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Cozy White Bean and Kale Soup Recipe Easy Homemade with Parmesan Rind

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A simple, hearty white bean and kale soup enriched with a Parmesan rind for deep, savory flavor. Perfect for cozy nights and quick weeknight dinners.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini or great northern beans, drained and rinsed
  • 6 cups (loosely packed) fresh kale, stems removed and leaves chopped
  • One large piece Parmesan rind, about 3 inches long
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups (1.4 liters) vegetable broth, preferably low sodium
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme, optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • Juice of half a lemon

Instructions

  1. Rinse the kale, remove thick stems, and roughly chop the leaves. Dice the carrots and celery, finely chop the onion, and mince the garlic cloves.
  2. Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and carrots soften, about 5-7 minutes.
  3. Add the minced garlic and thyme and cook for another 1 minute until fragrant, being careful not to burn the garlic.
  4. Pour in 6 cups of vegetable broth, add the drained white beans and the Parmesan rind. Increase heat to bring to a gentle boil.
  5. Reduce heat to low, cover the pot, and simmer for about 20 minutes to allow the Parmesan rind to infuse the soup.
  6. Stir in the chopped kale and red pepper flakes if using. Continue to simmer uncovered for another 5 minutes until kale is tender but still vibrant green.
  7. Season with salt and pepper to taste. Just before serving, squeeze the juice of half a lemon into the soup and stir.
  8. Remove the Parmesan rind before serving. Serve warm, ideally with crusty bread.

Notes

Do not discard Parmesan rinds; simmering them adds deep umami flavor. Rinse canned beans well to reduce sodium. Add kale towards the end to keep it vibrant and tender. Adjust salt gradually and add lemon juice last to brighten flavors. Soup can be thickened or thinned with broth or water as needed.

Nutrition

Keywords: white bean soup, kale soup, Parmesan rind soup, easy soup recipe, healthy soup, vegetarian soup, gluten-free soup, comfort food

Find it online: https://gleamgulp.com/cozy-white-bean-and-kale-soup-recipe-easy-homemade-with-parmesan-rind/