Tuscan White Bean and Kale Soup
A hearty, rustic white bean soup with kale, garlic and rosemary, simmered with a Parmesan rind for savory depth. Vegetarian and ready in 40 minutes.
25% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 30 min
- Serves
- 6
- Calories
- 180
- Protein
- 8 g
- Per serving
- $1.56
Why this recipe works
This is the soup we make when the fridge is low and the pantry is not. Save your Parmesan rinds in the freezer for exactly this; they turn plain broth into something that tastes slow-cooked.
- A Parmesan rind dropped into the broth adds deep savory flavor for almost no cost.
- Mashing a cup of the beans thickens the soup into something creamy without any cream.
- Lacinato kale holds its texture and color through simmering better than curly kale.
Ingredients
To serve
You will need
- Large Dutch oven or heavy pot
- Potato masher or fork
Method
Tap a step number to mark it done.
Cook the vegetables
Heat the oil in the pot over medium heat. Add the onion, carrots and celery and cook, stirring, until soft.
Build flavor
Stir in the garlic, thyme, rosemary, pepper flakes and tomato paste and cook until the paste darkens, about 1 minute.
Simmer
Add the beans, broth, Parmesan rind and salt. Bring to a boil, then lower to a simmer and cook, partly covered, so the flavors come together.
Thicken and add kale
Mash about a cup of beans against the side of the pot to thicken the soup. Add the kale and simmer until tender.
Finish
Remove the Parmesan rind. Stir in the lemon juice, taste for salt, and serve with a drizzle of olive oil, grated Parmesan and crusty bread.
Cook's notes
- Keep a bag of Parmesan rinds in the freezer. Each one flavors a pot of soup or beans.
- The soup thickens overnight; loosen it with a splash of broth when reheating.
- Make it vegan by skipping the rind and Parmesan and adding a teaspoon of white miso with the broth.
Nutrition per serving
180 calories
$1.56 estimated cost per serving
Where the calories come from
| Protein | 17% of calories | 8 g |
|---|---|---|
| Carbs | 58% of calories | 27 g |
| Fat | 24% of calories | 5 g |
| Fiber | 6 g | |
| Sodium | 1230 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is this soup vegetarian?
Yes, with vegetable broth. Note that traditional Parmesan, including the rind, is made with animal rennet, so use a vegetarian hard cheese or skip it if that matters to you.
Can I use dried beans?
Yes. Use about 3 cups of cooked beans, roughly 1 cup dried, soaked and simmered until tender before you start.
Does it freeze well?
Yes. Freeze for up to 3 months. The kale softens a little after freezing but tastes just as good.
