The Weather is Getting Cold - Time to Eat Soup

I was just settling in to the idea of fall, pulling all my sweaters out of storage and planning my slow cooker meals when summer decided to make a triumphant comeback! Wisconsin weather is very unpredictable and we went from 50-degree temperatures all the way up to 90-degree temperatures for a 3-day stretch. We are still experiencing higher than normal temperatures for the next week, which I’m not complaining about. While I’m still grilling here and there I’ve also decided to turn my cooking over to fall meals starting with this Tuscan White Bean and Kale Soup.

I love when soup season hits because you can throw a lot of things into a pot and end up with a flavorful meal. I like to make soup for my lunches because I can individually portion it into containers for easy travel and reheating and it can be rather low in fat and calories. While I love a good cream-based soup, I find that the broth-based soups can be so fulfilling and detoxifying to my body. If you just grab a small chunk of bread or a few crackers you can feel like you had a complete meal.

For this soup, I turned to my favorite ingredients: kale and white beans. This combination offers a great source of protein and nutrients in every single bite. I used a trio of Instantly Fresh Herbs to flavor the soup including basil, oregano and thyme and topped it off with a sprinkle of fresh Parmigiano Reggiano for serving. The best part about this soup is that it takes less than 30 minutes to prepare so it makes for a great weeknight option.

Whether you’re still experiencing warm temperatures in your neck of the woods or it has slowly begun to cool down, this Tuscan White Bean and Kale Soup is the perfect way to warm your soul. I like to think of it like a hug in a bowl. What are some of your favorite fall soup recipes to share with your family?

Tuscan White Bean and Kale Soup

Serves 4-6 | Finish in 40 minutes

When it's cold outside, nothing tastest better than soup. We promise this Tuscan White Bean and Kale Soup won't disappoint!


  • 1 tbsp. Olive Oil
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 6 c. Vegetable Broth (or stock)
  • 1 15oz. can Diced Tomatoes, drained
  • 1 tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • 1 tbsp. Litehouse® Freeze Dried Basil
  • 1 tsp. Litehouse® Freeze Dried Thyme
  • ½ tbsp. Litehouse® Freeze Dried Oregano
  •  3 15oz. cans White Beans, drained and rinsed
  • 4 c. Fresh Kale, chopped
  • 2 medium Carrots, diced
  • 1 medium Zucchini, diced
  • ½ c. fresh grated Parmesan Cheese (for serving)


  1. In a large pot or saucepan, heat olive over medium high heat. Add in onion and carrots and cook until onions are translucent, about 2-3 minutes. Add in the garlic and zucchini and cook for an additional 2-3 minutes.
  2. Add in the broth, tomatoes, herbs, salt and pepper. Bring to a boil then add in the kale and reduce heat and simmer for 10 minutes.
  3. Stir in the cannellini beans and continue to simmer gently until the kale has wilted, about 2 minutes. Season with additional salt and pepper as needed and then serve each bowl with a sprinkle of cheese.

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