White Bean & Kale Soup
low · Vegetarian · 35 min · Serves 4
A hearty Italian-style soup with creamy cannellini beans, wilted kale, and plenty of Parmesan. One pot, 30 minutes, and deeply satisfying on a cold night.
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Sign in to saveIngredients
- • 2 cans (15 oz each) cannellini beans, drained
- • 1 bunch kale, stems removed and chopped
- • 1 can (14.5 oz) diced tomatoes
- • 4 cups vegetable broth
- • 1 medium yellow onion, diced
- • 4 cloves garlic, minced
- • 1/2 cup grated Parmesan cheese
- • 1 tsp dried oregano
- • 3 tbsp olive oil
Method
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 minute more.
2. Stir in diced tomatoes, vegetable broth, beans, dried oregano, red pepper flakes, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer 10 minutes to let the flavors develop.
4. Use a potato masher or the back of a spoon to roughly mash about one-quarter of the beans directly in the pot. This thickens the broth.
5. Add the chopped kale and stir to submerge. Simmer 5 to 7 minutes until kale is tender.
6. Taste and adjust seasoning. Ladle into bowls, drizzle with olive oil, and finish with grated Parmesan.