Print

Creamy Tuscan White Bean Soup Recipe with Kale and Parmesan Rind Made Easy

creamy tuscan white bean soup - featured image
Print Recipe

A comforting and creamy Tuscan white bean soup with kale and parmesan rind that is easy to make and perfect for chilly days. This soup is rich in flavor, nourishing, and uses simple pantry staples.

Ingredients

Scale
  • 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
  • 4 cups chopped fresh kale (tough stems removed)
  • 1 large piece parmesan rind
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 sprig fresh rosemary (optional)
  • 6 cups vegetable or chicken broth (low sodium recommended)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Rinse and drain the beans if using canned. Chop the kale, dice the onion, carrots, and celery. Mince the garlic and set aside.
  2. Heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat until shimmering but not smoking.
  3. Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Pour in 6 cups of broth and add the parmesan rind and rosemary sprig. Bring to a gentle boil, then reduce heat to low and simmer for about 15 minutes to infuse flavors.
  5. Stir in the white beans and simmer for another 10 minutes to warm through and thicken the broth slightly.
  6. Add the chopped kale and simmer for 5-7 minutes until the kale softens but retains its vibrant color.
  7. Remove the parmesan rind and rosemary sprig. Season with salt, pepper, and red pepper flakes if using. Stir in 1 tablespoon of fresh lemon juice and adjust seasoning to taste.
  8. Optional: Use an immersion blender to puree about a third of the soup in the pot or mash some beans with a fork for a creamier texture.
  9. Ladle into warm bowls and garnish with a drizzle of olive oil or additional grated parmesan if desired.

Notes

Slow simmering is key to develop deep flavors and keep kale vibrant. Do not overcook kale to avoid dull color and mushy texture. The parmesan rind adds umami and saltiness, so adjust salt accordingly. Lemon juice brightens the soup at the end. Leftovers taste better the next day. Can substitute kale with spinach or Swiss chard in warmer months. For vegan version, replace parmesan rind with kombu or dried shiitake mushrooms and use vegetable broth.

Nutrition

Keywords: Tuscan soup, white bean soup, kale soup, parmesan rind, creamy soup, easy soup recipe, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://realityeats.com/creamy-tuscan-white-bean-soup-recipe-with-kale-and-parmesan-rind-made-easy/