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Tuscan Bean and Kale Soup – Recipe 🍲

This rustic vegetable and bean soup will warm you up on a chilly day!

This simple vegetable and bean soup is the perfect meal to warm you up on a chilly day. I love to serve this with a grilled provolone sandwich for lunch or crusty bread and a glass of Chianti for dinner. I have tons of kale from my garden right now so I’ve been using it in every meal but you could substitute the kale for escarole or rapini if you like! 


  • 4 cups chicken broth
  • 1/4 cup tomato puree
  • 1 can cannellini or Tuscan white beans, drained
  • 1 cup chopped kale
  • 1 celery stick, chopped
  • 1 small shallot, chopped
  • Grated Parmigiano-Reggiano
  • Kosher salt and black pepper to taste


  1. In a saucepan, heat chicken broth and tomato puree and stir together with a wooden spoon. 
  2. Add the beans, kale, celery and shallot and bring up to a boil. Once up to a boil, turn down heat add salt and pepper to taste. Let simmer for a few minutes before serving.
  3. Garnish with Parmigiano!

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