White Bean Soup with Kale and Parmesan Cheese
Hearty, vegetarian, and easy to make as a primary or side dish.
Servings: 6
Equipment
- 1 Dutch oven
- 1 Potato masher Alternatively, use a blender or food processor.
Ingredients
- 1 Tbsp Olive oil
- 8 cloves Garlic, minced
- 1 ea Onion, chopped
- 6 cups Kale, chopped
- 32 oz Vegetable broth
- 30 oz White beans, rinsed and drained. Cannellini or Navy beans
- 4 ea Roma tomatoes, chopped.
- 1 tsp Oregano, dried
- 1 tsp Basil, dried
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Crushed red pepper
- 6 Tbsp Parmesan cheese, shredded
Instructions
- In a dutch oven, heat olive oil over medium heat. Add garlic and onion; saute until soft (about 5 minutes)1 Tbsp Olive oil, 8 cloves Garlic, minced, 1 ea Onion, chopped
- Add kale and saute, stirring, until wilted (about 5 minutes)6 cups Kale, chopped
- Add the broth, beans, tomato, oregano, basil, crushed red pepper, salt, and pepper. Simmer for 5 minutes.32 oz Vegetable broth, 30 oz White beans, rinsed and drained., 4 ea Roma tomatoes, chopped., 1 tsp Oregano, dried, 1 tsp Basil, dried, 1/2 tsp Salt, 1/4 tsp Pepper, 1/4 tsp Crushed red pepper
- Mash the beans in the broth with a potato masher to thicken the soup. Alternatively, use a blender or food processor to thicken some of the soup.
- Simmer for 25 minutes to soften the kale.
- Ladle into bowls and sprinkle with parmesan cheese.