Tuscan White Bean Soup Recipe with Garlic and Kale

Hearty Tuscan white bean soup is a comforting Italian-style soup perfect for chilly days. Plenty of vegetables, broth, and herbs give it a rich savory flavor; kale is optional for extra greens. This recipe is easy to adapt—stir in leftover turkey or chicken for extra protein, or omit meat and use vegetable broth for a vegan version. Make a large pot and freeze portions for quick lunches or dinners. It’s also a great way to use leftovers.

A gray bowl of white bean soup with basil, parmesan, and kale.

After a bit of prep, the soup comes together quickly. The variations below offer many ways to customize the recipe, including how to make it vegan. If you prefer spinach over kale, substitute baby spinach leaves for a milder green.

Why You’ll Like This Recipe

Using canned white beans and leftover turkey or chicken reduces hands-on time and speeds up the recipe.
The soup is hearty, filling, and full of nutritious ingredients.
Flexible: easily adapted to be vegan, thicker or thinner, spiced up, or made creamier.

Recipe Ingredients

Here’s what you need to make Tuscan White Bean Soup.

Ingredients for white bean soup with turkey or chicken with herbs and aromatics.

White beans: Cannellini (white kidney) beans are traditional, but great northern, navy, or other small white beans work. Canned beans are convenient—choose low-sodium if possible.
Protein: Leftover turkey, roast chicken, or rotisserie chicken are ideal for adding substance.
Broth: Chicken or turkey broth brings the best flavor; use vegetable broth for a vegan version.
Oil: Extra virgin olive oil for sautéing.
Vegetables: Onion, celery, carrot, and fennel form the aromatic base. Tuscan (lacinato) kale is recommended, but spinach is an acceptable substitute.
Herbs and aromatics: Fresh thyme, bay leaf, sage, garlic, and optional fennel seed or fennel pollen. Finish with chopped parsley and basil if desired.
Wine (optional): A splash of dry white wine (sauvignon blanc or chardonnay) adds depth; omit if preferred.

See the recipe card below for exact quantities, salt and pepper guidance, and cooking times.

Chef’s note: If using dried beans, soak overnight, drain, and cook until tender on the stovetop or in a pressure cooker. Properly cooked dried beans yield excellent texture and flavor.

Substitutions and Variations

Different beans: Swap cannellini for great northern, navy, or other white beans.
Vegan option: Use vegetable broth and skip the meat; add an extra can of beans for more protein and volume.
Add heat: Provide red pepper flakes for those who like a spicy finish.
Adjust consistency: To thin, add more broth. To thicken, puree a can of beans and stir it back into the soup or add breadcrumbs and simmer.
Extra flavor: Toss a parmesan rind into the pot while simmering (remove before serving) or stir in wild fennel pollen when available for an aromatic fennel boost.
Greens alternative: If kale is not available or preferred, baby spinach makes a good substitute and wilts quickly.

Chef’s note: Fresh herbs vs. dried herbs. Fresh herbs are bright and aromatic, but dried herbs are convenient and concentrate flavor. As a rule of thumb, use about one-third the amount of dried herbs in place of fresh. Dried herbs release their flavor best when cooked in liquid.

Recipe Instructions

This white bean soup is straightforward to prepare. Use a large heavy pot or Dutch oven for best results.

Sautéing vegetables as the base for a soup in a Dutch oven. — **Step 1: Chop onion, celery, carrots, fennel and herbs; sauté in olive oil over medium heat until softened. Add wine and reduce.**

Adding white beans to a pot making a soup. — **Step 2: Add the rinsed beans to the pot.**

Pouring golden broth into a pot while making soup. — **Step 3: Pour in the broth and add the bay leaf.**

Adding chopped chicken to a pot for white bean soup. — **Step 4: Stir in shredded chicken or turkey if using.**

Adding kale to a soup pot for added vegetables and nutritoin. — Step 5: Add kale and simmer briefly until greens are tender and flavors meld. Stir in fresh parsley and basil before serving. Remove bay leaf and any parmesan rind. Top with grated parmesan if desired.

