Tuscan White Bean Soup


A pound of dried beans is the inexpensive foundation for this simple, hearty meal. Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.

Tuscan White Bean Soup
Prep Time:
45 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 15 mins
10 cups


  • 1 pound dried cannellini or great northern beans

  • 1 tablespoon olive oil

  • 1 ½ cups diced onion

  • 1 cup diced carrots

  • 1 cup diced celery

  • 2 tablespoons chopped fresh garlic

  • 4 cups low-sodium chicken broth

  • 4 cups water

  • 2 dried bay leaves

  • 1 Parmesan rind (optional; see Tip)

  • 6 cups chopped fresh kale

  • 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic & oregano, drained

  • 2 teaspoons minced fresh rosemary

  • 3 tablespoons white-wine vinegar

  • 1 teaspoon salt

  • Ground pepper to taste


  1. Pick over and sort beans, then rinse under cold water and transfer to a large bowl. Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours. (To quick-soak, see Tip.) Drain and rinse the beans.

  2. Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until starting to soften, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute.

  3. Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using. Increase heat to high, bring to a boil, and cook for 5 minutes. Reduce heat to low, partially cover, and simmer until the beans are nearly tender, 45 to 50 minutes.

  4. Stir in kale, tomatoes, and rosemary. Partially cover and continue to cook until the beans are tender, 30 to 45 minutes more.

  5. Discard bay leaves and Parmesan rind, if using. Stir in vinegar and salt; season generously with pepper.


Adding a Parmesan rind to a pot of soup adds a subtle savory flavor. You can cut off the rind of any size block of Parmesan and save it for future use; rinds will keep in the freezer for 6 months.

To quick-soak beans: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

Nutrition Facts (per serving)

270 Calories
3g Fat
44g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/4 cups
Calories 270
% Daily Value *
Total Carbohydrate 44g 16%
Dietary Fiber 21g 76%
Total Sugars 7g
Protein 15g 29%
Total Fat 3g 4%
Saturated Fat 0g 2%
Vitamin A 4155IU 83%
Vitamin C 22mg 24%
Folate 30mcg 8%
Sodium 377mg 16%
Calcium 107mg 8%
Iron 6mg 31%
Magnesium 98mg 23%
Potassium 1024mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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