This creamy Tuscan white bean and kale soup with bacon is the kind of cozy, hearty dinner that tastes like it simmered all day—but it is easy enough for a weeknight. Tender cannellini beans, smoky bacon, colorful vegetables, and kale are tucked into a garlicky Parmesan cream broth that is perfect with a piece of crusty bread.
If your family loves comforting, filling soups, be sure to try my Million Dollar Sausage and Gnocchi Soup, Italian Penicillin Soup, and Creamy Beef Stew, too.
More Soups You’ll Love
Why You’ll Love This Creamy White Bean Soup
- Rich, creamy, and full of cozy Tuscan-inspired flavor
- Made in one pot with simple grocery-store ingredients
- Hearty enough to serve as dinner
- A great way to use canned white beans and fresh kale
- The crispy bacon and Parmesan on top make every bowl feel extra special
Ingredients You’ll Need
- Bacon
- Yellow onion
- Carrots
- Celery
- Garlic
- Italian seasoning
- Crushed red pepper flakes
- Chicken broth
- Cannellini beans
- Heavy cream
- Parmesan cheese
- Kale
- Lemon juice
- Salt and black pepper
How to Make Creamy Tuscan White Bean and Kale Soup
Start by cooking the bacon in a large Dutch oven until crisp. Transfer it to a paper towel-lined plate, leaving about 2 tablespoons of the bacon drippings in the pot.
Add the onion, carrots, and celery. Cook until softened, then stir in the garlic, Italian seasoning, and red pepper flakes. Let everything cook for about a minute so the garlic becomes fragrant.
Pour in the chicken broth and add the cannellini beans. For a thicker, creamier soup, mash some of the beans directly in the pot with a potato masher or the back of a spoon. Simmer for about 10 minutes.
Lower the heat and stir in the heavy cream and Parmesan cheese. Add the chopped kale and cook just until it is tender and wilted. Finish the soup with fresh lemon juice, then season to taste.
Serve each bowl topped with the crispy bacon, a little more Parmesan, and plenty of black pepper.
Tips for the Best Tuscan White Bean Soup
Use cannellini beans if you can find them. They are soft, creamy, and hold their shape beautifully in this soup. Great Northern beans also work well.
Do not boil the soup after adding the cream. Keep the heat low so the creamy broth stays smooth.
Mash only some of the beans. This gives the soup a naturally thick, velvety texture while leaving plenty of whole beans for a hearty bite.
Strip the kale leaves away from the tough stems before chopping. Baby kale can also be used and will cook a little faster.
Make It Your Own
Swap the bacon for Italian sausage for an even heartier version.
Use spinach instead of kale if that is what you have on hand. Stir it in at the very end since it wilts quickly.
Add shredded rotisserie chicken for extra protein.
For a lighter broth-based version, leave out the cream and add an extra splash of chicken broth.
What to Serve with White Bean and Kale Soup
This soup is wonderful with warm crusty bread, garlic bread, or a simple green salad. For an easy cozy dinner, serve it alongside my Arugula and Feta Crostinis or Fried Cabbage and Bacon.
PrintCreamy Tuscan White Bean and Kale Soup with Bacon
This creamy Tuscan white bean soup is loaded with tender cannellini beans, kale, smoky bacon, vegetables, Parmesan, and a rich garlic cream broth. It is an easy, hearty one-pot dinner for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
Ingredients
- 8 slices bacon, chopped
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- 4 cups chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 4 cups chopped kale, tough stems removed
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Cook the chopped bacon in a large Dutch oven over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the pot.
- Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in the garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute, until fragrant.
- Add the chicken broth and cannellini beans. Lightly mash some of the beans against the side of the pot using a potato masher or the back of a spoon. Bring to a gentle simmer and cook for 10 minutes.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the broth is smooth and creamy.
- Add the kale and cook for 3 to 5 minutes, until wilted and tender.
- Stir in the lemon juice. Taste and season with salt and black pepper as needed.
- Ladle into bowls and top with the crispy bacon, extra Parmesan, and black pepper. Serve warm with crusty bread.
Notes
- Cannellini beans give the soup its classic creamy texture, but Great Northern or navy beans work too.
- Mash only some of the beans so the broth thickens while the soup still has plenty of hearty whole beans.
- Keep the soup at low heat after adding the cream so it does not separate.
- Baby spinach can replace the kale. Add it during the last minute of cooking.
- Store leftovers in the refrigerator for up to 4 days. Reheat gently with a splash of broth if needed.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if it thickens too much.
Because of the cream and kale, I would not recommend freezing the finished soup. If you want to freeze it, make the soup through the bean-and-broth step, freeze it, then add the cream, Parmesan, and kale after reheating.
Frequently Asked Questions
Can I use a different kind of white bean?
Yes. Great Northern beans or navy beans are both good substitutes for cannellini beans.
Is this soup spicy?
It has just a small amount of warmth from the crushed red pepper flakes. Leave them out completely if your family prefers a mild soup.
How can I make the soup thicker?
Mash about half of one can of beans before adding them to the soup, or mash some of the beans directly in the pot as it simmers.
Can I make this vegetarian?
Yes. Skip the bacon, use vegetable broth, and sauté the vegetables in olive oil or butter instead.
Final Thoughts
Creamy, smoky, and packed with tender beans and greens, this Tuscan white bean soup is exactly the kind of easy dinner that belongs on repeat all fall and winter. It is simple enough for a busy night but cozy enough to serve when you want a meal that feels special.
