Tuscan White Bean and Kale Soup With Lentils

Name: Tuscan White Bean and Kale Soup With Lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 4 celery sticks (diced (about ¾ cup)); 2 carrots (diced (about 1 cup)); 4 small garlic cloves (minced); 1 (15-ounce) can white beans; 8.5 ounces cooked green or black lentils ((I use a ½ package of Trader Joe’s precooked lentils)); 1 (14.5-ounce) can diced tomatoes; 4 cups vegetable broth; 1 teaspoon salt; Black pepper to taste; ½ teaspoon thyme ((dried or fresh)); 2 cups kale ((any kind, destemmed and chopped))

by Kaileigh Gaffney on October 5, 2023 2 comments

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5 stars (1 rating)

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Two bowls of White Bean and Kale Soup With Lentils.

I threw this Tuscan White Bean and Kale Soup recipe together one night a few weeks ago because I was craving a healthy, wintery soup. It’s not a typical type of soup I make, as I prefer creamier soups. However, I was surprised at how yummy it turned out!

I also love cooking this Gluten-Free Broccoli Cheddar Soup and this Quick Vegan Pinto Bean Soup when the weather gets colder!

*This post was originally published on November 3, 2021 and updated on November 28, 2022 and October 5, 2023.

Why You’ll Love This White Bean and Kale Soup

Easy. Simply saute some celery, carrots, and garlic, then add the remaining ingredients and cook covered for 10 minutes. Finally, add some kale and serve!

Fast. This recipe only takes 10 minutes to prep and 20 minutes to cook!

Immune-boosting. Loaded with veggies, protein, and broth, this soup is perfect for the fall and winter to keep our immune systems working well!

Tuscan White Bean and Kale Soup Ingredients

Olive oil
Celery sticks
Carrots
Garlic cloves
White beans
Cooked green or black lentils: I use a 1/2 package of Trader Joe’s precooked lentils
Can of diced tomatoes
Vegetable broth
Salt and black pepper
Dried or fresh thyme
Kale: any type!

How to Make White Bean and Kale Soup With Lentils

STEP 1 – Saute celery, carrots, and garlic

In a pot, over medium heat, saute celery and carrots in olive oil for 5 minutes. Next, add the garlic and saute for another 30 seconds to 1 minute.

STEP 2 – Add remaining ingredients and simmer

Then, add the white beans, lentils, tomatoes, vegetable broth, salt, pepper, and thyme. Cover and bring to a boil. Then, turn down the heat and let the soup simmer for 10 minutes.

STEP 3 – Add kale and serve

Uncover and turn off the heat. Add the kale and stir. Serve and enjoy!

(Optional) Top with parmesan cheese (use vegan parmesan cheese if you are keeping the dish vegan) and serve with a big hunk of delicious bread!

A side view of two bowls of white bean soup.

How to Store White Bean and Kale Soup

Fridge. Store leftovers in an air-tight container in the fridge for 3-4 days.

Freezer. Allow the soup to cool completely and then transfer the soup to an air-tight freezer-safe container. I love to use Soupercubes Trays to freeze soup! Store the soup in the freezer for up to 3 months. When you’re ready to use the soup, thaw it in the fridge overnight and reheat it. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat over medium-low heat until heated through.

What to Serve With Tuscan White Bean Soup

– A big hunk of delicious bread with butter
– A side of simple cheese quesadillas or grilled cheese sandwiches
– A side salad
– My husband, who eats meat, recommends adding sausage to the soup. You could add a plant-based sausage if you want to keep it plant-based!
– Top with parmesan cheese (use vegan parmesan cheese if you are keeping the recipe vegan)

A close up view of white bean lentil soup.

Serving Ideas for Little Ones

For Toddlers.

One way we got our toddler to try this soup was to have him dip his bread in it like we were doing.
He also loves beans, so I asked him if he could find the “treasure beans” in his soup.
We also ask him if he wanted parmesan cheese on top of his and sometimes this helps him become more interested in trying the soup. Really, it’s all about exposure!

Baby-led Weaning and Baby Food.

Blend/puree your little one’s small portion of soup so that it’s all one consistency.
When your baby is ready, you could try serving the soup as is, but be sure the vegetables are appropriately sized for their age. I like referring to the Solid Starts app to help me with this.

Dinner Prep Tips for Moms With Little Kids

If it’s hard to chop things when you are prepping dinner because, let’s say you have a little one who wants/needs to be held during this time, don’t fret! Here are some tips:

Buy pre-cut carrots, celery, kale, and garlic so you actually can manage the feat of cooking dinner while holding a baby.
Buy precooked lentils! I get mine from Trader Joe’s, but many stores carry cooked canned lentils. If this isn’t possible, cook your lentils in advance. They freeze well, too!
If opening a can of beans is also too difficult while holding a baby, some stores sell bagged packets of cooked beans. You could also open and rinse your beans in advance for easy access (the same goes for the can of tomatoes!).

It is more expensive to buy pre-cut and bagged items like this, but may be worth it and/or necessary during this phase of life.

More Cold-Weather Recipes to Try!

Gluten-Free Broccoli Cheddar Soup

Quick Vegan Pinto Bean Soup

Vegan Black Bean and Corn Soup (With Hidden Veggies!)

Creamy Vegan Potato Soup

Easy Vegetarian Chili {Cook-Off Winner!}

If you tried this Tuscan White Bean and Kale Soup recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!

5 stars (1 rating)