and black pepper as needed. Remember to remove the bay leaf before serving! These final touches make the Tuscan fagioli kale soup instructions complete.
Step 8: Ladle this hearty soup into bowls. The aroma of this Tuscan bean soup with kale is just incredible! Serve hot with plenty of crusty bread for dipping – it’s the perfect pairing.

Tuscan Fagioli Soup Kale: 1 Amazing Quick Meal - Tuscan Fagioli Soup Kale - additional detail

Pro Tips for the Best Tuscan Fagioli Soup Kale

I’ve learned a few tricks over the years that really elevate this Tuscan bean soup with kale. Following these simple tips will ensure your soup is always a winner:

Don’t skip mashing some of the beans! This is the secret to achieving that wonderfully creamy texture without needing heavy cream.
Use good quality vegetable broth. Since it’s a main flavor component, a flavorful broth makes a huge difference in your Tuscan bean soup with kale.
Fresh herbs are always best, but if you’re using dried, make sure they’re not too old. They lose their potency over time.
Taste and adjust seasoning at the end. The saltiness of the broth and beans can vary, so a final check is crucial for perfect flavor.

What’s the secret to perfect Tuscan bean soup with kale?

The real magic lies in mashing some of the cannellini beans against the pot’s side or using an immersion blender. This creates a naturally thick and creamy base that truly makes it a hearty Tuscan kale bean soup.

Can I make Tuscan Fagioli Soup Kale ahead of time?

Absolutely! This soup is actually even better the next day as the flavors meld. Prepare it completely, let it cool, then store it in an airtight container in the refrigerator. For more make-ahead meal ideas, check out these last recipes.

How do I avoid common mistakes with Italian white bean kale soup?

A common pitfall is overcooking the kale, which can make it mushy and dull. Add it towards the end of cooking to keep it vibrant and slightly tender. Also, be careful not to burn the garlic; it can turn bitter. Learning proper cooking techniques can help prevent this.

Best Ways to Serve Tuscan Fagioli Soup Kale

This comforting Tuscan soup with cannellini beans and kale is fantastic on its own, but I love serving it with a few simple accompaniments to make it a complete meal. My absolute favorite is a thick slice of crusty bread, like ciabatta or sourdough, perfect for soaking up every last drop of that flavorful broth. You could also serve it with a light, crisp side salad with a simple vinaigrette to balance the richness of the soup. For an extra Italian touch, a sprinkle of fresh parsley and a drizzle of good quality olive oil right before serving really makes this Tuscan bean soup with kale shine! Consider pairing it with a simple lemon parmesan lettuce salad for a refreshing contrast.

Nutrition Facts for Tuscan Fagioli Soup Kale

This hearty soup is not only delicious but also packed with goodness! Here’s a breakdown of what you can expect per serving:

Calories: Approximately 350 (estimated)
Fat: Approximately 10g (estimated)
Saturated Fat: Approximately 2g (estimated)
Protein: Approximately 15g (estimated)
Carbohydrates: Approximately 55g (estimated)
Fiber: Approximately 15g (estimated)
Sugar: Approximately 8g (estimated)
Sodium: Approximately 600mg (estimated, can vary based on broth)

Nutritional values are estimates and may vary based on specific ingredients used. For more healthy options, explore these carnivore diet recipes.

How to Store and Reheat Tuscan Fagioli Soup Kale

Properly storing and reheating this delicious Tuscan bean soup with kale ensures you can enjoy its comforting flavors for days to come. Once the soup has cooled slightly, transfer it into airtight containers. I find that glass containers work best for reheating. You can safely store the soup in the refrigerator for about 3 to 4 days. If you want to keep it even longer, this soup freezes beautifully! For freezer storage, ensure your containers are freezer-safe and leave a little headspace for expansion. It should last for up to 3 months in the freezer.

When you’re ready to enjoy your leftovers, reheating is a breeze. For refrigerated soup, you can gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, thaw it overnight in the refrigerator first, then follow the stovetop method. You can also reheat individual portions in the microwave, stirring halfway through for even heating. This Tuscan soup with cannellini beans and kale reheats wonderfully, tasting almost as good as when it was freshly made! For a quick meal prep idea, consider these easy chicken caesar wraps.

Frequently Asked Questions About Tuscan Fagioli Soup Kale

What makes this Tuscan Fagioli Soup Kale so hearty?

The combination of creamy cannellini beans and nutrient-rich kale, simmered in a flavorful vegetable broth, creates a truly satisfying and filling meal. It’s a hearty tuscan kale bean soup that feels incredibly substantial without being heavy.

Can I use a different type of bean in this soup?

Absolutely! While cannellini beans are traditional and provide that signature creaminess, you can certainly use other white beans like Great Northern or even butter beans. They will offer a slightly different texture but work wonderfully in this Tuscan bean soup with kale.

How do I make this soup vegetarian or vegan?

This recipe is already wonderfully vegetarian! To make it vegan, simply omit the optional Parmigiano-Reggiano cheese at the end. The soup is so flavorful on its own that you won’t miss it, making it an easy tuscan bean and kale soup for any dietary preference.

Is it okay to use frozen kale instead of fresh?

Yes, you can definitely use frozen kale! About 1.5 cups of frozen chopped kale would be equivalent to the 2 cups of fresh. Add it during the last 10-15 minutes of simmering, just as you would fresh kale, to ensure it’s tender.

Variations of Tuscan Fagioli Soup Kale You Can Try

This classic Tuscan Fagioli Soup Kale is wonderfully adaptable! I love how versatile it is, and there are so many ways to put your own spin on it. For a truly vegetarian tuscan fagioli soup kale, you can omit the optional Parmesan cheese. It’s still incredibly flavorful on its own. If you’re looking for a different texture, try using gigante beans or even chickpeas instead of cannellini beans – they offer a slightly different, but equally delicious, creaminess. For a different flavor profile, you might enjoy these korean bbq meatballs.

You can also switch up the greens! While I adore lacinato kale, spinach or Swiss chard work beautifully too. For a heartier, more robust flavor, consider adding a bit of pancetta or Italian sausage at the beginning when you sauté the onions, carrots, and celery. This adds a wonderful depth that complements the beans and kale perfectly, making it a truly hearty tuscan kale bean soup.