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Skinny Tuscan Kale Soup

I love a creamy soup, but a creamy soup without the cream… now that’s what I call “skinny soup!” You won't miss any of the classic flavors in this Tuscan kale soup though, promise.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: Italian soup, soup recipes, Tuscan kale soup, Tuscan kale soup recipe
Servings: 8 servings


  • 1 tbsp olive oil
  • 1 tsp refined coconut oil or butter
  • 2 tsp pink salt or sea salt more if needed to taste
  • 1 tsp black pepper and garlic powder or more to taste
  • 1/2 tsp Italian seasoning
  • 4 large potatoes diced
  • 4 whole carrots sliced
  • 1 small yellow onion chopped
  • 4 cloves of garlic chopped or grated
  • 1 tsp sugar optional
  • 1 large tomato chopped
  • 2-3 tbsp fresh sage chopped into small peices
  • 5 sprigs of thyme leaves taken off the stems
  • 32 oz vegetable stock or stock of choice
  • 3 cups filtered water
  • 1 can cannellini beans see directions
  • 3 cups fresh kale taken off tough skins roughly chopped
  • Drizzle of olive oil optional


  • Chop potatoes and carrots.
  • Dice onion.
  • Add butter and olive oil to a medium saucepan over medium heat.
  • Add potatoes, carrots, and onion, salt and pepper cook for 3-4 minutes, stirring occasionally.
  • Chop tomato and add to pot.
  • Chop sage, pull thyme off stems and add to pot.
  • Grate or press garlic cloves in and stir.
  • Add broth and water.
  • Open beans.
  • Pour half of the beans in a bowl and smash them with a fork until creamy.
  • Add crushed beans and the rest of the whole beans to soup.
  • Chop kale coarsely and add to soup.
  • Stir.
  • Reduce heat.
  • Simmer for 20-30 min or until vegetables are tender.
  • With the back of your spoon smash a few potaotes to make broth creamier if you would like.
  • Top with a drizzle of olive oil.