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Tuscan Bean Soup with Kale


White Italian kidney beans make a delicious, hearty base for a soup. Add a dollop of pesto and some freshly grated Parmesan and I personally guarantee that everyone at the table will melt before your eyes.

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  • Beans
  • 3 Cans (14.0oz) cannellini or red Lima beans
  • 2 sprigs fresh rosemary, or 1/4 teaspoon dried rosemary
  • 1/8 teaspoon dried sage, or 1/4 teaspoon fresh sage
  • 2 sprigs fresh thyme, or 1/4 teaspoon dried thyme
  • 4 cloves garlic, smashed
  • Soup
  • 1/2 lb pancetta
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup peeled and diced celery
  • 1/4 teaspoon sea salt
  • 4 cloves finely chopped garlic
  • 1/4 teaspoon fresh thyme, or 1/8 teaspoon dried thyme
  • 1/8 teaspoon fresh sage, or a pinch of dried sage
  • 1/8 teaspoon fresh rosemary, or a pinch of dried rosemary
  • 2 pints chicken stock
  • 1 bunch of dino kale or Swiss chard, stemmed and chopped into small bite-size pieces
  • 3 Yukon or russet potatoes cubed
  • and a sprinkle of Parmesan cheese, for serving



Step 1

Render the pancetta

Add celery, carrots & onions

add garlic

sauté for 5 minutes

add herbs

add diced tomatoes

Add the beans and the liquid from the beans

add 2 pints of chicken stock

add potatoes

leave on med/high for about 15 minutes or until the potatoes are soft

add kale

cook 15 minutes more or until kale is soft

toast some sliced Baguettes top with olive oil and scrape with garlic clove.

Float a Baguettes slice or two in each bowl of soup.

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