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A spoon holding some soup showing white beans, chunky tomatoes and kale over a bowl of soup

White Bean Soup Recipe

This heartwarming White Bean Soup Recipe is loaded with tomatoes, kale, mushrooms and barley. It's like a Tuscan white bean soup, but with a twist. Don't miss this soup recipe, it's vegan, filling, hearty and super delicious!
Course Soup
Cuisine Italian
Keyword Tuscan White Bean Soup, White Bean and Kale Soup, White Bean Soup
Prep Time 10 minutes
Cook Time 1 hour
Cooling time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 serving
Calories 297 kcal
Author Mahy


  • 1 tbsp olive oil
  • 1 cup onion finely diced
  • 3 garlic cloves minced
  • 1 cup mushrooms chopped
  • 5 cups broth or stock, veggie or any
  • 1 cup barley
  • 2 cups tomatoes chopped
  • 2 cups white beans canned, rinsed and drained
  • 2 cups kale leaves, stems removed
  • 1 tsp salt pink Himalayan
  • 2 teaspoons black pepper
  • 1 Tbsp oregano dried


  • 2 tbsp basil pesto or kale pesto
  • 1/4 cup Parmesan vegan or not


  1. In a medium stock pan, sauté the onion in olive oil for 8 minutes until soft and golden.

    Add in the mushrooms and garlic and sauté for an extra 5 minutes. 

    Add the broth and barely and bring the mixture to a boil. Cover the post and let it cook for 30 minutes.

    Then add in the remaining ingredients and boil for another 30 minutes over low heat.

    Serve the soup with some pesto and Parmesan cheese if needed.

Recipe Notes

Like all soup recipes, this one starts with sautéing onions, garlic and mushrooms. Then you'll add in the chopped tomatoes, broth, barley, white beans and let the soup cook well.

What you're looking for is for the barley to cook, because everything else is pretty much cooked. If you choose to start with uncooked white beans, then you'll add it with the broth and let it cook for over an hour until it's soft. At that point you'll continue with the barley and remaining ingredients.

The kale goes towards the end of the soup, just add in a bunch of kale leaves. Make sure the stems are removed because they can be really bitter and tough to chew.

Garnish this heartwarming white bean soup with some kale pesto (ok maybe I took it too far with kale lol). Basil pesto is a great alternative, and sprinkle some Parmesan cheese on top if you like (vegan or regular).


  • Make sure you sauté the onion well before proceeding with the remaining ingredients in your soup because you don't want your soup to taste like raw onion!
  • Using canned white beans is convenient, but you can use raw uncooked beans too. Start by adding it at the beginning and wait for at least an hour until it's soft before proceeding with the soup recipe.
  • Add in some of your favorite stuff like carrots, celery, corn, etc. It just adds more goodness and texture to a classic Tuscan white bean soup.
  • This is a great vegetable soup recipe, it's actually a vegan soup too, but if you'd like to add some shredded chicken to it, add it with the kale towards the end.
  • This soup recipe keeps in the fridge for about a week and freezes really well.
Nutrition Facts
White Bean Soup Recipe
Amount Per Serving
Calories 297 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 1305mg57%
Potassium 815mg23%
Carbohydrates 48g16%
Fiber 10g42%
Sugar 5g6%
Protein 13g26%
Vitamin A 3210IU64%
Vitamin C 36.4mg44%
Calcium 185mg19%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.