Tuscan Kale and White Bean Soup

I’m so excited to share this soup with you all, because it involves KALE!  Kales has been about the only leafy green I’ve not been able to find the right place for.  I’ve tried salads in restaurants, at home and I’ve even tried making smoothies and juices with fresh kale.  It just hasn’t been my cup of tea.  Up until now, that is.  I have figured it out, though!  It’s gotta be tuscan kale.  It’s a bit more sturdy than curly kale and has a milder flavor, in my opinion.  It’s very similar to collard greens, which is right up my alley.  Now I’m on board!  I can’t wait to try some other dishes with my new found friend.

Tuscan Kale and White Bean Soup


Not only is this soup super healthy and easy to make, it’s one of the most delicious soups I’ve made in a while.  I usually try to share food with friends and family since I cook quite a bit and my fridge stays pretty full, but I kept this pot of joy all to myself.  It is completely vegan, but if the meat eaters under your roof want even more substance to an already hearty soup,  try adding some spicy italian turkey sausage for a little kick.

Tuscan Kale and White Bean Soup

serves 6-8


  • 1 cup of dried white beans, such as cannelini or navy (or 2 15oz cans)
  • 1 bunch of kale
  • 1 onion, chopped
  • 2 cloves of garlic
  • 8 cups of vegetable broth or stock
  • 1/8 tsp of nutmeg
  • 1/4 tsp of salt and pepper
  • 1 Tbsp of olive oil
  • 3 cups of water


Rinse the dried beans in a colander.  Pour the beans into a medium bowl and cover with 3 cups of water.  Soak for 6 hours.

In a dutch oven, heat the olive oil to medium heat.  Cook the chopped onion until tender, about 5-7 minutes.  Add in the garlic and nutmeg.  Cook for 1 minute, until the garlic is fragrant.  Add in the beans and 8 cups of broth.  Cook for 1 1/2 hours until the beans become tender.

Add in the kale and cook for another 15 minutes until the kale is tender.

Ladle into big bowls and enjoy!

Tuscan Kale and White Bean Soup


Jennifer Glover