This Parmesan Bean Soup with Kale is the perfect comfort meal for any day of the week, and it’s ready in just 30 minutes! It’s packed with nutritious ingredients like creamy white beans and hearty kale, all simmered in a savory broth infused with garlic, Italian herbs, and finished with salty Parmesan cheese. I love making this Parmesan Bean Soup because it’s incredibly quick, easy, and delivers such satisfying flavor with minimal effort. It’s a fantastic vegetarian soup option that’s perfect for a cozy weeknight dinner, especially during these pleasant mid-April days.
Why You’ll Love This Parmesan Bean Soup
- Ready in 30 Minutes: A truly quick and easy meal perfect for busy schedules.
- Healthy and Nutritious: Packed with protein-rich beans, kale, and vegetables.
- Flavorful: Simple ingredients combine for a savory, comforting, and delicious taste.
- One-Pot Meal: Everything comes together in one pot for easy cleanup.
- Vegetarian Delight: A satisfying and flavorful vegetarian soup option.
Ingredients for Parmesan Bean Soup with Kale
Here’s what you’ll need to make this tasty and easy bean soup. The full list with measurements is in the recipe card below.
Main Ingredients
- White beans (cannellini beans, northern beans…), drained and rinsed (Beans)
- Olive oil (Oil)
- Yellow onion, minced (Vegetable)
- Garlic cloves, finely minced (Aromatic)
- Low-sodium vegetable broth (Liquid)
- Diced tomatoes, drained (Canned Vegetable)
- Shredded kale (Vegetable)
- Grated Parmesan cheese (Dairy)
Seasoning
- Italian seasoning (Spice Blend)
- Kosher salt (Seasoning)
- Black pepper (Spice)
Garnish
- Chopped fresh parsley (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple goodness of this Parmesan Bean Soup, but here are some variations:
- Add Sausage: Brown some crumbled Italian sausage or sliced kielbasa with the onions for a meatier soup.
- Make it Spicy: Add a pinch of red pepper flakes along with the Italian seasoning.
- Different Beans: Use chickpeas, pinto beans, or kidney beans instead of white beans.
- Add Pasta: Stir in some small pasta shapes like ditalini or elbow macaroni during the last 10 minutes of simmering.
- Creamy Version: Stir in a splash of heavy cream or coconut milk at the end for a creamier texture.
How to Make Parmesan Bean Soup with Kale
Let me show you how quickly this delicious Parmesan Bean Soup comes together:
Sauté Aromatics
- I heat the olive oil over medium-high heat in a large pot or Dutch oven.
- I add the minced onion and garlic to the pot.
- I cook until the onions are translucent and the garlic is fragrant – this usually takes about 2-3 minutes.
Build the Broth
- Next, I add in the vegetable broth, the drained diced tomatoes, Italian seasoning, salt, and pepper.
- I bring this mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
- I let it simmer for 5 minutes to allow all the flavors to start combining.
Add Beans and Kale
- I stir in the drained and rinsed white beans and the shredded kale.
- I continue to simmer gently until the kale has wilted down, which only takes about 3 to 5 minutes.
Finish with Cheese
- I remove the pot from the heat.
- I add the grated Parmesan cheese and stir until it melts into the soup.
- I taste the Parmesan Bean Soup and adjust the seasoning with more salt and pepper if needed.
Garnish and Serve
- Garnish
- Serve
Tips and Tricks for the BEST Bean Soup
Here are my secrets for making this Parmesan Bean Soup with Kale truly exceptional:
- Use Canned Beans: This recipe is designed for speed and convenience, so canned white beans (like cannellini or Great Northern) are perfect. Just be sure to drain and rinse them well.
- Don’t Overcook Kale: Add the kale towards the end and simmer just until wilted; overcooking can make it lose its vibrant color and texture.
- Freshly Grated Parmesan: Use freshly grated Parmesan cheese for the best flavor and melting quality. The pre-shredded kind often has anti-caking agents.
- Adjust Broth: If you prefer a thinner soup, feel free to add a little more vegetable broth.
- Season to Taste: Salt levels can vary based on your broth and Parmesan, so always taste and adjust seasoning at the end.
How to Serve
This Parmesan Bean Soup with Kale is wonderful served hot! Enjoy it:
- As Is: A hearty and satisfying vegetarian meal in a bowl.
- With Crusty Bread: Perfect for dipping into the flavorful broth.
- Garnished: Top with extra grated Parmesan cheese and fresh chopped parsley.
- With a Salad: Pair with a simple green salad for a complete light lunch or dinner.
Make Ahead and Storage
This soup is fantastic for making ahead, and the flavors often meld and improve overnight! Store leftover Parmesan Bean Soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave.
FAQs about Parmesan Bean Soup with Kale
- What kind of white beans work best?
- Cannellini beans or Great Northern beans are excellent choices as they hold their shape well but become creamy. Navy beans also work.
- Can I use fresh kale instead of pre-shredded?
- Absolutely! Just remove the tough stems and roughly chop the leaves before adding them to the soup.
- Can I freeze this soup?
- Yes, this soup freezes well! Let it cool completely, store in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Enjoy this quick, easy, healthy, and incredibly comforting Parmesan Bean Soup with Kale! It’s a perfect meal for any day of the week.
Print
Parmesan Bean Soup with Kale
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 1x
- Category: Soup, Main Course, Vegetarian
- Cuisine: Italian-Inspired, American
Description
Our Parmesan Bean Soup is the perfect comfort meal for any day of the week. Ready in just 30 minutes and filled with nutritious ingredients like white beans and kale, don’t miss out on this tasty and easy bean soup recipe!
Ingredients
- 4 (15-ounce) cans white beans (cannellini, great northern, or navy beans), drained and rinsed
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 6–8 cloves garlic, finely minced
- 6 cups low-sodium vegetable broth
- 1 (15-ounce / 420g) can diced tomatoes, drained
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 4 cups shredded kale (tough stems removed)
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the minced onion and garlic. Cook, stirring frequently, until the onions are translucent and the garlic is fragrant, about 2-3 minutes.
- Add Liquids and Seasonings: Add the vegetable broth, drained diced tomatoes, Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes to allow the flavors to combine.
- Add Beans and Kale: Stir in the drained and rinsed white beans and the shredded kale. Continue to simmer gently until the kale has wilted to your liking, about 3-5 minutes.
- Finish with Parmesan: Remove the pot from the heat. Stir in the grated Parmesan cheese until it melts into the soup.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls, garnish with chopped fresh parsley (if using), and serve immediately.
Notes
- Beans: Cannellini, Great Northern, or Navy beans all work well. Rinsing canned beans removes excess sodium.
- Kale: Remove the tough inner stems from the kale leaves before shredding or chopping. You can substitute other greens like spinach or Swiss chard (add spinach closer to the end as it wilts faster).
- Tomatoes: Draining the diced tomatoes prevents the soup from being too acidic.
- Parmesan: Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Thicker Soup: For a thicker, creamier soup, you can remove 1-2 cups of the soup (with beans) before adding the Parmesan, blend it until smooth, and then stir it back into the pot.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently.