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Cozy Tuscan White Bean Soup with Kale and Parmesan Rind

Tuscan White Bean Soup - featured image
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A warm and hearty Tuscan-inspired white bean soup featuring kale and a parmesan rind for rich, savory depth. Perfect for cozy dinners and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 2 cups cooked cannellini or Great Northern beans (about 1 can, drained and rinsed)
  • 4 cups chopped curly kale, stems removed
  • 1 large piece parmesan rind
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 6 cups vegetable broth (low-sodium recommended)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves or 3 sprigs
  • Salt to taste (preferably kosher salt)
  • Black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the vegetables: rinse and chop kale, removing tough stems. Dice onion, carrot, and celery finely. Mince garlic cloves.
  2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, carrot, and celery and cook until onion is translucent and carrot softens, about 5-7 minutes. Stir occasionally.
  3. Add garlic and thyme during the last minute of sautéing to release fragrance.
  4. Pour in 6 cups vegetable broth and add the parmesan rind. Bring to a gentle boil to infuse broth with savory depth.
  5. Stir in cooked white beans. Lower heat and simmer uncovered for about 20 minutes, allowing soup to thicken and flavors to meld. Add water or more broth if needed.
  6. Add chopped kale and cook until just tender and vibrant green, about 4-5 minutes. Season with salt, black pepper, and red pepper flakes if using.
  7. Remove parmesan rind. Stir in fresh lemon juice. Adjust seasoning if needed. Serve hot, optionally drizzled with olive oil.

Notes

Use the parmesan rind to add umami richness; do not overcook kale to keep it vibrant and slightly crisp. Rinse canned beans well to reduce sodium. Season gradually, especially after adding broth and beans. For vegan version, omit parmesan rind and use nutritional yeast or truffle oil. Soup tastes better the next day. Can be made in a slow cooker by sautéing aromatics first and cooking on low 6-8 hours, adding kale last 30 minutes.

Nutrition

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

Find it online: https://cravemila.com/cozy-tuscan-white-bean-soup-recipe-with-kale-and-parmesan-rind-easy-steps/