Tuscan White Bean & Kale Soup


This easy to make Italian soup with its vegetables, legumes and pasta is a great one-pot meal.  As is the case with most soups, the flavor just improves as it stands.   It pares nicely with a big Romaine-spinach salad and some whole-grain garlic bread.




Tuscan White Bean & Kale Soup

Yield: 9 1-cup servings
Prep Time: 10-15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


1 tablespoon veggie broth or water

1 1/2 cup onion, diced

1 cup celery, sliced or diced

1 cup carrots, sliced ½” pieces

4 cloves garlic, minced

3 tablespoon chicken-style seasoning

1/2 teaspoon salt or to taste

1 teaspoon oregano  & Italian seasoning

1/4 teaspoon thyme

1 can petite diced tomatoes

2 tablespoon tomato paste*

4 cups water

2 cups vegetable broth

1 can cannellini beans, rinsed and drained

4 cups kale, finely chopped

3/4 cup  pasta: whole-grain, red lentil,  or other gluten-free pasta of choice

  1. In a large saucepan sauté the onions, celery, and carrots for 5 minutes, add the garlic and sauté 3 more minutes, adding liquid as needed to keep veggies from sticking to the pan
  2. Add the tomatoes, tomato paste, seasonings, water, and broth.  Bring this to a boil, cover, reduce to a simmer and cook for 15 minutes.
  3. Then add the beans, kale, and pasta.  Continue cooking covered for another 12-15 minutes.
  4. You can serve immediately, but flavors always improve after 24 hours.


* I freeze leftover tomato paste.  Place in one-tablespoon amounts on a piece of parchment on a cookie sheet, not too close together.  When completely frozen, I cut the parchment each piece sits on with enough extra to fold it over the tablespoon of paste.  Put them all in a glass container in the freezer to use for recipes like this.  Fast, easy and no waste.