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Tuscan Fagioli Soup with Kale and Crusty bread

Tuscan Fagioli Soup with Kale and Crusty Bread

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Italian, Tuscan
Servings 6

Equipment

  • Large soup pot or Dutch oven A heavy-bottomed pot holds heat evenly and is ideal for layering flavor. If you're cooking for a crowd or want leftovers, go for a 6-quart size.
  • Wooden spoon For stirring and scraping up any browned bits from the bottom of the pot.
  • Ladle A deep ladle makes serving easier, especially when the soup is brothy.
  • Immersion blender (optional) If you want a creamier texture, use an immersion blender to partially blend the soup. You can also mash some of the beans with a fork.
  • Slow Cooker Alternative You can use a slow cooker if you’re leaning more toward the slow cooker pasta e fagioli soup approach—just sauté aromatics beforehand.

Ingredients
  

Vegetables & Herbs

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion diced
  • 3 medium carrots peeled and chopped
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 2 cups chopped lacinato kale also called dinosaur kale
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary or 1 tablespoon fresh
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons tomato paste

Beans & Broth

  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 cup water

Optional Add-ins

  • 1/2 cup small pasta like orzo or ditalini if you want an easy pasta fagioli soup twist
  • 1/2 teaspoon crushed red pepper flakes for heat
  • 1/2 cup grated Parmigiano-Reggiano plus more for topping

For Serving

  • Rustic crusty bread ciabatta or sourdough work well
  • Extra olive oil for drizzling
  • Fresh chopped parsley optional

Instructions
 

Step 1: Sauté the Aromatics

  1. In your soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery—this combination is known as soffritto in Italian cooking and is the aromatic base of many italian soup recipes. Cook for about 7-10 minutes until softened, stirring occasionally.

Step 2: Add Garlic and Herbs

  1. Stir in the minced garlic, thyme, rosemary, and bay leaf. Let everything cook for 1-2 minutes until fragrant. This is where the kitchen really starts to smell like fall soups and stews season has arrived.

Step 3: Tomato Paste Boost

  1. Add the tomato paste and stir it into the veggies until it deepens in color, about 2 minutes. This adds umami depth and richness to the soup without overwhelming the bean flavor.

Step 4: Add the Beans and Broth

  1. Pour in the cannellini beans, vegetable broth, and water. Stir well, then bring to a boil. Once boiling, reduce the heat and let it simmer gently for about 15 minutes.

Step 5: Add the Kale

  1. Add the chopped kale and simmer for another 10-15 minutes, or until the kale is tender but still has a slight bite. If you're adding orzo or ditalini for a pasta-style variation (like in orzo soup or easy pasta fagioli soup), toss it in with the kale to cook until tender.

Step 6: Adjust Texture

  1. For a slightly creamy consistency, use a spoon to mash some of the beans against the side of the pot or pulse a few times with an immersion blender.

Step 7: Finish with Cheese and Seasonings

  1. Stir in the grated Parmigiano-Reggiano. Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.