Tuscan Kale & White Bean Soup

by | Updated: December 13th, 2017 | Read time: 2 minutes

What’s better than a bowl of hot soup on a cold winter day? We can’t think of much! This kale and white bean soup is the perfect antidote for surviving the chilly months. Full of hearty vegetables and topped with indulgent homemade garlic bread crisps, you’ll want to curl up with a cup anytime you need to warm your bones.

Kale and White Bean Soup in Pot with Ladle | Vitacost.com/blog



32 oz. vegetable broth
2 Tbsp. Simple Truth Organic Italian Extra Virgin Olive Oil
1 tsp. parsley flakes
3 tsp. dried basil
1 tsp. Simple Truth Organic Minced Garlic
2 stalks celery, chopped into 1-in. pieces
1 bunch kale, stems trimmed and chopped
2 carrots, peeled and sliced
1/2 yellow onion, chopped
14.5-oz. can Simple Truth Organic Diced Tomatoes
15.5-oz can organic cannellini beans, drained and rinsed
1/4 cup shredded Parmesan cheese (for topping)

Toasted Bread Crisps

1/2 loaf Italian bread, torn into 1-inch pieces
2 Tbsp. olive oil
1/4 tsp/ garlic salt
1/4 Tbsp. freshly ground black pepper


  1. Preheat oven to 350 degrees F. In large pot, heat 2 Tbsp. olive oil over medium heat. Cook minced garlic and onion for 5 minutes. Add celery and carrots and cook another 5 minutes, stirring frequently.
  2. Pour in broth and beans and bring to boil. Reduce heat and simmer, covered, for 15 minutes. Add parsley, basil and kale and cover and simmer 15 more minutes.
  3. On baking sheet, arrange bread pieces in one layer and drizzle with olive oil. Sprinkle with garlic salt and pepper and bake approximately 10 minutes, or until bread turns lightly golden.
  4. To serve, pour soup into bowls and top with Parmesan cheese and bread crisps.