Tuscan Kale & Bean Soup

Tuscan Kale & Bean Soup is a perfect winter warmer and the addition of toasted crispy parmesan bread brings an extra yumminess to the dish!

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  • 1. Heat the olive oil in a large saucepan, add the onions, carrots, celery and garlic and sauté over a low heat until translucent.
  • 2. Add the tomatoes, stock, rosemary and season with salt and pepper. Bring to a simmer and cook over a low heat for 20 minutes.
  • 3. Add the potatoes and kale and cook for a further 10-15 minutes until the potatoes are cooked.
  • 4. Add the cannelloni beans and cook for 5 minutes.
  • 5. Toast the sourdough bread and place the slices onto an oven tray. Sprinkle generously with grated parmesan cheese and grill or bake until the cheese is crispy.
  • 6. Spoon the soup into serving bowls and top with a slice of the toasted bread.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...