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By washingtonpost.com
Tuscan Bean and Kale Soup
This dish to illustrates the Platonic ideal of a chunky soup, as opposed to the other two categories — brothy and smooth.
Updated at: Sat, 09 Aug 2025 10:27:24 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories259.5 kcal (13%)
Total Fat5.7 g (8%)
Carbs41 g (16%)
Sugars10.2 g (11%)
Protein14.9 g (30%)
Sodium874.9 mg (44%)
Fiber14.1 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

extra-virgin olive oil

2 ouncespancetta
or bacon, diced, optional

1yellow onion
medium, diced

2celery stalks
diced

1 cupcarrots
medium, peeled and diced

2bay leaves

kosher salt
or fine sea

freshly ground black pepper

2garlic cloves
thinly sliced

2 cupscanned tomatoes
crushed, or fresh, in their juice

3 cupsbeans
cooked, such as cannellini, corona or borlotti beans, cooking liquid reserved, from about 1 cup

1 ounceparmesan cheese
freshly grated, divided, rind reserved

3 cupschicken broth
or water

2 buncheslacinato kale
stemmed and thinly sliced

0.5 headgreen cabbage
or savoy, core removed and thinly sliced
Instructions
View on washingtonpost.com
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Notes
2 liked
0 disliked
Delicious
Easy
Go-to
Kid-friendly
Makes leftovers