Tuscan White Bean and Kale Soup with Fennel and Tomatoes
This hearty Italian-inspired soup combines earthy cannellini beans with tender Tuscan kale and aromatic fennel in a rich tomato broth. The fennel adds a subtle licorice note that pairs beautifully with the smoky paprika and red pepper flakes. Perfect for chilly evenings or when you need a nutritious weeknight meal, this soup delivers comfort and flavor in every spoonful. The optional Pecorino cheese adds a sharp, salty finish that complements the beans and greens perfectly.
Ingredients
- 1 bulb fennel, chopped
- 2 bunches Tuscan kale or other dark leafy greens, washed and roughly choppedSwiss chard1:1vegetarian
same nutrition profile
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 2 28-ounce cans diced tomatoes, with juices
- 4 cups vegetable broth
- 2 cups water
- ½ teaspoon red pepper flakes
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- Pecorino cheese, grated for garnish(optional)Parmesan cheese1:1vegetarian
similar sharp flavor
Instructions
- 1
Chop the fennel bulb and reserve some sprigs for garnish
- 2
Wash and roughly chop the kale
- 3
Drain and rinse the cannellini beans
- 4
Heat olive oil in a large pot or Dutch oven over medium high heat
- 5
Sauté the fennel for 5 minutes
- 6
Add the canned tomatoes with their juices and simmer for 8 minutes
- 7
Add the vegetable broth, water and cannellini beans
- 8
Bring to a boil
- 9
Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika, and kosher salt
- 10
Add the kale and simmer until tender, about 5 minutes
- 11
Serve garnished with grated Pecorino cheese and fennel sprigs
Tips
San Marzano tomatoes provide the best flavor for this soup if you can find them
Reserve fennel fronds for garnish to add a fresh anise note to each serving
Swiss chard, spinach, or mustard greens work well as substitutes for Tuscan kale
Good to Know
Refrigerate for up to 3 days or freeze for up to 3 months
Can be made 1-2 days ahead and reheated gently on stovetop
Serve hot with crusty bread and extra grated cheese on the side
Common Mistakes
Don't overcook the kale to avoid mushy texture
Drain beans thoroughly to prevent cloudy broth
Substitutions
FAQ
Can I use fresh tomatoes instead of canned?
Yes, use about 3-4 pounds fresh tomatoes, peeled and chopped. You may need to simmer longer to develop the same rich flavor.
How long will this soup keep in the refrigerator?
The soup will keep for 3 days refrigerated in an airtight container. The flavors actually improve after a day.
Can I freeze this soup?
Yes, freeze for up to 3 months. The beans may become slightly softer after freezing but the flavor remains excellent.