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Creamy White Bean and Kale Soup with Parmesan Rind

creamy white bean and kale soup - featured image
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A cozy, creamy white bean and kale soup enriched with a Parmesan rind for a subtle umami depth. This easy homemade soup is perfect for chilly evenings and uses simple pantry staples.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cans (about 15 oz each) white beans (Cannellini or Great Northern), rinsed and drained
  • 3 cups vegetable broth (low sodium preferred)
  • 6 cups packed fresh kale leaves, stems removed and chopped
  • 1 piece Parmesan rind
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Chop the onion, carrots, celery, and kale; mince the garlic.
  2. Heat olive oil in a large soup pot over medium heat (about 350°F). Add onion, carrot, and celery; sauté for 6-8 minutes until softened and translucent but not browned.
  3. Add minced garlic and red pepper flakes if using; cook for 1-2 minutes, stirring to avoid burning.
  4. Add the rinsed white beans, vegetable broth, and Parmesan rind to the pot. Stir to combine and bring to a gentle simmer.
  5. Simmer uncovered for 20 minutes to allow the Parmesan rind to melt and infuse flavor. Add water or more broth if soup becomes too thick.
  6. Add chopped kale, cover the pot, and cook for 5-7 minutes until kale is tender but still bright green.
  7. Use an immersion blender to purée about one-third of the soup in the pot for creaminess, or skip this step for chunkier texture.
  8. Remove the Parmesan rind. Stir in fresh lemon juice and season with salt and pepper to taste. Adjust seasoning as needed and serve warm.

Notes

Do not skip the Parmesan rind as it adds essential umami flavor. Use low-sodium broth to better control saltiness. Blend part of the soup for natural creaminess without cream. Add kale near the end to keep it tender and vibrant. Leftovers keep well in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://shimmersnack.com/creamy-white-bean-and-kale-soup-recipe-easy-homemade-parmesan-rind-soup/