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White Bean Soup with Kale and Parmesan Cheese

Hearty, vegetarian, and easy to make as a primary or side dish.
Prep Time20 minutes
Cook Time40 minutes
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.