Tuscan Kale and White Bean Minestrone

  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 6
Tuscany is famous for its white beans so it’s no surprise that its cuisine is chock full of fagioli (cannellini, white kidney beans and many other varieties). White beans are perfect for purées, soups, or tossing in whole. Our recipe takes inspiration from Tuscan white-bean soup, mixing cavolo nero (Tuscan black cabbage) in a passata (tomato-based broth) for an Italian comfort classic in a bowl.



  1. In a large saucepan over medium-high heat, soften the carrot, celery, onion, garlic and spices in the oil for about 10 minutes. Add the broth, strained tomatoes, kale and beans. Season with salt and pepper. Bring to a boil. Cover and let simmer for about 20 minutes or until the soup thickens. Adjust the seasoning.
  2. Drizzle with olive oil and season with pepper. Serve with the toasted bread, if desired.


Tuscan kale, or black kale, has dark green textured leaves and is very popular in Florentine cooking. If unavailable, use standard kale in the same quantity. To save time, you can use one can (19 oz/540 ml) of white beans, rinsed and drained, plus 2 cups (500 ml) of water.

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To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.