Tuscan Kale Soup Recipe

Tuscan Kale Vegetable Soup is a rich, hearty, and delicious soup filled with lots of veggies, creamy cannellini beans, ground beef, and kale. An easy weeknight dinner recipe that's even better the next day!

When the weather turns cool, there's nothing more comforting than a big pot of soup simmering on the stove. Except maybe a pan of apple crisp in the oven :).

This easy Tuscan bean soup is perfect for warming you up from the inside out and soothing your soul. And way better than anything you'll find in the grocery store.

The ground beef and white beans are hearty and filling and the vegetables are bountiful and nourishing. As for the flavorful broth, it's incredibly rich and satisfying -- and absolutely delicious sopped up with a piece of crusty bread. 

It’s really easy to make, the leftover soup is amazing, and it freezes well. It’s also a budget-friendly meal and a great way to stretch a half pound of ground beef into a full meal. 

Try these hearty comfort food faves next

• Crock Pot Chicken Chili
• Sweet Potato Tater Tot Casserole
• Baked Mac & Cheese with Breadcrumbs

You’re going to love this

Easy one pot meal for weeknight dinners and lazy weekends

Delicious recipe for meal prep and make ahead meals

Hearty and healthy soup recipe

Budget-friendly meal that stretches a little bit of ground beef a long way

Ingredients

See recipe card for full list of ingredients. 

Celery, carrots, and onions. The classic combination of carrots, celery, and onion is a flavorful base for this Tuscan white bean kale soup.

Lean ground beef. A half pound of lean ground beef is all this soup needs. Italian sausage would also be a great option.

Red pepper flakes. Just a pinch of red pepper jazzes up the ground beef. It's not spicy, but if you're at all worried about it, you can leave it out.

Beef broth. I like to use low sodium beef broth. Beef broth is a natural fit with the ground beef, but you can also use vegetable stock, chicken stock, or whatever you have on hand.

Tomato sauce. Tomato sauce adds richness to the beef broth. 

Diced tomatoes with juice. The whole can, juice and all, gets added to this soup. 

Cannellini beans. Creamy cannellini beans, also known as white kidney beans, add heartiness and healthy protein to this Tuscan soup. For a substitute, Great Northern beans are a great choice. 

Corn. I use frozen corn, but you can also use fresh. 

Green beans. Frozen or fresh green beans will work.

Tuscan kale. A hearty soup calls for a hearty green like kale. It adds texture, color, and earthy flavor and wilts down in the loveliest of ways. Tuscan kale, also called lacinato kale or dinosaur kale, is a milder, sweeter variety of kale, which is perfect for this recipe where it gets added at the very end. 

Step-by-Step Instructions

Heat extra virgin olive oil over medium heat in a large pot or Dutch oven. Add the chopped celery, carrots, onion, salt, and black pepper. Stir occasionally for 5-6 minutes or until the onions are translucent and the carrots are tender. 

Add the ground beef, fresh garlic, paprika, and red pepper flakes. Use a wooden spoon to break up the ground beef into small pieces. Cook until the beef is no longer pink.

Stir in the tomato paste. 

Add the beef broth, tomatoes with juice, tomato sauce, drained cannellini beans, Worcestershire sauce, Italian seasoning, and bay leaves. 

Simmer for 30-35 minutes to allow the broth to reduce and concentrate the flavors. 

Add the corn, green beans, and zucchini. Simmer for 10-15 more minutes or until the zucchini is tender. If you prefer firmer zucchini, add it a few minutes after the corn and green beans.

Keep in mind, the vegetables will simmer for a few more minutes while the kale softens. To avoid overcooking the zucchini, add the kale while the zucchini is just tender.   

Add the kale and simmer for 2-5 minutes or until the kale has softened to your liking. 

Remove the bay leaves. 

Ladle into individual bowls and top with grated Parmesan cheese and a sprinkle of fresh herbs.

Storage & Freezing

Store in an airtight container in the refrigerator for 3-4 days.

This Tuscan kale soup recipe is also freezer-friendly. Place soup in a freezer-safe container or ladle individual portions into ziptop freezer bags and freeze for up to 3 months. 

Expert Tips

The consistency of the broth should be somewhat reduced before adding the zucchini, green beans, and corn. It should be thin and soup-like, but richer and thicker than when you started.

If it's ever too watery, let it simmer a bit longer. If it has reduced down too much, add more broth or some water. 

Be careful not to overcook the zucchini until it is mushy. If you prefer firmer zucchini, add it a few minutes before you add the kale.

Tuscan kale is less bitter than curly kale and other varieties of kale, so it doesn’t need to cook for very long. Add it right at the end and simmer it until it reaches your preferred texture. 

FAQs

Recipe Essentials

This Lodge cast iron Dutch oven is handy for making soups and casseroles -- and it looks good enough to go from the stove to the table.

My pretty bowl is this Mikasa Delray bowl. It's a lovely size for pasta, salads, and soups.

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