This Tuscan White Bean Soup with Kale is so easy to make! It’s a warm and comforting vegetarian meal. 

cup of soup with white beans, kale and butternut squash

This soup is perfect for when you want a healthy, nourishing meal but don’t want to spend a long time preparing it. This Tuscan White Bean Soup takes just 30 minutes to make. It’s full of wholesome ingredients, including sweet potatoes, kale and white beans.

Enjoy more delicious soup recipes like Roasted Butternut Squash Soup, Potato Leek Soup, Vegetable Soup, Minestrone Soup and French Onion Soup

How to make White Bean Soup

To make this easy soup recipe, you’ll start by sautéing sweet potatoes, onion and celery in some olive oil in a large pot or Dutch oven. Once the vegetables have started to soften you’ll add some seasonings: minced garlic, dried rosemary, dried thyme, salt and pepper. Cook, stirring, for just 30 seconds.

Then add cannellini beans and vegetable broth to the pot. Bring the soup to a simmer, cover the pot, and cook until the sweet potatoes are tender. This should take less than 10 minutes if the sweet potatoes are cut into small 1/2-inch pieces.

Finally, you’ll stir in some chopped kale and simmer the soup for just a few more minutes to wilt the kale. Enjoy the soup as is, or with some grated Parmesan cheese.

For the full instructions with ingredient amounts, see the recipe card at the end of this post.

soup cooking in a dutch oven with white beans, butternut squash and kale

Warm and comforting, a bowl of this soup makes for a quick and healthy lunch. The leftovers reheat well so it’s a good meal to make for dinner and then eat for lunch for a couple of days. You can also meal prep this white bean soup on Sunday and enjoy it for lunch throughout the week.

ready to eat white bean soup with slice or bread and spoon

This white bean soup is a vegetarian meal with plenty of fiber and protein to fill you up. If you’re worried about adding kale to your soup, don’t be. The hot broth helps to wilt and tenderize the kale.

Let’s get dinner on the table fast, and let’s make it healthy while we’re at it! I like to throw together a quick green salad and serve this soup with some crusty bread. We’ve still got quite a stretch of winter ahead of us, which means plenty of time to make and enjoy this nutrient and flavor-packed soup. Sound good? I thought so. 😉

closeup photo of tuscan white bean soup with kale and butternut squash

For more quick and easy soup recipes try one of my many Instant Pot Soup recipes

This healthy 30 Minute Tuscan White Bean and Kale Soup is vegetarian, vegan, and so easy to make! It's a warm and comforting dinner that reheats wonderfully for lunch!

Tuscan White Bean Soup

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This healthy Tuscan White Bean Soup is so easy to make! It's a warm and comforting vegetarian meal packed with nutritious vegetables including sweet potatoes and kale.


  • 2 tablespoons olive oil
  • 2 medium sweet potatoes, cut into ½-inch pieces
  • 1 medium onion
  • 4 ribs celery
  • 3 cloves garlic
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 4 cups low sodium vegetable broth
  • 1 medium bunch kale, removed from tough stems and chopped (about 4 packed cups)


  • Heat olive oil in a large Dutch oven or pot over medium heat. Add the sweet potatoes, onion, and celery and cook, stirring often, for 5 minutes. Add the garlic, rosemary, thyme, salt, and pepper and cook for 30 seconds. Stir in the cannellini beans and broth.
  • Increase the heat to high and bring to a boil. Cover, reduce heat to a medium simmer, and cook until sweet potatoes are softened, about 8 minutes. Stir in the kale and cook until wilted, about 2 minutes. Serve.
Serving: 1/6 recipe, Calories: 221kcal, Carbohydrates: 39g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Sodium: 1169mg, Potassium: 405mg, Fiber: 8g, Sugar: 4g, Vitamin A: 10956IU, Vitamin C: 56mg, Calcium: 172mg, Iron: 4mg
Nutrition information is an estimate.
Cuisine: Italian
Course: Main Course, Soup
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