Hearty Tuscan White Bean Soup with Kale and Rosemary

Tuscan bean soup is a comforting, nutritious dish perfect for cool weather. Tender white beans simmer in flavorful broth with fresh rosemary, garlic and kale for an easy, nourishing meal. This version includes directions for both dried and canned beans so you can make it whether you have time to soak beans or need dinner on the table quickly.

When the air turns crisp, few things are as satisfying as a hot bowl of soup. This Tuscan bean soup is a recipe I come back to year after year. It’s simple to prepare, budget-friendly and family-approved. You may already have most of the ingredients in your pantry.

Tuscan Bean Soup

There are many takes on Tuscan bean soup—some add tomatoes, some puree part of the beans for a creamier body, and others include extra vegetables like zucchini. My approach keeps things straightforward and flavorful: no tomatoes, no blending, just a clear, hearty broth with beans, vegetables and greens.

I prefer the taste and texture of dried beans when time allows, but canned beans work great when you need a faster meal. Both methods are included below so you can choose what fits your schedule.

Why you’ll love this soup

• Very adaptable—add extra vegetables such as zucchini, broccoli or green beans if you like.
• Pancetta adds depth of flavor but is optional. Omit it and use vegetable stock for a fully plant-based version.
• Dried beans require a little planning but give superior flavor and texture; canned beans save time and get dinner ready in around 30 minutes.

How to make Tuscan Bean Soup

For dried beans

Soak the beans overnight to reduce indigestible sugars and help them hold their shape during cooking. Place the dried beans in a large bowl and cover with a couple of inches of water. Leave on the counter overnight.

The next day, drain the soaked beans, place them in a large pot and cover with fresh water by a couple of inches. Add a quartered onion and two bay leaves, season the water with sea salt, and bring to a boil. Reduce heat to low and simmer until the beans are tender, about 30 minutes (time may vary by bean).

For the soup

In a large soup pot, sauté diced pancetta until browned. If you’re skipping pancetta, heat a splash of olive oil instead.

Add diced onion, carrot and celery, along with crushed garlic and rosemary sprigs. Cook for a few minutes until the vegetables soften and become fragrant.

Pour in chicken stock (or vegetable stock for a vegetarian version) and add the cooked beans. Bring to a boil, then reduce heat and simmer for about 20 minutes to let the flavors meld. Stir in chopped kale and simmer another 8–10 minutes until the kale is tender.

Adjust seasoning with salt and pepper, then serve topped with chopped parsley and grated Parmesan if desired.

Dietary considerations and substitutions

This recipe can easily accommodate several diets:

• Vegan/vegetarian: omit pancetta and use vegetable stock.
• Gluten-free: naturally gluten-free when using gluten-free stock.
• Dairy-free: skip the Parmesan garnish.

Ingredients

• 1 1/2 cups dried cannellini (or 2 x 15 oz cans white beans, drained)
• 8 cups chicken stock (or vegetable stock)
• 7 oz black kale (8–10 leaves, about a bunch), chopped
• 1 large carrot, diced
• 1 medium onion, diced
• 2 ribs celery, diced
• 2 cloves garlic, crushed
• 1–2 sprigs fresh rosemary
• 5 oz pancetta, diced (optional)
• Parsley and Parmesan for garnish (optional)

Instructions

1. Soak dried beans overnight in a large bowl of water. If using canned beans, skip this step.
2. Drain soaked beans and cook in a pot of salted water with a quartered onion and 2 bay leaves until tender, about 30 minutes. Drain and set aside.
3. In a large soup pot, brown the pancetta (or heat oil if omitting). Add diced onion, carrot and celery, plus garlic and rosemary; cook until softened.
4. Add stock and cooked (or canned) beans. Bring to a boil, then simmer 20 minutes to allow flavors to develop.
5. Stir in chopped kale and cook another 8–10 minutes until the kale is tender. Season to taste and serve with parsley and Parmesan.

Nutrition (approx.)