White Bean Kale Parmesan Soup

A cozy bean soup with tender greens and a parmesan finish. Remove the tough kale stems before chopping.

Why you’ll love this recipe

• A cozy bean soup with tender greens and a parmesan finish.
• Remove the tough kale stems before chopping.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned white beans, drained
• 3 cups kale, chopped
• 1/4 cup parmesan, grated
• 1/2 onion, diced
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan over medium

   Heat oil in a saucepan over medium. Soften onion for 5 minutes.

2. 02

   Add beans and vegetable broth

   Add beans and vegetable broth. Simmer 8 minutes, mashing a few beans to thicken.

3. 03

   Add kale and simmer 6–8 minutes until tender

   Add kale and simmer 6–8 minutes until tender.

4. 04

   Remove from heat and stir in parmesan until melted

   Remove from heat and stir in parmesan until melted.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Remove the tough kale stems before chopping.

Make it your own

Use spinach instead of kale, adding it for only the last 2 minutes.

What to serve with it

Ladle into warmed deep bowls, dividing the solids evenly before adding the broth. Toasted bread is an optional side and is not included in the ingredient match.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.