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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: Tue, 12 May 2026 12:24:31 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories267.6 kcal (13%)
Total Fat5.8 g (8%)
Carbs42.5 g (16%)
Sugars10.3 g (11%)
Protein15.5 g (31%)
Sodium876 mg (44%)
Fiber14.5 g (52%)
% 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
