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Tuscan Kale and Cannellini Bean Soup

Tuscan Kale and Cannellini Bean Soup

Simple, healthy and rustic soup, with Tuscan kale and white cannellini beans.
Course Soup
Cuisine Italian
Keyword cannellini bean soup, kale and bean soup, olive garden copycat
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 336kcal


  • 2 tbsp olive oil
  • 2-4 cloves garlic, finely chopped (I like lots of garlic)
  • 2 cans (14-ounce) cannellini beans, drained and rinsed
  • 4 cups homemade chicken broth, or low sodium canned broth
  • 4-5 cups roughly chopped Lacinato kale ~ I just use the whole bunch
  • Kosher salt to taste
  • 1 small chili pepper, like serrano, thinly sliced (I sometimes use 2)
  • Optional: cooked sausage, sliced crosswise


  • Heat the olive oil and garlic in a large pot over medium heat until aromatic, about a minute or two. Careful not to burn the garlic. Add the beans and stir to coat with the oil and garlic.
  • Add the chicken broth and kale and season with some salt. Cover the pot and simmer until kale is wilted and to your liking, about 15 minutes.
  • Add the sliced serrano (or jalapeno) pepper and cook until heated through. Season to taste with more salt if needed.
  • Stir in sliced sausage if using, or just add to the individual bowl.


I love Lacinato kale, also known as Tuscan kale.  It has a more mild taste to me than the curly variety which sometimes tastes bitter.  But you can use whatever kind of kale you like.  And I love the creaminess of cannellini beans, here they are bathed in olive oil and garlic.  I use canned beans but go ahead and use dried if you like. 


Calories: 336kcal | Carbohydrates: 49g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 895mg | Potassium: 1123mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2117IU | Vitamin C: 21mg | Calcium: 226mg | Iron: 7mg