Chef’s tip: Wild fennel pollen or fennel seed adds a signature aromatic note. Use sparingly—its flavor is potent and distinctive.

Golden homemade broth in a quart container.

Serving Suggestions

Serve the soup hot with a sprinkle of freshly grated parmesan and extra chopped herbs. Garlic toast, crusty rolls, or a simple green salad make lovely accompaniments. Always remove bay leaves before serving.

This soup stores well: refrigerate leftovers for a few days, or freeze in labeled portions (three-cup portions work well for two servings). Reheat gently on the stovetop.

Recipe FAQs

How can I thicken or thin out white bean soup?

To thin the soup, add additional broth rather than water to preserve flavor. To thicken it, puree one can of beans with a little broth and stir into the pot, or add breadcrumbs and simmer until slightly thickened.

Can I use different types of white beans?

Yes. Cannellini, great northern, navy, or other small white beans all work well. Canned beans are convenient; if using dried beans, soak and cook them until tender before adding to the soup.

What are good side dishes to serve with white bean soup?

The soup is substantial on its own. If you want more, serve it with a green salad, garlic toast, or crusty rolls. You can also increase the protein in the soup by adding shredded chicken, turkey, or diced ham.

Gray bowl with bean and kale soup topped with parmesan and basil.

More Warming Soup Ideas

If you enjoy this soup, try it alongside other comforting recipes such as chicken and rice soup, navy bean and ham soup, or roasted cauliflower soup. These soups share the same simple, hearty principles: good broth, seasonal vegetables, and thoughtful seasoning.

Recipe

Tuscan White Bean Soup

An easy, hearty soup that can include leftover turkey or chicken. Makes approximately 2 quarts (4–6 servings).

Ingredients

2 tablespoons olive oil
1 ¼ cups finely chopped onion (about 1 medium)
1 cup finely chopped celery (2–3 ribs)
1 cup finely chopped carrot (2–3 carrots)
½ fennel bulb, finely chopped
1 tablespoon fresh chopped thyme (or 1 teaspoon dried)
2 teaspoons fresh chopped sage (or ¾ teaspoon dried)
1 teaspoon fennel seed or wild fennel pollen (optional)
1 large bay leaf
3 garlic cloves, chopped (or ½ teaspoon garlic powder)
⅓ cup dry white wine (optional)
2 15-ounce cans white beans, rinsed and drained
2 cups leftover shredded chicken or turkey (optional)
4 cups low-sodium chicken or turkey broth (or vegetable broth for vegan)
½ bunch Tuscan (lacinato) kale, ribs removed and chopped
½ bunch basil leaves, chopped (optional)

Instructions

Prepare vegetables: chop onion, celery, carrots, and fennel. Remove ribs from kale, roll and finely slice the leaves. Chop parsley and basil if using.
In a large heavy pot or Dutch oven, heat olive oil over medium. Add onion, celery, carrot, and fennel. Cook, stirring occasionally, until softened, about 8–10 minutes. Reduce heat if the vegetables begin to brown.
Add garlic, thyme, and sage and cook for about 1 minute. If using wine, add it now and cook until mostly evaporated (about 1 minute).
Add the rinsed beans, broth, bay leaf, and shredded meat if using. Bring to a gentle simmer and add the chopped kale. Simmer a few minutes until the kale is tender and the soup is heated through.
Before serving, stir in chopped parsley and basil if using. Remove the bay leaf (and any parmesan rind). Serve with grated parmesan on top, if desired.

Notes

To thin the soup, add broth a cup at a time to reach the desired consistency.
To make the soup creamier, puree a can of beans and stir into the pot.
Use low-sodium broth and adjust salt at the end to avoid oversalting.

Nutrition (approximate per serving)

Calories: 300 kcal
Carbohydrates: 17 g
Protein: 25 g
Fat: 14 g
Fiber: 5 g