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 dissapoint!


1 tablespoon olive oil

1 yellow onion, diced

6-8 cloves garlic, minced

6 cups vegetable broth (or stock)

1 (15-ounce | 420-g) can diced tomatoes, drained

1 teaspoon kosher salt

½ teaspoon black pepper

1 tablespoon Instantly Fresh Basil

1 teaspoon Instantly Fresh Thyme

½ tablespoon Instantly Fresh Oregano

 3 (15-ounce) cans white beans (cannellini beans), drained and rinsed

4 cups fresh kale, chopped

2 medium carrots, diced

1 medium zucchini, diced

½ cup fresh grated Parmesan cheese (for serving)


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.

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.

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.