Tuscan White Bean and Kale Soup
15 Minutes + 4 hour soak
50- 80 Minutes
6-8 People
Italian
Tuscany
I have been making this soup for many years now, and it never fails to remind me why I love rustic Tuscan-style cooking. It’s a simple, hearty dish built on the idea that beans, aromatics, and good olive oil can create their own deeply flavorful broth. With a simple base of onions, celery, herbs, and bay leaf, this soup is cooked with Marcella beans (similar to cannellini) and a handful of waxy potatoes. The beans add a rich and velvety texture to the soup. Tuscan tradition often calls for bread instead of potatoes, but I’ve found that tender, bite-sized potatoes hold their shape better while still adding to the richness of the soup, and offer a lovely contrast to the creamy beans.
I also include a splash of lemon juice at the end to brighten the dish. While this might not be traditionally Tuscan, I love how a hint of citrus plays off a pungent, peppery olive oil, and in the long, bitter cold of a California winter 😉, a bit of acidity can really lift the spirits. Another personal spin is a generous dose of garlic. I grew up in Gilroy, CA, the Garlic Capital of the World, thanks largely to the influence of Italian immigrants to the area who recognized the region’s ideal climate for growing it. This heritage shaped American garlic habits, and we tend to use more than you would find in strictly Italian kitchens. For me, garlic is woven into everyday cooking, so I don’t hold back when a soup calls for it, and in this case the result is a subtle but meaningful touch of sweetness and depth.
Despite its humble ingredients, this soup feels special enough for company — nourishing the people you care about is the best reason to gather, after all. In winter, it’s what I turn to when someone in the house is under the weather, or when I want to serve a cozy meal that still feels light and vibrant. It’s a recipe that’s evolved with me over time, reflecting my love for bright, layered flavors, my Gilroy roots, and the timeless comfort of a good Tuscan bean soup.
Ingredients
½ lb (225 g) Marcella Beans, soaked overnight or 4 hrs minimum
8 Cups Water
1 TBS + 1 tsp (15 + 5 g) Fine Sea Salt, divided
1 Large Yellow Onion, diced (200 g)
1 Small Bunch Celery, stalks halved lengthwise and diced (300 g)
2 TBS EVOO (30 g)
A Large Handful of Petite/Creamer Potatoes, sliced in half (200 g)
1 TBS KATZ Chef’s Pick Herb Blend (3 g)
1 Foraged Bay Leaf (1 g)
1 Small Bunch Lacinato Kale, stemmed and chopped (100 g)
1 Meyer Lemon, juiced (45 g)
7 Cloves Garlic, peeled and sliced paper thin (35 g)
For Plating
- Lemon Wedges
Parsley
Fresh Cracked Tellicherry Peppercorns
Mitmita or Red Chili Flakes
Frantoio Grove EVOO
Recipe
Step 1
Soak the Beans: First, pour out and inspect the dry Marcella beans for any dirt or debris. Next add the beans to a large pot or instant pot, and soak them overnight (or 4 hrs minimum) in 8 cups (2 Qts) of water and 1 TBS salt.
Step 2
Sweat the Aromatics: In a separate sauce pan, add the onions, celery, 1 tsp salt, and cooking EVOO. Cook, covered, on medium low heat for about 8 minutes, stirring occasionally, until tender and glossy. Add to soaked beans and their soaking water.
Step 3
Add Remaining Ingredients: Add the potatoes, herb blend, and bay leaf to soaked beans, aromatics, and soaking water. Stir to combine.
Step 4
Cook:
Instant Pot/Pressure Cooker: Pressure cook for 18 minutes. Allow the pressure to release naturally (you can release pressure after 10 minutes if you're impatient like me).
Stove-top: Bring to a boil on high, covered, then reduce heat to low, simmer for 45 minutes to 1 hour until Marcella beans are tender but still intact. Add a little water as needed to keep the vegetables covered.
Step 5
Finish the Soup: Once the pressure is fully released or the beans are finished, remove from heat and add the kale, lemon juice, and garlic to the soup. Stir in and let sit covered for a few minutes to allow the kale to soften and the garlic to infuse the broth.
Step 6
Serve: Ladle the soup into bowls, ensuring each serving has a good mix of beans, broth, and kale. Drizzle a generous amount of Frantoio Grove EVOO, then season with Fleur de Sel and Tellicherry pepper to taste. If you like a kick (I do!), finish with a touch of mitmita or red chili flakes.
