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Parmesan Bean & Kale Soup Recipe

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3.9 from 41 reviews

This hearty Parmesan bean and kale soup is a cozy, nourishing, and flavorful one-pot meal featuring creamy cannellini beans, tender kale, and savory Parmesan cheese, perfect for a comforting dinner any night of the week.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups vegetable or chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 Parmesan rind (optional but recommended)
  • 3 cups chopped kale (stems removed)
  • ½ cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Heat the oil: Warm the olive oil in a large pot over medium heat to prepare the base for your soup.
  2. Sauté vegetables: Add diced onion, chopped carrots, and celery to the pot and cook for 5–6 minutes until they soften and release their flavors.
  3. Add aromatics and seasoning: Stir in minced garlic, Italian seasoning, and red pepper flakes if using, cooking for 30 seconds to enhance the aroma.
  4. Add liquids and beans: Pour in the broth, then add the drained cannellini beans and the Parmesan rind to infuse a rich flavor as it simmers.
  5. Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to meld the flavors.
  6. Remove Parmesan rind: Carefully take out and discard the Parmesan rind after simmering.
  7. Add kale: Stir in the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
  8. Finish with cheese: Add the freshly grated Parmesan cheese and stir until it melts smoothly into the soup.
  9. Season to taste: Taste the soup and season with salt and black pepper as desired for perfect balance.
  10. Serve and garnish: Ladle the hot soup into bowls, garnish with fresh parsley and extra Parmesan if desired, and serve warm.

Notes

  • For an extra creamy texture, blend 1–2 cups of the soup before serving.
  • Spinach can be used as a substitute for kale if preferred.
  • Leftover soup can be stored in the refrigerator for up to 4 days.
  • Add cooked pasta or rice to the soup to make it even heartier and more filling.
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian, Gluten Free

Find it online: https://dishestocook.com/parmesan-bean-and-kale-soup-recipe/