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Creamy Tuscan White Bean and Kale Soup

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A warm and comforting Tuscan-inspired soup featuring creamy white beans, tender kale, and a Parmesan rind that infuses rich, savory flavor without heavy cream.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) cannellini or Great Northern beans, drained and rinsed
  • 4 cups (about 120 g) chopped Tuscan kale or curly kale, stems removed
  • 1 hard Parmesan rind piece (about 2–3 inches)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 4 cups (1 liter) low sodium vegetable broth
  • ½ cup (120 ml) heavy cream (optional, can be swapped with coconut cream or omitted for dairy-free)
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ½ cup freshly grated Parmesan cheese (for garnish)

Instructions

  1. Prep the Ingredients (10 minutes): Rinse and drain the canned white beans thoroughly. Wash and chop the kale into bite-sized pieces, discarding the tough stems. Mince the garlic and finely chop the onion.
  2. Sauté Aromatics (8 minutes): Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the Beans and Broth (5 minutes): Pour in the drained beans and vegetable broth. Add the Parmesan rind and bring to a gentle simmer to infuse the broth.
  4. Simmer and Season (15-20 minutes): Let the soup simmer gently for 15 to 20 minutes, stirring occasionally. Add fresh thyme and red pepper flakes. Season with salt and pepper to taste, considering the saltiness from the Parmesan rind.
  5. Add the Kale and Cream (5 minutes): Add the chopped kale and cook until wilted but still vibrant green, about 4-5 minutes. Stir in the heavy cream or coconut cream if using, then remove the Parmesan rind.
  6. Finish and Serve (2 minutes): Taste and adjust seasoning. Ladle soup into bowls and sprinkle with freshly grated Parmesan cheese.

Notes

For extra creaminess, mash a few beans against the pot during simmering. Do not overcook kale to maintain vibrant color and texture. Use Parmesan rind to add umami depth; stir occasionally while simmering. Adjust salt carefully due to rind’s saltiness. Soup can be made dairy-free by omitting cream and cheese garnish. Leftovers store well in fridge up to 4 days or freeze up to 3 months.

Nutrition

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

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