Thick and Comforting Tuscan White Bean, Kale, and Cabbage Soup

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This soup is like a warm, comforting hug in a bowl!

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Tuscan White Bean, Kale, and Cabbage soup is chock-full of healthy veggies and white beans, making it the perfect meatless, one-dish meal. You can even use your favorite vegetable broth and eliminate the bacon to make it vegetarian. My meat-and-potatoes-loving firefighter husband went back for three bowls of this soup, so I know it will please even the manliest palates! However, if you really need to add meat, add some shredded, cooked chicken, crumbled, cooked sweet or hot Italian sausage, or even cooked ground beef. I haven’t tried any of these yet, but I will update this post after I do.

Ingredients

Bacon – Gives the soup extra flavor. Omit if making a vegetarian version.

Carrots, Celery, Onion, and Garlic – The flavor base for almost any soup. Note: If your celery tends to go bad before you can use it all, freeze it or dehydrate it in your air fryer.

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Seasonings – Thyme, bay leaves, salt, and pepper are the only seasonings needed for extra flavor.

Crushed Tomatoes – Since we aren’t using any cream, crushed tomatoes add depth to the broth base.

White Beans – Add texture, protein, and more fiber to the soup.

Parmesan Cheese with the Rind – If you don’t have a rind, I’ve already substituted tiny cubes of parmesan instead.

Cooking Liquid – Chicken stock, bouillon, or even just water

Veggies – Kale and Cabbage bulk up the soup and add amazing flavor and a comforting texture.

Extra Virgin Olive Oil – Adds an extra hit of fat at serving for flavor and texture

Directions

In a 7-9 quart heavy Dutch oven or stockpot, cook the bacon pieces until the fat renders and the bacon begins to brown. Add the celery, onions, carrots, thyme, and bay leaves. Add a few grinds of salt and pepper and cook, stirring often, until vegetables are tender and start to brown; about 15-20 minutes.

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Move vegetables to the outside of the pot, leaving a hole in the middle. Add 1 tablespoon of olive oil, then add the garlic. Cook for about 30 seconds, but don’t let it brown. Add the tomatoes and stir to combine, scraping up any brown on the bottom of the pot. Add a few grinds of salt and pepper. Simmer, stirring occasionally, until the tomatoes thicken and become “jammy”.

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Add the beans with their liquid, grated Parmesan, and the Parmesan rind. Stir, then cover with the stock (or water and bouillon in a pinch), and add the bouillon cube, if using. Add a few splashes of olive oil, up to about ¼ cup. Bring the soup to a simmer, stirring often.

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Add the kale and cabbage, and more stock or water as necessary, to keep everything covered. Simmer for 20 minutes, then taste for seasoning. If you prefer a thinner broth, add more stock or water. 

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Remove the rind and bay leaves, and serve with a small drizzle of olive oil and more grated Parmesan.

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This soup is great with a piece of crusty bread on the side. Store covered tightly in the refrigerator for up to five days, or freeze up to 2 months. 

Did you make this recipe? Let me know what you think! Please leave your comments below!

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Thick and Comforting Tuscan White Bean, Kale, and Cabbage Soup

The Tuscan white bean, kale, and cabbage soup is like a warm hug in a bowl! Chock-full of healthy beans and veggies, you'll be full and satisfied, and it makes the perfect meatless meal. It's quick and easy enough for a weeknight meal, yet fancy enough for a dinner party. Add a piece of crusty bread to soak up any flavorful broth that is left in the bowl.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Appetizer, Main Course, Soup

Cuisine: Italian

Keyword: healthy dinner, one-dish meal, soup season

Servings: 8 servings

Equipment

• 1 Dutch oven 7-9 quarts, or a large heavy stockpot
• 1 chef's knife

Ingredients

• 5 pieces bacon diced
• 3-4 large carrots diced
• 2 celery stalks diced
• 1 medium to large onion diced
• 4 cloves garlic pressed or finely diced
• 1 tsp dried Thyme
• 3 bay leaves
• Salt and freshly ground black pepper
• 1 can crushed tomatoes 28-oz can
• 3 cans white cannellini beans 15-oz cans with liquid ( or 1 bag cooked, with 1 cup cooking liquid)
• ⅓ cup freshly grated parmesan plus more for serving
• 1 parmesan rind about 2 inches
• 4 cups chicken stock plus 1 bouillon cube, optional
• 2 bunches kale thinly sliced, about 6 cups
• 1 head Savoy or green cabbage cored and thinly sliced
• ½ cup Extra Virgin Olive Oil
• Additional water if needed

Instructions

• In a 7-9 quart heavy dutch oven or stockpot, add the bacon pieces and cook until fat is rendered and bacon begins to brown. Add the celery, onions, carrots, thyme, and bay leaves. Add a few grinds of salt and pepper over the top and cook, stirring often, until vegetables are tender and start to brown; about 15-20 minutes. Move vegetables to the outside of the pot, leaving a hole in the middle. Add 1 tablespoon of olive oil, then add the garlic. Let it cook about 30 second but don’t let it brown. Add the tomatoes and stir to combine, scraping up any brown on the bottom of the pot.. Add a few grinds of salt and pepper ver the top. Simmer, stirring occasionally, until the tomatoes thicken and become “jammy”.
• Add the beans with their liquid, grated parmesan, and the Parmesan rind. Stir, then cover with the stock (or water and bouillon in a pinch), and add the bouillon cube, if using. Add a few splashes of olive oil, up to ¼ cup or so. Bring the soup to a simmer, stirring often.
• Add the kale and cabbage, and more stock or water as necessary, to keep everything covered. Simmer for 20 minutes, or until the kale and cabbage are tender, then taste for seasoning. Simmer a few minutes after adding more seasoning. If you prefer a thinner broth, add more stock or water, and simmer a few minutes.
• Remove the rind and bay leaves, and serve with a small drizzle of olive oil and more grated parmesan. This soup is great with a piece of crusty bread on the side.
• Store covered tightly in the refrigerator for up to five days, or freeze up to 2 months.

Notes

You can easily double this soup to serve a crowd. Just make sure your pot is large enough. 

If you want to add meat, add shredded, cooked chicken or crumbled, cooked Italian sausage.