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Tuscan white bean soup in a white bowl.
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5 from 1 vote

Tuscan White Bean Soup with Turkey

Vegetables, white beans, kale, and tons of parmesan cheese are just some of the ingredients in this delicious tomato broth-based soup. This Tuscan White Bean Soup is made with turkey too, making it a great option for using leftover turkey after Thanksgiving.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Italian
Servings: 8 Servings
Calories: 136kcal
Author: Aimee Mars


  • 2 tablespoons Olive Oil
  • 1 medium Onions diced
  • 3 large Carrots chopped
  • 2 stalks Celery chopped
  • 4 Garlic Cloves minced
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Red Pepper Flakes
  • 14 ounce can Diced Tomatoes
  • 6 cups Chicken Broth
  • 1/4 cup White Wine optional
  • 5 leaves Lacinato Kale stems removed and torn
  • 2 15 ounce cans Cannellini Beans drained and rinsed
  • 2 ounces Parmesan Rind optional for extra flavor
  • ½ lb Turkey Breast or leftover turkey, optional


  • Heat the olive oil over medium heat in a large heavy-bottomed pot or a Dutch oven. Add the onions, carrots, celery, and garlic into the pot and toss to mix and sauté for 5 minutes.
  • Season with salt, pepper, and red pepper flakes and cook for an additional 8 to 10 minutes until the vegetables have softened.
  • Add the tomatoes and mix in with the vegetables and cook for 5 more minutes.
  • Stir in the broth, white wine, kale, cannellini beans, and turkey breast. Place the parmesan rind (if using on top) and bring the soup to a soft boil. Reduce the heat to low, cover, and simmer for 15 minutes.


Serving: 1serving | Calories: 136kcal | Carbohydrates: 9g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1501mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5385IU | Vitamin C: 29mg | Calcium: 145mg | Iron: 1mg