Tuscan White Bean Soup

Gray bowl with bean and kale soup topped with parmesan and basil.

5 from 1 vote

Make this easy, hearty and healthy soup, adding either leftover Thanksgiving turkey or chicken. It’s so good, you will want to enjoy it through the winter. Freezes too. See notes at end.

Prep Time20

Cook Time25

Total Time45

Course: Soup

Cuisine: American

Servings: to 6/yield 2 quarts

Calories: 300kcal

Author: Sally Cameron

Equipment

Large soup pot like a Dutch oven about 5 quarts

Ingredients

2 tablespoons olive oil
1 ¼ cups finely chopped onion 1 medium onion
1 cup finely chopped celery 2-3 ribs
1 cup finely chopped carrot 2-3
½ fennel bulb chopped fine
1 tablespoon fresh chopped thyme or 1 teaspoon dried
2 teaspoons fresh chopped sage or ¾ teaspoon dried
1 teaspoon fennel seed or wild fennel pollen optional
1 large bay leaf
3 garlic cloves, chopped fine or ½ teaspoon of garlic powder.
⅓ cup dry white wine optional
2 15 ounce cans white beans, rinsed and drained Sub cannellini, Navy, White or Great Northern
2 cups leftover shredded chicken or turkey
4 cups low sodium chicken broth or turkey broth
½ bunch tuscan or lacinato kale
½ bunch basil leaves chopped, optional

Instructions

Vegetable Prep Work

Chop any vegetables you haven't finished. Strip the center ribs from the kale leaves, roll lengthwise like a cigar and finely chop crosswise. Chop the parsley and basil if using.

Cooking the Soup

In a large heavy pot, heat olive oil over medium heat. Add chopped onion, celery, carrot and fennel. Cook until vegetables are soft, stirring occasionally, 8-10 minutes. Turn heat down to medium-low if needed. Add the garlic, thyme, and sage. Cook another minute. Add wine and cook down until almost gone, about a minute. Add the beans, broth, bay leaf, meat, and kale. Stir together and simmer soup for a few minutes until hot.
To serve, stir in parsley and basil leaves (if using). Top with grated parmesan cheese if desired.

Notes

Fresh herbs vs. dried herbs. I often use fresh herbs (and grow them), but dried is easier to keep on hand. If fresh herbs are not available, the rule is use half to a third of the amount of dried herbs (they are more potent) versus fresh herbs. Dried herbs also need liquid (like broth) to rehydrate and release their flavor. Ultimately it depends on your taste preferences and the herbs you are working with.

To thin, add more broth, start with a cup or two.

See more substitutions and variations in the post.

Nutrition