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
Scale
- 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.