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.